Series 6 · Episode 2
Jimmy finds out how Kenyan farmers get their green beans so straight. Matt learns about scallop procreation. Kate checks out Cornish pasties and explores swede and turnip confusion.
Series 6 · Episode 3
What makes icing sugar so light and fluffy? Can you make risotto with long grain rice? Gennaro Contaldo gives it a go. And the surprising things that are being done with pre-packed sandwiches' crusts.
Series 6 · Episode 4
Matt visits an extraordinary underwater basil farm as he investigates pesto. Jimmy witnesses remarkable cockle gathering methods. And why do toasted marshmallows go crispy and melty at the same time?
Series 6 · Episode 5
Jimmy checks out craft beer; could it really make a good sports recovery drink? Kate joins the world's biggest food fight at a Spanish tomato festival. And why are tinned anchovies salty?
Series 6 · Episode 6
Jimmy investigates why British cheese sales are soaring across Europe. Kate wants to know what colour of limes are the juiciest. And Matt checks out Parma ham.