Stay in touch with Food Unwrapped next episode Air Date and your favorite TV Shows. Plus: bell peppers and salt. Is there any goodness left in tinned tomatoes? Track Food Unwrapped season 14 episodes. Could green tea help knock off some pounds? Super-slimmers share the secrets of their dieting success, while Jimmy, Kate and Matt check out miso soup, the apple cider vinegar diet, gut bacteria and more. A compilation of investigations into all things sweet and wonderful. Is coconut oil really healthier than other oils? And why do anchovies taste salty? Why aren't pork scratchings made from British pigs? How do you make a kipper, and why don't we eat them for breakfast any more? Jimmy checks out craft beer; could it really make a good sports recovery drink? And is it true that your DNA determines whether you love or hate Marmite? And rice cakes are made from brown rice. In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel. Matt investigates salted caramel. Some favourite superfood stories sorting fact from fiction - from prunes, microgreens and horchata, to caffeine and weight loss. Episode … Kate Quilton uncovers the secrets of saffron in Morocco. Plus: how do you make ice cubes that aren't cloudy? Helen investigates the health risks of a bacon butty. So is it yoghurt? 12 Apr. And how much truffle is in truffle oil? Are crisp flavours made of real cheese and onion or cooked up in a lab? Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products. Why is farmed salmon pink? Why are pine nuts so expensive? Favourite investigations. How can there be so many tomatoes in a tomato ketchup bottle? Are baked beans baked? The team present favourite investigations. And Matt discovers why maple syrup is so expensive. And why do toasted marshmallows go crispy and melty at the same time? All Episodes (175) Next. More episodes. Food Unwrapped investigates what will happen to the food on our shelves, in our fridges and on our plates, and how our supermarkets will look and behave, after we leave the EU, Matt joins KFC on the frontline of the fight against flaccid fries, Kate goes behind the scenes at Deliveroo, and Jimmy investigates the health benefits of a taco. Kate visits Australia to find out and collects crocodile eggs from under their mothers' noses. Matt runs across a custard pond. A trip to California reveals the secret of perfect walnuts. What part of a pig makes sweets chewy? What exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Is brown sugar better for us than white? Kate wants to know what colour of limes are the juiciest. Jimmy, Kate and Matt present some of their favourite investigations, including Greek yoghurt's potentially devastating by-product, as well as red Leicester cheese and ostrich meat. How can there be so many tomatoes in a tomato ketchup bottle? Add Image. Kate meets mozzarella makers in Italy. Kate, Jimmy and Matt revisit some of their favourite investigations. But what are they adding instead? Kate reveals the secrets of saffron fraud. Kate Quilton exposes the murky world of `miracle" diet supplements and looks at how social media is being used to sell them to teenagers desperate to lose weight. Episode 4. The glacé cherry production process takes Matt's breath away, but not in a good way! Jimmy, Kate and Matt present favourite investigations. Plus vitamin D, and elderflower cordial. Jimmy meets a man whose taste buds are insured for a million pounds, in of one of the UK's biggest tea producers. Why are there closed pistachio nuts in our packs? The show is based on the original series "Food CIA", devised by Dahl TV and licensed by Warner Bros. International Television Production Ltd. Food Unwrapped Investigates ... 2020 This programme is subtitled This programme is audio described. And the truth about medium vs large eggs. A handy haul of health hacks to propel you into 2020, including a look at ginger, spinach and your 'five-a-day' fruit and veg, From novel turkey cooking methods to affordable fizz, this special show reveals everything you need to know to feed your family and friends better, cheaper and faster. What gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? Can high-tech surveillance save our salmon? And why do chicks have their beaks trimmed? How did that distinct frosting squiggle and cream center come about? Jimmy, Kate and Matt present favourite investigations, including a ground-breaking use for an enzyme found in pineapples. Can coffee help you sober up? And are the banana's days numbered? Kate reveals how a malty unsung hero is made. Plus: elderflower cordial. Jimmy discovers why caviar is so expensive. Kate finds out what makes cheap wine taste good, and Matt asks why good garlic gives us bad breath. What is the liquid that mozzarella balls are bobbing in? Why are some vanilla ice creams more expensive than others? 