Could a threat to British juniper berries spell the end of the gin resurgence? Kate checks out macadamia nuts, and Matt finds out what's so bad about his double-dipping habit. (S14 Ep2) [AD,S]
In China, Matt Tebbutt helps to cultivate pearls from surprising creatures. And why does sliced ham sometimes have a weird rainbow pattern on it? (S14 Ep3) [AD,S]
In China, Matt Tebbutt helps to cultivate pearls from surprising creatures. And why does sliced ham sometimes have a weird rainbow pattern on it? (S14 Ep3) [AD,S]
Kate meets a tech start-up who hope to feed the world by growing fish flesh in a dish. Plus: how do you make ice cubes that aren't cloudy? And why can't you put papaya in jelly? (S14 Ep4) [AD,S]
Since the sugar tax was introduced, manufacturers have been putting less sugar in some of our favourite brands. But what are they adding instead? Plus: sliced bread, and chicken. (S14 Ep5) [AD,S]
Can coffee help you sober up? Kate investigates trendy drink kombucha and meets people who are turning it into clothes! And which cut of beef do thin-cut steaks come from? (S14 Ep6) [AD,S]
Kate checks out a space-age German pickling machine. How do you make a kipper, and why don't we eat them for breakfast any more? And why are rice cakes white? (S15 Ep7) [AD,S]
Kate checks out a space-age German pickling machine. How do you make a kipper, and why don't we eat them for breakfast any more? And why are rice cakes white? (S15 Ep7) [AD,S]
What gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? One in five of us lack vitamin D: can mushrooms help? And are breakfast smoothies safe? (S15 Ep8) [AD,S]
What gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? One in five of us lack vitamin D: can mushrooms help? And are breakfast smoothies safe? (S15 Ep8) [AD,S]
Kate, Jimmy and Matt revisit some of their favourite investigations. What's the difference between white and dark rum? What's the jelly in a jelly bean? And why do anchovies taste salty? [AD,S]
Kate, Jimmy and Matt revisit some of their favourite investigations. What's the difference between white and dark rum? What's the jelly in a jelly bean? And why do anchovies taste salty? [AD,S]
Some favourite investigations. In Kenya, Jimmy Doherty looks into the flavours and pricing of tea. Matt Tebbutt visits a Norwegian scallop farm. Kate Quilton checks out limes in Israel. [AD,S]
Jimmy Doherty discovers why caviar is so expensive. Kate Quilton reveals how a malty unsung hero is made. And Matt Tebbutt goes nuts for muesli. (S15 Ep6) [AD,S,SL]
What provides the natural bright blue dye in our sweets? Why is there jelly in our pork pies and how does it get there? And why is soft-shell crab such a delicacy? (S15 Ep5) [AD,S,SL]
Kate discovers how the way you drink tea can affect its taste. Matt investigates the difference between bubble gum and chewing gum, and discovers an unusual use for used gum. (S15 Ep4) [AD,S,SL]
Recipe boxes are increasingly popular - but are they good value? Does it matter what kind of water you drink? And Jimmy Doherty reveals the best way to remove the smell of fish. (S23 Ep2) [AD,S]
The gang find out what exactly locust bean gum is. Why is strawberry juice so elusive at the supermarket? And in the Orkney Islands, Matt uncovers some very special residents. (S23 Ep5) [AD,S]
How come schnapps is always clear despite being made from bright, colourful fruits? Why do supermarkets sell so many of the same herbs? Plus, soft and crusty bread rolls compared. (S24 Ep5) [AD,S]
The team uncork the mystery of wine and hangovers. Amanda Byram explores peas and the plastic pollution problem. And why doesn't shop-bought grated cheese stick together? (S23 Ep3) [AD,S,SL]
Why are some fruits hairier than others? What's the difference between single and double cream? Plus: the science behind canned food and why it can keep for so long. (S24 Ep4) [AD,S]
