Breakfast is a real feast for Turkish families, especially at weekends. After Tom prepares an egg dish with peppers and tomatoes, he sets off on an expedition to the culinary delights of Istanbul.

Tom learns about the technology advancements powering new trends in Turkish coffee before heading to the Eminonu district to check out how Turkish copper pots and pans are produced.

Chef Deniz takes Tom back to Istanbul's past and presents him with a traditional dish prepared using an ancient method deep underground - a delicacy of Turkish cuisine.

Tom tastes some of Istanbul's best seafood at a restaurant under the Borsphorus Bridge.

Tom has tea with actress Yasemin Allen at the Bebek Kahve Hotel and visits the trendy Sutis restaurant in the Pangalt neighbourhood, where he enjoys a dessert with the unusual ingredient chicken breast.

Tom visits the Balat district, where time seems to have stood still. In the local Vodina Café, the chef shows him how to ferment yoghurt, one of the most important ingredients in Turkish cuisine, in a special way.