Jimmy heads to Paris to find out why baguettes go stale so fast. Matt's in Italy looking at buffalo mozzarella. And Briony May Williams discovers the surprising secret to how mushy peas get mushed.
A celebration of all things sweet and wonderful, from Parisian macarons and salted caramel, to the secrets of fizzy sweets and the reason some honey is runny and some isn't
Favourite brekkie-based investigations. Jimmy traces the roots of baked beans. Helen investigates the health risks of a bacon butty. And why do we prefer tea in a mug to a disposable cup?
What's the difference between white and dark rum? Jimmy Doherty finds out. He also learns where the term 'proof' originally came from: the answer is explosive, and nearly blows him away!
A handy haul of health hacks to propel you into 2020, including a look at ginger, spinach and your 'five-a-day' fruit and veg
From novel turkey cooking methods to affordable fizz, this special show reveals everything you need to know to feed your family and friends better, cheaper and faster
Favourite investigations. Matt Tebbutt visits China, the world's biggest oyster producer. Jimmy Doherty looks at dry gin. Kate Quilton asks if herbal bedtime teas can help you nod off.
Favourite investigations. Jimmy Doherty finds out what gives piquanté peppers their sweetness. And Kate Quilton investigates potentially dangerous levels of mercury in tuna fish.
Favourite investigations. Jimmy Doherty asks how much orange is in orange squash. Matt Tebbutt runs across a pond of custard. And is it true that your DNA determines whether you love or hate Marmite?
Favourite investigations. Jimmy Doherty visits Europe's biggest brewery. Kate Quilton challenges Matt Tebbutt to make crumpets. And Matt discovers why maple syrup is so expensive.
Favourite investigations. Kate Quilton visits McVitie's to ask why many biscuits have little holes all over them. Jimmy Doherty finds out how corks are made for wine bottles.
Kate and Helen explore vanilla, while in the Netherlands Matt explores the myth that Edam balls were once used as emergency cannon balls!
Some favourite investigations as Jimmy Doherty looks at how our national dish could become squid and chips, Kate Quilton reports on kangaroo meat, and Matt Tebbutt looks at pesto
The team investigate how supermarkets get the iced writing so perfect on birthday cakes, the popularity of the soy bean, and the growing trend for hemp-based food products
Jimmy Doherty asks what offers better value: growing your own fruit and veg or buying from the supermarket? Plus, investigating the illegal trafficking of eels, and ginger beer.
Matt discovers what gives clotted cream its yellow colour, Jimmy learns where the flavour comes from in his Earl Grey tea, and Kate finds out if we can now eat oysters all year round
Jimmy Doherty investigates whether protein supplements really build a buff body; Matt finds out which foods generate the most wind; and Kate Quilton lifts the lid on peanut butter
Some favourite Food Unwrapped investigations. In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel.
What's more fattening: sandwiches, wraps or bagels? What sort of lunches make us sleepy? Dr Helen Lawal investigates the rise in teenagers having fried chicken for lunch. Plus: sushi.
Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Plus: can carb-restrictive diets burn fat quicker? And smoked fish: why is it all yellow?
Kate explores the surprising secrets of the vegan cheese melt, in this special vegan episode. Plus: should we be raising children as vegan? And can Jimmy go vegan for a week?
Can booze keep you warm? How safe is bacon? Jimmy discovers something unexpected in fish fingers. Why is there calcium in bread? And how can New Zealand lamb be sold as 'fresh' here?
How do you milk a camel? Kate investigates, and explores camel milk's rising popularity. How does supermarket fresh pasta last so long? And should we buy supermarkets' standard products or value ones?
Kate 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?
Kate discovers a potentially life-saving property of shrimp shells. Jimmy finds out the surprising truth about pizza prices. Matt investigates salted caramel.
Jimmy investigates a looming coconut shortage. Could compostables be the answer to our worldwide plastics problem? And why are macarons so expensive?
Food Unwrapped investigates what will happen to the food on our shelves, in our fridges and on our plates, and how our supermarkets will look and behave, after we leave the EU
Matt joins KFC on the frontline of the fight against flaccid fries, Kate goes behind the scenes at Deliveroo, and Jimmy investigates the health benefits of a taco
Matt undertakes his strangest science experiment yet: running across a pond of custard, which bizarrely helps solve the age-old mystery of how to get ketchup out of the bottle smoothly!
Kate checks out veg and fruit-based alternatives to carbs and meat. Can a booze-free month make Matt look younger? And which foods and drinks are particularly helpful during endurance training?
Is there anything in yuletide spices that gives you Christmas cheer? Should we score our sprouts? Kate checks out a decadent dish from Christmas past: the multi-bird roast. Plus: mince pies.
