About this season
The food and science series that travels the world to explore the industry secrets behind our favourite produce, industry secrets, and how foods are really made.
Episodes (8)
1. Mouldy Bread, Chicken Kiev and Apples
Aired 3 June 2013 • 25 min
The team ask: is mouldy bread safe to eat? Kate's on the trail of the chicken that goes into a Kiev. And Matt is puzzled: how can supermarkets sell English summer apples in the middle of winter?
2. Kebab, Oysters and Gin
Aired 10 June 2013 • 25 min
Jimmy Doherty asks: what exactly is in a doner kebab? Meanwhile, Kate Quilton wants to find out the safest way of eating oysters. And finally, Matt Tebbutt learns about the amazing ingredient that comes in every bottle of that classic English tipple gin.
3. Cashew, Scampi and Salt
Aired 17 June 2013 • 25 min
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?
4. Beef Stock, Processed Cheese and Corn Flakes
Aired 1 July 2013 • 25 min
Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is.
5. Caffeine, Gum and Diet Bread
Aired 8 July 2013 • 25 min
How is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories counted in diet bread?
6. Chillies, Pork and Food Dye
Aired 15 July 2013 • 25 min
Can hot chilies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy about red food dye?
7. Avocados, Eggs and Balsamico
Aired 22 July 2013 • 25 min
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?
8. Sardines, Ducks and Pasta
Aired 29 July 2013 • 25 min
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?