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]
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]
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]
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 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]
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]
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]
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]