Are baked beans baked? If stinky cheese smells so bad why does it taste so good? And Matt gets the skinny on diet champagne.
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 is raw kale bad for you?
Kate checks out a space-age high-speed German pickling machine. How do you make a kipper, and why don't we eat them for breakfast any more? And rice cakes are made from brown rice. Why are they white?
Jimmy discovers why caviar is so expensive. Kate reveals how a malty unsung hero is made. Plus: muesli.
Why is there jelly in our pork pies and how does it get there? What in nature provides the natural bright blue dye in our sweets? And why is soft shell crab such a delicacy?
Kate discovers how the way that 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. Plus: lentils.
Is a parasite hiding in your sushi? Can M&S really trace all their beef burgers back to the cow? Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products.
Kate investigates the worrying rise in peanut allergies. Matt traces the British blackcurrant from the field to the Ribena factory. Jimmy's on the trail of a surprising food fraud: oregano.
Can eating too many poppy seeds make you fail a drugs test? Kate learns the consequences of tipping cooking oil down the drain. Plus: ancient grain bread.
Why is maple syrup so expensive? And jelly beans don't contain gelatine, so what is the jelly in a jelly bean?
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?
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?
The team reveal foodie tips to help you feel great on your summer holiday. Jimmy learns the truth about crash diets. Can collagen drinks boost your skin's appearance? Plus: tiger nut milk.
How come some bread breaks up when it's buttered but other bread doesn't? And since the sugar tax came in, manufacturers have been adding less sugar to some products. But what are they adding instead?
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?
In China, Matt Tebbutt helps to cultivate pearls from surprising creatures. And why does sliced ham sometimes have a weird rainbow pattern on it?
Could a threat to British juniper berries spell the end of the gin resurgence? Plus: Kate checks out macadamia nuts in Hawaii and Matt finds out what's so bad about his double dipping habit.
Kate Quilton looks into Britain's plastic crisis while Jimmy Doherty and Matt Tebbutt visit South Africa on a piquanté pepper hunt
Matt visits an extraordinary underwater basil farm as he investigates pesto. And could squid and chips replace fish and chips as our national dish?
Can you eat any old seaweed? Why aren't pork scratchings made from British pigs? Can you make risotto from long grain rice? What exactly is skyr? Plus: tomatoes, and icing sugar.
The team reveal the secrets of China's food, exploring ancient farming techniques, modern commercial production on an epic scale, and everything from noodles to fortune cookies, soy sauce and garlic
Jimmy, Kate and Matt present some of their favourite investigations. Can you put dishwasher salt on your chips? How are crisp flavours made? Is coconut oil really healthier than other oils?
Was Edam once used as cannonballs? What's that white powdery stuff that sometimes forms on chocolate? And can bedtime teas really help us sleep?
Why are some vanilla ice creams more expensive than others? Are baby carrots really babies? And how can coffees have lots of flavours when they use just two types of coffee beans?
Jimmy hunts for the mother of all lagers. Plus: can changing the shape of food help our children eat their vegetables? And why are blueberries coated in a strange cloudy wax?
Jimmy finds out how shredded wheat's made. Matt discovers that lard can be healthier than butter. Dr Helen visits Poland to learn the trick to concentrating apple juice.
How do crumpets get filled with holes? How come baby food has such a long shelf-life? And why's mascarpone more expensive that other soft cheeses?
How do those chunks in American ice cream stay crispy? Why have olive oil prices been going up? Why are Bloody Marys so popular on planes and why does airline food taste so different at ground level?
Jimmy, Kate, Matt and Dr Helen share surprising food and drink health tips. Can curry help you lose weight? Plus: the Hadza tribe's unique diet, meal replacement drinks, microgreens and more.
Should we be stuffing the turkey with chocolate, nuts and mushrooms? Is there silver in cake decorations? Plus: tofurkey, cinnamon and other Christmas food surprises.
The team investigate why some supermarket food prices have soared in 2017, and reveal how technology can help save money, from dynamic pricing to robot fruit pickers and cutting-edge packaging
What gives some whisky its smoky flavour? Why doesn't halloumi melt? And how do you get corn off the cob?
Jimmy learns about the battle against the hidden nuisance that leads to corked wine. Plus: the surprising difference between runny and set honey. And okra.
How much orange is in orange squash? Why's maple syrup so expensive? And what's with all those little holes on biscuits?
Jimmy examines how plastic packaging is polluting the food chain with potentially global implications. Is it really possible to predict if you'll love or hate Marmite? Matt runs across a custard pond.
This special episode examines the innovations that are making meat healthier for us and better for the planet, from muscle-bound cattle to sustainable alternatives to beef
Jimmy, Kate and Matt present some favourite investigations. Jimmy joins the fight to protect bell peppers. Are Brazil nuts radioactive? And can Matt turn the public on to goat meat?
