Documentary. Episode three reveals how crawling transforms our understanding of the world, when our memory first develops and how we learn to talk. Show more
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Documentary. Episode two looks at why we are born to respond to faces, what makes babies laugh and how we learn to empathise with others. Show more
Documentary. This episode explores how changes in the first two years of life make us individuals, how tablet use affects our babies and where our biases come from. Show more
Documentary series. Gregg Wallace follows the production of chocolate digestives and discovers that we are all eating them the wrong way up. Show more
Documentary series. Gregg Wallace explores the Grimsby factory that processes 165 tonnes of fish a week and produces 80,000 cod fish fingers every day. Show more
Documentary series. Ruth Goodman investigates the origin of Worcestershire sauce, as told by Mr Lea and Mr Perrins. Show more
Documentary series. Gregg Wallace explores Ribena's Gloucestershire factory. Meanwhile, Cherry Healey is in the lab figuring out why fizzy drinks are so appealing. Show more
Documentary series. Gregg Wallace receives some tea leaves from Kenya and follows them through the factory that produces one quarter of all the tea drunk in Britain. Show more
Documentary series. Gregg Wallace is at the world's largest dried pasta factory in Italy, where they produce 150,000 kilometres of spaghetti each day. Show more