Join Heston, Jay and James as they delve into the wonderful world of curry.  From Heston's adventures in the spice markets of India to fond memories of the British curry house, they explore the unexpected history and unique cooking techniques of curry, whilst also trying to get to the bottom of the mystery of the hot towels.   A spicy adventure into Britain's favourite food.

Grand Designs Heston style.  In this episode we explore all Heston's thoughts on the best way to build both a professional and domestic kitchen.   From a £12 million pound masterpiece to a normal home kitchen, we look at what it takes to make the best space to cook in and how Heston's previous kitchen experiences have shaped his cooking completely.  So grand your tool belt and get ready to rethink your culinary space. 

The big day has arrived, as Heston, Jay and James finally try and eat the most disgusting food on the planet.  Before they tuck into their fermented fish, they explore other gross dishes eaten around the world and discuss how our minds can bend the idea of 'disgusting' within our eating.  Then it's time to open their cans and try Scandinavia's finest, an experience none of them will forget!

This week we take an exclusive trip inside Heston's experimental food lab, to witness how he is creating his new cook book.  Hearing from the team helping him build it, discovering what the book will be all about, and delving behind the scenes of Heston's creative process to change how we all think about cooking and eating.  

Join Heston and he opens his knife roll to present his ultimate guide to knives.  From selecting the best to his tips on cutting and caring for your knives and some of the history and science behind them, this episode cuts right to the heart of it.  

Set phasers to stun as Heston heads to the future once more, delving into the latest stories of how we may all be eating and drinking in the next decades.  From fruit and veg created to be more nutritious to short-circuiting our bodies to allow us to eat more junk food, this is a step into the future with the world's most inventive chef.  

Heston gets his coals hot as he explores the wonderful world of BBQ and shares all his tips and hints.  From using hay in cooking to the best way to cook ribs and how to avoid burnt sausages and burgers.  Celebrate the summer with a BBQ Heston style.  

Heston opens the mailbag on this weeks episode, as he delves into all your questions.  From debating the good and bad of garlic to exploring cornflake ice cream, the perils of having Heston over for dinner to the worst experiences in fancy restaurants and the wonders of Japanese Mochi.

Heston and the team enter a new country into the 'best choc bars' competition, with Canada throwing its finest treats into the fray.  Plus discovering the secrets behind how After Eights are made and new entries into the best food movies list.  

Heston and the guys welcome on a very special guest this week, Mushroom scientist Mushroom Jim Fuller, to take a deeper dive than ever before inside the amazing world of mushrooms.  From Heston's overdose experience with fungi to the power of mushrooms to control us all and Jim's controversial cooking tips, this is a remarkable insight into the mysterious and delicious world of fungus.