Snackmasters - Episode Guide

In the first episode, Daniel Clifford from Cambridge's Midsummer House and Vivek Singh from Westminster's Cinnamon Club compete to create a KitKat from scratch, with the results judged by the assembly-line workers and bosses who make the real thing.

Fred Sirieix challenges top chefs Matt Worswick and Tristan Welch to make a bag of Pickled Onion flavour Monster Munch, to be judged by the factory workers who make the real thing. The chefs spend weeks trying to guess what goes into the famous crisps, and go to extreme measures to perfectly replicate the flavour.

Fred Sirieix challenges Michelin-starred chefs Claude Bosi and Lisa Goodwin-Allen to recreate Burger King's Whopper. They find themselves using all their professional skills to create not only the flame-grilled burger but also the bun, the fries and the dressings. Fred then sets them an additional challenge - they must go head to head in a Burger King restaurant to deliver their burgers in the fastest possible time. The overall winner is then decided by a panel of the fast-food chain's employees.

Fred Sirieix returns with the show in which leading chefs try to crack the secret techniques and recipes behind some of Britain's best-loved snacks. To begin, they are tasked with replicating a lunchbox legend - a packet of Quavers. However, it quickly becomes clear that these cheesy snacks are easy to take for granted, as Anna Haugh, who learned her trade from the likes of Gordon Ramsay, and technical chef Aktar Islam discover. Which one of them will get closest to the original look and taste of the classic, curly crisps?

Fred Sirieix presents as two leading chefs try to create a perfect replica of Domino's Pepperoni Passion pizza. It is the brand's top-selling pizza in the UK, but a world away from the high-class cuisine usually served by the two rivals - Jason Atherton, who holds four Michelin stars, and proud Italian Francesco Mazzei, who is famous for bringing the spicy 'Nduja sausage to the UK. Both chefs go to outlandish extremes to perfect their replicas, from spending massive sums on speciality ovens to conducting spy-missions at their local pizza parlours. stores. Only one can win, however, and that decision is made by a panel of Domino's bosses.

Fred Sirieix pits a leading chocolatier against a virtuoso pastry chef to replicate one of the nation's best-loved festive chocolate brands - Quality Street. As ever, the chefs must work out the secret techniques and recipes behind the household favourites before creating their own versions to be judged by a panel of Quality Street insiders and experts. But with so many to choose from, will they be expected to remake the green triangle, the orange crunch or the iconic purple one?

Fred Sirieix challenges two leading chefs to tackle KFC's Zinger Burger and replicate their original top-secret chicken recipe. Tom Aikens from Muse in Belgravia and Alex Bond from Nottingham's Alchemilla have just seven days to perfect their recipes, before cooking them head to head for KFC's big bosses, who will choose a winner. As the chefs take different but equally outlandish approaches in their quests for a perfect replica, comedian Jayde Adams goes behind the scenes of KFC's factories to reveal how the famous products are really made.

Fred Sirieix sets two chefs to the challenge of replicating the Wagon Wheel, a precise combination of mallow, crumbly biscuit and chocolate. Tristan Welch, who cut his teeth with Gary Rhodes, aims to solve the problem with madcap gadgets, while Cyrus Todiwala, one of the most respected Indian chefs in the country, takes a more instinctive approach. They have seven days to perfect their replicas before a cook-off before a panel of Wagon Wheel bosses, who choose the winner. And while they're busy in the kitchen, comedian Jayde Adams goes behind the scenes to reveal how the circular snack is really made.

Can Michelin-star chefs Daniel Clifford and Claude Bosi make Shreddies from scratch? How do you create the popular cereal's famous lattice pattern and layered structure?

The mighty Snickers bar's combination of chocolate, peanuts, caramel and nougat may sound simple, but trying to recreate it drives two fine-dining chefs to distraction