0:00:02 > 0:00:03Hello, and welcome to Edinburgh
0:00:03 > 0:00:05for the show that asks the top professionals
0:00:05 > 0:00:08what you should be spending your money on.
0:00:09 > 0:00:10Enjoy your stay.
0:00:13 > 0:00:16I am Cherry Healy and in this series,
0:00:16 > 0:00:19I'm travelling to spectacular locations all around Britain
0:00:19 > 0:00:24to ask the country's best experts how you can shop like a pro.
0:00:24 > 0:00:26Argh! LAUGHTER
0:00:26 > 0:00:29From cordless vacuums to coffee machines,
0:00:29 > 0:00:34our specialists will push the most popular products to their limits
0:00:34 > 0:00:36to help you choose what to buy and why.
0:00:39 > 0:00:42Tonight, we are in the city's most famous hotel
0:00:42 > 0:00:44to ask the Michelin-starred chefs
0:00:44 > 0:00:48how much you should be spending on a food processor.
0:00:49 > 0:00:51I've never seen an attachment like this before.
0:00:51 > 0:00:53It's like a UFO.
0:00:53 > 0:00:56And we make full use of the five-star facilities
0:00:56 > 0:00:58to find the best value e-reader.
0:00:58 > 0:01:01- "Read now" - got it. - Well done.
0:01:01 > 0:01:04Also in the programme, our reporter Naga Munchetty
0:01:04 > 0:01:07reveals how to resist the latest tactics the shops use
0:01:07 > 0:01:09to make us spend more.
0:01:09 > 0:01:12I'm not convinced I've been manipulated here, have I?
0:01:12 > 0:01:15The whole point of these tricks are they're not detectable.
0:01:15 > 0:01:19And we'll have more ingenious money-saving tricks of the trade.
0:01:19 > 0:01:23So, if you want the inside track on the latest products
0:01:23 > 0:01:28from the people really in the know, then look no further.
0:01:28 > 0:01:31This is What To Buy And Why.
0:01:39 > 0:01:42Recognisable by its famous clock tower,
0:01:42 > 0:01:46the five-star Balmoral Hotel is located in the heart of Edinburgh.
0:01:48 > 0:01:52Royalty, prime ministers and film stars have all stayed here,
0:01:52 > 0:01:55enjoying the period features and fine dining.
0:02:00 > 0:02:02So where better to test out
0:02:02 > 0:02:04the latest must-have kitchen products
0:02:04 > 0:02:07than here at the hotel's Michelin-starred restaurant,
0:02:07 > 0:02:09Number One?
0:02:09 > 0:02:10- Is that dish ready?- I'm on it!
0:02:10 > 0:02:12SHE CRIES
0:02:16 > 0:02:20The restaurant is run by executive chef Jeff Bland
0:02:20 > 0:02:22and head chef Brian Grigor.
0:02:25 > 0:02:27And you have the Holy Grail for restaurants -
0:02:27 > 0:02:29you have a Michelin star.
0:02:29 > 0:02:31We've had the star for 14 years, now.
0:02:31 > 0:02:34We've always had the same kind of philosophy of consistency.
0:02:34 > 0:02:39It's the guests coming back that keep the whole thing working.
0:02:39 > 0:02:42So making food for this number of people,
0:02:42 > 0:02:45you must have the best equipment available.
0:02:45 > 0:02:47We also need the most reliable equipment
0:02:47 > 0:02:50and that is what also brings consistency.
0:02:56 > 0:02:58Time to put that expertise to work,
0:02:58 > 0:03:01testing a kitchen appliance that is so popular,
0:03:01 > 0:03:05we spend more than £90 million a year on them -
0:03:05 > 0:03:06food processors.
0:03:06 > 0:03:09But, with such huge range in prices,
0:03:09 > 0:03:12choosing one can be a bit of a minefield -
0:03:12 > 0:03:14how do you know how much to spend?
0:03:14 > 0:03:18Who better to ask than our Michelin-starred chef, Jeff?
0:03:23 > 0:03:25We have three machines to test
0:03:25 > 0:03:27that range in price from £80
0:03:27 > 0:03:30to a whopping £340.
0:03:30 > 0:03:32When you go to purchase these things,
0:03:32 > 0:03:34you've got to look at what can it make
0:03:34 > 0:03:36and what are you actually going to do with it.
0:03:36 > 0:03:39So, Jeff, what are we going to do with these machines today?
0:03:39 > 0:03:42Today, we're going to concentrate on doing some slicing,
0:03:42 > 0:03:44which is probably what you would use them for most.
0:03:46 > 0:03:49We are warming our machines up slicing cucumbers.
0:03:49 > 0:03:53Our cheapest is the £80 Kenwood Multipro.
