0:00:02 > 0:00:05Every day, we face a huge number of choices about food.
0:00:05 > 0:00:08Everything from what we buy...
0:00:09 > 0:00:11..to whether it's good for us...
0:00:12 > 0:00:14..and how to cook it.
0:00:17 > 0:00:18Beautiful.
0:00:20 > 0:00:23In this series, we're going to use our expertise to help you
0:00:23 > 0:00:25make the best food choices.
0:00:27 > 0:00:29We want to improve your cooking...
0:00:29 > 0:00:31Well done, girl. Looks delicious.
0:00:31 > 0:00:33..your health...
0:00:33 > 0:00:36So, even if I've washed my hands, my forearms are still contaminated.
0:00:36 > 0:00:38..and your bank balance.
0:00:38 > 0:00:41So what are you getting when you spend extra money?
0:00:41 > 0:00:44I'm scientist Alice Roberts.
0:00:44 > 0:00:48I'll be looking at the latest research into nutrition
0:00:48 > 0:00:51to find out what's good for us and what's not.
0:00:53 > 0:00:55I'm journalist Sean Fletcher.
0:00:55 > 0:00:58I'll investigate which everyday products are value for money
0:00:58 > 0:01:00and which are a rip off.
0:01:01 > 0:01:03And I'm chef Tom Kerridge.
0:01:04 > 0:01:06And I'll be sharing my tricks of the trade
0:01:06 > 0:01:09that I guarantee will fire up your taste buds.
0:01:09 > 0:01:11That looks great.
0:01:11 > 0:01:14We're going to dish up the plain facts
0:01:14 > 0:01:16so we can all enjoy our food more.
0:01:16 > 0:01:17- Cheers.- Cheers.
0:01:29 > 0:01:32Coming up:
0:01:32 > 0:01:35Recently, there have been a lot of alarming headlines
0:01:35 > 0:01:38about processed meat, but how worried should we be?
0:01:39 > 0:01:43Tom tries to save another kitchen disaster.
0:01:43 > 0:01:45It's terrible already!
0:01:45 > 0:01:49It's not terrible, it's not, it's not, it's not.
0:01:49 > 0:01:50Sean finds out what budget
0:01:50 > 0:01:53and premium mayonnaises are really made of.
0:01:53 > 0:01:56I'm flabbergasted by how many ingredients there are.
0:01:56 > 0:01:59And I'll be revealing if aphrodisiacs actually work.
0:01:59 > 0:02:02- I like your hair. - Thank you very much.
0:02:02 > 0:02:04His heart rate's gone up to 120.
0:02:07 > 0:02:08First up...
0:02:10 > 0:02:15MUSIC: Glory Box by Portishead
0:02:17 > 0:02:20Last year, there was one particular story about food
0:02:20 > 0:02:23and health that dominated the headlines
0:02:23 > 0:02:27and it was the claim that processed meat causes cancer.
0:02:28 > 0:02:33A World Health Organisation report described processed meat
0:02:33 > 0:02:34as a group one carcinogen,
0:02:34 > 0:02:39in the same category as asbestos, arsenic and cigarettes.
0:02:39 > 0:02:41The story made headlines around the world.
0:02:44 > 0:02:47Since the announcement and all of the subsequent press,
0:02:47 > 0:02:53sales of bacon and sausages dropped dramatically by £25 million in this country.
0:02:53 > 0:02:55So it's clear that many of us were scared off eating them.
0:02:55 > 0:02:58So I want to get to the truth behind this story.
0:02:58 > 0:03:00I want to find out just how dangerous
0:03:00 > 0:03:02eating processed meat really is.
0:03:05 > 0:03:10I've come to Reading University's Food and Nutritional Sciences Department.
0:03:10 > 0:03:13I'm meeting Associate Professor Gunter Kuhnle
0:03:13 > 0:03:18who's going to show me why processed meats have been linked to cancer.
0:03:19 > 0:03:21We probably don't need a whole rasher, do we,
0:03:21 > 0:03:24so I'll maybe just cut off the end of it there.
0:03:26 > 0:03:30With this test, we should see something that's been added to the bacon.
0:03:30 > 0:03:34A chemical at the heart of the debate surrounding processed meat.
0:03:34 > 0:03:38If it's present, the liquid will turn pink.
0:03:38 > 0:03:41Yeah, there's a pink tinge just starting to appear
0:03:41 > 0:03:43- around the edges there. - Very definitely
0:03:43 > 0:03:45Ah, yes.
