Ben creates a fiery Armaticianna pizza at Fairholme on the Ozpig, and Dr Andrew Stephenson helps us to understand the different methods of energy transfer.
Ben's friend and go-to butcher, Scotty, teaches us how to get the most out of a leg of lamb, featuring minimal wastage, and money-saving secrets.
Ben explores protein denaturation when it comes to meat, by massaging and adding salt. Joel offers an extended scientific explanation to this.
Ben makes a fantastic apple berry jam, while Joel explains the science involved.
Ben steps in to help save the mayonnaise after Joel spills it.
Ben prepares an old favourite with an addition of some Huon hot smoked salmon.
Using one of his favourite ingredients from his garden, Ben makes an upside-down rhubarb cake.
Ben and Joel attempt to recreate a satay chicken that Ben had on his travels in Hong Kong.
Ben visits the community organisation, Produce to the People, to check out their amazing produce.
Ben and Joel combine two classic salads to make the perfect summer salad.
Jimmy Wong pops into the studio to make his decadent Carrot Cake.
Ben recreates one of his favourite traditions when dining in restaurants around Mexico.
Joel Gilmore explains why pickling is a great way to preserve foods.
With help from Joel Gilmore, Ben creates the classic Apple Tarte Tartin.
Ben makes one of his favourite family recipes, Kilpatrick Oysters.
At the University of Queensland, Ben and Joel are joined by some students to help prepare Japanese burgers.
Ben is confused when he notices the seeds are in the wrong end of the pumpkin and seeks help from Joel to find out why.
Ben has a disagreement with producer Amee around the pairing of fruit with meat.
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