Jimmy Doherty investigates the new sugar tax, and finds out how manufacturers have responded by reducing the sugar in some of our favourite brands. But what exactly are they adding to keep the flavours the same? Kate Quilton asks why some sliced bread falls apart when it's buttered, while other sliced loaves stay firm. Kingsmill reveal the secret baker's trick, and it's all about bubbles! Meanwhile, Matt Tebbutt has noticed that strange white stripes are appearing more and more often on chicken breasts, and finds out why in Italy.

In a unique laboratory that could be mistaken for a pub, Jimmy Doherty investigates the popular belief that coffee can sober you up. He also looks into interesting new research linking coffee consumption and a reduced risk of liver disease. In San Francisco, Kate Quilton investigates new trendy drink kombucha, and the mind-blowing American team who are turning it into clothes! And Matt Tebbutt takes a bite out of thin-cut steak, and wonders why the supermarket labels don't say which cut of beef they come from. Are retailers trying to fob us off with inferior cuts?