Kate visits a remote potato paradise in Chile as she investigates coloured crisps. Jimmy learns about avocado-rustling and discovers the secrets of guacamole. And what gives sour beer its tang?
Can high-tech surveillance save our salmon? How on earth can you barbecue a kangaroo? Plus: the secrets behind the annual race to get seasonal asparagus into supermarkets.
Can caffeine help us burn calories? Can diet drinks make you fat? Plus: chocolate that could be good for you; and the secret ingredient in redbush tea that could help us burn fat.
Kate meets a scientist who hopes his genetically engineered goats' milk could save 500,000 lives a year. Is the fish we're buying really what we think it is? And what exactly is spreadable butter?
How much prawn's in a prawn cracker? What's in low-salt food instead of salt? Plus: the new high-tech method for keeping fresh herbs alive for longer. And a basil plant that's half tree.
Bergamot provides flavour in Jimmy's Earl Grey tea, but what exactly is it? How does instant tea match up against tea bags? Kate visits a very colourful jelly bean factory. Plus: pork scratchings.
Why's clotted cream yellow? Could squid and chips replace fish and chips as our national dish? And where do multivitamins come from?
Jimmy, Kate and Matt present favourite investigations. Is MSG as unhealthy as some headlines claim? Why do onions make you cry? Why are there closed pistachio nuts in our packs?
Jimmy, Kate and Matt present favourite investigations, including a ground-breaking use for an enzyme found in pineapples. Plus vitamin D, and elderflower cordial.
Jimmy, Kate and Matt present some of their favourite investigations. Do prunes help you stay regular? Why are there holes in Swiss cheese? Plus: black pepper.
What are those worms doing in bottles of tequila? How do you stop carp tasting of mud? And what's the difference between tangerines, mandarins, satsumas and clementines?
Kate visits Rome to find out what the difference is between gelato and ice cream. Plus: are dark rum and white rum made with different ingredients? And why do mints make your mouth cold?
Should we keep coffee, tomatoes, potatoes and even red wine in the fridge? Kate finds out why eucalyptus is so good at clearing our airwaves. Plus: sauerkraut.
Kate finds out why rosemary is in so many food products. Jimmy meets a man whose taste buds are insured for a million pounds, in of one of the UK's biggest tea producers. Plus: seaweed.
How do you farm crocodiles? Kate visits Australia to find out and collects crocodile eggs from under their mothers' noses. Does cod liver oil have to be cod? Why do bagels taste different from bread?
The team examine recent trends and scientific advances in weight loss. Can eating more fat make us thin? Should we skip breakfast? And drink full-fat milk? Or just get a good night's sleep?
How can you keep your turkey breast juicy? What makes pink champagne pink? How can supermarkets sell lobster for a fiver? Why are Jimmy's chestnuts exploding? Plus: the ultimate gingerbread house.
Are Brazil nuts radioactive? Is coconut oil healthier than other oils? Are crisp flavours real, or artificially created in a lab? Can Matt turn the public on to goat meat? Plus: bell peppers and salt.
Kate wants to know why almond prices have gone nuts. Jimmy investigates dates. And Matt makes a surprising discovery about the origins of haggis.
In Italy, Jimmy investigates why Parmesan costs so much. Kate visits Hungary and Spain to find out where paprika comes from. And Matt looks at mass-produced boiled eggs.
Skyr: it looks like yoghurt and it's creamy like yoghurt, but it's fat-free. So is it yoghurt? Jimmy visits Iceland to find out. Are dried strawberries in cereal real strawberries? Plus: oysters.
Jimmy investigates why British cheese sales are soaring across Europe. Kate wants to know what colour of limes are the juiciest. And Matt checks out Parma ham.
Jimmy checks out craft beer; could it really make a good sports recovery drink? Kate joins the world's biggest food fight at a Spanish tomato festival. And why are tinned anchovies salty?
Matt visits an extraordinary underwater basil farm as he investigates pesto. Jimmy witnesses remarkable cockle gathering methods. And why do toasted marshmallows go crispy and melty at the same time?
What makes icing sugar so light and fluffy? Can you make risotto with long grain rice? Gennaro Contaldo gives it a go. And the surprising things that are being done with pre-packed sandwiches' crusts.
Jimmy finds out how Kenyan farmers get their green beans so straight. Matt learns about scallop procreation. Kate checks out Cornish pasties and explores swede and turnip confusion.
New presenter Kiran Jethwa joins the team as they investigate all things sweet. Is agave syrup healthier than sugar? Matt meets Cleo Rocos to find out. Is brown sugar better for us than white?
