Stay in touch with Food Unwrapped next episode Air Date and your favorite TV Shows. Jimmy's on the trail of a surprising food fraud: oregano. Jimmy, Kate and Matt want to know which ones actually work. How does instant tea match up against tea bags? And why are tinned anchovies salty? How do green soy beans become creamy white tofu? And why do toasted marshmallows go crispy and melty at the same time? How can supermarkets sell lobster for a fiver? Can alcohol-free beer taste of beer? Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products. Why doesn't halloumi melt? Can hot chillies injure you? Jimmy heads to Brazil to put stock cubes in the spotlight. Kate checks out a decadent dish from Christmas past: the multi-bird roast. What is the liquid that mozzarella balls are bobbing in? Listen to Gastropod. Why are there closed pistachio nuts in our packs? 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. The team present favourite investigations. How much is known about the ducks we consume? And drink full-fat milk? And why do we prefer tea in a mug to a disposable cup? What makes icing sugar so light and fluffy? Matt Tebbutt investigates pesto. And Briony May Williams discovers the surprising secret to how mushy peas get mushed. How does supermarket fresh pasta last so long? Plus: Kate checks out macadamia nuts in Hawaii and Matt finds out what's so bad about his double dipping habit. Can booze keep you warm? Find out when Food Unwrapped is on TV, including Series 15-Episode 27. 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. Play. How do you milk a camel? Plus: mince pies. Including, the story of baked beans, why nuts rise to the top in muesli and why we prefer tea in a mug. And what's with all those little holes on biscuits? Jimmy traces the roots of baked beans. Kate's on the trail of the chicken that goes into a Kiev. Plus: how do you make ice cubes that aren't cloudy? Jimmy investigates the effects of vitamin D deficiency. Season 22, Episode 4 Zoo Foods. And why do anchovies taste salty? Jimmy, Kate and Matt present favourite investigations. He also learns where the term 'proof' originally came from: the answer is explosive, and nearly blows him away! Plus vitamin D, and elderflower cordial. TV Guide. Why does marmalade taste bitter when it's made of sugar and oranges? Does drinking hot milk help you sleep? 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. What's the difference between white and dark rum? Season 23 - December 5, 2020 Ree Drummond is dishing up great ideas for quick and easy game-day dishes. And can Matt turn the public on to goat meat? February 11, 2020 . How did that distinct frosting squiggle and cream center come about? One in five of us lack vitamin D; can mushrooms help? Plus: can changing the shape of food help our children eat their vegetables? And are the British public up for goat meat? Are Brazil nuts radioactive? And can beetroot improve your physical performance? Plus, the truth about medium vs large eggs. Alicia Lansom. And how are gummy sweets made? Can you put dishwasher salt on your chips? And a basil plant that's half tree. Jimmy meets a man whose taste buds are insured for a million pounds, in of one of the UK's biggest tea producers. When did oysters go from Victorian bar snack to luxury food? Have Dutch scientists created a meat substitute that tastes of meat? And Kate explores the power of beetroot. 2020 Does Chocolate. Jimmy examines the impact 'healthy' snacks can have on children's teeth. Kate Quilton challenges Matt Tebbutt to make crumpets. Plus: black pepper. Favourite investigations. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Food Unwrapped is a British television series broadcast by Channel 4 featuring Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Amanda Byram, Andi Oliver, Briony May Williams, Martin Dickie, and James Watt. Jimmy visits a huge factory to find out. Jimmy wants to know if you can put dishwasher salt on your chips. Jimmy, Kate and Matt revisit missions from their casebook. Plus: why can't you eat supermarket burgers pink? 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. TV show guide for Food Unwrapped. Season 0, Episode 47 of the series Food Unwrapped - Jimmy Doherty hosts a festive party on the farm as the team share the lowdown on turkey, prawn cockt My Series ... 