Gregg Wallace, Cherry Healey and Ruth Goodman look at the production, science and history of bread in Britain.

Gregg Wallace, Cherry Healey and Ruth Goodman look at Britain's love of chocolate and visit one of the world's largest chocolate factories in York.

Gregg Wallace, Cherry Healey and Ruth Goodman look at Britain's history with milk and visit one of the largest fresh milk processing plants on earth.

How a factory in Derbyshire produces 175,000 jars of instant coffee every day, from green coffee beans to the freeze-dried final product. How roasting alters the chemical composition of coffee. How caffeine affects the body and brain. How climate change is affecting coffee harvests worldwide, and the coffee species that could cope with warmer growing conditions. The history of instant coffee going back to the American Civil War. How passion for coffee led to the founding of the Stock Exchange, auction houses and newspapers.

How a factory in Manchester produces 700,000 toilet rolls a day starting with spruce timber offcuts from Sweden, pulped and rolled onto 1.2-tonne 'mother reels'. How the water treatment works of Brighton remove debris, grease and bacteria to produce clean water in little more than an hour. How a high-tech Japanese toilet addresses hygiene. How waterless toilets could improve sanitation for one-third of the world's population. The history of the modern flush toilet.

How a factory in North Yorkshire produces 625,000 sausages a day, using machines that can fill 600 sausages in a minute. How low and slow shallow frying delivers the best combination of flavour, moistness and succulence. How veggie protein is created from a tiny speck of natural fungus. How a 'meat sock' is the secret to wrapping a Scotch Egg every three seconds. How German bratwurst became top dog in America, and how German immigrant Charles Feltman originated the hot dog. Cooking up a 2,000-year-old recipe for sausages. How the Romans contributed by importing pepper, bay leaves and other spices that spike modern sausages.

How a factory in Nottinghamshire produces 250,000 jars of curry sauce each day. How chillies are harvested on small farms in India, dried, packed down, and processed into chilli powder. How four rules for cooking rice guarantee it will come out right every time. Recreating a 1747 recipe for rabbit curry. How a British Asian housewife brought restaurant curries closer to Indian home cooking.

How a factory in Lowestoft produces 450 tonnes of frozen food each day. The differences between waxy and floury potatoes, and which you should use for which job. How the potato's nutritional value compares to other fruits and vegetables. The history of potatoes is traced to Spanish explorers and an enterprising French chemist called Parmentier, who popularised the exotic new vegetable. How Mr Whippy ice creams inspired the potato waffle, a teatime treat.

How a factory in Italy produces 400,000 frozen pizzas each day. The science that makes mozzarella work so well on pizza. How pork is transformed into pepperoni. How freezer ships and trucks create the worldwide cold chain that enables this business to exist. How pizza was first popularised by a restaurant in London’s Soho in 1965

How Britain's biggest brewery produces 3 million pints of beer a day in Burton upon Trent. How four basic ingredients – water, malted barley, hops and yeast – are manipulated to make dark, heavy ales; light, fragrant lagers; and everything in between. How the hard water of Burton – perfect for brewing flavourful stouts and porters – and its position on the canal network made it the centre of brewing in 19th-century Britain. How beer-making turned from a predominantly female cottage industry to an industrialised process dominated by men.

Gregg Wallace is in Germany at a historic pencil factory where they produce 600,000 writing implements a day. Cherry Healey examines the astonishing properties of graphite. Historian Ruth Goodman traces the origin of pencils to a 15th-century graphite discovery in the Borrowdale valley.

How a cheese factory in Gateshead produces 3,000 tonnes of spreadable cheese every year - making cheddar, chopping and blending it with whey, water, and other ingredients. How bacteria affect the aroma, flavour and appearance of cheeses. How to make perfect cheese on toast. How cheddar became the predominant hard cheese world wide. How Kraft made processed cheese 100 years ago.

How the world's biggest cider producer makes more than 350 million litres each year - from orchards in Herefordshire, to the mill in Ledbury, to fermentation and bottling at the factory. How grafting is used to create a new sweet apple variety called Scrumptious. How a by-product of making cider - CO2 - is used to make fire extinguishers. The history of the Victorian apple-breeding boom, and recreating one of Queen Victoria's favourite baked apple desserts.

How a Leicester factory makes one and a half million socks annually. What causes smelly feet, and which socks tackle it best. How a cotton spinner in Manchester produces 4,200 miles of yarn every hour. A revolutionary eco-cotton supplier. The history of 1980s sock fashion, and how the 'Kitchener stitch' helped save the feet of British soldiers in the trenches during the Great War.

How one million pots of yoghurt are produced every 24 hours in rural Somerset - from the Friesian cows that provide the milk to the processing, culturing, and packing processes. How blackcurrant are harvested. Plant-based alternatives to milk. Food-safe yoghurt pots made from 100% recycled material. The history of the electric milk float and the contentious origins of the cream tea.

How Polos produce 32 million mints every day in York - part of the 19,000 tonnes of mints consumed every year in the UK. The largest sugar beet factory in Europe. How one of the last surviving peppermint farms in the UK harvest their crop. How clever marketing persuaded people to buy minty mouthwash.

How Aunt Bessie's produce a staggering 500 million Yorkshire puddings every year in Hull. How wheat is tested before it can be milled into flour. How to cook the perfect gravy for a Sunday roast. The history of the roast dinner, and the art of washing up Tudor-style.

How Jelly Bean Factory make ten million of their colourful little sweets every day in Dublin. The important role glucose plays in our bodies. How one of the ingredients in jelly beans plays a key role in the production of lipstick. The history of jelly and post-war pick'n'mix.

How denim cloth is made, and how Welsh jeans brand Hiut transform it into one of the world's most popular items of clothing - jeans. How zippers are made. How denim is distressed to make a new pair of jeans look old, in environmentally friendly ways. The little-known person who helped shape the design of jeans forever. The history of indigo dye.

How Dell Ugo make 500 million stuffed pasta parcels every year in Hertfordshire. How Cromer on the Norfolk coast still use traditional fishing techniques to catch the crab for stuffed pasta. How Italian immigrants in Bedford helped to build Britain. The origins of gluten-free food.

How Guinness make two million litres of Irish stout every single day. How reservoir water is treated to provide clean drinking water to the people of Dublin, as well as to the stout brewery. How hops are harvested at a farm in Worcestershire. The history of Irish pubs, and how pub games helped the Allies in the Second World War.

How Lush produce an astonishing 14 million bath bombs every year in Dorset. How taking a hot bath can provide some of the benefits of exercise. How a lab grows human skin for cosmetic testing. The notion that complex perfumes ward off the plague. How the living conditions of coal miners and their families were transformed by the introduction of communal showers.

How Axminster produces 46,000 square metres of carpet every year in Devon. The science behind the best ways to remove stubborn stains from carpets such as butter, milk and red wine. How the groundbreaking methods of a Devon-based carpet maker in the 18th century revolutionised intricate carpet making. The rise and fall of the hard-wearing flooring linoleum.

How Nestle make more than eight million bars of chocolate every day in York - the UK's city of chocolate. How a cocoa plant quarantine facility in the Berkshire countryside is preventing a worldwide chocolate shortage. The bitter history of drinking chocolate.

How HSL make more than 5,000 sofas every year in West Yorkshire. The science of light bulbs, to create the perfect environment to snuggle up on the sofa. How foam padding is produced. The history of the sofa. One of the world's most famous sewing machines.