0:03:53 > 0:03:54You have got actual slices there.
0:03:54 > 0:03:56- Yes.- And they're all the same thickness.
0:03:56 > 0:04:01The mid-price Braun Identity costs £190.
0:04:02 > 0:04:05It's slightly thicker - it's done a good job, though, hasn't it?
0:04:05 > 0:04:07And the most expensive,
0:04:07 > 0:04:10the £340 Sage by Heston Blumenthal.
0:04:10 > 0:04:12It executed the job well.
0:04:12 > 0:04:15You've got a decent sliced cucumber from each one of them.
0:04:15 > 0:04:18But cucumbers are soft and easy to slice,
0:04:18 > 0:04:20so Jeff has something a bit trickier in mind.
0:04:20 > 0:04:22Carrots are obviously a lot sturdier
0:04:22 > 0:04:24and we'll see if the motor can cope with that.
0:04:26 > 0:04:28Start your engines.
0:04:36 > 0:04:39So let's have a look at the sliced carrots.
0:04:39 > 0:04:42How does our cheapest processor cope?
0:04:42 > 0:04:44I think it is fairly a thin slice.
0:04:44 > 0:04:47- Well...pretty good.- Pretty good. - Pretty good.- Yeah.
0:04:47 > 0:04:49Does our mid-price machine fare better?
0:04:49 > 0:04:52- It's chopped a few, hasn't it? And...- Yes.
0:04:52 > 0:04:55There is quite a lot of bits,
0:04:55 > 0:04:57but there are some very nice ones, too.
0:04:57 > 0:05:01And will the most expensive justify its price tag?
0:05:01 > 0:05:03Less bits in this.
0:05:03 > 0:05:04You have the adjustable thickness.
0:05:04 > 0:05:07That is a nice thickness, but you can have it thicker or thinner.
0:05:07 > 0:05:09That is a better product.
0:05:09 > 0:05:12Whether you believe it is worth paying the extra...
0:05:12 > 0:05:13So, how else can we test these
0:05:13 > 0:05:16to really show what they're capable of?
0:05:16 > 0:05:18They have a whipping element to these,
0:05:18 > 0:05:21so I think if we just try and simply whip some cream
0:05:21 > 0:05:24and see what happens, it'll be a good test.
0:05:24 > 0:05:25Let's do that.
0:05:28 > 0:05:31With not much to choose between our three processors
0:05:31 > 0:05:32except for the price,
0:05:32 > 0:05:37will their whisking technique help decide a winner?
0:05:37 > 0:05:39I can see that the equipment is different for each of them.
0:05:39 > 0:05:41Yeah. With this one, we've got a traditional whisk
0:05:41 > 0:05:44and it just sits on like that.
0:05:44 > 0:05:47Pour the cream in, then we can pop the sugar in,
0:05:47 > 0:05:48just help it...
0:05:48 > 0:05:50PROCESSOR WHIRS
0:05:50 > 0:05:53We are just going to see how long it's going to take to get thick.
0:05:57 > 0:05:59I think, to be fair, it's done a decent job.
0:05:59 > 0:06:03- It didn't take very long. - About a minute. It is solid...
0:06:03 > 0:06:05The cream is there.
0:06:05 > 0:06:08Perfectly whipped cream from our cheapest machine
0:06:08 > 0:06:10in precisely 58 seconds.
0:06:10 > 0:06:12Product number two.
0:06:12 > 0:06:13What would you call that?
0:06:13 > 0:06:15- It's more like a paddle, isn't it?- A paddle.
0:06:19 > 0:06:20OK, here we go.
0:06:24 > 0:06:26CHERRY LAUGHS
0:06:26 > 0:06:29I believe in it. You know? It's working.
0:06:29 > 0:06:30It's solid as a rock.
0:06:30 > 0:06:34- Wow - those paddles do work well. - Yeah, it's very, very quick.
0:06:36 > 0:06:40Only 20 seconds to do the job with the mid-priced processor.
0:06:41 > 0:06:44So, shall we see if our most expensive machine
0:06:44 > 0:06:48is the creme de la creme of whipping...creme?
0:06:48 > 0:06:50I've never seen an attachment like this before.
0:06:50 > 0:06:52It's like a UFO.
0:06:52 > 0:06:54I'm excited to see how it works.
0:06:54 > 0:06:56- Are you ready?- Yes, let's do it.
0:07:02 > 0:07:03MACHINE GOES SILENT
0:07:03 > 0:07:07- It's hard to see... Oh, there. Oh, wow!- Yeah.- I mean, that was...
0:07:07 > 0:07:08Six seconds?
0:07:08 > 0:07:11- It was actually 13.- 13 seconds!
0:07:11 > 0:07:13You've got a little timer on there as well.
