What gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? One in five of us lack vitamin D; can mushrooms help? And is raw kale bad for you?

Can eating too many poppy seeds make you fail a drugs test? Kate learns the consequences of tipping cooking oil down the drain. Plus: ancient grain bread.

Kate investigates the worrying rise in peanut allergies. Matt traces the British blackcurrant from the field to the Ribena factory. Jimmy's on the trail of a surprising food fraud: oregano.

Is a parasite hiding in your sushi? Can M&S really trace all their beef burgers back to the cow? Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products.

Kate discovers how the way that you drink tea can affect its taste. Matt investigates the difference between bubble gum and chewing gum, and discovers an unusual use for used gum. Plus: lentils.

Why is there jelly in our pork pies and how does it get there? What in nature provides the natural bright blue dye in our sweets? And why is soft shell crab such a delicacy?

Jimmy discovers why caviar is so expensive. Kate reveals how a malty unsung hero is made. Plus: muesli.

Kate checks out a space-age high-speed German pickling machine. How do you make a kipper, and why don't we eat them for breakfast any more? And rice cakes are made from brown rice. Why are they white?

Are baked beans baked? If stinky cheese smells so bad why does it taste so good? And Matt gets the skinny on diet champagne.