How many apples are there in a can of cider? How does a humble vegetable become trademarked? And should we be concerned about the white stuff on salami? (S23 Ep4) [AD,S]
The team explore how the UK food industry is meeting the challenges of climate change - from cucumber wrapping and pumpkins at Halloween to beef production and meat substitutes. (S21 Ep1) [AD,S]
Jimmy Doherty discovers the difference between white and dark rum, and learns where the term 'proof' originally came from: the answer is explosive, and nearly blows Jimmy away! [S]
Jimmy Doherty fires up the barbecue and asks why brioche buns have become the go-to for burgers. And how is it that some ice creams get melty and messy much faster than others? (S22 Ep2) [AD,S]
Matt Tebbutt visits an extraordinary underwater basil farm as he investigates pesto. And could squid and chips replace fish and chips as our national dish? [S]
Matt Tebbutt visits an extraordinary underwater basil farm as he investigates pesto. And could squid and chips replace fish and chips as our national dish? [AD,S]
Matt Tebbutt looks for the 'corn' in corned beef, in Fray Bentos in Uruguay. Plus: what makes snacks so moreish? And what's the difference between Scottish and Irish whisky? (S22 Ep1) [AD,S,SL]
In Argentina, Matt Tebbutt experiences perfect popcorn. Andi Oliver looks at how blue cheese comes together. And from Germany, the lowdown on electricity and cutting-edge crisps. (S20 Ep1) [AD,S,SL]
Jimmy Doherty finds out what the white skin on Brie is made from. Helen Lawal explores how candy floss is inspiring a food revolution. Briony May Williams goes crayfish trapping. (S19 Ep4) [AD,S,SL]
Jimmy investigates turmeric in India, and Kate finds out how much milk is in chocolate, while Andi draws the short straw and investigates asparagus and pungent pee problems. (S19 Ep3) [AD,S,SL]
More surprising facts about popular grub. How did sticky rice get its name? Can cream crackers help with weight management? And is cabbage really a saviour for breastfeeding mums? (S21 Ep2) [AD,S,SL]
The team uncork the mystery of wine and hangovers. Amanda Byram explores peas and the plastic pollution problem. And why doesn't shop-bought grated cheese stick together? (S23 Ep3) [AD,S]
Jimmy Doherty fires up the barbecue and asks why brioche buns have become the go-to for burgers. And how is it that some ice creams get melty and messy much faster than others? (S22 Ep2) [AD,S]
The gang find out how much meat is in your sausage. How does orange wine get its colour? And Amanda Byram tests a high-tech solution for a perfect millionaire's shortbread. (S23 Ep1) [AD,S,SL]
How come schnapps is always clear despite being made from bright, colourful fruits? Why do supermarkets sell so many of the same herbs? Plus: soft and crusty bread rolls compared. (S24 Ep5) [AD,S]
More fun facts about our food. Why some fruits are hairier than others, the difference between single and double cream, and the science of canned food and why it can keep so long. (S24 Ep4) [AD,S]
Why does dropped toast always land the wrong side down? Plus: the truth about hard-to-peel oranges. And how come some people love coriander while others think it tastes like soap? (S24 Ep3) [AD,S]
Jimmy Doherty discovers the difference between white and dark rum, and learns where the term 'proof' originally came from: the answer is explosive, and nearly blows Jimmy away! [S]
Jelly beans don't contain gelatine, so what is the jelly in a jelly bean? Kate Quilton visits the world's largest jelly bean producer to find out. And why is maple syrup so expensive? [S]
Matt Tebbutt visits an extraordinary underwater basil farm as he investigates pesto. And could squid and chips replace fish and chips as our national dish? [S]
How come schnapps is always clear despite being made from bright, colourful fruits? Why do supermarkets sell so many of the same herbs? Plus: soft and crusty bread rolls compared. (S24 Ep5) [AD,S]