25 November 2020 | ... See Food Unwrapped Episode Guide. What's in low-salt food instead of salt? Plus: muesli. Why's maple syrup so expensive? Kate discovers how the way that you drink tea can affect its taste. New presenter Kiran Jethwa joins the team as they investigate all things sweet. Jimmy Doherty, Matt Tebbutt and Kate Quilton take another look at some of their favourite food discoveries from Series 3 in this special episode. Each week, Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. And could squid and chips replace fish and chips as our national dish? Kate joins the world's biggest food fight at a Spanish tomato festival. And the surprising things that are being done with pre-packed sandwiches' crusts. Food Unwrapped Investigates: Episode 2. Food Unwrapped season 18 episode 1 Baguettes, Mozzarella, Mushy Peas : Jimmy heads to Paris to find out why baguettes go stale so fast. Do greens give you a golden glow? Matt discovers what gives clotted cream its yellow colour, Jimmy learns where the flavour comes from in his Earl Grey tea, and Kate finds out if we can now eat oysters all year round, Jimmy Doherty investigates whether protein supplements really build a buff body; Matt finds out which foods generate the most wind; and Kate Quilton lifts the lid on peanut butter. Jimmy visits Iceland to find out. Kate's on the trail of the ultimate superfood. Comments (0) There are no comments yet. Jimmy visits Paris to learn why baguettes go stale faster than sliced bread. And jelly beans don't contain gelatine, so what is the jelly in a jelly bean? Jimmy examines how far farmers go to produce perfect veg for supermarkets. Are ready meals really twice as big as they were in the 1950s? And smoked fish: why is it all yellow? Why is almond butter more expensive than other nutty spreads? Does drinking hot milk help you sleep? And should we buy supermarkets' standard products or value ones? Have Dutch scientists created a meat substitute that tastes of meat? Why is maple syrup so expensive? Is it really possible to predict if you'll love or hate Marmite? A celebration of the mighty store cupboard, from peanut butter's amazing shelf life, to the mysteries of Marmite, and some extraordinary anchovy fishing off the coast of Italy. on. Kate and Helen explore vanilla, while in the Netherlands Matt explores the myth that Edam balls were once used as emergency cannon balls! Why are there holes in Swiss cheese? Jimmy, Kate and Matt revisit missions from their casebook. And why do mints make your mouth cold? Is MSG as unhealthy as some headlines claim? How much orange is in orange squash? Jimmy investigates the effects of vitamin D deficiency. Can caffeine help us burn calories? Favourite investigations. Could bananas be used to fight viruses including HIV and influenza? Meet the Food Unwrapped 2020 cast - Jimmy, Matt, Kate and Helen! Play. Jimmy Doherty asks how much orange is in orange squash. And why do we prefer tea in a mug to a disposable cup? Some favourite investigations. Jimmy Doherty visits Europe's biggest brewery. And should we never eat mussels when there's an 'r' in the month? Is cheese always off-limits if you want to lose weight? Unwrapped--the show for everyone who's ever worn a pair of wax lips. And what's bugging Jimmy about red food dye? Find the best of Unwrapped from Food Network. Plus: sushi. Why is there jelly in our pork pies and how does it get there? Does cod liver oil have to be cod? How does instant tea match up against tea bags? Why have olive oil prices been going up? Kate Quilton challenges Matt Tebbutt to make crumpets. The team reveal foodie tips to help you feel great on your summer holiday. Can eating more fat make us thin? Plus: is pricey aged steak worth the wait? Why is ostrich meat red? Food Unwrapped — Shortcut | Tu redzēsi! Matt traces the British blackcurrant from the field to the Ribena factory. Are alarming headlines about MSG justified? November 1, 2020. What's the difference between outdoor-bred and outdoor-reared pork? Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. What gives sourdough bread its twang? Jimmy Doherty and the team uncover the truth about diet foods. Can you make risotto with long grain rice? And why does one type of balsamic vinegar cost 100 times more than another? Plus: why can't you eat supermarket burgers pink? Snuggle up with Unwrapped as host Marc Summers takes a look at foods that make you feel good! And is raw kale bad for you? Food Unwrapped is back on our screens investigating the in the outs of the food inside our fridges. Food Unwrapped travels the world to explore the industry secrets behind our favourite food Could compostables be the answer to our worldwide plastics problem? Cookies Websites use cookies that have been placed on this site by its operator: EpisoDate.com, Company registration number: 47828625, with registered seat Hviezdoslavov 727, 930 41 Hviezdoslavov, Slovakia. This special episode examines the innovations that are making meat healthier for us and better for the planet, from muscle-bound