From the makers of QI and No Such Thing As A Fish: Gastronomically-minded QI researchers Jack Chambers and Manu Henriot join chef and food writer Rosie MacKean ...
What went wrong with Beeton’s inedible macaroni? Why did Colgate once sell lasagna? Where does Bologna keep its mysterious Golden Tagliatella?
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33:50
5: Sausages
What makes sausages sausage-shaped? How can you win a duel armed only with a sausage? What is the worrying sausagey weakness in the UK’s nuclear deterrent?
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25:09
4: Chicken
WARNING - BROILERS AHEAD: How many chickens do you eat each year? What's the best way to shuck a chicken oyster? Who invented the frozen chicken?
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26:05
3: Milk
How do you milk a flying cow? Why is it so hard to milk a moose? How have we all been duped by Big Milk?
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25:12
2: Bananas
Why do we have Alton Towers to thank for the British banana? What's the least appealing peeling technique? What's the most threatening thing you can do with a banana and a biro?
From the makers of QI and No Such Thing As A Fish: Gastronomically-minded QI researchers Jack Chambers and Manu Henriot join chef and food writer Rosie MacKean to unpack the world of food and drink, one lunchbox at a time.
Can you milk a spider? How do you unboil an egg? How much Dairy Milk would it take to kill you? Dig in now to get answers to the questions you never knew you had.
France