0:03:45 > 0:03:50What's been detected is a preservative called sodium nitrite.
0:03:50 > 0:03:54Well, I think we've definitely proved the existence of nitrite
0:03:54 > 0:03:55- in that piece of bacon.- Oh, yes.
0:03:58 > 0:04:02Sodium nitrite is added to processed meat during the curing process,
0:04:02 > 0:04:05which Gunter is going to show me.
0:04:05 > 0:04:09So we have here a piece of bacon. We wrap it with curing salt,
0:04:09 > 0:04:15which is really just table salt with a small amount of sodium nitrite.
0:04:16 > 0:04:20Sodium nitrite kills the bacteria that can lead to botulism,
0:04:20 > 0:04:23a deadly form of food poisoning.
0:04:23 > 0:04:25It's a chemical that keeps us safe
0:04:25 > 0:04:29but it's also responsible for the link to bowel cancer,
0:04:29 > 0:04:33one of the most common types of cancer diagnosed in the UK.
0:04:33 > 0:04:36This is really the problem with having nitrite in processed meat,
0:04:36 > 0:04:40is that what, on one hand, preserves the meat causes on the other hand,
0:04:40 > 0:04:43can cause cancer, can increase the risk of cancer.
0:04:44 > 0:04:48The acidic conditions of the stomach are the perfect environment
0:04:48 > 0:04:52for converting these nitrites into compounds that can cause cancer.
0:04:54 > 0:04:57And so it makes sense that the link is to bowel cancer
0:04:57 > 0:05:00because that's where these dangerous compounds are being formed,
0:05:00 > 0:05:03actually in your gut as your food passes through you.
0:05:05 > 0:05:08Another way of preserving meat is to smoke it.
0:05:08 > 0:05:12Some of the chemicals released from cigarettes
0:05:12 > 0:05:14are also generated by the meat smoking process.
0:05:14 > 0:05:17They can stick to the surface of the meat
0:05:17 > 0:05:19and have also been linked to bowel cancer.
0:05:22 > 0:05:26Thanks to Gunter I've got a much better understanding now
0:05:26 > 0:05:29of why processed meat poses a risk to our health.
0:05:29 > 0:05:34There are potentially carcinogenic compounds present
0:05:34 > 0:05:36in both cured and smoked meats.
0:05:36 > 0:05:40But the World Health Organisation has placed processed meat
0:05:40 > 0:05:43into the same category as smoking.
0:05:43 > 0:05:46Both pose a definite risk in terms of developing cancer
0:05:46 > 0:05:50but what about the level of that risk?
0:05:52 > 0:05:55Does it mean eating processed meat is as bad for us
0:05:55 > 0:05:57as smoking cigarettes?
0:05:57 > 0:06:00To help me make sense of the statistics,
0:06:00 > 0:06:04I'm meeting Dr Kathryn Bradbury from the University of Oxford.
0:06:04 > 0:06:08She's an expert in how cancer affects populations.
0:06:10 > 0:06:13So, Kathryn, looking at this new World Health Organisation
0:06:13 > 0:06:16classification, what does it actually mean?
0:06:16 > 0:06:17So, tobacco is much worse.
0:06:17 > 0:06:22So we estimate that tobacco causes about 20% of all cancers,
0:06:22 > 0:06:26whereas red and processed meat cause about 3% of all cancers.
0:06:26 > 0:06:28How much processed meat are we talking about
0:06:28 > 0:06:31and what is the relative risk?
0:06:31 > 0:06:34Well, what we know is on average about six out of 100 people
0:06:34 > 0:06:37in the UK will get bowel cancer over their lifetime,
0:06:37 > 0:06:41and an extra 50 grams of processed meat,
0:06:41 > 0:06:43which is about two rashers of bacon,
0:06:43 > 0:06:46increases your risk of bowel cancer by 18%.
0:06:46 > 0:06:49So is that eating that much bacon every day?
0:06:49 > 0:06:50Yes, if we had 100 people,
0:06:50 > 0:06:54six of them just normally would get bowel cancer over their lifetime.
0:06:54 > 0:06:59If all of that group of 100 started eating an extra two rashers
0:06:59 > 0:07:01of bacon every day, then we would expect that now
0:07:01 > 0:07:04seven out of the 100 would get bowel cancer.
0:07:04 > 0:07:07So that sounds like a relatively small increase in risk
0:07:07 > 0:07:09when you put it like that.
