麻豆社

Chef Heston Blumenthal turns his attention to the nation's favourite dishes, in order to unlock their inherent perfection. In this programme, he tackles the hamburger, starting his research in Connecticut at the 'official' home of the hamburger. In New York, Heston chats with top US chef, Thomas Keller at his caf茅 and has a burger made from wagyu beef. Back home he talks to a food scientist and reveals a unique method for grinding beef for the perfect melt-in-the mouth burger.