0:07:13 > 0:07:16OK, well, let's see what it looks like.
0:07:17 > 0:07:18OK, there we go.
0:07:18 > 0:07:20Good consistency, very quick.
0:07:20 > 0:07:26So, it seems like the consistency, the end product, it's all the same.
0:07:26 > 0:07:28Yeah, it's a very similar product. I think...
0:07:28 > 0:07:30You know, obviously, the only difference is time.
0:07:32 > 0:07:36Whipping done, all that's left is for the chef's final verdict.
0:07:36 > 0:07:37If I am buying it for home
0:07:37 > 0:07:40and I am just going to use it at home occasionally,
0:07:40 > 0:07:42the Kenwood is the one I would go for.
0:07:42 > 0:07:44So, Jeff the chef has chosen
0:07:44 > 0:07:47the cheapest food processor of the bunch.
0:07:47 > 0:07:49It did everything we needed it to do
0:07:49 > 0:07:51and you'd probably use it quite often.
0:07:51 > 0:07:55- It's user-friendly and it won't break the bank.- Yeah.
0:07:55 > 0:07:59In response, Braun told us its machine has 1,000 watts of power,
0:07:59 > 0:08:02intelligent preset programmes, and ten different accessories,
0:08:02 > 0:08:06which makes it versatile and easy to use.
0:08:06 > 0:08:08And Sage told us that the Kitchen Wizz Pro
0:08:08 > 0:08:11is designed to make food preparation better, simpler and faster,
0:08:11 > 0:08:13whilst broadening your cooking scope
0:08:13 > 0:08:16and getting the best results from your ingredients.
0:08:16 > 0:08:19So now we've got all this cream, have you got any strawberries handy?
0:08:19 > 0:08:21Or maybe a bit of cake?
0:08:21 > 0:08:22We've always got cake here.
0:08:22 > 0:08:24We'll be back with our chefs later
0:08:24 > 0:08:28as they reveal an appliance they think you should be buying
0:08:28 > 0:08:30and it's a surprising blast from the past.
0:08:39 > 0:08:41This series is all about giving you
0:08:41 > 0:08:44the top tips from the best in the business,
0:08:44 > 0:08:48so here is another collection of ingenious tricks of the trade.
0:08:50 > 0:08:54My name is Arnold Shine, so it's no surprise I'm a cleaner.
0:08:54 > 0:08:56A cheap and cheerful way of cleaning your tile grouting
0:08:56 > 0:08:58is with some cola.
0:08:58 > 0:09:00It works so well because it is acidic
0:09:00 > 0:09:01and it cuts through the ground.
0:09:01 > 0:09:04You just get an old sponge, dip it in,
0:09:04 > 0:09:06and scrub at the grouting.
0:09:06 > 0:09:08It should come up like new.
0:09:08 > 0:09:12Cola can also be used to clean tarnished brass.
0:09:12 > 0:09:14Just pop a little bit on your sponge,
0:09:14 > 0:09:17wipe on the brass and it'll come up like a dime.
0:09:19 > 0:09:21I'm Will, I'm a furniture restorer.
0:09:21 > 0:09:24Leaving a hot, wet cup on wooden furniture
0:09:24 > 0:09:26will leave white ring marks.
0:09:26 > 0:09:29To get rid of these, put a cloth over the mark,
0:09:29 > 0:09:32and iron on a medium heat.
0:09:32 > 0:09:35Don't go any hotter, or you can damage the wood.
0:09:35 > 0:09:39Then lift the cloth away and the mark will have vanished.
0:09:41 > 0:09:43I'm Jen. I'm a housekeeper.
0:09:43 > 0:09:46Furniture can leave dents in the carpets
0:09:46 > 0:09:49and this can be removed very easily
0:09:49 > 0:09:53by placing an ice cube into the centre of the dent
0:09:53 > 0:09:56and leaving it until it's completely melted.
0:09:56 > 0:09:59This will make the fibres open up and spring back
0:09:59 > 0:10:01and then the dent will disappear.
0:10:12 > 0:10:14Still come, we will be putting
0:10:14 > 0:10:16the two biggest e-readers head-to-head
0:10:16 > 0:10:18to help you decide which one to buy.
0:10:20 > 0:10:22But first, reporter Naga Munchetty
0:10:22 > 0:10:27investigates the secret methods shops can use to make us spend more.
0:10:31 > 0:10:36In the UK, nine out of ten of us make at least one impulse buy
0:10:36 > 0:10:38every time we go shopping.
0:10:38 > 0:10:41But those little purchases add up to a lifetime spend
0:10:41 > 0:10:44of around £50,000 per individual.
0:10:45 > 0:10:48So, we are all happy to splash the cash, but why is that?
