Special episode offering advice on improving health and well-being through food. New recruit John Whaite explores how vegan streaky bacon replicates the texture of meat, Kate Quilton finds out if lettuce can help people sleep, while Helen Lawal uncovers whether any foods can help protect skin from sun damage. Jimmy Doherty is in Alabama to discover why sweet potatoes count as one of the five-a-day, but regular potatoes don't. Matt Tebbutt gets to the bottom of just how much fibre people should be eating for a healthy bowel. Plus, a look at whether black garlic holds the key to staying youthful.

Jimmy Doherty and Briony May Williams embark on an epic journey through the Nordic region. Starting in the Viking fjords of west Norway, they take to the seas to uncover how cod farming could be the future for meeting UK appetites. Travelling east, through the ancient landscape of Sweden, paying a special visit to a certain furniture store and learning just what makes a meatball so Swedish. They finish their journey in Finland, apparently home to the happiest people in the world, finding out what just food is putting a smile on their faces.

The gang find out what exactly locust bean gum is. Also, why is strawberry juice so elusive at the supermarket? And in the Orkney Islands, Matt uncovers some very special residents.

How many apples are there in a can of cider? How does a humble vegetable become trademarked? And is the white stuff on salami something we should be talking about?

Matt Tebbutt unbottles the mystery of wine sulphites and hangovers, Amanda Byram explores how peas could solve the plastic pollution problem, and Andi Oliver wonders how shop-bought grated cheese doesn't stick together.

Jimmy Doherty sniffs out the best way to remove the smell from fish, Kate Quilton dives into water and whether it makes a difference what kind of water we drink, and Briony May Williams unpacks whether splashing out on recipe boxes is good value.

Return of the programme looking at the secrets behind mass-produced food. Matt Tebbutt finds out how much meat is in a sausage and how the great British banger got its name. Kate Quilton investigates orange wine and how it gets its colour, and Amanda Byram discovers the high-tech solution to cutting a perfect slice of millionaire's shortbread.