What's the secret to the bubbles in bubble tea? How come sour milk's bad but soured cream is great? And, from Portugal, the benefits of canned fish. (S25 Ep1) [AD,S]
What's the 'flower' in cauliflower wonders Kate? Plus the long life of lemon juice. And a fess-up at the brewery as the meaning of 'bottle conditioned' beer is revealed. (S25 Ep2) [S]
Kate's in Kenya, wondering: how do cold-brew and iced-coffee differ? Plus news from Staffordshire on why parsnips are so sweet. And do frozen pastries taste as nice as fresh ones? (S25 Ep3) [AD,S]
The gang dig up more fantastic food facts. Are shallots actually small onions? There's a price query about the cost of baked potatoes. And what's wrong with sheep's milk? (S25 Ep4) [AD,S]
A selection of favourite investigations. Matt Tebbutt investigates oysters in China. Jimmy Doherty checks out London dry gin. Kate Quilton asks if herbal bedtime teas can help you nod off. [AD,S]
A selection of favourite investigations. Jimmy Doherty finds out what gives piquantÂe peppers their sweetness. Kate Quilton investigates potentially dangerous levels of mercury in tuna fish. [S]
Some favourite investigations. Jimmy Doherty visits Spain to ask how much orange is in orange squash, Matt Tebbutt runs across a pond of custard and Kate Quilton lifts the lid on Marmite. [S]
A selection of favourite investigations. Jimmy Doherty visits Europe's biggest brewery. Kate Quilton challenges Matt Tebbutt to make crumpets. Plus: why is maple syrup so pricey? (S17 Ep6) [S]
A selection of favourite investigations. Kate Quilton visits McVitie's to ask why biscuits have little holes all over them. Jimmy Doherty finds out how wine bottle corks are made. (S17 Ep5) [S]
More favourite investigations. Kate and Helen get the scoop on vanilla. In the Netherlands, Matt explores the myth that Edam balls were once used as emergency cannon balls! (S17 Ep4) [S]
Jimmy investigates the popularity of the soy bean. Kate looks at the growing trend for hemp-based foods. And how do supermarkets get the iced writing on birthday cakes so perfect? (S17 Ep2) [AD,S]
Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Plus: can carb-restrictive diets really burn fat quicker? And why is smoked fish yellow? [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]
What offers better value: growing your own fruit and veg, or buying from the supermarket? And what gives ginger beer its knock-out punch? Plus: the illegal trafficking of eels. (S17 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 do you milk a camel? Kate Quilton investigates, and explores camel milk's rising popularity. And should we buy supermarkets' standard products or value ranges? (S16 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]
Kate Quilton uncovers something surprising about small hens' eggs. Plus: why can't you eat supermarket burgers pink? And where do the bubbles in beer come from? (S16 Ep3) [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]
Jimmy Doherty learns the surprising truth about pizza prices. Kate Quilton discovers a potentially life-saving property of shrimp shells. Matt Tebbutt investigates salted caramel. (S16 Ep2) [AD,S]
Kate Quilton investigates the worrying rise in peanut allergies. Matt Tebbutt traces the British blackcurrant from the field to the Ribena factory. Plus: oregano. (S15 Ep2) [AD,S]
Can eating too many poppy seeds make you fail a drugs test? Kate Quilton learns the consequences of tipping cooking oil down the drain. Plus: ancient grain bread. (S15 Ep1) [AD,S]
Some favourite investigations. Jimmy Doherty looks at how squid and chips could become our national dish. Kate Quilton reports on kangaroo meat. Matt Tebbutt investigates pesto. (S17 Ep3) [AD,S]
Kate Quilton heads to Spain in pursuit of the perfect tomato. What's the difference between risotto rice and long grain? And why aren't pork scratchings made from British pigs? [AD,S]
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]
Jimmy learns where the flavour comes from in his Earl Grey tea, Kate finds out if we can eat oysters all year round, and Matt discovers what gives clotted cream its yellow colour. [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]