0:07:09 > 0:07:12Yes, I guess it does for 100 people, that's for sure,
0:07:12 > 0:07:15but there's a lot more people in the UK, so we need to start multiplying
0:07:15 > 0:07:18that up. It does translate into a lot more cases of cancer.
0:07:20 > 0:07:22So if you're eating processed meat every day,
0:07:22 > 0:07:26you increase your risk of bowel cancer by nearly 20%.
0:07:27 > 0:07:31And it doesn't matter if you buy cheap or expensive processed meat,
0:07:31 > 0:07:34the vast majority contains added nitrite.
0:07:34 > 0:07:38Scientists are working on nitrite-free products
0:07:38 > 0:07:42but as yet none are commercially available in the UK.
0:07:42 > 0:07:45For the moment, if you eat a lot of processed meats,
0:07:45 > 0:07:47it might be a good idea to cut down.
0:07:49 > 0:07:52What this doesn't mean is that processed meat
0:07:52 > 0:07:55is anywhere near as bad for you as smoking.
0:07:55 > 0:07:57There is a small increased risk of cancer
0:07:57 > 0:08:00but it depends on how much you eat and how often.
0:08:12 > 0:08:16We want to improve the cooking skills of the nation
0:08:16 > 0:08:17one dish at a time.
0:08:17 > 0:08:20Tom's tips should help you to enhance your performance
0:08:20 > 0:08:24in the kitchen, no matter how good a cook you already are.
0:08:25 > 0:08:29I asked for your kitchen fails and you've sent me loads.
0:08:29 > 0:08:31From disastrous poached eggs
0:08:31 > 0:08:35to roast potatoes that no-one wants to eat.
0:08:37 > 0:08:41This time I'm helping Tina Qureshi with her kitchen fail,
0:08:41 > 0:08:43risotto.
0:08:43 > 0:08:48I've been standing here for the last 25 minutes trying to cook
0:08:48 > 0:08:51this thing, but it still looks uncooked.
0:08:51 > 0:08:54There's quite a lot of rice here.
0:08:54 > 0:08:57Looks like she's cooking enough for about 100 people!
0:08:57 > 0:09:01So, Tom, show me how to make the perfect risotto.
0:09:01 > 0:09:05We can solve this.
0:09:09 > 0:09:13I've come to Bracknell in Berkshire to answer her cry for help.
0:09:15 > 0:09:17- Hey, Tina.- Hi, Tom.- How are you, nice to see you.
0:09:17 > 0:09:19- Few issues with your risotto.- Yes.
0:09:19 > 0:09:21OK, shall we see if we can fix it?
0:09:21 > 0:09:22Please. Come through.
0:09:25 > 0:09:29Tina's going to run me through how she normally cooks her risotto
0:09:29 > 0:09:32so that I can see where she's going wrong.
0:09:32 > 0:09:34So you're just using half an onion here.
0:09:34 > 0:09:37Yes, I am. And I add the closed cap mushroom.
0:09:37 > 0:09:40And, with that, I add the porcini mushroom,
0:09:40 > 0:09:42that I soaked in hot water.
0:09:42 > 0:09:45Where's the water that you soaked it in?
0:09:45 > 0:09:49Ah, right, I threw it away. Can I actually use that?
0:09:49 > 0:09:51What do you think that water would taste of?
0:09:51 > 0:09:54Porcini mushroom. I should actually have saved that.
0:09:54 > 0:09:56Are you dying inside, Tom?
0:09:56 > 0:09:57No, no, no...
0:09:57 > 0:10:01You're like what the hell is she doing?! Her pot's burning!
0:10:01 > 0:10:03It's terrible already!
0:10:03 > 0:10:04It's not terrible. It's not.
0:10:04 > 0:10:08The method, the ideas that you've got. They're working...to a point.
0:10:08 > 0:10:11Right, I'm going to add the rice now.
0:10:11 > 0:10:13That's probably about 500 grams.
0:10:13 > 0:10:16500 grams is quite a lot of rice.
0:10:17 > 0:10:22For a decent main course allow about 100 grams of rice per person.
0:10:22 > 0:10:26What Tina's got her here would feed a family of five.
0:10:28 > 0:10:30OK, let me be straight with you.
0:10:30 > 0:10:35It looks all all right, but there's nothing about that that's exciting.
0:10:35 > 0:10:39By the end of today, we're going to have you making amazing risotto.
0:10:41 > 0:10:44Kick off with some oil and butter.
