Heston says yes, biscuits taste better when they are dunked

Food experts at The University of Nottingham have helped Heston Blumenthal scientifically answer a question that has bothered him since childhood — yes, chocolate biscuits do taste better after they've been dunked in tea. Now he wants to produce an academic paper on the subject. The team from the Division of Food Sciences in the School of Biosciences came to the Michelin Star chef's aid during the filming of his latest Channel 4 TV series - Heston's Fantastical Food . The results will be shown tonight in episode three of the new series which goes out on Channel 4 at 9pm on Tuesday nights. The lab tests were carried out with the help of Ian Fisk and his team. They had the TV chef hooked up to their special MS-NOSE mass spectrometer in their specially equipped Flavour labs. Heston said: "If you have chocolate on one side, if it melts a bit, you get a velvety smooth texture and then the delicious flavour as a result." Ian Fisk, an expert in food chemistry whose research focuses on aroma and taste, said: "Heston always makes the real science of food approachable.