Season 1 Episode 2
Chef Heston Blumenthal questions the way eggs are frequently prepared. He argues that instead of being boiled they should be allowed to stand in hot water after being brought to the boil, and showcases his skill at poaching them. He also prepares a Scotch egg that is crunchy on the outside and runny in the middle

 
Season 1 Episode 3
Chef Heston Blumenthal challenges the way chocolate is often used in cooking, suggesting it should be kept away from moisture and direct heat. He prepares a popping candy passion fruit gateau with an exploding base, and cooks a flowerpot tiramisu with edible soil which he turns from a sweet into a surprisingly savoury dish. He also uses keyboard cleaner to shock-freeze melted chocolate, and offers advice to an amateur dramatics society on the best way to make a hot chocolate

 
Season 1 Episode 4
Chef Heston Blumenthal challenges popular ways of cooking chicken. He explains his slow and low roasting technique and challenges his local hockey team to a blind stock-tasting session. He also reveals his recipe for chicken and ham pie and demonstrates a shortcut for preparing consomme, as well as how to use hot water, dry ice and lemon oil to create a chicken-enhancing aroma

 
Season 1 Episode 5
Chef Heston Blumenthal challenges the ways cheese can be used in cooking. He reveals what he sees as the key ingredient in a fondue and transforming the way toasties are cooked, and also explains how a block of cheddar can be turned into a cheese string four metres long

 
Season 1 Episode 6
Chef Heston Blumenthal gives advice on cooking potatoes, revealing there are far more uses for them than boiling and mashing. He demonstrates his recipe for triple-cooked chips, gives his tips on roasting, and explains how the vegetables can be made into doughnuts and jam