Jimmy, Kate and Matt present some more of their favourite investigations. Is there a wasp in your fig? How do energy drinks give you a boost? Why can't you eat kidney beans raw?

The team present some favourite investigations. Kate finds out how cheap red wine is made, Jimmy investigates gluten, and Matt wants to know which part of the pig makes chewy sweets chewy.

The team present favourite investigations. What exactly is whitebait? Kate reveals the secrets of saffron fraud. The glacé cherry production process takes Matt's breath away, but not in a good way!

The team present some of their favourite investigations. What gives sourdough bread its twang? Why is rose oil considered liquid gold in Bulgaria? And Kate explores the power of beetroot.

Jimmy, Kate and Matt present some of their favourite investigations, including Greek yoghurt's potentially devastating by-product, as well as red Leicester cheese and ostrich meat

Can you still have treats when you're on a diet? This episode includes raw chocolate, and the possible holy grail of sugar-free baking. Can alcohol-free beer taste of beer? Plus: chilli, and cheese.

Jimmy, Kate and Matt check out budget smoked salmon and Irish cream liqueur, and ask why goose is pricier than turkey and what an almond shortage means for Christmas cake

The team present some favourite investigations. Does what our meat eats make a difference? Why are pine nuts so expensive? And why don't shop-bought pies spill their gravy?

The team look back at some favourite investigations. Why is that liquid in packets of mozzarella? Why do we import venison when there are so many British deer? Why shouldn't we eat raw bean sprouts?

Jimmy explores new ways to get crabs to come out of their shell. Kate finds out how to get children to eat their greens. And how are gummy sweets made? Matt investigates.

Do prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? And can a Dutch pioneer grow veg using sea water?

Kate discovers how scientists are using pineapple enzymes to help burns victims. How do the bubbles get into chocolate bars? And should we never eat mussels when there's an 'r' in the month?

Jimmy examines how far farmers go to produce perfect veg for supermarkets. In America, Kate discovers that wine's getting stronger. Matt finds out which biscuit's best for dunking.

Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick-cook porridge? Plus: the trouble with draught Prosecco.

Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese

Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Kate investigates why ice cream can go gritty, and Matt explores the difference between premium and budget peas.

Jimmy investigates the effects of vitamin D deficiency. Kate wants to know how supermarkets can sell wagyu beef, cheaply. And Matt heads to Switzerland to ask why there are holes in Swiss cheese.

Are alarming headlines about MSG justified? Jimmy visits a huge factory to find out. Kate investigates rumours that the Brazil nuts in UK supermarkets are all radioactive. Plus: elderflower cordial.