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]
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 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]
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]
Kate Quilton looks into Britain's plastic crisis, while Jimmy Doherty and Matt Tebbutt visit South Africa on a piquantÂe pepper hunt. (S14 Ep1) [AD,S]
What's that white powdery stuff that sometimes forms on chocolate? Can bedtime teas really help us sleep? And were Edam cheese balls really once used as cannonballs? (S13 Ep6/6) [AD,S]
Jimmy hunts for the mother of all lagers. Kate finds out if changing the shape of food helps kids eat their vegetables. And why are blueberries coated in a strange cloudy wax? (S13 Ep4/6) [AD,S]
Jimmy finds out how shredded wheat is made. Matt discovers that lard can be more nutritious than butter. Dr Helen visits Poland to learn the trick to concentrating apple juice. (S13 Ep3/6) [AD,S]
Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more secrets about our food. How do chunks in American ice cream stay crispy? Plus: olive oil, Bloody Marys and airline food. (S13 Ep1/6) [AD,S]
Jimmy Doherty learns about the battle against the hidden nuisance that leads to corked wine. Plus: okra and the surprising difference between runny and set honey. (S12 Ep3/4) [AD,S]
Revealing more secrets about our food and drink. How much orange is in orange squash? Why's maple syrup so expensive? And what's with all those little holes on biscuits? (S12 Ep2/4) [AD,S]
Jimmy finds out how plastic packaging is polluting the food chain with potentially global implications. Plus: predicting who likes Marmite, and running across a pond of custard. (S12 Ep1/4) [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]
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]
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]
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]
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]
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]
Why are some fruits are 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]
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]
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 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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
Jimmy Doherty discovers something unexpected in his fish fingers. Dr Helen Lawal investigates the bacon in our butty. And Matt Tebbutt finds out how pitta breads get their pockets. [AD,S]
Jimmy discovers if booze can keep you warm. How is it that New Zealand lamb from halfway round the world can be sold as 'fresh'? And Matt asks, why is there calcium in our daily bread? [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]
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]
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]
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]
Why are some fruits are 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]
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]