The final programme of the series sees Alice and a group of diners enjoy a culinary experience with a difference.
In this new field of scientific research, Sensory Gastronomy, the music, lighting and even the shape of the plates are changed throughout the meal to see what effect this has on perceptions of how the food tastes.
Tom reveals the secret to perfect roasties every time, along with another of his trade secrets - how to transform a simple piece of fish into something any professional chef would be proud of.
With the help of food scientists and a panel of taste testers, Sean investigates the ingredients in the great British banger. He wants to find out if supermarket own-brand basic sausages are ever as healthy and tasty as the expensive premium variety.
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