In Scotland, Jimmy Doherty finds out how some whisky gets its smoky flavour. In Cyprus, Matt Tebbutt asks why halloumi cheese doesn't melt, while in France, Kate Quilton visits the world's biggest sweetcorn factory to find out how they get corn off the cob so neatly.

Christmas is coming and you're cordially invited to join Jimmy Doherty, Kate Quilton, Matt Tebbutt and Dr Helen Lawal as they reveal astonishing surprises behind our favourite festive grub, from the mystery of why Christmas puddings last so long to the perfect stuffing for your turkey. Jimmy visits north-west America to check out the latest non-meat treat for Christmas day: tofurkey, and finds himself on a wild turkey chase in a town overrun with them. Meanwhile, Matt searches for the best accompaniment to real turkey, and visits Britain's biggest manufacturer of sage and onion stuffing, before a flavour scientist in Belgium insists that the best match for turkey is chocolate, nuts and mushrooms! In Italy, Kate tracks down the makers of those festive silver ball cake decorations to find out if there's any real silver in them. And in beautiful Zanzibar Helen checks out Christmas spice cinnamon, and what difference those delicious sticks or cinnamon powder make to mulled wine.