0:10:45 > 0:10:49I'm using shallot instead of onion because there is less acidity
0:10:49 > 0:10:52so it's a sweeter flavour that goes through our risotto rice.
0:10:52 > 0:10:55I'm going to use 200 grams of rice.
0:10:55 > 0:10:57You used 500 grams of rice.
0:10:57 > 0:11:00- That's double that. - And give it a good stir.
0:11:00 > 0:11:01I'm good at stirring.
0:11:01 > 0:11:04You're good at stirring. You're going to be doing a lot of stirring.
0:11:04 > 0:11:07Stirring releases starch from the rice.
0:11:07 > 0:11:10This is what gives risotto that lovely creamy texture.
0:11:11 > 0:11:14Now I'm going to pour in a massive glug of white wine,
0:11:14 > 0:11:18and straight away, the starches, the white wine and the butter
0:11:18 > 0:11:22all begin to mix together to make one kind of rich flavoured stock.
0:11:22 > 0:11:26So now, instead of wasting it, all of this lovely mushroomy water
0:11:26 > 0:11:28is going to go straight into that risotto.
0:11:28 > 0:11:32I'm going to give them a little chop to the side whilst you keep stirring.
0:11:32 > 0:11:36The ratio of stock to rice in a risotto is about 4-1.
0:11:36 > 0:11:39So for 200g of rice, add around 800ml of stock.
0:11:42 > 0:11:46You want to turn the heat up just a little bit because you've added something cold to the pan.
0:11:46 > 0:11:49So you're constantly playing with the heat.
0:11:49 > 0:11:51Constantly adjusting temperature.
0:11:52 > 0:11:55In goes the porcini mushrooms,
0:11:55 > 0:11:58together with some diced fresh mushrooms.
0:11:58 > 0:12:01Put in two teaspoons of mascarpone cheese.
0:12:01 > 0:12:02That's not a teaspoon, mate!
0:12:02 > 0:12:05Tell you what, look...
0:12:05 > 0:12:07In my world, that's a teaspoon!
0:12:07 > 0:12:09Oh, gosh! That is a lot!
0:12:09 > 0:12:12I need you to grate me a load of Parmesan cheese,
0:12:12 > 0:12:14at least down to about there, half way.
0:12:14 > 0:12:16Now, parmesan cheese is really important.
0:12:16 > 0:12:18High in salt, high in acid.
0:12:18 > 0:12:22That's going to help cut through all of the richness already in that pan.
0:12:22 > 0:12:27Pop in some chives for a light garlic and onion taste.
0:12:27 > 0:12:30I tell you what, this is going to be the best risotto you've had.
0:12:30 > 0:12:31Brilliant!
0:12:33 > 0:12:35OK, there we go.
0:12:35 > 0:12:37Look at that! That looks amazing!
0:12:37 > 0:12:39That's the difference between the two
0:12:39 > 0:12:43and I'll be honest with you, it's just not as rich, it's not as loved.
0:12:43 > 0:12:46Come on, let's have a little try.
0:12:46 > 0:12:48Tom, that's delicious. Absolutely delicious.
0:12:48 > 0:12:51- Happy?- Mm. Fabulous.
0:12:51 > 0:12:54If you need help with a dish that always goes wrong
0:12:54 > 0:13:00then share your Kitchen Fail on social media using #BBCKitchenFails.
0:13:00 > 0:13:03I'll pick a few and I'll tell you how to put it right.
0:13:04 > 0:13:10True or false? Whole milk contains more calcium than skimmed milk?
0:13:12 > 0:13:14The answer is false.
0:13:14 > 0:13:19Since the fat portion of whole milk does not contain calcium,
0:13:19 > 0:13:23you can lose the fat without losing any calcium.
0:13:27 > 0:13:29Look around the supermarket shelves
0:13:29 > 0:13:31and you'll see loads of own label items.
0:13:32 > 0:13:36There's an alternative for just about every big brand out there.
0:13:36 > 0:13:40Supermarkets offer a different range of their own brand
0:13:40 > 0:13:44products at different price points - basic, standard and premium.
0:13:44 > 0:13:46But when is it worth spending extra on premium
0:13:46 > 0:13:49and when can we get away with a money-saving basic?
0:13:56 > 0:14:01I'm teaming up with experts at Edinburgh's Queen Margaret University.
0:14:01 > 0:14:04We're going to pull apart the ingredients in a fridge favourite -
0:14:04 > 0:14:06mayonnaise.
