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]
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]
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]
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]
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]
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]
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]
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]
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]
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 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]
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) [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]
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]