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? Air Date : 22nd-Jul-2013

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? Air Date : 3rd-Jun-2013  Read More

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. Air Date : 10th-Jun-2013  Read More

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? Air Date : 17th-Jun-2013  Read More

Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is. Air Date : 1st-Jul-2013  Read More

How is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories counted in diet bread? Air Date : 8th-Jul-2013  Read More

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? Air Date : 15th-Jul-2013  Read More

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? Air Date : 22nd-Jul-2013  Read More

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? Air Date : 29th-Jul-2013  Read More