next the food scott went to sebastian needham i asked found bomb back in southern germany it wasn't a restful visit to the pair dug up one metre long roots from the soil trying not to damage them that we've now got lots of juice in them and the more you damage them the more juice comes out a sign of quality and if i want to follow that and pull them out but i rip them that i need to stop from the beginning again of the old and the only extraordinary specialties warrant this much work what the 2 men are after are licorice roots these are usually found in west asia and are used for making licorice. but how does licorice root fit into gourmet cooking. brought his freshly secured treasures to the restaurant to head chef to b.s. baits for tasting and quality assessment 1st the albino caviar. it doesn't have much flavor yet because it's so fresh. both agree that the sturgeon roast still needs to develop its full flavor so should be left a few more days. next the food scout and head chef brainstorm ideas for including licorice on their menu. the team in the gourmet restaurant has already won