0:10:49 > 0:10:51The latest tool in the retailers' box
0:10:51 > 0:10:56to make us spend more is something called sensory marketing.
0:10:56 > 0:10:58We asked 20 of our biggest high-street stores
0:10:58 > 0:11:00if they employ the technique.
0:11:00 > 0:11:03Four said they didn't, but the other 16
0:11:03 > 0:11:06said they didn't want to talk to us about it.
0:11:06 > 0:11:08So, because the shops won't tell us...
0:11:10 > 0:11:12..we've arranged to have this place rigged
0:11:12 > 0:11:15by a consumer psychologist using the techniques
0:11:15 > 0:11:17that are used to manipulate us to buy,
0:11:17 > 0:11:19so I'm going to go in, have a look around,
0:11:19 > 0:11:22see what I notice, see how I feel.
0:11:30 > 0:11:31Now, I know this shop has been set up
0:11:31 > 0:11:33to make me want to spend money,
0:11:33 > 0:11:36but it just seems...well, normal.
0:11:36 > 0:11:38That's quite nice.
0:11:40 > 0:11:44Time to meet the man behind all this, Dr Dimitrios Tsivrikos,
0:11:44 > 0:11:46head of consumer psychology at UCL
0:11:46 > 0:11:49and the man who retailers come to
0:11:49 > 0:11:52when they want to influence a shopper's subconscious.
0:11:52 > 0:11:56I'm not convinced I've been manipulated here, have I?
0:11:56 > 0:11:58The whole point of these tricks are they're not detectable.
0:11:58 > 0:12:00So, actually, I'm not even supposed to know.
0:12:00 > 0:12:03Absolutely. We call them nudges.
0:12:04 > 0:12:08Nudges are techniques used by shops to deliberately alter your mood,
0:12:08 > 0:12:11but how are they implemented?
0:12:11 > 0:12:13So, one of the first things you have been hit with
0:12:13 > 0:12:16when you enter the store is this diffuser.
0:12:16 > 0:12:20It really engages your senses, to put you at ease, to relax,
0:12:20 > 0:12:22to put you in the mood to spend more time in the store.
0:12:22 > 0:12:27Smell is linked to memory and shops are fully aware.
0:12:27 > 0:12:31Perfumes or scents that you normally associate with a happy memory,
0:12:31 > 0:12:33perhaps a holiday abroad,
0:12:33 > 0:12:36so when they are associating this, you are feeling at ease.
0:12:36 > 0:12:37So it is not necessarily the scent per se
0:12:37 > 0:12:39that makes you purchase more -
0:12:39 > 0:12:41it's the association that you might be having with that scent.
0:12:41 > 0:12:44So they are basically trying to put us in a happy place
0:12:44 > 0:12:46so we are happy to spend money.
0:12:46 > 0:12:48Indeed - in a happy, safe place
0:12:48 > 0:12:49that you feel you aren't interrupted.
0:12:49 > 0:12:53Next up, visual nudges.
0:12:53 > 0:12:56Red signs like this do more than just offer discounts.
0:12:56 > 0:12:59The colour red is normally something that strikes us to take action.
0:12:59 > 0:13:01In a retail environment,
0:13:01 > 0:13:04we are in driven by the fear of missing out on an opportunity,
0:13:04 > 0:13:06rather than gaining something new.
0:13:06 > 0:13:09So, even this is something I'm not naturally drawn to,
0:13:09 > 0:13:12this sign will make me at least be in this area.
0:13:12 > 0:13:14So your fear of missing out on what might be there
0:13:14 > 0:13:17will drive you to go and explore the sales.
0:13:17 > 0:13:20Next, touch.
0:13:20 > 0:13:23The end of a clothing rail, for instance,
0:13:23 > 0:13:25they will place an item that will attract you
0:13:25 > 0:13:27to touch and engage with it.
0:13:27 > 0:13:29- Such as a glittery jacket. - Absolutely.
0:13:29 > 0:13:31There is a lot of studies out there
0:13:31 > 0:13:35to indicate that the more we touch and the more we engage with an item,
0:13:35 > 0:13:38the more likely we are to purchase that item.
0:13:38 > 0:13:42Touching a product will make you 30% more likely to buy it.
0:13:45 > 0:13:47And finally, sound.
0:13:47 > 0:13:51We are in a vintage clothing store. So it will highlight that.
0:13:51 > 0:13:55The music will be Motown. The pace of music is quite important.
0:13:55 > 0:13:57When retailers want you to stay for longer
0:13:57 > 0:13:58and enjoy your journey with them,
0:13:58 > 0:14:01they will play really, really slow-paced music,
0:14:01 > 0:14:03whereas where they want you to move fast,
0:14:03 > 0:14:05they will play fast paced music.
