What will Link make with vegetables and pasta? A delicious Minestrone Soup! He investigates why some vegetables take longer to cook than others in the tomato broth. /Zucchini for dessert? Link's into it, but panics when the recipe for Chocolate Zucchini Loaf, doesn't list any liquids? Luckily I.Q shares the botany scoop on the so-called "vegetable".

Link is keen to test the rising power of yeast with things other than dough. Gastro Bob's balloon experiment shows Link how yeast works, and takes Gastro Bob to new heights!/While making Devilled Eggs, Link discovers a green ring around the yolk of some eggs he has boiled. Link puts on his detective had to help I.Q helps get to the bottom of this culinary conundrum.

What type of potato is best for making Stuffed Baked Potatoes? Link learns not all potatoes are the same and why it's a good idea to poke a few holes in potatoes before cooking. /Link has a great recipe for a Greek-style yogurt dip called Tzatziki. When Link realizes that he doesn't have enough yogurt, he gets an idea to make his own using milk.

Link shows you how to make your own ricotta cheese for is Veggie Lasagna recipe and explains the science behind how it's done. /Link makes a sweet and tangy Lemon Meringue Pie. Link has some good tips for making the cloud like, meringue topping light and fluffy, while I.Q shares the scientific reasons behind his tips.

Link has a Tomato Sauce perfect for lasagna, pizza, and spaghetti. When Link turns up the heat on the sauce, it starts to bubble up like a volcano! He turns to Secret Agent Man for a handy kitchen tool solution. /Link investigates how to make his Apple Oatmeal Pancakes nice and fluffy.

Link's recipe for Mango Mousse explores the results of mixing a little bit of gelatin with some fruit and liquid ingredients. Sportscaster Chip issue over time with a bonus recipe and experiment./Link shares a Sloppy Joe recipe tofu and explains why it is so good at soaking up the flavour. Gastro Bob stops by with an experiment that looks at what foods are good at absorbing flavours.