麻豆社

The team help more viewers get to the bottom of why they don't think they got what they paid for. Among the stories, a woman who feels short-changed by foods that don't weigh quite as much as is claimed on the packaging, and an experiment to see why today's bacon loses so much more of its weight during cooking than it did in the past. And what's that white stuff oozing out in the pan? Plus, why not all the scampi we buy is necessarily the fish you might expect it to be.