Jimmy Doherty, Kate Quilton and Matt Tebbutt present some of their favourite investigations. Kate heads to Spain in pursuit of the perfect tomato and finds herself slap bang in the middle of the world's biggest food fight. Jimmy visits Italy to investigate the difference between risotto rice and long grain. Matt finds out why pork scratchings aren't made from British pigs.

A look back at some of the show's best vegetarian features. Featuring Jimmy Doherty paying a visit to the home of Beyond Burger and putting their meat substitutes through a taste test, Kate Quilton learning more about jackfruit, and an investigation into the UK's soil crisis, that raises some useful tips for viewers planning to grow their own vegetables.

Special episode offering advice on improving health and well-being through food. Jimmy Doherty explores if chia seeds might help with over-eating. Briony May Williams asks why producers of gluten-free products seem to be charging more for less. Matt Tebbutt explores whether raw pet food could be the key to a healthy dog. And Kate Quilton discovers some surprising science about watermelon.

Fascinating facts behind favourite festive food. Matt Tebbutt is in Portugal, wondering how long an unfinished bottle of port stays drinkable for. Jimmy Doherty finds out why red cabbage is associated with Christmas. Briony May Williams travels to Germany to uncover the secret to a perfect stollen, and uncovers an ingenious invention that might just help with any national shortage of pigs in blankets. Kate Quilton tries out some inventive glazes for seasonal ham.

Jimmy Doherty finds out why pasta comes in so many different shapes, Kate Quilton is hot on the trail of the spice ratings in our ready meals, and how they are determined, and Briony May Williams looks at the butter content in buttermilk.

Jimmy Doherty is in Thailand getting to grips with sticky rice. Kate Quilton works out how cream crackers could help with weight management, and Amanda Byram tests if cabbages could be a saviour for breastfeeding mothers.

How the UK food industry is meeting the challenges of climate change, including a look at an innovative plan to reduce supermarkets' reliance on plastic packaging for fruit and vegetables. Kate Quilton investigates why cucumbers come wrapped in so much plastic, Amanda Byram finds out what becomes of pumpkins after Halloween, and Matt Tebbutt reports on a protein made in the UK that provides a more environmentally friendly alternative to both meat and soy.