Season 2
8 episodes · Jun 3, 2013
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- S2E1
Mouldy Bread, Chicken Kiev and Apples
Jun 3, 201325mThe 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?
- S2E2
Kebab, Oysters and Gin
Jun 10, 201325mJimmy 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.
- S2E3
Cashew, Scampi and Salt
Jun 17, 201325mThe 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?
- S2E4
Beef Stock, Processed Cheese and Corn Flakes
Jul 1, 201325mJimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is.
- S2E5
Caffeine, Gum and Diet Bread
Jul 8, 201325mHow is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories counted in diet bread?
- S2E6
Chillies, Pork and Food Dye
Jul 15, 201325mCan hot chilies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy about red food dye?
- S2E7
Avocados, Eggs and Balsamico
Jul 22, 201325mDoes 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?
- S2E8
Sardines, Ducks and Pasta
Jul 29, 201325mAre 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?