A huge range of diet products and plans are available, from fasting to detoxing and cutting out certain foods. Jimmy, Kate and Matt want to know which ones actually work.

Jimmy Doherty, Kate Quilton and Matt Tebbut uncover the secrets behind our festive food. Do the bubbles in Champagne really make it go to your head faster? And why do children hate sprouts?

Jimmy Doherty, Matt Tebbutt and Kate Quilton answer more viewers' questions. Jimmy heads to Brazil to put stock cubes in the spotlight. How can something so small taste so beefy?

In this special episode Jimmy Doherty, Matt Tebbutt and Kate Quilton test some of the food techniques they've discovered during the series, to answer viewers' questions

Are fresh sardines better for us than tinned sardines? How much is known about the ducks we consume? And, when it comes to pasta, is fresh best?

Does a happy chicken lay a tastier egg? How do the supermarkets get avocados 'ripe and ready'? And why does one type of balsamic vinegar cost 100 times more than another?

Can hot chillies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy about red food dye?

How is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories counted in diet bread?

Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is

The team ask: Why are cashew nuts never on the supermarket shelf in their shells? What exactly is scampi? Does expensive salt taste different to cheap salt?

Jimmy Doherty asks: what exactly is in a Doner kebab? Kate Quilton finds out the safest way of eating oysters. And Matt Tebbutt learns about the amazing ingredient in every bottle of gin.

The team ask: is mouldy bread safe to eat? Kate's on the trail of the chicken that goes into a Kiev.