0:14:09 > 0:14:13The price of mayonnaise ranges between 40 pence for basic
0:14:13 > 0:14:15to £3.49 for premium.
0:14:15 > 0:14:19So why the huge price difference and what are we actually paying for?
0:14:22 > 0:14:25Nutritionist Dr Carrie Ruxton has the answers.
0:14:26 > 0:14:29I'm flabbergasted about how many ingredients there are.
0:14:29 > 0:14:32- There's a lot.- I've never made home-made mayonnaise,
0:14:32 > 0:14:34but I'm guessing you don't need all of this to make it.
0:14:34 > 0:14:37Definitely not, no. If you're going to make it at home,
0:14:37 > 0:14:41you only need four ingredients - egg yolk, vinegar, oil and lemon juice
0:14:41 > 0:14:42and that is it.
0:14:42 > 0:14:46I mean, some of these are ten, ten-plus ingredients.
0:14:46 > 0:14:49Well, the biggest difference really is the budget ingredients,
0:14:49 > 0:14:51the first one is water,
0:14:51 > 0:14:53and then you go to the standard and the premium
0:14:53 > 0:14:55and the first one is oil.
0:14:55 > 0:14:58So budget mayo's got a lot of water in it but how do you turn
0:14:58 > 0:15:01that into something that's thick and has the texture of mayonnaise?
0:15:01 > 0:15:04It's that white powder right in front of you there.
0:15:04 > 0:15:08That's modified maize starch - and it's basically corn starch
0:15:08 > 0:15:11that's been chemically altered to turn it into a product
0:15:11 > 0:15:15that creates this smooth consistency when you mix water together
0:15:15 > 0:15:16with other ingredients
0:15:16 > 0:15:19and keep it like that right across the shelf life.
0:15:21 > 0:15:24The trick manufacturers have pulled off is using a cheap ingredient
0:15:24 > 0:15:28like water as a substitute for the more expensive oil.
0:15:29 > 0:15:32But this has an unexpected benefit.
0:15:33 > 0:15:36Because there's less oil in this product compared with
0:15:36 > 0:15:40the premium and standard, you're going to end up with less calories,
0:15:40 > 0:15:42and what the figures look like
0:15:42 > 0:15:46is around 280 calories per 100g for budget
0:15:46 > 0:15:50right up to around 700 per 100g for standard and premium.
0:15:52 > 0:15:57The budget mayo doesn't just save us money, it also saves us calories.
0:15:57 > 0:16:01But do the cheaper ingredients affect the taste?
0:16:01 > 0:16:04To find out, we have a panel of taste testers.
0:16:04 > 0:16:06First, what do they buy?
0:16:06 > 0:16:09Let's have a show of hands for basic mayonnaise,
0:16:09 > 0:16:10who would buy that?
0:16:10 > 0:16:14Standard? So you three standard. Why's that, Beth?
0:16:14 > 0:16:18I've tried the budget ones before and they've not been very good
0:16:18 > 0:16:20so I've upped it to the standard.
0:16:20 > 0:16:23I'm guessing, Colin, you're more premium. Why premium?
0:16:23 > 0:16:25I suppose it tastes better.
0:16:26 > 0:16:27But does it?
0:16:27 > 0:16:30That's what we're about to find out.
0:16:30 > 0:16:34In a blind taste test, they'll score 10 different mayonnaise samples
0:16:34 > 0:16:37ranging from budget and standard to premium.
0:16:40 > 0:16:43Dr Laura Wyness has the results.
0:16:43 > 0:16:48The budget actually scored highest, it scored 5.2 out of 9,
0:16:48 > 0:16:51followed closely by the standard, scoring 5.0,
0:16:51 > 0:16:54and then the premium was 4.1.
0:16:56 > 0:17:00Surprisingly, when it comes to taste, budget came top
0:17:00 > 0:17:03followed by standard with premium in last place.
0:17:03 > 0:17:07Now what I find really fascinating is the premium
0:17:07 > 0:17:10is only around half the amount of the budget,
0:17:10 > 0:17:13so this is, in fact around about ten times
0:17:13 > 0:17:15the cost of the budget mayonnaise.
0:17:15 > 0:17:17How does that make you feel, Colin?
0:17:17 > 0:17:20I think I might try the budget.
0:17:21 > 0:17:25So we've found that budget mayo can save us money and calories.
0:17:25 > 0:17:27And if it's taste that matters to you,
0:17:27 > 0:17:30then standard and budget are pretty similar.
