Jimmy heads to Paris to find out why baguettes go stale so fast. Matt checks out buffalo mozzarella in Italy. And Briony May Williams discovers the surprising secret to how mushy peas get mushed.

A trip to California reveals the secret of perfect walnuts. Plus, what makes sour sweets sour? And how do brewers make their trendy hazy beers cloudy?

How can there be so many tomatoes in a tomato ketchup bottle? When did oysters go from Victorian bar snack to luxury food? And the truth about medium vs large eggs.

Helen Lawal heads to one of the world's biggest coffee factories to find out how instant cappuccinos get their froth. Matt Tebbutt is in Naples to discover why most tinned tomatoes come from Italy, while Kate Quilton embarks on a panettone odyssey across Europe to learn how the fluffy cake lasts so long.

Andi takes an eye-watering trip to an onion factory. Plus: how do raspberries get from the field to our fridges without turning to mush? And why is Thai banana blossom shaking up fish and chips?

Jimmy investigates turmeric in India and Kate finds out how much milk is in chocolate, while Andi draws the short straw and investigates asparagus and pungent pee problems.

More fascinating food facts from around the world, including the role of candy floss in an astonishing food revolution in the US. Plus: crayfish trapping, and brie.

Jimmy finds microplastics in some of our most popular soft drinks. Kate Quilton tackles nettles. And Amanda Byram asks why do rhubarb and custard go so well together?

The team lift the lid on al fresco food. Does using marinades or dry rubs make a difference to your meat? Plus: halloumi, fruit salad, edible charcoal and more.

Amanda Byram is plunged into darkness in the rhubarb triangle. How much sugar is in milkshakes? And Matt Tebbutt investigates sunflower seeds.