The team offers tips on how to eat more healthily in 2021, with Jimmy Doherty reporting on how alcohol affects diet, and Matt Tebbutt putting together a low-fat cheeseboard. Amanda Byram digs up an easy way to feel fuller for longer, Kate Quilton investigates the weight loss benefits of chewing gum, and Briony May Williams samples some low calorie cakes.

Jimmy Doherty hosts a Christmas party at his farm, and the team investigates the secrets behind the food that will be on people's tables over the holiday period. Amanda Byram exposes the surprising truth about turkey crowns, Kate Quilton shares the trick to making the ultimate Christmas cake, Briony Williams investigates the classic starter of prawn cocktail, and Matt Tebbutt finds out just how they get the cranberries into fruity cheese.

Compilation of reports on store cupboard staples, including Kate Quilton taking a look at the secrets behind peanut butter's long shelf life, solving the mysteries of Marmite's famously divisive flavour, and discovering if it is safe to feed cats dog food and vice versa. Jimmy Doherty travels to Sri Lanka to discover why lentils are sold split rather than whole, and Matt Tebbutt witnesses anchovy fishing off the coast of Italy.

A special episode focusing on comfort food. Helen Lawal travels to Tanzania to discover the secrets behind vanilla ice cream, Kate Quilton discovers the surprising reason some of Britain's best-loved biscuits are punctured with holes, and Jimmy Doherty investigates how fish fingers are made and compares the prices for fresh and frozen pizzas. Plus, Matt Tebbutt reveals what pork pie jelly is actually for.

The team looks back at snack-based stories from past episodes. Jimmy Doherty investigates unusual shaped crisps, Matt Tebbutt discovers the dangers of double-dipping tortilla chips, Helen Lawal reports on whether rice cakes are as good a diet snack as commonly believed, and Kate Quilton delves into the world of macadamia nuts in Hawaii, and uncovers the reasons for rising numbers of children with peanut allergies.

Kate Quilton heads to the world's biggest bread factory, finding out why some loaves fall to pieces at first contact with a knife, while others can happily survive a good spreading. Jimmy Doherty is in Turkey, investigating the intoxicating properties of the poppy seeds in bagels, while Matt Tebbutt sets out to find the secrets behind the writing on some cakes - is it the work of man or machine?

A trip through the show's archives, looking back at some favourite chocolate-based investigations, including Jimmy Doherty on the trail of how bubbles end up in bubbly chocolate. Matt Tebbutt heads to one of the UK's largest chocolate factories to find out what makes white chocolate white and gets the inside story on the UK's best-selling after-dinner mint, while Kate Quilton heads to Ghana to uncover the truth behind reports that dark chocolate can be good for your health.

Matt Tebbutt investigates an intriguing claim about tomato ketchup bottles, Kate Quilton discovers how oysters turned from a Victorian bar snack to a wallet-busting luxury, and Amanda Byram uncovers the difference between medium and large eggs.

A trip to California reveals the secret of perfect walnuts. Plus, what makes sour sweets sour? And how do brewers make their trendy hazy beers cloudy?

The return of the programme exploring the secrets behind mass-produced food, with Jimmy Doherty heading to Paris to find out why baguettes go stale so much faster than sliced loaves of bread. Matt Tebbutt is in Italy to investigate why buffalo mozzarella is much more expensive than that from cows and Briony May Williams discovers the surprising secret to the making of mushy peas.

The team investigates the secrets behind so-called superfoods, with Jimmy Doherty heading to India to learn how pomegranates are helping in the battle against Alzheimer's. Amanda Byram examines reports that rosemary can help improve exam performance for teenagers, while Matt Tebbutt puts the health claims of the yoghurt-type drink kefir to the test.