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. Kate reveals the psychology of why we prefer tea in a mug rather than a disposable cup.
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 ...
Favourite investigations. Jimmy Doherty finds out what gives piquanté peppers their sweetness. And Kate Quilton investigates potentially dangerous levels of mercury in tu ...
Favourite investigations. Jimmy Doherty visits Spain to ask how much orange is in orange squash, Matt Tebbutt runs across a pond of custard, and Kate Quilton lifts the lid on Ma ...
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 exp ...
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 ...
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. P ...
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 ...
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 'fr ...
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' ...
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
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 end ...
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 ...
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 bro ...
Jimmy discovers why caviar is so expensive. Kate reveals how a malty unsung hero is made. Plus: muesli.
What in nature 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?
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 gu ...
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 ...
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 foo ...
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.