1. Food Lab by Ben Milbourne
2. Design and technologies

This week, Jimmy Doherty turns his attention to the foods we should all probably avoid - snacks. He starts by trying to crack the secret recipe of fizzy cola. Experts say the flavour includes lavender and coriander as well as orange, lime and lemon. After a supermarket taste test, Jimmy attempts to mix his own cola syrup and inject some fizz.

Heston's quest takes him to Beijing, the home of Peking duck, to uncover the secrets of a dish that can be traced back almost 800 years.

Culinary alchemist Heston Blumenthal turns his attention to fish pie. Heston starts in Scotland, where he visits Glasgow University to learn how langoustines can be affected by stress. Back in Bray, his team of scientists experiment with seaweed, various fish and salt mix before heading to the DIY store for a squirrel cage.

The world's largest aircraft carrier, the 100,000 tonne USS Nimitz, is a remarkable feat of design engineering, and is able to sail for 20 years without refuelling. One of the most complex machines ever built, the ship is closer to a city on the sea, equipped to serve 6,000 personnel at any one time, but only in existence because of seven prior stages of nautical evolution.

Craze treats his children and their friends to a mezze street food picnic in the local park. But first there has to be some appetite-building and there's the egg and spoon race and other boisterous fun.

Join chef and restaurateur Todd English as he travels the globe visiting exotic locations and collecting culinary ideas and inspiration. Along the way, he taps the knowledge of local food experts who teach him about customs and culture. At the end of the show, viewers are invited to join Todd in his kitchen as he reinvents traditional cooking.

Master chef, part-time scientist, alchemist, magician and artist - Ferran Adria has earned his reputation as one of the most inventive creators of contemporary haute cuisine in the world. His Spanish restaurant, El Bulli, was recently voted second best restaurant in the world - and is also a major workshop of culinary research. In this program we go behind the scenes of the restaurant to witness these amazing culinary feats that attempt to build bridges between pleasure, taste, and knowledge.

Today, people expect every type of seasonal food to be available 365 days a year. So how do food companies preserve food to make it safe to eat weeks, months or even years after it is produced? This week Jimmy Doherty looks at the different methods of food storage and preservation. Why do peas have to be frozen within hours of picking, and why is factory freezing quicker than home freezing?

Bill Granger is internationally renowned for his breakfasts. His scrambled eggs have been described by The Times as the 'best in the world'. This week Bill visits Poh's Kitchen to share two of his stylish yet simple breakfast dishes, while Poh cooks a breakfast dish from her childhood and another that's a weekend favourite.

Made in Spain highlights the extraordinary cooking traditions of a country whose food and wine is capturing the world's imagination. Jose Andres brings us the exciting flavours of his native Spain with easy and informative recipes created in his own kitchen.

Culinary alchemist and three-Michelin star chef Heston Blumenthal applies his unique style of 'molecular gastronomy' to transform and revolutionise some of the Western world's favourite dishes in this new eight-part series.

Culinary alchemist and three-Michelin star chef Heston Blumenthal applies his unique style of 'molecular gastronomy' to transform and revolutionise some of the Western world's favourite dishes.

Heathrow Airport in London is the busiest international airport in the world. This film reveals how seven ingenious technological breakthroughs enabled engineers to build the most modern terminal of this super-structure - Terminal 5. With its enormous free span roof and fully automated baggage system to the robotic vehicles speeding passengers to its doors, T5 has changed airport design forever.

Rule-breaking chef Aaron Craze features the third of his 'easy hand-held grub' programs, this time on British seaside street food at an extreme sports carnival at Brighton beach. His adrenalin junkie mates tuck into Rude Boy fish pie, his shellfish seaside special and finish off with horseradish and beetroot ice-creams and a nostalgic cream soda.

Join chef and restaurateur Todd English as he travels the globe visiting exotic locations and collecting culinary ideas and inspiration. Along the way, he taps the knowledge of local food experts who teach him about customs and culture. At the end of the show, viewers are invited to join Todd in his kitchen as he reinvents traditional cooking.

For many there is nothing as good as a piece of meat that has been slow-cooked: the tender, succulent slices just seem to melt in your mouth. The Chinese have a great tradition of slow-cooking and tonight Poh cooks Dong Do Pork.

Made in Spain highlights the extraordinary cooking traditions of a country whose food and wine is capturing the world's imagination. Jose Andres brings us the exciting flavours of his native Spain with easy and informative recipes created in his own kitchen.