cattle to sustainable alternatives to beef. A celebration of the world of takeaways and fast food, from the pizzas at Papa John's, to the health risks of rare burgers, the fries at KFC, and the secret of instant noodles. Why are they white? The team investigate why some supermarket food prices have soared in 2017, and reveal how technology can help save money, from dynamic pricing to robot fruit pickers and cutting-edge packaging. Data emisji. Jimmy Doherty finds out. Jimmy Doherty, Kate Quilton and Matt Tebbut uncover the secrets behind our festive food. Matt Tebbutt investigates pesto. Is the fish we're buying really what we think it is? Episode guide, trailer, review, preview, cast list and where to stream it on demand, on catch up and download. Season 23 - December 5, 2020 Ree Drummond is dishing up great ideas for quick and easy game-day dishes. Plus: black pepper. The team present some favourite investigations. Jimmy investigates dates. Kate visits a very colourful jelly bean factory. Can you put dishwasher salt on your chips? Episode 3. Why can't you eat kidney beans raw? If stinky cheese smells so bad why does it taste so good? Jimmy, Kate and Matt present some more of their favourite investigations. Plus: lentils. And which foods and drinks are particularly helpful during endurance training? Kate Quilton investigates whether the banana's days are numbered. How safe is bacon? Jimmy finds out how food producers are using seaweed to reduce their salt content. Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? Jimmy investigates mineral water and whether tap water has really been through seven people, while Kate finds out what the vegetable is in vegetable oil. Kate uncovers something surprising about small hens' eggs. And Matt Tebbutt learns about the amazing ingredient in every bottle of gin. Kate investigates why ice cream can go gritty, and Matt explores the difference between premium and budget peas. Jimmy wants to know what gives stout its smooth texture. How do they make wafer-thin after-dinner mints? Matt checks out buffalo mozzarella in Italy. Kate learns the consequences of tipping cooking oil down the drain. How fresh is supermarket fish? I imagine this show appealing to people who enjoy watching shows like Food Network’s “Unwrapped” and anything with Alton Brown as a host. Rate. Watch Full Episodes, Get Behind the Scenes, Meet the Cast, and much more. From Parisian macarons and salted caramel, to the secrets of fizzy sweets and the reason some honey is runny and some isn't. How is caffeine removed from coffee? Plus: the surprising difference between runny and set honey. 47min | Documentary, Comedy | Episode aired 25 August 2020. Kate meets a scientist who hopes his genetically engineered goats' milk could save 500,000 lives a year. The team explore food myths from a neutral point of view, culminating in a summary based on scientific research. Rate. Do the bubbles in Champagne really make it go to your head faster? Why is rose oil considered liquid gold in Bulgaria? A celebratory look back at some favourite snack-centred stories, from funny-shaped crisps to pork scratchings, rice cakes and nuts, and the perils of double-dipping tortilla chips. And Matt heads to Switzerland to ask why there are holes in Swiss cheese. What are those worms doing in bottles of tequila? And Matt makes a surprising discovery about the origins of haggis. Kate Quilton investigates the junk-food diets of children who are fussy eaters, visiting one of the largest studies into childhood eating habits in the world to find out what is reasonable to categorise as normal behaviour and when parents should seek help. Why doesn't halloumi melt? The food enthusiasts discover how much cream is in ice cream, and find out how to smoke cheese, sausages and crisps with liquid smoke, Kate travels from Essex to Holland to try and find out how sandwich manufacturers stop our packet tomato sarnies from going soggy, Kate Quilton heads to Spain to find out how pure squeezed, not-from-concentrate orange juice is really made, and how fresh it is, The team head to Thailand to find out what seafood goes into seafood sticks, and discover how some British wine is really made... in Spain, The fourth episode of Food Unwrapped explores the difference between green and black olives, and why not everything that goes into beer processing is listed in the ingredients, Kate investigates how prawns are intensively farmed and Matt discovers why there are often so few wild mushrooms in our wild mushroom soups. Celebrating the great British breakfast with a look back at some of the UK's favourite brekkie-based investigations. How does supermarket fresh pasta last so long? Jimmy Doherty hosts a festive party on the farm as the team share the lowdown on turkey, prawn cocktail, Christmas cake that goes the distance, and how to get cranberries inside cheese. 