In the first episode, Alice Roberts reveals that many of us are taking home a food poisoning bug from the supermarket. Campylobacter is the most common cause of food poisoning in the UK. It has been found on fresh chilled chickens bought from all the major supermarkets. The food industry has promised to reduce the levels of contamination but has it? Tom is on a mission to improve our cooking skills one dish at a time. This time he's in Poole to help a viewer who just can't seem to cook fish without ruining it. Supermarkets offer a range of own brand products at different prices - when is it worth spending more on premium and when is a money-saving basic just as good? With the help of food scientists, Sean Fletcher is pulling apart the ingredients in some everyday foods to find out - this time it's pasta.

Scientist Prof Alice Roberts, chef Tom Kerridge and journalist Sean Fletcher dish up the plain facts about our food. We spend a staggering four and a half billion pounds on diet drinks a year. Do they help us keep the weight off? Alice Roberts finds out about the latest research which suggests that that drinking artificially sweetened drinks can encourage us to eat more than we might expect. Tom Kerridge is on a mission to help with another kitchen fail. This time he's in Glasgow to sort out a viewer's Yorkshire puddings and help them cook perfect Yorkies every time. The supermarkets offer own-brand products across a range stretching from basic standard to premium. But is it worth paying for a premium product or is a money-saving basic as good for our health and our taste buds? To find out, our consumer journalist Sean Fletcher is dissecting a store cupboard favourite - baked beans.