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]
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]
Jimmy Doherty fires up the barbecue and asks why brioche buns have become the go-to for burgers. And the scoop on how some ice-creams get melty and messy much faster than others. (S22 Ep2) [AD,S]
How do crumpets get their holes? How come baby food has such a long shelf life? And why is mascarpone more expensive than other soft cheeses? (S13 Ep2/6) [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 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) [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]
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]
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]
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]
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]
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]
Jimmy Doherty investigates a looming coconut shortage in Sri Lanka. Could compostables be the answer to our worldwide plastics problem? And why are macarons so expensive? (S16 Ep1) [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]
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]
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]
Is a parasite hiding in your sushi? Can M&S trace their burgers back to the cow? Plus: Matt Tebbutt investigates concerns about naturally occurring arsenic in baby rice products. (S15 Ep3) [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]
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]
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]
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]
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]
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,W]
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]
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]
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]
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]
Do protein supplements really help build a buff body? Can consuming grapefruit while on certain medications be dangerous? And we lift the lid on peanut butter's stupendous shelf life. [AD,S]
Jimmy Doherty goes to Japan to unleash the power of wasabi. Is there really any difference between dog and cat food? And which foods generate the most wind? [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]
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]
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]
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]