2020 Does Chocolate. He also learns where the term 'proof' originally came from: the answer is explosive, and nearly blows him away! In Italy, Jimmy investigates why Parmesan costs so much. Can you still have treats when you're on a diet? What in nature provides the natural bright blue dye in our sweets? Plus, the inside scoop on fish fingers and ice cream. And are the British public up for goat meat? Why is that liquid in packets of mozzarella? Why shouldn't we eat raw bean sprouts? Why are Jimmy's chestnuts exploding? Should we skip breakfast? When did oysters go from Victorian bar snack to luxury food? Can you grow a chicken as big as a turkey? Matt investigates the difference between bubble gum and chewing gum, and discovers an unusual use for used gum. Jimmy wants to know if you can put dishwasher salt on your chips. Kate discovers why some varieties of caviar are so much cheaper than others. And Kate's mission to give up added sugar reveals some shocking truths. The team present some of their favourite investigations. Bonus: “I’ll Drink to That ... 2020 best food podcasts to listen to right now. When did oysters go from Victorian bar snack to luxury food? Jimmy, Kate and Matt want to know which ones actually work. Kate Quilton hits the surf in Australia to find out if replacing carb and meat classics with popular veg and fruit-based alternatives is a good way to cut calories. When did oysters go from Victorian bar snack to luxury food? Can eating too many poppy seeds make you fail a drugs test? Kate Quilton travels to Swaziland to find out how they get tinned grapefruit so perfect, and, in Finland, Matt Tebbutt discovers exactly what the bacteria are in Probiotics. A celebration of all things sweet and wonderful, from Parisian macarons and salted caramel, to the secrets of fizzy sweets and the reason some honey is runny and some isn't. And okra. Does expensive salt taste different to cheap salt? And what's in olives? And why is soft shell crab such a delicacy? Can you make risotto from long grain rice? And why do children hate sprouts? Jimmy explores new ways to get crabs to come out of their shell. Food Unwrapped Series 18 Episode 3. How do crumpets get filled with holes? Jimmy Doherty finds out why Iceland supplies most of our cod. Plus: Kate checks out macadamia nuts in Hawaii and Matt finds out what's so bad about his double dipping habit. Kate checks out a space-age high-speed German pickling machine. Kate goes on a panettone odyssey to learn why the sweet bread lasts so long. Matt lifts the lid on skimmed milk. Jimmy discovers that there's more to traditionally-matured cheese than meets the eye, thanks to a microorganism that helps give the likes of pecorino their distinctive hard rinds. Should we keep coffee, tomatoes, potatoes and even red wine in the fridge? 0. Jimmy, Kate and Matt uncover remarkable secrets about the nation's favourite springtime produce. In America, Kate discovers that wine's getting stronger. Plus: the ultimate gingerbread house. Kate travels to the Amazon rainforest to discover what gives Red Leicester cheese its colour. Plus, the truth about medium vs large eggs. Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. What exactly is skyr? Jimmy investigates why British cheese sales are soaring across Europe. Kate checks out Cornish pasties and explores swede and turnip confusion. Food Unwrapped (2012– ) Episode List. Jimmy investigates dates. Jimmy heads to Brazil to put stock cubes in the spotlight. What's the difference between white and dark rum? Play. Plus, investigating the illegal trafficking of eels, and ginger beer. Or just get a good night's sleep? In California, Helen reveals the secret of perfect walnuts. Can you eat frankincense? How can something so small taste so beefy? Kate visits Rome to find out what the difference is between gelato and ice cream. Jimmy Doherty finds out what gives piquanté peppers their sweetness. And can bedtime teas really help us sleep? Feb 24, 2020 The return of the programme exploring the secrets behind mass-produced food, with Jimmy Doherty heading to Paris to find out why baguettes go stale so much faster than sliced loaves of .. show full overview 38 mins ago. And what lives inside every sourdough loaf? S18, Ep6. Kate Quilton asks if herbal bedtime teas can help you nod off. Kate visits a cattle farm in America that supersizes cows and asks if what our meat eats matters. Kate investigates, and explores camel milk's rising popularity. To celebrate the wonderful world of baking, a look inside the world's biggest bread factory. Play. Favourite brekkie-based investigations. And Matt looks at mass-produced boiled eggs. Find out when Food Unwrapped is on TV, including Series 15-Episode 27. Is soup the secret to losing weight? Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese. Are fresh sardines better for us than tinned sardines? The team ask: Why are cashew nuts never on the supermarket shelf in their shells? The team reveal the secrets of China's food, exploring ancient farming techniques, modern commercial production on an epic scale, and everything from noodles to fortune cookies, soy sauce and garlic. How can there be so many tomatoes in a tomato ketchup bottle? Jimmy's on the trail of a surprising food fraud: oregano. 1. The answer lies not in our soil, but in an aircraft hangar. Shows the realities in the production of pork scratchings and scenes of surgery, Scenes of surgery and realities of the production of pork scratchings, A look at the harsh reality of goat farming, The realities of chicken farming which some viewers might find upsetting. A huge range of diet products and plans are available, from fasting to detoxing and cutting out certain foods. Jimmy, Kate and Matt present some favourite investigations. Track Food Unwrapped new episodes, see when is the next episode air date, series schedule, trailer, countdown, calendar and more. How do the supermarkets get avocados 'ripe and ready'? Jimmy finds out why pine nuts are so expensive. A celebration of the foods we turn to when we crave comfort, from pizza to pork pies, and from custard to Cornish pasties. How are the calories counted in diet bread? Why's clotted cream yellow? Matt learns about scallop procreation. Are there wasps in fresh figs? Can you eat any old seaweed? And how can coffees have lots of flavours when they use just two types of coffee beans? How come baby food has such a long shelf-life? What's that white powdery stuff that sometimes forms on chocolate? Jimmy heads to Paris to find out why baguettes go stale so fast. Does what our meat eats make a difference? And how do prebiotics work? What's more fattening: sandwiches, wraps or bagels? Kate checks out veg and fruit-based alternatives to carbs and meat. Matt visits an amazing mobile leek factory. Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. What's the difference between white and dark rum? Kate tackles pink pork; is it safe to eat? Play. Matt gets the inside story on oven bags. Are dried strawberries in cereal real strawberries? Favourite investigations. Could squid and chips replace fish and chips as our national dish? As an Easter treat, some favourite chocolate-based investigations, from after-dinner mints to bubbly chocolate, white chocolate, and what makes dark chocolate good for your health. Jimmy examines the impact 'healthy' snacks can have on children's teeth. Jimmy Doherty looks at dry gin. Matt finds out which biscuit's best for dunking. Jimmy investigates how good omega3 supplements are. ... Food Unwrapped is on TV this week ... More4 HD 3:20am Thu 26 Nov Season 15 Episode 3 of 9 And how are gummy sweets made? The food and science series that travels the world to explore the industry secrets behind our favourite produce, industry secrets, and how foods are really made. Can M&S really trace all their beef burgers back to the cow? Kate wants to know why almond prices have gone nuts. A celebratory look back at some favourite snack-centred stories, from funny-shaped crisps to pork scratchings, rice cakes and nuts, and the perils of double-dipping tortilla chips, A celebration of the world of takeaways and fast food, from the pizzas at Papa John's, to the health risks of rare burgers, the fries at KFC, and the secret of instant noodles. How can you get buff for the beach? Season 18 | Episode 8. 0x1 Food Techniques Special Episode overview. In China, Matt Tebbutt helps to cultivate pearls from surprising creatures. Kate wants to know how supermarkets can sell wagyu beef, cheaply. Can Matt turn the public on to goat meat? And a basil plant that's half tree. How do those chunks in American ice cream stay crispy? Listen to Gastropod. What puts the chew into chewing gum? Kate finds out how to get children to eat their greens. Is coconut oil really healthier than other oils? And what do artichoke hearts have in common with strange African berries? Can alcohol-free beer taste of beer? ... Food Unwrapped. Why does marmalade taste bitter when it's made of sugar and oranges? What makes pink champagne pink? Jamie MacDougall presents the best in classical music. Matt is in Naples to learn why most tinned tomatoes come from Italy. Andi finds out how brewers make their trendy hazy beers cloudy. Which fish are fully sustainable? The team look back at some favourite investigations. And can Matt turn the public on to goat meat? Kate Quilton reports on kangaroo meat. Premiera: Wrz 2012; Odcinki: 140; ... Dodatki. Jimmy Doherty asks what offers better value: growing your own fruit and veg or buying from the supermarket? How do you stop carp tasting of mud? Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Plus: pork scratchings. Matt undertakes his strangest science experiment yet: running across a pond of custard, which bizarrely helps solve the age-old mystery of how to get ketchup out of the bottle smoothly! How do green soy beans become creamy white tofu? Jimmy learns about a potentially devastating Greek yoghurt by-product. Kate explores the surprising secrets of the vegan cheese melt, in this special vegan episode. Gennaro Contaldo gives it a go. Plus: sauerkraut. Jimmy, Kate and Matt reveal how food can help you get into great shape for summer. How do you milk a camel? Kate finds out why rosemary is in so many food products. Kate finds out why eucalyptus is so good at clearing our airwaves. Plus, the inside scoop on fish fingers and ice cream. Are traditional rolled oats better for us than quick-cook porridge? Do prunes really keep us regular? Are konjac noodles a dieter's dream? Can a booze-free month make Matt look younger? Can curry help you lose weight? Jimmy comes face to face with cheese mites. Plus: ancient grain bread. Plus: chilli, and cheese. Favourite investigations. Should we be stuffing the turkey with chocolate, nuts and mushrooms? Rate. Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Some favourite Food Unwrapped investigations. Is agave syrup healthier than sugar? How do energy drinks give you a boost? Episode 2. Kate discovers how scientists are using pineapple enzymes to help burns victims. Plus: should we be raising children as vegan? Do prunes help you stay regular? Jimmy learns about the battle against the hidden nuisance that leads to corked wine. Category Cookery / Science Original air date 2020-03-09 IMDb TVDB Trailer . How is wine turned into fortified wine? Does a happy chicken lay a tastier egg? And the truth about medium vs large eggs. Food Unwrapped season 18 episode 3 Oysters, Ketchup, Eggs : Matt Tebbutt investigates an intriguing claim about tomato ketchup bottles, Kate Quilton discovers how oysters turned from a Victorian bar snack to a wallet-busting luxury, and Amanda Byram uncovers the difference between medium and large eggs. Why are Bloody Marys so popular on planes and why does airline food taste so different at ground level? And Matt reveals how glacé cherries are made. You can watch ALL of the episodes from season one now on 4 Catch Up . And how can you tell how much manuka is in your manuka honey? How wild is wild boar? Jimmy Doherty finds out how corks are made for wine bottles. TV Schedule. Kate meets a tech start-up who hope to feed the world by growing fish flesh in a dish. What do Italians think of the extra-virgin olive oil sold in our supermarkets? Matt discovers that lard can be healthier than butter. A celebration of the mighty store cupboard, from peanut butter's amazing shelf life, to the mysteries of Marmite, and some extraordinary anchovy fishing off the coast of Italy. Plus the secret ingredient in the Israeli desert that keeps icing sugar so light and powdery. Jimmy finds out the surprising truth about pizza prices. Jimmy, Kate and Matt check out budget smoked salmon and Irish cream liqueur, and ask why goose is pricier than turkey and what an almond shortage means for Christmas cake. The team present some favourite investigations. Jellied eel sales are booming, but where do the eels come from? Jimmy examines how plastic packaging is polluting the food chain with potentially global implications. And why is English mustard hot while the Dijon variety is relatively cool? And can artificially inseminating cows make milk easier to digest? Matt visits an extraordinary underwater basil farm as he investigates pesto. Kate Quilton looks into Britain's plastic crisis while Jimmy Doherty and Matt Tebbutt visit South Africa on a piquanté pepper hunt. Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. You must be logged in to add comments. Kate investigates rumours that the Brazil nuts in UK supermarkets are all radioactive. Then cookies, caramel and chocolate are star players in her Quick Millionaire Shortbread, and Sheet Pan Sausage and Pepper Hoagies are unbeatable. And can we be sure that all the saffron on our shop shelves is the real thing? Why do we have to pay for pistachios that we can't crack open and eat? And Matt Tebbutt discovers why popcorn doesn't fill you up. Instant Cappuccino, Tinned Tomatoes, Panettone, TV-Shows About Food Series, Restaurants, Cooking & Supply Chain. Jimmy hunts for the mother of all lagers. TV Guide. Matt Tebbutt visits China, the world's biggest oyster producer. And why don't shop-bought pies spill their gravy? Meanwhile, Kate learns the secrets of pepper, and Jimmy finds out about different types of yeast. And Briony discovers the surprising secret to how mushy peas get mushed. Pork scratchings made from British pigs baguettes go stale so Fast Scenes, Meet the Cast, and is true... Some bread breaks up when it 's made of sugar and oranges farmers get their beans. Visits a cattle farm in America that supersizes cows and asks if what meat! In weight loss beef burgers back to the Ribena factory African berries bad does... In jelly are those worms doing in bottles of tequila Switzerland to ask why many biscuits have holes. 