14 December 2020, 20:30. Does a happy chicken lay a tastier egg? And what's the difference between tangerines, mandarins, satsumas and clementines? The glacé cherry production process takes Matt's breath away, but not in a good way! 2. As an Easter treat, the team take a trip through the archives to look at some of their favourite chocolate-based reports, from after-dinner mints to bubbly chocolate, white chocolate, and what makes dark chocolate good for your health. Kate and Matt investigate the wax on our lemons in Spain and Thailand, and Matt gets the real story behind formed ham here in the UK. Previous. Jimmy Doherty asks how much orange is in orange squash. Stream Unwrapped FREE with Your TV Subscription! Are traditional rolled oats better for us than quick-cook porridge? Jimmy investigates a potentially devastating by-product of Greek yoghurt production, Matt Tebbutt finds out how dangerous kidney beans can be if they're eaten raw or insufficiently cooked. Could a threat to British juniper berries spell the end of the gin resurgence? And could squid and chips replace fish and chips as our national dish? How can something so small taste so beefy? Plus: the Hadza tribe's unique diet, meal replacement drinks, microgreens and more. Jimmy Doherty, Matt Tebbutt and Kate Quilton take viewers into factories and supermarkets worldwide to uncover weird and wonderful food facts. Do the bubbles in Champagne really make it go to your head faster? And why do children hate sprouts? Kate Quilton asks if herbal bedtime teas can help you nod off. Jimmy finds out what whitebait actually is and why it's not available in most supermarkets. Is there anything in yuletide spices that gives you Christmas cheer? Can you make risotto from long grain rice? Food Unwrapped — Shortcut | Tu redzēsi! And what's bugging Jimmy about red food dye? And which foods and drinks are particularly helpful during endurance training? The team present some favourite investigations. Matt visits an amazing mobile leek factory. Can caffeine help us burn calories? Kate investigates how asparagus can be grown all year round in one of the driest places on earth - the Ica Valley, Peru. Episode 4. Can eating too many poppy seeds make you fail a drugs test? Food Unwrapped This series travels the world to explore how food is really made and reveal the industry secrets behind people's favourite snacks. Could compostables be the answer to our worldwide plastics problem? Episode guide, trailer, review, preview, cast list and where to stream it on demand, on catch up and download. Jimmy wants to know what gives stout its smooth texture. Plus: tiger nut milk. Kate Quilton finds out the safest way of eating oysters. 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. Jimmy, Kate and Matt present favourite investigations, including a ground-breaking use for an enzyme found in pineapples. Can you eat any old seaweed? What exactly is scampi? How can there be so many tomatoes in a tomato ketchup bottle? Jimmy investigates whether manuka honey has any medicinal properties. Kate visits Australia to find out and collects crocodile eggs from under their mothers' noses. Each week, Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Kate, Jimmy and Matt revisit some of their favourite investigations. What gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? Some favourite superfood stories sorting fact from fiction - from prunes, microgreens and horchata, to caffeine and weight loss. Favourite investigations. And Matt looks at mass-produced boiled eggs. What in nature provides the natural bright blue dye in our sweets? What's in low-salt food instead of salt? Plus: oysters. Could daffodils help treat Alzheimer's disease? How are the calories counted in diet bread? IMDb TVDB Trailer . 47min | Documentary, Comedy | Episode aired 25 August 2020. A huge range of diet products and plans are available, from fasting to detoxing and cutting out certain foods. Food Unwrapped latest news, reviews, gossip, episode guide and find out when it’s on TV, on demand and on catch-up. How do crumpets get filled with holes? Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Food Unwrapped Investigates ... 2020 This programme is subtitled This programme is audio described. Should we be stuffing the turkey with chocolate, nuts and mushrooms? 38 mins ago. And why don't shop-bought pies spill their gravy? Which fish are fully sustainable? Sam & Billie: The Mummy Diaries: Episode 3 (S8EP3 ITV Be Thurs 17 Sep 2020) Extreme Nightmare Tenants: Britain’s Worst Homes (S1EP2 Channel 5 Thurs 17 Sep 2020) Salvage Hunters: The Restorers: Episode 12 (S3EP12 Quest Wed 16 Sep 2020) 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 Some favourite Food Unwrapped investigations. Jimmy Doherty asks what offers better value: growing your own fruit and veg or buying from the supermarket? Food Unwrapped kicks off 2019 with a diet special full of hints and hacks for how to beat that post-Christmas bulge. Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Jimmy investigates dates. Kate visits France to find out if a glass of red wine a day keeps the doctor away. Kate joins the world's biggest food fight at a Spanish tomato festival. And what's in olives? And since the sugar tax came in, manufacturers have been adding less sugar to some products. Can Matt turn the public on to goat meat? In this special episode Jimmy Doherty, Matt Tebbutt and Kate Quilton test some of the food techniques they've discovered during the series, to answer viewers' questions. Matt discovers that lard can be healthier than butter. Add Image. Kate meets mozzarella makers in Italy. Get the latest behind-the-scenes news and photos on our Facebook page. To celebrate the wonderful world of baking, a look inside the world's biggest bread factory. Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. Kate discovers a potentially life-saving property of shrimp shells. Find the best of Unwrapped from Food Network. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made. Are alarming headlines about MSG justified? Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is. And which cut of beef do thin-cut steaks come from? Jimmy learns the truth about crash diets. Kate visits Hungary and Spain to find out where paprika comes from. Kate reveals the secrets of saffron fraud. Is the gold in drinks real gold? Why is that liquid in packets of mozzarella? Jimmy Doherty, Matt Tebbutt and Kate Quilton answer more viewers' questions. And Matt checks out Parma ham. There have been fifteen series and a number of special episodes. Jimmy learns about the battle against the hidden nuisance that leads to corked wine. on. And jelly beans don't contain gelatine, so what is the jelly in a jelly bean? Jimmy heads to Paris to find out why baguettes go stale so fast. Jimmy checks out craft beer; could it really make a good sports recovery drink? Can coffee help you sober up? How do dairy farmers get exactly the right amount of fat in every pint of milk? Jimmy learns about a potentially devastating Greek yoghurt by-product. Track Food Unwrapped season 14 episodes. Some favourite investigations. Could squid and chips replace fish and chips as our national dish? And what lives inside every sourdough loaf? Jimmy finds out how shredded wheat's made. Jimmy Doherty visits Europe's biggest brewery. 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. Are baby carrots really babies? What's more fattening: sandwiches, wraps or bagels? Plus, investigating the illegal trafficking of eels, and ginger beer. And can bedtime teas really help us sleep? Kate Quilton uncovers the secrets of saffron in Morocco. Matt checks out buffalo mozzarella in Italy. Jimmy, Kate and Matt present some favourite investigations. Jimmy investigates why British cheese sales are soaring across Europe. And Briony discovers the surprising secret to how mushy peas get mushed. Skyr: it looks like yoghurt and it's creamy like yoghurt, but it's fat-free. Should we skip breakfast? Kate Quilton looks into Britain's plastic crisis while Jimmy Doherty and Matt Tebbutt visit South Africa on a piquanté pepper hunt. Why are Jimmy's chestnuts exploding? Plus: elderflower cordial. And why does tonic water glow in UV light? Does cod liver oil have to be cod? 0. Can M&S really trace all their beef burgers back to the cow? In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel. Should we score our sprouts? TV Schedule. How do you stop carp tasting of mud? Wynik 9.0. Kate investigates trendy drink kombucha and meets people who are turning it into clothes! And what do artichoke hearts have in common with strange African berries? She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats? 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. 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. And Matt Tebbutt learns about the amazing ingredient in every bottle of gin. Matt Tebbutt visits China, the world's biggest oyster producer. Can you eat frankincense? And is raw kale bad for you? And can Jimmy go vegan for a week? Is coconut oil really healthier than other oils? And why are blueberries coated in a strange cloudy wax? The show is based on the original series "Food CIA", devised by Dahl TV and licensed by Warner Bros. International Television Production Ltd. Can eating more fat make us thin? Kate investigates the worrying rise in peanut allergies. Kate finds out why eucalyptus is so good at clearing our airwaves. Can you grow a chicken as big as a turkey? How do the supermarkets get avocados 'ripe and ready'? Sākums When did oysters go from Victorian bar snack to luxury food? Jimmy joins the fight to protect bell peppers. And Matt makes a surprising discovery about the origins of haggis. The team look back at some favourite investigations. Is it really possible to predict if you'll love or hate Marmite? And can a Dutch pioneer grow veg using sea water? Kate travels to the Amazon rainforest to discover what gives Red Leicester cheese its colour. The answer lies not in our soil, but in an aircraft hangar. First, she knocks mashups out of the park with five-cheese Pepperoni Pizza Queso. And why does one type of balsamic vinegar cost 100 times more than another? What makes pink champagne pink? Matt lifts the lid on skimmed milk. ... Food Unwrapped. Jimmy witnesses remarkable cockle gathering methods. Kate investigates why ice cream can go gritty, and Matt explores the difference between premium and budget peas. Kate visits a cattle farm in America that supersizes cows and asks if what our meat eats matters. Could bananas be used to fight viruses including HIV and influenza? She uncovers the truth behind the science and takes on the big internet corporations making big profits, and meets the … Why are Bloody Marys so popular on planes and why does airline food taste so different at ground level? You can watch ALL of the episodes from season one now on 4 Catch Up . Andi finds out how brewers make their trendy hazy beers cloudy. Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. From Parisian macarons and salted caramel, to the secrets of fizzy sweets and the reason some honey is runny and some isn't. Kate learns the consequences of tipping cooking oil down the drain. What gives sourdough bread its twang? How safe is bacon? And can artificially inseminating cows make milk easier to digest? How come some bread breaks up when it's buttered but other bread doesn't? Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Helen investigates the health risks of a bacon butty. What exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Why's maple syrup so expensive? Episode 3. 12 Apr. And why is English mustard hot while the Dijon variety is relatively cool? And where do the bubbles in beer come from? Plus: the trouble with draught Prosecco. A celebration of the foods we turn to when we crave comfort, from pizza to pork pies, and from custard to Cornish pasties. Favourite brekkie-based investigations. The team present some favourite investigations. She uncovers the truth behind the science and takes on the big internet corporations making big profits, … 3. 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, 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. And how do you get corn off the cob? And why's mascarpone more expensive that other soft cheeses? How are crisp flavours made? Kate goes on a panettone odyssey to learn why the sweet bread lasts so long. Are baked beans baked? What's the difference between white and dark rum? 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. Are there wasps in fresh figs? 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. 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. And rice cakes are made from brown rice. Kate finds out why rosemary is in so many food products. Kate checks out Cornish pasties and explores swede and turnip confusion. Matt meets Cleo Rocos to find out. Is there any goodness left in tinned tomatoes? 0x1 Food Techniques Special Episode overview. 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. Snuggle up with Unwrapped as host Marc Summers takes a look at foods that make you feel good! Kate wants to know how supermarkets can sell wagyu beef, cheaply. Food Unwrapped is back on our screens investigating the in the outs of the food inside our fridges. Plus the secret ingredient in the Israeli desert that keeps icing sugar so light and powdery. And is it true that your DNA determines whether you love or hate Marmite? Why are pine nuts so expensive? Why shouldn't we eat raw bean sprouts? Play. Is agave syrup healthier than sugar? The Channel 4 show is finding out all the dirty details about Britain’s favourite foods, with a little help from its four brilliant co-hosts. Matt visits an extraordinary underwater basil farm as he investigates pesto. Celebrating the great British breakfast with a look back at some of the UK's favourite brekkie-based investigations. Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Do prunes really keep us regular? Kate visits a remote potato paradise in Chile as she investigates coloured crisps. Favourite investigations. 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. Bergamot provides flavour in Jimmy's Earl Grey tea, but what exactly is it? How on earth can you barbecue a kangaroo? Plus: tofurkey, cinnamon and other Christmas food surprises. Kate Quilton visits McVitie's to ask why many biscuits have little holes all over them. But what are they adding instead? And why is soft shell crab such a delicacy? And how do prebiotics work? And why can't you put papaya in jelly? What gives some whisky its smoky flavour? Jimmy, Kate and Matt reveal how food can help you get into great shape for summer. Kate Quilton investigates whether the banana's days are numbered. Food Unwrapped Investigates: Episode 2 (S1EP2 Channel 4 Mon 2 Nov 2020) Published. Matt checks out buffalo mozzarella in Italy. What exactly is whitebait? Unwrapped Official Site. Plus: ancient grain bread. Can a booze-free month make Matt look younger? How can you keep your turkey breast juicy? Was Edam once used as cannonballs? How do they make wafer-thin after-dinner mints? If stinky cheese smells so bad why does it taste so good? Jimmy Doherty, Kate Quilton and Matt Tebbut uncover the secrets behind our festive food. Matt Tebbutt runs across a pond of custard. Why are some vanilla ice creams more expensive than others? Can you still have treats when you're on a diet? 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. I imagine this show appealing to people who enjoy watching shows like Food Network’s “Unwrapped” and anything with Alton Brown as a host. And Briony May Williams discovers the surprising secret to how mushy peas get mushed. Why do onions make you cry? When did oysters go from Victorian bar snack to luxury food? 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food unwrapped 2020 episodes
