Season 3

E1. Cheesy Creatures

Jan 20, 2014 · 25m

Jimmy discovers that there's more to traditionally-matured cheese than meets the eye, thanks to a microorganism that helps give the likes of pecorino their distinctive hard rinds

E2. Cod Wars

Feb 3, 2014 · 25m

Jimmy Doherty finds out why Iceland supplies most of our cod. Kate Quilton investigates whether the banana's days are numbered. And Matt Tebbutt discovers why popcorn doesn't fill you up.

E3. Milking It

Feb 10, 2014 · 25m

Kate visits France to find out if a glass of red wine a day keeps the doctor away. Matt lifts the lid on skimmed milk. How do dairy farmers get exactly the right amount of fat in every pint of milk?

E4. Caviar Conversation

Feb 24, 2014 · 25m

Jimmy investigates whether manuka honey has any medicinal properties. Kate discovers why some varieties of caviar are so much cheaper than others. And Matt visits a Scottish distillery.

E5. Wasabi Plant

Mar 3, 2014 · 25m

Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. Kate investigates how asparagus can be grown all year round in one of the driest places on earth - the Ica Valley, Peru.