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 (6)
1. Sausages, Orange Wine, High-Tech Shortbread Slicer
Aired 22 August 2022 • 23 min
The gang find out how much meat is in your sausage and where orange wine gets its colour. And Amanda Byram tests a high-tech solution for the perfect slice of millionaire's shortbread.
2. Recipe Boxes, Smelly Fish, Water
Aired 29 August 2022 • 24 min
Recipe boxes are increasingly popular - but are they good value? Does it matter what kind of water you drink? And Jimmy Doherty reveals the best way to remove the smell of fish.
3. Hangovers, Peas, Grated Cheese
Aired 3 October 2022 • 24 min
The team uncork the mystery of wine and hangovers. Amanda Byram explores peas and the plastic pollution problem. And why doesn’t shop-bought grated cheese stick together?
4. Apple Cider, Salami, Trademarked Vegetables
Aired 10 October 2022 • 23 min
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?
5. Locust Bean Gum, Strawberry Juice, Animal Feed
Aired 17 October 2022 • 23 min
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.
6. Icing Sugar, Skyr Yoghurt, Edible Seaweed
Aired 24 October 2022
In Israel, Kate unearths icing sugar's secret ingredient. Jimmy grapples with a team of wrestlers who swear by a mysterious yoghurt called skyr. And Matt deep-dives for edible seaweed.