Among the stories on the first programme: How much of what is served at the best-known restaurants on the high street is made on the premises and how much is simply bought in and reheated? And the team is on the road with the inspectors battling to ensure that food described as local has not actually come from the other side of the world. Plus, how free trials of diet pills can result in you losing a lot more money than weight, and why wholemeal bread is not always made in quite the way you might expect.

A year after the horsemeat scandal, just how much can we trust the meat that ends up on our plates? With further food scares about TB and hepatitis in our meat, the team discover the truth about the risks and, with the help of top scientists, reveal how to make sure your food is safe to eat. Plus, the team find out more about the most common food poisoning bug in Britain, thought to be present in around two thirds of raw chicken. Is enough being done to tackle it, and what can you do to avoid getting it? Also on the programme, new ways of testing meat to stop anything like the horsemeat scandal happening again.

Gloria Hunniford, Angela Rippon and Julia Somerville investigate the quality and prices of the food sold in the supermarkets that dominate our weekly shop. A test on the freshness of fish sold at supermarket fish counters has some unexpected results. How much of what we buy could already be past its best? Also, the team reveal how much more you can end up paying in the big-name convenience stores, compared to their larger branches down the road. Should all their branches, whatever the size, charge the same for the same goods? Plus, with most supermarkets now offering upmarket food ranges, what is the difference between these and the cheaper alternatives? Are the 'posh' ones worth the extra cash?

Julia Somerville, Angela Rippon and Gloria Hunniford investigate what we pay for our food and drink and ask whether it is too much. They look at why the cost of a roast dinner is on the rise, discover how the weather affects prices, and meet viewers angry at sky-high prices for snacks when flying. Plus, how can pubs justify charging as much for soft drinks as they do for beer? And why do some well-known restaurant chains charge more for their vegetarian meals than the meaty dishes with more expensive ingredients?

Angela Rippon, Gloria Hunniford and Julia Somerville expose more secrets of the food business, investigating whether special offers and packaging are always everything they seem, and going undercover in the wine aisles to discover if all those supermarket wine deals really do offer value for money. Plus, a man angry at the appearance of his frozen fish goes behind the scenes of a food photography shoot to discover why the picture on the packet can so often look rather different from the food inside. And, how hard is it to buy just British? A family reveals the results of a year-long experiment, with examples of foods that may look like they're made in the UK but in fact come from further afield.