Jimmy investigates a potentially devastating by-product of Greek yoghurt production
Matt Tebbutt finds out how dangerous kidney beans can be if they're eaten raw or insufficiently cooked
Kate Quilton uncovers the secrets of saffron in Morocco. What makes it the most expensive spice in the world? And can we be sure that all the saffron on our shop shelves is the real thing?
Super-slimmers share the secrets of their dieting success, while Jimmy, Kate and Matt check out miso soup, the apple cider vinegar diet, gut bacteria and more
Is coconut oil really healthier than other oils? Can absinthe lead to hallucinations and madness? And what do artichoke hearts have in common with strange African berries?
Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. Matt visits an amazing mobile leek factory. And how can you tell how much manuka is in your manuka honey?
Why does marmalade taste bitter when it's made of sugar and oranges? Which fish are fully sustainable? And are the British public up for goat meat?
Are crisp flavours made of real cheese and onion or cooked up in a lab? Matt investigates. Meanwhile, Kate learns the secrets of pepper, and Jimmy finds out about different types of yeast.
What exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Jimmy investigates dates. And Matt meets a man who has 250 varieties of apple on his tree.
Why is almond butter more expensive than other nutty spreads? How is wine turned into fortified wine? And why does chopping onions make you cry?
Could bananas be used to fight viruses including HIV and influenza? Have Dutch scientists created a meat substitute that tastes of meat? And what are those green bits on crisps?
Are ready meals really twice as big as they were in the 1950s? How do green soy beans become creamy white tofu? And can artificially inseminating cows make milk easier to digest?
Matt makes a surprising discovery about haggis. Jimmy wants to know if you can put dishwasher salt on your chips. And why do chicks have their beaks trimmed?
Jimmy, Kate and Matt present some more of their favourite investigations. Is there a wasp in your fig? How do energy drinks give you a boost? Why can't you eat kidney beans raw?
The team present some favourite investigations. Kate finds out how cheap red wine is made, Jimmy investigates gluten, and Matt wants to know which part of the pig makes chewy sweets chewy.
The team present favourite investigations. What exactly is whitebait? Kate reveals the secrets of saffron fraud. The glacé cherry production process takes Matt's breath away, but not in a good way!
The team present some of their favourite investigations. What gives sourdough bread its twang? Why is rose oil considered liquid gold in Bulgaria? And Kate explores the power of beetroot.
Jimmy, Kate and Matt present some of their favourite investigations, including Greek yoghurt's potentially devastating by-product, as well as red Leicester cheese and ostrich meat
Can you still have treats when you're on a diet? This episode includes raw chocolate, and the possible holy grail of sugar-free baking. Can alcohol-free beer taste of beer? Plus: chilli, and cheese.
Jimmy, Kate and Matt check out budget smoked salmon and Irish cream liqueur, and ask why goose is pricier than turkey and what an almond shortage means for Christmas cake
The team present some favourite investigations. Does what our meat eats make a difference? Why are pine nuts so expensive? And why don't shop-bought pies spill their gravy?
The team look back at some favourite investigations. Why is that liquid in packets of mozzarella? Why do we import venison when there are so many British deer? Why shouldn't we eat raw bean sprouts?
Jimmy explores new ways to get crabs to come out of their shell. Kate finds out how to get children to eat their greens. And how are gummy sweets made? Matt investigates.
Do prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? And can a Dutch pioneer grow veg using sea water?
Kate discovers how scientists are using pineapple enzymes to help burns victims. How do the bubbles get into chocolate bars? And should we never eat mussels when there's an 'r' in the month?
Jimmy examines how far farmers go to produce perfect veg for supermarkets. In America, Kate discovers that wine's getting stronger. Matt finds out which biscuit's best for dunking.
Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick-cook porridge? Plus: the trouble with draught Prosecco.
Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese
Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Kate investigates why ice cream can go gritty, and Matt explores the difference between premium and budget peas.
Jimmy investigates the effects of vitamin D deficiency. Kate wants to know how supermarkets can sell wagyu beef, cheaply. And Matt heads to Switzerland to ask why there are holes in Swiss cheese.
Are alarming headlines about MSG justified? Jimmy visits a huge factory to find out. Kate investigates rumours that the Brazil nuts in UK supermarkets are all radioactive. Plus: elderflower cordial.
Jimmy, Kate and Matt reveal how food can help you get into great shape for summer. Do greens give you a golden glow? Are konjac noodles a dieter's dream? How can you get buff for the beach?
Jimmy, Kate and Matt revisit some of their most surprising food investigations. How fresh is supermarket fish? Is cheese always off-limits if you want to lose weight? And what's in olives?
Jimmy, Kate and Matt revisit missions from their casebook. Why is so much supermarket bacon Danish? Jimmy comes face to face with cheese mites. And are the banana's days numbered?