0:14:05 > 0:14:09MUSIC: I Heard It Through The Grapevine by Marvin Gaye
0:14:09 > 0:14:11So typically, where would I hear fast-paced music?
0:14:11 > 0:14:13Normally massive stores.
0:14:15 > 0:14:18MUSIC: I Heard It Through The Grapevine by The Slits
0:14:18 > 0:14:22They know that if you want to buy something from them, you will, so they will try to usher you up
0:14:22 > 0:14:24to other floors to spend more money there.
0:14:28 > 0:14:31So, there you have it - sensory marketing techniques
0:14:31 > 0:14:33are used to influence us a lot.
0:14:37 > 0:14:41So it is down to you to put up your defences.
0:14:41 > 0:14:43Next time you are out on the high street, think -
0:14:43 > 0:14:46think about what you are looking at, what you're hearing,
0:14:46 > 0:14:48what you're smelling, what you are feeling,
0:14:48 > 0:14:50because that is how they influence us.
0:14:50 > 0:14:53Next time, perhaps we'll buy what we need
0:14:53 > 0:14:56rather than what they want us to.
0:15:00 > 0:15:04It's the time of year we start thinking about a summer break,
0:15:04 > 0:15:08so we are turning our attention to that important holiday companion,
0:15:08 > 0:15:10the e-reader.
0:15:10 > 0:15:12But how do you know which one to choose?
0:15:12 > 0:15:15I have the perfect place to find out.
0:15:20 > 0:15:23This is Room Number 552 -
0:15:23 > 0:15:26a place with a unique claim to literary fame.
0:15:26 > 0:15:31Back in 2007, this is where JK Rowling
0:15:31 > 0:15:34completed Harry Potter And The Deathly Hallows.
0:15:34 > 0:15:37When she finished the book, she signed this bust,
0:15:37 > 0:15:39instantly turning this room
0:15:39 > 0:15:42into a place of pilgrimage for Potter fans.
0:15:42 > 0:15:46So where better to start off our e-reader challenge?
0:15:46 > 0:15:48Hi, Philip.
0:15:48 > 0:15:50Helping me test them is Philip Jones,
0:15:50 > 0:15:53editor of Britain's leading publishing magazine,
0:15:53 > 0:15:54The Bookseller.
0:15:54 > 0:15:57These are the latest, sort of, generation of e-readers.
0:15:57 > 0:16:00One by Amazon, the Kindle, and one by Kobo,
0:16:00 > 0:16:02which is the main competitor in the marketplace.
0:16:04 > 0:16:07Since its release in 2007,
0:16:07 > 0:16:10Amazon has dominated the e-reader market.
0:16:10 > 0:16:13Its most popular model is their £100 Paperwhite.
0:16:14 > 0:16:17With the Kobo costing a fraction less,
0:16:17 > 0:16:21is this the e-reader to finally dethrone the Kindle?
0:16:21 > 0:16:23E-readers are so incredibly convenient.
0:16:23 > 0:16:26You've got access to 2 million books on here
0:16:26 > 0:16:29that you could never hope to carry with you when going on holiday.
0:16:29 > 0:16:32It'd be even difficult to carry the full Harry Potter Series.
0:16:34 > 0:16:37For our first test, we are going to see how easy it is
0:16:37 > 0:16:39to download books on each device
0:16:39 > 0:16:43and given where we are, there is really only one title to choose.
0:16:43 > 0:16:46Who can download Deathly Hallows first?
0:16:46 > 0:16:48- OK, let's do it.- OK.
0:16:50 > 0:16:53I have the Kobo, Philip has the Kindle.
0:16:53 > 0:16:56- Heading to the Kindle store. - It's pretty easy.
0:16:57 > 0:17:00Searching for...Harry Potter.
0:17:01 > 0:17:04Looking for Deathly Hallows.
0:17:04 > 0:17:06Found it - click...
0:17:06 > 0:17:07Purchase.
0:17:07 > 0:17:10- OK, here we go.- I've now got the Deathly Hallows to read.
0:17:10 > 0:17:11Me, too.
0:17:11 > 0:17:12"Read now" - got it.
0:17:12 > 0:17:14Well done.
0:17:14 > 0:17:16So, they seem pretty similar in their set-up
0:17:16 > 0:17:18and how easy they are to use.
0:17:18 > 0:17:20How else can you test them?
0:17:20 > 0:17:22Well, I think testing them in various lighting conditions
0:17:22 > 0:17:24is really quite key.
0:17:24 > 0:17:27With an e-book reader, one of the big disadvantages it had
0:17:27 > 0:17:30was the perception you couldn't read in very low light
0:17:30 > 0:17:32or very high, sharp light.
0:17:32 > 0:17:33OK well, let's test it out.
