Jay Rayner and a panel of culinary experts visit the Royal Institution, London. Angela Hartnett, Tim Anderson, Shelina Permalloo and Professor Barry Smith are on hand to answer questions from keen cooks.

Like the inventors at the Royal Institution before them, the panellists share their Eureka moments in the kitchen and their top salad-dressing secrets. In an auditory experiment, Professor Barry Smith explains the relationship we have between taste and crunch.

Joining the panel this week is Royal Institution Curator of Collections, Charlotte New, who tells us the story of the Count that invented Sous Vide cooking.

Producer - Jemima Rathbone
Assistant Producer - Aniya Das

A Somethin' Else production for BBC Radio 4 Show less