Season 21

The team explores how the UK food industry is meeting the challenges of climate change - from cucumber wrapping and pumpkins at Halloween to beef production and meat substitutes.

How did sticky rice get its name? Can cream crackers help with weight management? And is cabbage really a saviour for breastfeeding mums?

Why does pasta come in so many different shapes? How much butter is in buttermilk? And how do ready meals get their spice rating?

The gang unwrap festive facts. What's the secret to perfect stollen? Why red cabbage at Christmas? How long does an open bottle of port stay drinkable? Plus, an alternative to traditional pigs in blankets.

A look back at some favourite vegetarian investigations, from tasty meat-free burgers to edible seaweed, jackfruit, grow-your-own gardening tips, and the surprising truth about baby carrots.