The Food Unwrapped team celebrate all things British in this one-hour special. Kate Quilton finds out what the classic baking ingredient golden syrup is made of, and gets to the bottom of why tea tastes different when you're abroad. John Whaite investigates what the bubbles in beer add to fish batter. Helen Lawal learns the science and history that made Yorkshire puddings an unmissable part of your roast dinner. And Briony May Williams uncovers the secrets that separate single malt from blended Scotch whisky. 

Kate Quilton makes for Lincolnshire, to see whether shallots are actually just small onions. Helen Lawal is in Spain to find out why you get sheep's cheese in the supermarket, but never sheep's milk. Kate visits a potato farm looking for the reason why baking potatoes cost more, while Matt Tebbutt heads to McCain to learn the best way of baking 6000 of them in one batch.

Kate Quilton heads to Kenya to see how cold-brew coffee differs from iced coffee. Helen Lawal tries frozen pastries in Portugal to see how well they perform well against fresh, while Briony May Williams heads to Staffordshire to learn how parsnips are cultivated to taste so sweet.

Kate Quilton visits a farm in Cornwall to get to the bottom of the 'flower' element in a in cauliflower. Helen Lawal is in Spain to find out what makes lemon juice last so long, while Matt Tebbutt gets the beers in at a Worksop brewery, as he explores what the term 'bottle conditioned' actually means.

In search of the secret to the bubbles in bubble tea, Kate Quilton visits a cassava farm in Kenya to get to the root of it. Jimmy Doherty is in Somerset exploring why sour milk is sneered at, though soured cream is revered. Plus, Helen Lawal reports from Portugal on canned fish.