0:17:33 > 0:17:35Let's do really low light first
0:17:35 > 0:17:37- and then we will go for a snoop around the hotel.- OK.
0:17:43 > 0:17:45It's dark in here, and I can see this brilliantly
0:17:45 > 0:17:47and it's not even on its maximum setting.
0:17:47 > 0:17:51So, they seem pretty similar.
0:17:51 > 0:17:53The light is probably the same.
0:17:53 > 0:17:56I mean, the backlit e-readers are fairly recent,
0:17:56 > 0:17:58- so they will be the more pricey devices.- Yes.
0:17:58 > 0:17:59But I think they are well worth it.
0:17:59 > 0:18:01Well, I am going to have a little kip,
0:18:01 > 0:18:04but, you know, you carry on reading.
0:18:04 > 0:18:06- I'm mid-chapter. I'll carry on. - Night!
0:18:13 > 0:18:17So nothing to separate our devices after the low light test.
0:18:17 > 0:18:20How about in the full glare of the sun?
0:18:20 > 0:18:24How do these two compare when you are sitting in the sun on a beach?
0:18:24 > 0:18:27Well, they have got both got very long battery life, which helps.
0:18:27 > 0:18:31You can turn up the backlight as high as you want
0:18:31 > 0:18:33and that will enable you to read even when there is bright sunlight.
0:18:33 > 0:18:37You can change the font size on both to make it even more legible,
0:18:37 > 0:18:39but purely based on the device,
0:18:39 > 0:18:41it's very hard to choose between the two.
0:18:54 > 0:18:58So I can see that there is very little difference
0:18:58 > 0:19:00between these two devices.
0:19:00 > 0:19:02Where did they really show their differences?
0:19:02 > 0:19:06You don't buy an e-reader because the device is the most beautiful piece of kit.
0:19:06 > 0:19:08You buy it because there is a store that you go to
0:19:08 > 0:19:10to buy the most widely available e-books on the market
0:19:10 > 0:19:12and you want them to be keenly priced.
0:19:12 > 0:19:15OK. Let's download some bestsellers.
0:19:16 > 0:19:19To see which device has the cheapest store,
0:19:19 > 0:19:23we are downloading the same eight Sunday Times bestselling books.
0:19:23 > 0:19:27OK. How much did yours come to?
0:19:27 > 0:19:30Mine came to a grand total of £36.
0:19:30 > 0:19:32How vexing. Mine was 42.
0:19:32 > 0:19:36£6 is quite a lot. That can really add up.
0:19:36 > 0:19:38- It does make a difference. - It's significant when
0:19:38 > 0:19:40you've spent £100 on the e-reader in the first place.
0:19:40 > 0:19:45So Kindle is cheaper, but do you get more options?
0:19:47 > 0:19:49So we checked.
0:19:49 > 0:19:52All of the top 20 Kobo bestsellers were available for Kindle,
0:19:52 > 0:19:57but you could only get 15 of the top 20 Kindle bestsellers on Kobo.
0:19:57 > 0:20:02'Simply put, Amazon have a bigger range of books available.'
0:20:02 > 0:20:07So, as the expert, what would you spend your money on?
0:20:07 > 0:20:13For consumers, it's really hard not to end up in the Kindle universe.
0:20:13 > 0:20:18Amazon is just still, I think, a nose ahead of any competitor,
0:20:18 > 0:20:20including the Kobo.
0:20:20 > 0:20:22'In response, Kobo told us
0:20:22 > 0:20:25'it's continually adding to its library and working with
0:20:25 > 0:20:29'publishers to offer discounted prices across a range of titles.
0:20:29 > 0:20:34'The company says it has something to suit any reader's tastes.'
0:20:34 > 0:20:38Well, let's cheers to printed books. They'll always be a beautiful thing,
0:20:38 > 0:20:40but these are pretty handy, aren't they?
0:20:40 > 0:20:44They're a good substitute, but not yet a replacement. Cheers.
0:20:57 > 0:21:00Fed up of flowers dying as soon as you've bought them?
0:21:00 > 0:21:02Here are our expert florists
0:21:02 > 0:21:04with ways to keep them in bloom for longer.
0:21:06 > 0:21:10Here, we design flowers for film and TV.
0:21:10 > 0:21:12Though it can be extremely disappointing
0:21:12 > 0:21:14if your very expensive hydrangea has suddenly wilted
0:21:14 > 0:21:17for no apparent reason, there is a way to revive them.
0:21:17 > 0:21:21Plunge them upside down into very deep water.
0:21:21 > 0:21:24The whole way down, completely submerge them,
0:21:24 > 0:21:28and then you keep them underwater for maybe three hours
0:21:28 > 0:21:31and then, they come out completely revitalised.
