Chili Pepper Experiment (02:12)
A volunteer is locked in an airtight chamber where she will eat one meal with chili and one without. Metabolic rate is a measure of how quickly the body is burning calories.
Effects of Capsaicin (03:20)
Eating hot chilies activates brown fat, which makes the body burn white fat. The volunteer burned 58 more calories after eating a meal with chili.
Tom's Tips: Trade Secrets 1 (04:16)
Kerridge demonstrates how to make gravy with chicken stock, flour, shallots, mushrooms, wine, and herbs.
Deciphering Food Labels (04:14)
Fletcher points out how inconsistent labeling and nutritional information are on different products. Volunteers attempt to figure out how much fat is in sliced ham in 10 seconds.
Misleading Food Labels (02:13)
Volunteers attempt to figure out which coleslaw contains the least and most fat. A product can only be labeled low fat if it contains less than three percent fat.
Tom's Tips: Problem 1 (02:10)
Kerridge meets with a viewer that has trouble cooking steak. Faye shows how she normally cooks steak.
Tom's Tips: Solution 2 (02:22)
Kerridge demonstrates how to properly cook steak. He recommends rib eye for frying.
Comparing Bread Ingredients (03:00)
Supermarkets offer basic, standard, and premium of their own brand products. Fletcher meets with a nutritionist to understand what the differences are between loaves of bread.
Blind Bread Taste Test (02:07)
Volunteers try 10 different white breads. Premium brands were rated the highest and budget the lowest.
Food Taste Experiment (03:53)
Research suggests that environment affects the way food tastes. Volunteers are given three desserts and three glasses of wine, each accompanied by different colored lights, music, and dishes.
Food Taste Experiment Results (00:59)
Each volunteer's sense of taste was influenced by different colored lights, music, and dishes. Research has revealed that drinks can be made to taste sweeter by adding red food coloring. Diners will pay more for wine when the room is lit by red lighting.
Tom's Tips: Problem 2 (02:36)
Kerridge meets with a viewer that has trouble roasting potatoes. Pete shows how he usually makes them.
Tom's Tips: Solution 2 (03:20)
Kerridge demonstrates how to roast potatoes. It starts with choosing the right type of potato. Heat the oil before adding the potatoes.
Junk Food or Health Food? (04:31)
Roberts meets with a dietitian to make peanut butter and understand whether or not it is good for health. Combining peanut butter and toast makes a nutritious meal.
Tom's Tips: Trade Secrets 2 (03:56)
Kerridge mixes spices and herbs to create a rub, which can be used to add flavor to fish or other proteins.
Credits: The Food Detectives: Episode 3 (00:47)
Credits: The Food Detectives: Episode 3
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