Matt finds out why airline food tastes different on the ground. Kate investigates the rise in the price of olive oil. Jimmy asks how the chips in American ice cream stay crisp.
Kate Quilton challenges Matt Tebbutt to make crumpets and asks how the unique holes are created. Jimmy asks why baby food has such a long shelf life? Why is Mascarpone more expensive than other soft cheeses?
Jimmy discovers how Shredded Wheat is made. Matt asks if lard can be healthier than butter. Dr Helen Lawal is in Poland to learn the secrets behind concentrated apple juice.
Jimmy hunts for the perfect lager at Europe's largest brewery. Matt heads to Poland to discover why blueberries are covered in a strange, cloudy wax. Can changing the shape of food help our children eat their vegetables?
Why are some vanilla ice creams more expensive than others? Are baby carrots really baby carrots? How can coffees have so many flavours when they use just two types of coffee beans?
Jimmy, Kate and Matt present some of their favourite investigations. Can you put salt from your dishwasher on your chips? How are crisp flavours created? Is coconut oil healthier than any other oils?
In China, Jimmy and Matt sample extraordinary and exotic dishes, meet workers working in small cooperatives and witness a blend of ancient farming techniques and commercial production on an unparalleled scale.
More of the team's favourite moments. Can you eat any seaweed? Why aren't pork scratchings made from British pigs? Can you make risotto from long grain rice? What exactly is skyr?