Stay in touch with Food Unwrapped next episode Air Date and your favorite TV Shows. Jimmy's on the trail of a surprising food fraud: oregano. Jimmy, Kate and Matt want to know which ones actually work. How does instant tea match up against tea bags? And why are tinned anchovies salty? How do green soy beans become creamy white tofu? And why do toasted marshmallows go crispy and melty at the same time? How can supermarkets sell lobster for a fiver? Can alcohol-free beer taste of beer? Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products. Why doesn't halloumi melt? Can hot chillies injure you? Jimmy heads to Brazil to put stock cubes in the spotlight. Kate checks out a decadent dish from Christmas past: the multi-bird roast. What is the liquid that mozzarella balls are bobbing in? Listen to Gastropod. Why are there closed pistachio nuts in our packs? 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. The team present favourite investigations. How much is known about the ducks we consume? And drink full-fat milk? And why do we prefer tea in a mug to a disposable cup? What makes icing sugar so light and fluffy? Matt Tebbutt investigates pesto. And Briony May Williams discovers the surprising secret to how mushy peas get mushed. How does supermarket fresh pasta last so long? Plus: Kate checks out macadamia nuts in Hawaii and Matt finds out what's so bad about his double dipping habit. Can booze keep you warm? Find out when Food Unwrapped is on TV, including Series 15-Episode 27. 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. Play. How do you milk a camel? Plus: mince pies. Including, the story of baked beans, why nuts rise to the top in muesli and why we prefer tea in a mug. And what's with all those little holes on biscuits? Jimmy traces the roots of baked beans. Kate's on the trail of the chicken that goes into a Kiev. Plus: how do you make ice cubes that aren't cloudy? Jimmy investigates the effects of vitamin D deficiency. Season 22, Episode 4 Zoo Foods. And why do anchovies taste salty? Jimmy, Kate and Matt present favourite investigations. He also learns where the term 'proof' originally came from: the answer is explosive, and nearly blows him away! Plus vitamin D, and elderflower cordial. TV Guide. Why does marmalade taste bitter when it's made of sugar and oranges? Does drinking hot milk help you sleep? 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. What's the difference between white and dark rum? Season 23 - December 5, 2020 Ree Drummond is dishing up great ideas for quick and easy game-day dishes. And can Matt turn the public on to goat meat? February 11, 2020 . How did that distinct frosting squiggle and cream center come about? One in five of us lack vitamin D; can mushrooms help? Plus: can changing the shape of food help our children eat their vegetables? And are the British public up for goat meat? Are Brazil nuts radioactive? And can beetroot improve your physical performance? Plus, the truth about medium vs large eggs. Alicia Lansom. And how are gummy sweets made? Can you put dishwasher salt on your chips? And a basil plant that's half tree. Jimmy meets a man whose taste buds are insured for a million pounds, in of one of the UK's biggest tea producers. When did oysters go from Victorian bar snack to luxury food? Have Dutch scientists created a meat substitute that tastes of meat? And Kate explores the power of beetroot. 2020 Does Chocolate. Jimmy examines the impact 'healthy' snacks can have on children's teeth. Kate Quilton challenges Matt Tebbutt to make crumpets. Plus: black pepper. Favourite investigations. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Food Unwrapped is a British television series broadcast by Channel 4 featuring Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Amanda Byram, Andi Oliver, Briony May Williams, Martin Dickie, and James Watt. Jimmy visits a huge factory to find out. Jimmy wants to know if you can put dishwasher salt on your chips. Jimmy, Kate and Matt revisit missions from their casebook. Plus: why can't you eat supermarket burgers pink? 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. TV show guide for Food Unwrapped. Season 0, Episode 47 of the series Food Unwrapped - Jimmy Doherty hosts a festive party on the farm as the team share the lowdown on turkey, prawn cockt My Series ... 