More fun facts about our food. Why some fruits are hairier than others, the difference between single and double cream, and the science of canned food and why it keeps so long. (S24 Ep4) [AD,S]
Briony May Williams finds out why some radishes are hot. Andi Oliver asks why pre-made sandwiches contain mayonnaise. And Kate Quilton discovers how truffles are grown. (S24 Ep2) [AD,S]
Why does dropped toast always land the wrong side down? Plus: the truth about hard-to-peel oranges. And how come some people love coriander while others think it tastes like soap? (S24 Ep3) [AD,S]
Why is the shelf life for a vegetable stir-fry mix so short? What's the secret to making perfect layers in a rocket ice lolly? And, in Portugal, Kate investigates piri-piri. (S24 Ep1) [AD,S,SL]
Briony May Williams finds out why some radishes are hot. Andi Oliver asks why pre-made sandwiches contain mayonnaise. And Kate Quilton discovers how truffles are grown. (S24 Ep2) [AD,S]
How do raspberries get from the field to our fridges without turning to mush? Why is Thai banana blossom shaking up fish and chips? Plus: an eye-watering trip to an onion factory. (S19 Ep2) [AD,S,SL]
Why is the shelf life for a vegetable stir-fry mix so short? What's the secret to making perfect layers in a rocket ice lolly? And in Portugal, Kate investigates piri-piri. (S24 Ep1) [AD,S]
The gang find out what exactly locust bean gum is. Why is strawberry juice so elusive at the supermarket? And in the Orkney Islands, Matt uncovers some very special residents. (S23 Ep5) [AD,S]
How many apples are there in a can of cider? How does a humble vegetable become trademarked? And should we be concerned about the white stuff on salami? (S23 Ep4) [AD,S]
Recipe boxes are increasingly popular - but are they good value? Does it matter what kind of water you drink? And Jimmy Doherty reveals the best way to remove the smell of fish. (S23 Ep2) [AD,S]
The team explore how the UK food industry is meeting the challenges of climate change - from cucumber wrapping and pumpkins at Halloween to beef production and meat substitutes. (S21 Ep1) [AD,S]
What's the most nutritious lettuce in a salad bag? Is sea salt all it's cracked up to be? And in Suffolk, Briony May Williams explores the difference between light and dark ales. (S20 Ep3) [AD,S,SL]
Jimmy Doherty investigates microplastics in some of our most popular soft drinks. Kate Quilton tackles nettles. Amanda Byram asks: why do rhubarb and custard go so well together? (S19 Ep5) [AD,S,SL]
The gang hit the road to find out more food facts. Why does pasta come in so many different shapes? How much butter's in buttermilk? And how do ready meals get their spice rating? (S21 Ep3) [AD,S]
Amanda Byram is plunged into darkness in the rhubarb triangle. Andi Oliver reveals how much sugar is in our takeaway milkshakes. And Matt Tebbutt investigates sunflower seeds. (S19 Ep7) [AD,S,SL,W]
The team investigate how instant cappuccino gets its froth. Why do most tinned tomatoes come from Italy? And an odyssey across Europe reveals how fluffy panettone lasts so long. (S19 Ep1) [AD,S,SL]
In Israel, Kate unearths icing sugar's secret ingredient. Jimmy grapples with a team of wrestlers who swear by a mysterious yoghurt called skyr. And Matt deep-dives for edible seaweed. [AD,S]
The team uncork the mystery of wine and hangovers. Amanda Byram explores peas and the plastic pollution problem. And why doesn't shop-bought grated cheese stick together? (S23 Ep3) [AD,S]
The gang find out what exactly locust bean gum is. Why is strawberry juice so elusive at the supermarket? And in the Orkney Islands, Matt uncovers some very special residents. (S23 Ep5) [AD,S]
How many apples are there in a can of cider? How does a humble vegetable become trademarked? And should we be concerned about the white stuff on salami? (S23 Ep4) [AD,S]
The team uncork the mystery of wine and hangovers. Amanda Byram explores peas and the plastic pollution problem. And why doesn't shop-bought grated cheese stick together? (S23 Ep3) [AD,S]