0:17:38 > 0:17:42MUSIC: Can't Get Enough Of Your Love, Babe by Barry White
0:17:43 > 0:17:47We'll go to great lengths to capture someone's heart.
0:17:47 > 0:17:51From cheesy pickup lines to extravagant romantic gestures.
0:17:51 > 0:17:55But there's another weapon in the arsenal of love - food.
0:17:56 > 0:17:59The idea that there are certain foods
0:17:59 > 0:18:03and drinks that have aphrodisiac properties goes back thousands
0:18:03 > 0:18:08of years, but just because an idea is ancient, doesn't mean it's true.
0:18:08 > 0:18:09So are there any aphrodisiacs
0:18:09 > 0:18:13which have been scientifically proven to be effective?
0:18:15 > 0:18:17What do people think works?
0:18:18 > 0:18:19Ginger!
0:18:19 > 0:18:23Ginger, cocktail with ginger is the best thing ever for an aphrodisiac.
0:18:23 > 0:18:26Possibly champagne and oysters might work.
0:18:26 > 0:18:28Well, I would say caviar.
0:18:28 > 0:18:30Well, it's chocolate!
0:18:30 > 0:18:32Chocolate gets something going.
0:18:34 > 0:18:39There's no shortage of suggestions but where's the evidence?
0:18:39 > 0:18:41Here's a man who should know.
0:18:41 > 0:18:42My date for the evening,
0:18:42 > 0:18:46physiologist Dr Harry Witchel from the University of Sussex.
0:18:48 > 0:18:51- Well, Harry, this is delightful. Shall I open the Prosecco?- Please!
0:18:51 > 0:18:55That's very kind of you.
0:18:57 > 0:19:00What exactly is an aphrodisiac?
0:19:00 > 0:19:04An aphrodisiac is anything that contributes to performance
0:19:04 > 0:19:08in a sexual way, that gets the whole process started.
0:19:10 > 0:19:14Unfortunately, there's no scientific evidence that champagne,
0:19:14 > 0:19:18strawberries or oysters have any aphrodisiac properties.
0:19:18 > 0:19:22So are there any foods or drinks that can increase desire
0:19:22 > 0:19:23and excite us?
0:19:26 > 0:19:28Here's one I got from the shop, which is ginseng.
0:19:28 > 0:19:30Many claims have been made for it,
0:19:30 > 0:19:34but it is used quite regularly as an aphrodisiac.
0:19:34 > 0:19:38So have there been any trials to actually see whether it does perform?
0:19:38 > 0:19:43There are a few trials that suggest that in certain dosages,
0:19:43 > 0:19:45it will improve sexual performance.
0:19:45 > 0:19:49So is there any other herbal aphrodisiacs out there?
0:19:49 > 0:19:52Today, I've brought for you ginkgo.
0:19:52 > 0:19:54Thousands of years old,
0:19:54 > 0:19:56it loosens vessels, so people have claimed.
0:19:56 > 0:19:59So if it may be having an effect on blood vessels
0:19:59 > 0:20:03and opening them up, then it seems reasonable to suggest
0:20:03 > 0:20:06that it might have a Viagra-like effect.
0:20:06 > 0:20:08You could make that argument.
0:20:10 > 0:20:14Harry and I are keen to see if supplements do start hearts racing.
0:20:17 > 0:20:20Four volunteers - Amanda, Paul, Emily and Hugo,
0:20:20 > 0:20:24have agreed to take part in an experiment.
0:20:24 > 0:20:28We're going to set them up on a blind date with two models -
0:20:28 > 0:20:31Luciana and Daniel.
0:20:31 > 0:20:33You hold that there...
0:20:33 > 0:20:37Harry's looking for changes to our volunteers' heart rates.
0:20:37 > 0:20:38It's not the most obvious...
0:20:38 > 0:20:41Both before and after taking the supplements.
0:20:43 > 0:20:44First up is Amanda.
0:20:44 > 0:20:47She hasn't taken anything yet.
0:20:47 > 0:20:50Let's see how her heart rate responds to model Daniel.
0:20:55 > 0:20:59Her heart rate has just gone up massively!
0:21:01 > 0:21:0396!
0:21:03 > 0:21:07Will Emily's first impression be as positive?
0:21:07 > 0:21:09- Where are you from?- Guess.
0:21:09 > 0:21:11- Croatia?- Russia.- Really?
0:21:11 > 0:21:15It's gone up a tiny bit, like two beats per minute.