14 December 2020, 20:30. Does a happy chicken lay a tastier egg? And what's the difference between tangerines, mandarins, satsumas and clementines? The glacé cherry production process takes Matt's breath away, but not in a good way! 2. As an Easter treat, the team take a trip through the archives to look at some of their favourite chocolate-based reports, from after-dinner mints to bubbly chocolate, white chocolate, and what makes dark chocolate good for your health. Kate and Matt investigate the wax on our lemons in Spain and Thailand, and Matt gets the real story behind formed ham here in the UK. Previous. Jimmy Doherty asks how much orange is in orange squash. Stream Unwrapped FREE with Your TV Subscription! Are traditional rolled oats better for us than quick-cook porridge? Jimmy investigates a potentially devastating by-product of Greek yoghurt production, Matt Tebbutt finds out how dangerous kidney beans can be if they're eaten raw or insufficiently cooked. Could a threat to British juniper berries spell the end of the gin resurgence? And could squid and chips replace fish and chips as our national dish? How can something so small taste so beefy? Plus: the Hadza tribe's unique diet, meal replacement drinks, microgreens and more. Jimmy Doherty, Matt Tebbutt and Kate Quilton take viewers into factories and supermarkets worldwide to uncover weird and wonderful food facts. Do the bubbles in Champagne really make it go to your head faster? And why do children hate sprouts? Kate Quilton asks if herbal bedtime teas can help you nod off. Jimmy finds out what whitebait actually is and why it's not available in most supermarkets. Is there anything in yuletide spices that gives you Christmas cheer? Can you make risotto from long grain rice? Food Unwrapped — Shortcut | Tu redzēsi! And what's bugging Jimmy about red food dye? And which foods and drinks are particularly helpful during endurance training? The team present some favourite investigations. Matt visits an amazing mobile leek factory. Can caffeine help us burn calories? Kate investigates how asparagus can be grown all year round in one of the driest places on earth - the Ica Valley, Peru. Episode 4. Can eating too many poppy seeds make you fail a drugs test? Food Unwrapped This series travels the world to explore how food is really made and reveal the industry secrets behind people's favourite snacks. Could compostables be the answer to our worldwide plastics problem? Episode guide, trailer, review, preview, cast list and where to stream it on demand, on catch up and download. Jimmy wants to know what gives stout its smooth texture. Plus: tiger nut milk. Kate Quilton finds out the safest way of eating oysters. 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. Jimmy, Kate and Matt present favourite investigations, including a ground-breaking use for an enzyme found in pineapples. Can you eat any old seaweed? What exactly is scampi? How can there be so many tomatoes in a tomato ketchup bottle? Jimmy investigates whether manuka honey has any medicinal properties. Kate visits Australia to find out and collects crocodile eggs from under their mothers' noses. Each week, Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Kate, Jimmy and Matt revisit some of their favourite investigations. What gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? Some favourite superfood stories sorting fact from fiction - from prunes, microgreens and horchata, to caffeine and weight loss. Favourite investigations. And Matt looks at mass-produced boiled eggs. What in nature provides the natural bright blue dye in our sweets? What's in low-salt food instead of salt? Plus: oysters. Could daffodils help treat Alzheimer's disease? How are the calories counted in diet bread? IMDb TVDB Trailer . 47min | Documentary, Comedy | Episode aired 25 August 2020. A huge range of diet products and plans are available, from fasting to detoxing and cutting out certain foods. Food Unwrapped latest news, reviews, gossip, episode guide and find out when it’s on TV, on demand and on catch-up. How do crumpets get filled with holes? Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Food Unwrapped Investigates ... 2020 This programme is subtitled This programme is audio described. Should we be stuffing the turkey with chocolate, nuts and mushrooms? 38 mins ago. And why don't shop-bought pies spill their gravy? Which fish are fully sustainable? Sam & Billie: The Mummy Diaries: Episode 3 (S8EP3 ITV Be Thurs 17 Sep 2020) Extreme Nightmare Tenants: Britain’s Worst Homes (S1EP2 Channel 5 Thurs 17 Sep 2020) Salvage Hunters: The Restorers: Episode 12 (S3EP12 Quest Wed 16 Sep 2020) 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 Some favourite Food Unwrapped investigations. Jimmy Doherty asks what offers better value: growing your own fruit and veg or buying from the supermarket? Food Unwrapped kicks off 2019 with a diet special full of hints and hacks for how to beat that post-Christmas bulge. Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Jimmy investigates dates. Kate visits France to find out if a glass of red wine a day keeps the doctor away. Kate joins the world's biggest food fight at a Spanish tomato festival. And what's in olives? And since the sugar tax came in, manufacturers have been adding less sugar to some products. Can Matt turn the public on to goat meat? In this special episode Jimmy Doherty, Matt Tebbutt and Kate Quilton test some of the food techniques they've discovered during the series, to answer viewers' questions. Matt discovers that lard can be healthier than butter. Add Image. Kate meets mozzarella makers in Italy. Get the latest behind-the-scenes news and photos on our Facebook page. To celebrate the wonderful world of baking, a look inside the world's biggest bread factory. Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. Kate discovers a potentially life-saving property of shrimp shells. Find the best of Unwrapped from Food Network. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made. Are alarming headlines about MSG justified? Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is. And which cut of beef do thin-cut steaks come from? Jimmy learns the truth about crash diets. Kate visits Hungary and Spain to find out where paprika comes from. Kate reveals the secrets of saffron fraud. Is the gold in drinks real gold? Why is that liquid in packets of mozzarella? Jimmy Doherty, Matt Tebbutt and Kate Quilton answer more viewers' questions. And Matt checks out Parma ham. There have been fifteen series and a number of special episodes. Jimmy learns about the battle against the hidden nuisance that leads to corked wine. on. And jelly beans don't contain gelatine, so what is the jelly in a jelly bean? Jimmy heads to Paris to find out why baguettes go stale so fast. Jimmy checks out craft beer; could it really make a good sports recovery drink? Can coffee help you sober up? How do dairy farmers get exactly the right amount of fat in every pint of milk? Jimmy learns about a potentially devastating Greek yoghurt by-product. Track Food Unwrapped season 14 episodes. Some favourite investigations. Could squid and chips replace fish and chips as our national dish? And what lives inside every sourdough loaf? Jimmy finds out how shredded wheat's made. Jimmy Doherty visits Europe's biggest brewery. 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. Are baby carrots really babies? What's more fattening: sandwiches, wraps or bagels? Plus, investigating the illegal trafficking of eels, and ginger beer. And can bedtime teas really help us sleep? Kate Quilton uncovers the secrets of saffron in Morocco. Matt checks out buffalo mozzarella in Italy. Jimmy, Kate and Matt present some favourite investigations. Jimmy investigates why British cheese sales are soaring across Europe. And Briony discovers the surprising secret to how mushy peas get mushed. Skyr: it looks like yoghurt and it's creamy like yoghurt, but it's fat-free. Should we skip breakfast? Kate Quilton looks into Britain's plastic crisis while Jimmy Doherty and Matt Tebbutt visit South Africa on a piquanté pepper hunt. Why are Jimmy's chestnuts exploding? Plus: elderflower cordial. And why does tonic water glow in UV light? Does cod liver oil have to be cod? 0. Can M&S really trace all their beef burgers back to the cow? In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel. Should we score our sprouts? TV Schedule. How do you stop carp tasting of mud? Wynik 9.0. Kate investigates trendy drink kombucha and meets people who are turning it into clothes! And what do artichoke hearts have in common with strange African berries? She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats? 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. 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. And Matt Tebbutt learns about the amazing ingredient in every bottle of gin. Matt Tebbutt visits China, the world's biggest oyster producer. Can you eat frankincense? And is raw kale bad for you? And can Jimmy go vegan for a week? Is coconut oil really healthier than other oils? And why are blueberries coated in a strange cloudy wax? The show is based on the original series "Food CIA", devised by Dahl TV and licensed by Warner Bros. International Television Production Ltd. Can eating more fat make us thin? Kate investigates the worrying rise in peanut allergies. Kate finds out why eucalyptus is so good at clearing our airwaves. Can you grow a chicken as big as a turkey? How do the supermarkets get avocados 'ripe and ready'? Sākums When did oysters go from Victorian bar snack to luxury food? Jimmy joins the fight to protect bell peppers. And Matt makes a surprising discovery about the origins of haggis. The team look back at some favourite investigations. Is it really possible to predict if you'll love or hate Marmite? And can a Dutch pioneer grow veg using sea water? Kate travels to the Amazon rainforest to discover what gives Red Leicester cheese its colour. The answer lies not in our soil, but in an aircraft hangar. First, she knocks mashups out of the park with five-cheese Pepperoni Pizza Queso. And why does one type of balsamic vinegar cost 100 times more than another? What makes pink champagne pink? Matt lifts the lid on skimmed milk. ... Food Unwrapped. Jimmy witnesses remarkable cockle gathering methods. Kate investigates why ice cream can go gritty, and Matt explores the difference between premium and budget peas. Kate visits a cattle farm in America that supersizes cows and asks if what our meat eats matters. Could bananas be used to fight viruses including HIV and influenza? She uncovers the truth behind the science and takes on the big internet corporations making big profits, and meets the … Why are Bloody Marys so popular on planes and why does airline food taste so different at ground level? You can watch ALL of the episodes from season one now on 4 Catch Up . Andi finds out how brewers make their trendy hazy beers cloudy. Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. From Parisian macarons and salted caramel, to the secrets of fizzy sweets and the reason some honey is runny and some isn't. Kate learns the consequences of tipping cooking oil down the drain. What gives sourdough bread its twang? How safe is bacon? And can artificially inseminating cows make milk easier to digest? How come some bread breaks up when it's buttered but other bread doesn't? Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Helen investigates the health risks of a bacon butty. What exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Why's maple syrup so expensive? Episode 3. 12 Apr. And why is English mustard hot while the Dijon variety is relatively cool? And where do the bubbles in beer come from? Plus: the trouble with draught Prosecco. A celebration of the foods we turn to when we crave comfort, from pizza to pork pies, and from custard to Cornish pasties. Favourite brekkie-based investigations. The team present some favourite investigations. She uncovers the truth behind the science and takes on the big internet corporations making big profits, … 3. 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, 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. And how do you get corn off the cob? And why's mascarpone more expensive that other soft cheeses? How are crisp flavours made? Kate goes on a panettone odyssey to learn why the sweet bread lasts so long. Are baked beans baked? What's the difference between white and dark rum? 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. Are there wasps in fresh figs? 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. 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. And rice cakes are made from brown rice. Kate finds out why rosemary is in so many food products. Kate checks out Cornish pasties and explores swede and turnip confusion. Matt meets Cleo Rocos to find out. Is there any goodness left in tinned tomatoes? 0x1 Food Techniques Special Episode overview. 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. Snuggle up with Unwrapped as host Marc Summers takes a look at foods that make you feel good! Kate wants to know how supermarkets can sell wagyu beef, cheaply. Food Unwrapped is back on our screens investigating the in the outs of the food inside our fridges. Plus the secret ingredient in the Israeli desert that keeps icing sugar so light and powdery. And is it true that your DNA determines whether you love or hate Marmite? Why are pine nuts so expensive? Why shouldn't we eat raw bean sprouts? Play. Is agave syrup healthier than sugar? The Channel 4 show is finding out all the dirty details about Britain’s favourite foods, with a little help from its four brilliant co-hosts. Matt visits an extraordinary underwater basil farm as he investigates pesto. Celebrating the great British breakfast with a look back at some of the UK's favourite brekkie-based investigations. Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Do prunes really keep us regular? Kate visits a remote potato paradise in Chile as she investigates coloured crisps. Favourite investigations. 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. Bergamot provides flavour in Jimmy's Earl Grey tea, but what exactly is it? How on earth can you barbecue a kangaroo? Plus: tofurkey, cinnamon and other Christmas food surprises. Kate Quilton visits McVitie's to ask why many biscuits have little holes all over them. But what are they adding instead? And why is soft shell crab such a delicacy? And how do prebiotics work? And why can't you put papaya in jelly? What gives some whisky its smoky flavour? Jimmy, Kate and Matt reveal how food can help you get into great shape for summer. Kate Quilton investigates whether the banana's days are numbered. Food Unwrapped Investigates: Episode 2 (S1EP2 Channel 4 Mon 2 Nov 2020) Published. Matt checks out buffalo mozzarella in Italy. What exactly is whitebait? Unwrapped Official Site. Plus: ancient grain bread. Can a booze-free month make Matt look younger? How can you keep your turkey breast juicy? Was Edam once used as cannonballs? How do they make wafer-thin after-dinner mints? If stinky cheese smells so bad why does it taste so good? Jimmy Doherty, Kate Quilton and Matt Tebbut uncover the secrets behind our festive food. Matt Tebbutt runs across a pond of custard. Why are some vanilla ice creams more expensive than others? Can you still have treats when you're on a diet? 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. I imagine this show appealing to people who enjoy watching shows like Food Network’s “Unwrapped” and anything with Alton Brown as a host. And Briony May Williams discovers the surprising secret to how mushy peas get mushed. Why do onions make you cry? When did oysters go from Victorian bar snack to luxury food? 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