0:21:33 > 0:21:36Hi, my name's Albert, this stall's been in my family for 140 years,
0:21:36 > 0:21:39so I've been brought up on this market.
0:21:39 > 0:21:42Make sure, when you're buying roses, that the outer petals
0:21:42 > 0:21:44have not been damaged and that they're very firm.
0:21:44 > 0:21:47If they're really firm, they'll last you a lot longer.
0:21:47 > 0:21:49So, the best ways to keep your flowers fresh
0:21:49 > 0:21:50is to keep your water fresh.
0:21:50 > 0:21:53So, take off all the lower leaves, because the lower leaves
0:21:53 > 0:21:56are the things that breed bacteria under the water.
0:21:56 > 0:21:59So, if you want to keep it absolutely crystal clear,
0:21:59 > 0:22:02put some baby steriliser in the water
0:22:02 > 0:22:04and that will keep your water crystal clear.
0:22:09 > 0:22:10Back in Edinburgh,
0:22:10 > 0:22:15we return to the Balmoral's Michelin-starred restaurant.
0:22:15 > 0:22:18Head chef Brian thinks there's a retro device making a comeback
0:22:18 > 0:22:21that can reduce the amount of time we need in the kitchen
0:22:21 > 0:22:25and still allow us to create gourmet dishes.
0:22:25 > 0:22:28You might well be surprised what it is.
0:22:28 > 0:22:29# ..takes a long time
0:22:29 > 0:22:35# The odour of old prison food takes a long time to pass you by... #
0:22:35 > 0:22:38Brian, what have you decided to test today?
0:22:38 > 0:22:41I'm just going to let you try two pieces of chicken,
0:22:41 > 0:22:42which have been cooked differently.
0:22:42 > 0:22:44Is this a bit of a clue for what we're testing?
0:22:44 > 0:22:48- It is a little bit of a clue, yeah. - OK. So, chicken number one.- Yeah.
0:22:48 > 0:22:53- Mmm, chicken-y! So, I'm assuming that this is really chicken?- Yeah.
0:22:53 > 0:22:56- That's not the test?- It's still chicken.- OK, chicken number two.
0:22:58 > 0:23:01You know what? I can't really tell the difference.
0:23:01 > 0:23:06This one whole chicken was cooked in 25 minutes.
0:23:06 > 0:23:08And this one was cooked in 45 minutes.
0:23:08 > 0:23:11How did you cook an entire chicken in 25 minutes?
0:23:11 > 0:23:13We used a pressure cooker.
0:23:13 > 0:23:15'Did he just say a pressure cooker?!
0:23:16 > 0:23:20'If you still picture these '70s devices rattling away,
0:23:20 > 0:23:23'about to blow a gasket, think again!
0:23:23 > 0:23:27'Today's versions are safe, simple to use and popular.
0:23:27 > 0:23:30'Sales were up 66% last year.'
0:23:32 > 0:23:34I actually bought one myself not that long ago.
0:23:34 > 0:23:36So you're a Michelin-starred chef...
0:23:36 > 0:23:39- Yeah.- ..and you have a pressure cooker at home?- Yeah.
0:23:39 > 0:23:40I think they're really good.
0:23:40 > 0:23:44You know, the flavour can't escape anywhere, so it's getting
0:23:44 > 0:23:47pushed back down into the chicken, so it's still nice and moist.
0:23:47 > 0:23:50- I think it's a really good product. - Mmm!
0:23:55 > 0:23:58'But how much should you spend on one? To find out,
0:23:58 > 0:24:02'Brian's rustling up three identical oxtail ravioli dishes,
0:24:02 > 0:24:06'cooked in three very differently-priced machines.'
0:24:06 > 0:24:09In the kitchen, this would take around four hours to do,
0:24:09 > 0:24:12- but I'm going to do this in less than one hour.- Wow!
0:24:12 > 0:24:16We put the lids on and we bring that up really quickly.
0:24:16 > 0:24:20When it's at presasure, we drop the heat down, we'll set our timer
0:24:20 > 0:24:23and, within 45 minutes, this meat will be falling off the bone.
0:24:25 > 0:24:29'So, what differences does Brian see between the machines?
0:24:29 > 0:24:33'First, our cheapest pressure cooker - the Prestige High Dome.'
0:24:33 > 0:24:37So this one's aluminium. And this can't go through the dishwasher.
0:24:37 > 0:24:42'And, unlike the pricier options, it can't be used on induction stoves.'
0:24:42 > 0:24:44LOUD HISSING Ah! And it's really noisy!
0:24:44 > 0:24:47And it's like an angry animal.
0:24:47 > 0:24:49So that tells you that it's up to pressure.
0:24:49 > 0:24:53'Next, our midpriced option - the Tefal Clipso.'