0:21:15 > 0:21:16Hello.
0:21:16 > 0:21:20Time to test out Hugo and Paul with model Luciana.
0:21:20 > 0:21:22How are you doing?
0:21:22 > 0:21:25Again, the men haven't taken any supplements yet.
0:21:25 > 0:21:27- I like your hair. - Thank you very much!
0:21:27 > 0:21:31Paul seems to like the attention of Luciana.
0:21:31 > 0:21:34As does Hugo.
0:21:34 > 0:21:36His heart rate's gone up to 120!
0:21:36 > 0:21:38That's for real!
0:21:38 > 0:21:41Look at this, tick, tick, tick!
0:21:42 > 0:21:46Without taking anything, both men's heart rates have shot up.
0:21:46 > 0:21:49Now Harry gives our volunteers the supplements.
0:21:50 > 0:21:52Amanda and Hugo are given ginseng.
0:21:52 > 0:21:56While Paul and Emily are taking ginkgo.
0:21:59 > 0:22:02- Do you like going to the theatre? - I do like going to the theatre.
0:22:02 > 0:22:03120 for the heart rate.
0:22:03 > 0:22:06- Great dress, nice hair.- Thank you!
0:22:06 > 0:22:08- I do palm reading.- You do?- No.
0:22:10 > 0:22:15Harry has been recording our volunteers' heart rates throughout the experiment.
0:22:15 > 0:22:19First, the results from before they took the supplements.
0:22:19 > 0:22:23What we saw was that the men really responded!
0:22:23 > 0:22:25LAUGHTER
0:22:25 > 0:22:31So Hugo went from about 82 to a heartrate of about 125,
0:22:31 > 0:22:35and Paul, he ended up in the region of about 132,
0:22:35 > 0:22:38so well done, you!
0:22:40 > 0:22:44The women responded to Daniel in a more subtle way.
0:22:44 > 0:22:48Amanda's heart rate rose from 60 to 72
0:22:48 > 0:22:52while Emily's only went up by two beats per minute.
0:22:53 > 0:22:57Now we're going to look at how their heart rates responded
0:22:57 > 0:22:59after they took the supplements.
0:22:59 > 0:23:02What happened after the ginseng and the ginkgo?
0:23:02 > 0:23:05I would say that we didn't see anything really obvious
0:23:05 > 0:23:08with the men, simply because they may have maxed out.
0:23:08 > 0:23:12There could even be a topping out, a ceiling effect.
0:23:12 > 0:23:16The increase in the men's heart rates was about the same
0:23:16 > 0:23:19after they'd taken the supplements as before.
0:23:19 > 0:23:22However, it was a different story for the women.
0:23:23 > 0:23:27Emily, on her first go, she was at 80.
0:23:27 > 0:23:33Whereas we recorded something along the lines of 107 the second time.
0:23:33 > 0:23:36The results are different so clearly, internally,
0:23:36 > 0:23:39there was stuff going on that I didn't know about.
0:23:39 > 0:23:41The first time I marked you as a six. (Sorry).
0:23:41 > 0:23:43But the second time I marked you as an eight.
0:23:43 > 0:23:45So there was definitely a change.
0:23:45 > 0:23:49We also see that Amanda had an improved response,
0:23:49 > 0:23:54which leads us to the question as to whether you thought there was any difference.
0:23:54 > 0:23:58I felt like the second one was better as well.
0:23:58 > 0:24:01Mostly because I felt more comfortable, like Emily said.
0:24:01 > 0:24:04Clearly the gingko did some work.
0:24:06 > 0:24:10It's hard to say if the ginseng and ginkgo had any effect
0:24:10 > 0:24:13on the men as they had such a strong response
0:24:13 > 0:24:16even before they'd taken any supplements,
0:24:16 > 0:24:20but both substances appeared to have a measurable effect on the women.
0:24:20 > 0:24:22Their heart rates rose
0:24:22 > 0:24:25and they found Daniel even more attractive.
0:24:26 > 0:24:29It's a small experiment so we can't draw firm conclusions,
0:24:29 > 0:24:33but from Harry's results, it seems there are some things
0:24:33 > 0:24:36that could claim to be aphrodisiacs after all.
0:24:46 > 0:24:49From food that makes our hearts flutter
0:24:49 > 0:24:51to food that can't be rushed.
0:24:51 > 0:24:55I've got the secrets that can transform your cooking.
