Jimmy Doherty finds out if eating too many poppy seeds could make him fail a drugs test. Kate Quilton learns the consequences of tipping your waste cooking oil down the drain. And Matt Tebbutt has a Sicilian bake-off with increasingly popular 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 MandS really trace all their beef burgers back to the cow? Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products.

Kate learns how the way that you drink tea affects its taste. Matt asks what is the difference between bubble gum and chewing gum, and discovers an unusual use for used gum. Jimmy reveals the process to split red lentils.

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

Jimmy travels from Russia to Ramsgate to discover why caviar is so expensive. Kate reveals how a malty unsung hero is made. Matt finds out what goes into 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?

The team explore food myths from a neutral point of view, culminating in a summary based on scientific research.

The team explore food myths from a neutral point of view, culminating in a summary based on scientific research.

The team explore food myths from a neutral point of view, culminating in a summary based on scientific research.

The team explore food myths from a neutral point of view, culminating in a summary based on scientific research.