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]
The gang dig up more fantastic food facts. Are shallots actually small onions? There's a price query about the cost of baked potatoes. And what's wrong with sheep's milk? (S25 Ep4) [AD,S]
Kate's in Kenya, wondering: how do cold-brew and iced-coffee differ? Plus news from Staffordshire on why parsnips are so sweet. And do frozen pastries taste as nice as fresh ones? (S25 Ep3) [AD,S]
What's the 'flower' in cauliflower wonders Kate? Plus the long life of lemon juice. And a fess-up at the brewery as the meaning of 'bottle conditioned' beer is revealed. (S25 Ep2) [AD,S]
What's the secret to the bubbles in bubble tea? How come sour milk's bad but soured cream is great? And, from Portugal, the benefits of canned fish. (S25 Ep1) [AD,S]
How can there be so many tomatoes in a tomato ketchup bottle? When did oysters go from Victorian bar snack to luxury food? Plus: the truth about medium vs large eggs. (S18 Ep3) [AD,S]
A trip to California reveals the secret to perfect walnuts. Matt Tebbutt finds out what makes sour sweets sour. And how do brewers make their trendy hazy beers cloudy? (S18 Ep2) [AD,S]
Why do baguettes go stale faster than a sliced loaf? Why is buffalo mozzarella much more expensive than cow mozzarella? And the surprising secret to how mushy peas get mushed. (S18 Ep1) [AD,S]
Why are some fruits hairier than others? What's the difference between single and double cream? Plus: the science behind why canned food can keep for 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]
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 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 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]
A selection of favourite investigations. Matt Tebbutt investigates oysters in China. Jimmy Doherty checks out London dry gin. Kate Quilton asks if herbal bedtime teas can help you nod off. [AD,S]
A selection of favourite investigations. Jimmy Doherty finds out what gives piquantÂe peppers their sweetness. Kate Quilton investigates potentially dangerous levels of mercury in tuna fish. [AD,S]
Some favourite investigations. Jimmy Doherty visits Spain to ask how much orange is in orange squash, Matt Tebbutt runs across a pond of custard and Kate Quilton lifts the lid on Marmite. [AD,S]
A selection of favourite investigations. Jimmy Doherty visits Europe's biggest brewery. Kate Quilton challenges Matt Tebbutt to make crumpets. Plus: why is maple syrup so pricey? (S17 Ep6) [AD,S]
A selection of favourite investigations. Kate Quilton visits McVitie's to ask why biscuits have little holes all over them. Jimmy Doherty finds out how wine bottle corks are made. (S17 Ep5) [AD,S]
More favourite investigations. Kate and Helen get the scoop on vanilla. In the Netherlands, Matt explores the myth that Edam balls were once used as emergency cannon balls! (S17 Ep4) [AD,S]
Jimmy investigates the popularity of the soy bean. Kate looks at the growing trend for hemp-based foods. And how do supermarkets get the iced writing on birthday cakes so perfect? (S17 Ep2) [AD,S]
Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Plus: can carb-restrictive diets really burn fat quicker? And why is smoked fish yellow? [AD,S]
What offers better value: growing your own fruit and veg, or buying from the supermarket? And what gives ginger beer its knock-out punch? Plus: the illegal trafficking of eels. (S17 Ep1) [AD,S]
How do you milk a camel? Kate Quilton investigates, and explores camel milk's rising popularity. And should we buy supermarkets' standard products or value ranges? (S16 Ep4) [AD,S]
Jimmy Doherty learns the surprising truth about pizza prices. Kate Quilton discovers a potentially life-saving property of shrimp shells. Matt Tebbutt investigates salted caramel. (S16 Ep2) [AD,S]
Are baked beans baked? If stinky cheese smells so bad, why does it taste so good? And Matt Tebbutt gets the lowdown on low-calorie champagne. (S15 Ep9) [AD,S]