Jimmy discovers a threat to juniper berries that could spell the end of gin's resurgence. Kate is in Hawaii to find out why macadamia nuts aren't sold in their shells. Matt learns what's so bad about his double dipping habit.
In China, Matt finds out how they get so many pearls and helps cultivate them from some surprising creatures. Kate asks if it is safe to eat meat that has a rainbow pattern? Jimmy asks if salmonella is still a threat?
Kate learns about a start-up company hoping to feed the world by growing fish flesh in a dish. How do you make ice cubes that aren't cloudy? Why can't you put papaya in jelly?
Since the UK introduced a sugar tax manufacturer's have been adding less sugar to products, but what have they been adding instead? Why does some bread break up when you butter it while other bread doesn't?
The team reveal the foodie tips to help you feel great on your summer holiday. Jimmy learns the truth about crash diets. Can collagen drinks improve the appearance of your skin? Tiger nut milk is examined.
Kate, Jimmy and Matt revisit some of their favourite investigations. Why do anchovies taste salty? What's the jelly in a jelly bean? What's the difference between white and dark rum?
