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]