0:24:55 > 0:24:58In a professional kitchen, getting food consistently tasting great
0:24:58 > 0:25:01relies on tips and techniques that never fail.
0:25:01 > 0:25:03I'd like to share with you some of these trade secrets
0:25:03 > 0:25:07that are easy to do but incredibly effective.
0:25:14 > 0:25:17From street food to top-end restaurants,
0:25:17 > 0:25:21professional chefs have a clever technique for turning
0:25:21 > 0:25:24cheap cuts of meat into something special.
0:25:24 > 0:25:27Slow cooking breaks down the tough proteins in meat
0:25:27 > 0:25:29releasing bags of flavour.
0:25:31 > 0:25:34Now, slow cooking is the perfect way of tenderising
0:25:34 > 0:25:36those cheaper cuts of meat -
0:25:36 > 0:25:40shoulder of lamb, shin of beef, or in this case, a shoulder of pork.
0:25:40 > 0:25:43And you need to slow cook cuts of meat like this
0:25:43 > 0:25:45because they're working muscles.
0:25:45 > 0:25:48That shoulder of pork spends all day wandering around.
0:25:48 > 0:25:52That cooking process needs to break down the sinew and the muscle.
0:25:52 > 0:25:54Now, I'm going to do a version of pulled pork here.
0:25:54 > 0:25:57Loads of flavour, loads of things going on.
0:25:57 > 0:26:03In a bowl, put sugar, salt, dried thyme, toasted cumin seeds,
0:26:03 > 0:26:07some cracked black pepper, dried sage and three star anise,
0:26:07 > 0:26:11which have been toasted and then ground up.
0:26:11 > 0:26:13Then mix it all together,
0:26:13 > 0:26:19pour it on and then massage it into the muscle meat of this pork.
0:26:19 > 0:26:22Straight away, that salt and sugar starts to work its magic
0:26:22 > 0:26:24and it draws moisture from the pork
0:26:24 > 0:26:29and then that flavour begins to work its way into that meat.
0:26:29 > 0:26:31This is the key to this technique,
0:26:31 > 0:26:34because as the water is drawn out of the meat,
0:26:34 > 0:26:37it's replaced by all those spices.
0:26:37 > 0:26:42Now we're going to leave this pork in the fridge overnight.
0:26:47 > 0:26:50So this is one that has been marinading for 12 hours.
0:26:50 > 0:26:53That pork has been able to take on a load of flavour
0:26:53 > 0:26:55that's come from that dry rub mix.
0:26:55 > 0:26:58I'm just going to pop it into a tray,
0:26:58 > 0:27:01and then I'm going to cover it with chicken stock.
0:27:01 > 0:27:04Adding stock not only provides flavour
0:27:04 > 0:27:07but crucially the liquid will steam the meat,
0:27:07 > 0:27:09and that's what we need to happen.
0:27:10 > 0:27:12OK, and that's it.
0:27:12 > 0:27:13Tin foil nice and tightly on,
0:27:13 > 0:27:16just going to stick this pork in the oven, 150 degrees centigrade,
0:27:16 > 0:27:20and we'll come back to it in about five hours' time.
0:27:25 > 0:27:27You could use a slow cooker
0:27:27 > 0:27:30but in a professional kitchen, we just do it in the oven.
0:27:30 > 0:27:32Oh, it smells incredible.
0:27:32 > 0:27:35Slow cooked, and literally with two forks,
0:27:35 > 0:27:39I'm just going to pull it all apart,
0:27:39 > 0:27:41hence why it's called pulled pork.
0:27:43 > 0:27:47I'm going to stick this in a bun
0:27:47 > 0:27:50with some lovely home-made coleslaw.
0:27:50 > 0:27:52Lid on, look at that.
0:27:55 > 0:27:58You have to do this at home, people.
0:27:58 > 0:28:01You can find this trade secret and more on the website.
0:28:01 > 0:28:04Go to...
0:28:08 > 0:28:11Next time - can chillies help us lose weight?
0:28:11 > 0:28:14We just want to put about four level teaspoons in...
0:28:14 > 0:28:17That's going to be extremely hot!
0:28:17 > 0:28:20Sean puts food labelling to the test.
0:28:20 > 0:28:23I think you'd need a PhD in maths to do all the calculations.
0:28:23 > 0:28:27And Tom reveals the secrets to a perfect steak.
0:28:27 > 0:28:29It's a little bit beige.
0:28:29 > 0:28:34I mean, beige is nice if it's a car in the 1970s.