Michael Mosley begins his journey into food science by trying the first meal most of us enjoy: human breast milk. It contains everything a baby needs including fats, carbs, vitamins and minerals. In San Francisco, the science behind sourdough bread and why it’s so good for us is revealed, while Michael also discovers why letting your mushrooms sunbathe may help you get a calcium boost.

Michael Mosley and James Wong explore the sensations, tastes and flavors we enjoy in our food. From luscious strawberries that deceive us into thinking they are sweeter than they actually are, to the tastiest French sea salt combined with caramel that delights the tongue, their secrets will be revealed. Together they unpack the evolutionary story of our food and our sense of taste and smell.

What effect does food have on our most important and, in terms of energy consumption, our greediest organ, the brain? It influences our diet by generating cravings for fat, the most energy-rich food of them all. The surprising link between fat-rich, indulgent chocolate and breast milk is revealed, while the effect of caffeine on bees could explain the hold that caffeinated drinks have over us.