0:24:53 > 0:24:56This one is dishwasher safe and suitable to use
0:24:56 > 0:24:58on all different stoves that you might have at home.
0:24:58 > 0:25:00- OK.- It has a little indicator on the top.
0:25:00 > 0:25:02When the red button comes to the top,
0:25:02 > 0:25:05then that means it's at full pressure.
0:25:05 > 0:25:10'Finally, the most expensive - Kuhn Rikon's Bluetooth pressure cooker.'
0:25:10 > 0:25:13The good thing about this one is it is Bluetooth compatible.
0:25:13 > 0:25:15So you can download an app on your phone.
0:25:15 > 0:25:19It'll tell you when to heat the pot up, at what temperature,
0:25:19 > 0:25:22how long to cook it for, and when it's ready to take off
0:25:22 > 0:25:24and when your food's ready.
0:25:24 > 0:25:28'40 minutes later and the meat is looking tender.'
0:25:28 > 0:25:31So, they all look identical, but do they taste the same?
0:25:31 > 0:25:33Well, I think we should take a seat in the restaurant
0:25:33 > 0:25:36and I'll rustle something up and you can tell me what you think.
0:25:36 > 0:25:38That sounds like a really lovely plan.
0:25:43 > 0:25:46'So, I leave Brian to it as he uses the meat
0:25:46 > 0:25:51'from each of the cookers to make three plates of gourmet ravioli.'
0:25:51 > 0:25:54# ..I can't help myself! #
0:25:56 > 0:25:59That's like heaven on a plate!
0:25:59 > 0:26:02- You're really good! You should do this for a living!- I should, yeah!
0:26:02 > 0:26:04I want to eat the entire thing!
0:26:04 > 0:26:06But I'm going to try and be professional
0:26:06 > 0:26:08and move on to the next one.
0:26:11 > 0:26:13That was pretty amazing.
0:26:13 > 0:26:17Lastly, the most expensive of the pressure cookers.
0:26:21 > 0:26:23Maybe my taste buds aren't very sophisticated -
0:26:23 > 0:26:26it is probably that - but it tastes exactly the same.
0:26:26 > 0:26:29I think that's the thing between these three cookers is that
0:26:29 > 0:26:31you need to make sure that you're buying the one
0:26:31 > 0:26:34that's in your right budget, it works for your stove that you have
0:26:34 > 0:26:39at home, and it has the controls on it that you feel comfortable using.
0:26:39 > 0:26:43So, the big question - as the professional,
0:26:43 > 0:26:45what would you spend your money on?
0:26:45 > 0:26:48The least expensive one is made of aluminium,
0:26:48 > 0:26:50which is not going to go through your dishwasher,
0:26:50 > 0:26:53so it's probably not the best one out of the three
0:26:53 > 0:26:55and then, the most expensive one,
0:26:55 > 0:26:57it's about twice the price of the middle-priced one.
0:26:57 > 0:27:00It's gotta be the Tefal mid-range.
0:27:00 > 0:27:03I think it's really well made, it does the job
0:27:03 > 0:27:07that it needs to do and it's quite user-friendly as well.
0:27:07 > 0:27:10'In response, Prestige said the High Dome is its entry-level
0:27:10 > 0:27:14'pressure cooker and that it has nine others available,
0:27:14 > 0:27:18'most of which are dishwasher safe and induction suitable.
0:27:18 > 0:27:22'And Kuhn Rikon said it also offers models across the price range,
0:27:22 > 0:27:25'but emphasises that this is the only one on the market
0:27:25 > 0:27:27'that is Bluetooth-enabled.'
0:27:27 > 0:27:31Well, thank you very much. The PRESSURE is now off!
0:27:31 > 0:27:35You can relax. I've got some work to do.
0:27:35 > 0:27:37SHE SIGHS
0:27:41 > 0:27:44'That's it from Edinburgh.
0:27:44 > 0:27:48'Next week, we end our nationwide shopping trip in Manchester,
0:27:48 > 0:27:50'where we learn whether you should be
0:27:50 > 0:27:54'replacing your traditional vacuum with the latest cordless version.'
0:27:54 > 0:27:56I don't know what animal's been rolling around on this carpet,
0:27:56 > 0:27:58but it had some fun!
0:27:58 > 0:28:02'Naga channels Top Gun to put luggage through its paces.
0:28:02 > 0:28:07'And we have our final batch of invaluable tricks of the trade.'
0:28:07 > 0:28:09If you are using an undercoat and gloss,
0:28:09 > 0:28:12be sure to use the same brand of both.
0:28:12 > 0:28:14The reason for this is, if you don't,
0:28:14 > 0:28:16you could have a chemical reaction on your hands
0:28:16 > 0:28:20that will turn your lovely white into yellow!