Matt Tebbutt

The team find out what makes food fit for a celebration. Helen Lawal finds out how tall a celebration cake can go. Jimmy Doherty unravels the secrets of a classic party food, the samosa; and investigates why there's so much air in a bag of crisps. Kate Quilton discovers how the shape of celebratory chocolates can change how they taste; gets her hands dirty helping a world champion create a sugarwork showpiece; and finds out what separates cordial from squash. Briony May Williams learns all about bags of ice, and how to really mix a martini and Matt Tebbutt dons a lab coat to explore the science of party food.

With the age-old problem of dry turkey in mind, Matt Tebbutt turns to science for the answer. His experiments include cooking upside down and even strapping ice packs to the bird, but will any of them deliver? Pink champagne is fast becoming a preferred option at Christmas, so Kate Quilton sets out to discover what makes it pink. Plus, Jimmy Doherty learns how best to prevent chestnuts exploding while roasting on an open fire and the programme visits a magical event in Norway to uncover the secrets of the ultimate gingerbread house.