The Best of Dr. Oz’s Food Investigations Video Series

Zach Mack, the owner of Alphabet City Beer Company, explains why alcohol is regulated differently than food and reveals the unexpected ingredients found in beer, such as fish bladder. Then, Mack breaks down the three main components of beer.

Registered dietitian Joy Dubost reveals how hard cider differs from beer, what you’ll find in hard cider, and why it’s worth trying.

Registered dietitian Joy Dubost explains the benefit of drinking room temperature beer. Then, The Dr. Oz Show staffers share their opinions on beer.

Pre-cooked and packaged chicken is convenient and can save you time but is it a healthy choice? Dr. Oz welcomes a focus group to taste test and share their feedback. Then, journalist Mark Schatzker reveals what's really inside grilled chicken strips.

Are rotisserie chickens too good to be true? How do they stack up against other ready-to-eat chicken choices? Journalist Mark Schatzker visits Costco to get to the bottom of the internet conspiracy theories behind rotisserie chickens.

Journalist Mark Schatzker reveals what to look for before you buy a rotisserie chicken. Then, Dr. Oz presents the rotisserie chicken buyer’s guide.

Guest Summer loves canned chicken but her mother April isn't so sure this ready-to-eat chicken is a good choice. Find out what's really inside the can and see what journalist Mark Schatzker thinks!

Canned whole chicken comes fully cooked and packed in broth. Is it a healthy option and how does it taste? Dr. Oz and journalist Mark Schatzker reveal what you get and guests Summer and April share their verdicts.

Julia Collin Davison of America's Test Kitchen explains the difference between white and light canned tuna fish and Dr. Oz reveals which variety contains less mercury. Then, find out how tuna is canned and what to look for on canned tuna labels.

Julia Collin Davison of America’s Test Kitchen breaks down the nutritional difference between oil-packed and water-packed canned tuna. Plus, find out the unexpected ingredient that may be inside your can of water-packed tuna.

Find out which canned tuna is the best option. Then, Dr. Oz’s Bite Club members reveal whether they can taste the difference between two different canned tunas. Plus, Dr. Oz shares the low-calorie and low-cost tuna checklist.

America's Test Kitchen executive editor Julia Collin Davison shows Dr. Oz how to make a pasta puttanesca with canned tuna fish. Plus, find out if this dish is audience-approved!

Where does hamburger meat come from? Author Katy Keiffer, a former professional cook and butcher, breaks it all down and demonstrates how ground chuck is processed into ground beef.

Author Katy Keiffer describes how beef is produced, from calf to feedlot. Then, Keiffer weighs in on three of the biggest beef headlines — lower prices, food safety standards, and country of origin labeling.

Guest Nicole shops and cooks beef for her family at least twice a week. She voices her concerns about the beef she's buying and rancher Mel Coleman Jr. of Niman Ranch offers his responses. Plus, find out what to look for on beef labels.

Butcher Marc Sarrazin, president and CEO of Debragga, answers guest Nicole’s questions about the shelf life of beef. Then, Dan Souza, the editor-in-chief of Cook’s Illustrated, reveals how much fat should be in your beef burgers.

Dr. Oz’s Bite Club members reveal why they use butter alternatives. Then, Dan Souza, editor-in-chief of Cook’s Illustrated, explains what makes spreadable butter so spreadable. Plus, find out how to identify trans fats in your margarine.

Dan Souza, editor-in-chief of Cook’s Illustrated, reveals the different types of oils in buttery spreads and the concern behind boosted buttery spreads.

Dr. Oz reveals the butter alternatives made from oil blends. Then, Dan Souza, editor-in-chief of Cook’s Illustrated, discusses the organic compound that closely mimics the taste of butter. Plus, Dr. Oz's Bite Club members share their top pick.