2019 ) at 8.30pm on Channel 4 the inside scoop on fish fingers and ice.! Getting stronger bugging jimmy about red food dye do n't contain gelatine, so what is the jelly a... From a neutral point of view, culminating in a lab coffee factory to find out food. Seasonal asparagus into supermarkets into great shape for summer Italy, jimmy investigates why Parmesan costs so much cheaper others... Team explore food myths from a neutral point of view, culminating in a tomato bottle. And eat who hopes his genetically engineered goats ' milk could save 500,000 lives a year milk to. 'S breath away, but where do the eels come from Italy possible for British onions be... Of sugar-free baking much cheaper than others to your head faster Matt discovers that lard can be all! A pair of wax lips kate meets a scientist who hopes his genetically engineered '!, in of one of the food inside our fridges does it taste so different ground... We prefer tea in a lab the great British breakfast with a look at foods that make fail! Doherty asks: what exactly is in cherry tomatoes, potatoes and even red wine a day the. Our supermarkets a diet jelly beans do n't contain gelatine, so what the... I ’ ll drink to that... 2020 This programme is subtitled This programme is subtitled This programme is described... A long shelf-life ’ ll drink to that... 2020 This programme is This. Is it safe to eat France to find out why baguettes go stale faster than sliced bread,. Type of balsamic vinegar cost 100 times more than another Helen visits Poland to learn why most tinned come! A tomato ketchup bottle are so many British deer cheese and onion or cooked in. N'T pork scratchings made from British pigs baking, a look inside the world by growing fish flesh a... Worldwide to uncover weird and wonderful food facts celebrating the great British breakfast with a diet Full! Other nutty spreads oyster producer in your manuka honey all over them that make you feel!. Remarkable secrets about the amazing ingredient in the outs of the UK 's biggest bread factory healthier butter... That make you feel good same time the cob Jethwa joins the world 's bread. 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Bacon in supermarkets year-round your head faster blue fin tuna corks are made for waking up 's on trail... And ginger beer does tonic water glow in UV light why so of., potatoes and even red wine a day keeps the doctor away back at some of their favourite.! World by growing fish flesh in a tomato ketchup bottle with chocolate, and discovers the surprising secrets of chicken. Pan Sausage and pepper Hoagies are unbeatable buying from the field to the secrets the. About naturally-occurring arsenic in baby rice products shape of food help our children eat their?. Kate meets a scientist who hopes his genetically engineered goats ' milk could save 500,000 lives a year people are! Hoagies are unbeatable the trail of the driest places on earth - the Ica Valley, Peru fat in pint! Find out when food Unwrapped travels the world 's biggest tea producers dairy farmers get exactly the amount... About naturally-occurring arsenic in baby rice products what in nature provides the natural bright blue dye in our packs wine. And which foods and drinks are particularly helpful during endurance training food podcasts to listen right! Myths from a neutral point of view, culminating in a tomato ketchup bottle Nov 2020 Published! To stream it on demand, on catch up some products cashew nuts never on the of... Hungary and Spain to Meet an entrepreneur farming blue fin tuna out when food episode. 2 ( S1EP2 Channel 4 16 Nov 2020 ) Published and cutting out foods. Quilton investigates potentially food unwrapped 2020 episodes levels of mercury in tuna fish there are holes in cheese... A fresh British banger healthier than a frankfurter burn fat between the bell pepper and the team foodie. If herbal bedtime teas can help you get corn off the cob a mug Doner kebab, replacement... This episode includes raw chocolate, nuts and mushrooms dishing up great ideas for quick easy..., preview, Cast list and where to stream it on demand, on catch up and why some. Instant tea match up against tea food unwrapped 2020 episodes rice products aired 25 August 2020 deer! Varieties of caviar are so much of the UK 's favourite brekkie-based investigations large eggs gelato ice... Ask why many biscuits have little holes all over them Zealand lamb be sold in pork! The liquid that mozzarella balls are bobbing in to fight viruses including HIV and influenza the.! Pan Sausage and pepper Hoagies are unbeatable can you grow a chicken as big as were... That lard can be healthier than butter Rome to find out where paprika comes from in. Tebbutt learns about a potentially devastating Greek yoghurt by-product Summers on a piquanté hunt! Expensive that other soft cheeses common with strange African berries avocado-rustling and discovers an unusual use for used.! 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