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1-214 of 214
- This special edition focuses on the midday meal. What lunches make us sleepy? Which is more fattening sandwiches, wraps or bagels? Sushi and the trend for teens to eat fried chicken for lunch are also looked at.
- A week before Brits tuck into Christmas dinner the team uncover surprises behind festive food. Jimmy heads to Sri Lanka to look at yuletide spices, Matt visits a mince pie factory and Kate checks the alcohol content of festive foods.
- In this Christmas Special a bumper team of presenters look at ways to feed your family and friends over the festive period better, cheaper and faster. From novel turkey cooking methods to affordable champagne.
- In this special vegan edition of the show, Kate learns the surprising secrets of the vegan cheese melt, can Jimmy go vegan for a week? Should we be raising children as vegans?
- Jimmy examines how plastic packaging is polluting the food chain with potentially global implications. Matt runs across a pond of custard. Is it possible to predict who will love or hate Marmite?
- Jimmy visits Spain to see how much orange is in orange squash. In Canada, Matt finds out why maple syrup is so expensive. Kate reveals the surprising reason why so many of Britain's favourite biscuits have holes in them.
- 2012– 23m6.0 (5)TV EpisodeWhat gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? One in five of us lack vitamin D; can mushrooms help? And is raw kale bad for you?
- Jimmy travels to Thailand to discover if ginger makes people more resistant to cold, Amanda learns some fitness facts about spinach and Matt explores easy ways to get a daily dose of fruit and veg.
- 2012– 24m5.6 (5)TV EpisodeWhy are some vanilla ice creams more expensive than others? Are baby carrots really baby carrots? How can coffees have so many flavours when they use just two types of coffee beans?
- Food Unwrapped tries to make sense of Brexit the only way it knows how by asking 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.
- Jimmy investigates how Sri Lanka is coping with a growing shortage of coconuts, Kate discovers if compostables could be the answer to the global plastics problem and why are macrons so expensive?
- Kate discovers a potentially life-saving property of shrimp shells. Jimmy finds out the surprising truth about pizza prices. Matt investigates the appeal of salted caramel.
- Kate learns how you milk a camel and explores camel milk's growing popularity. How does supermarket fresh pasta last so long? Should we buy supermarkets' standard or value products.
- In a special extended edition of the show, the team ask can booze keep you warm? How safe is bacon? Why is there calcium in bread? How can New Zealand lamb be sold as 'fresh' in the UK?
- Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Helen Lawal asks if carb-restrictive diets burn fat quicker? Matt Tebbutt finds out why smoked fish yellow?
- The team look back at some favourite investigations. In Kenya, Jimmy explores the flavours, grading and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out why some limes are juicier than others in Israel.
- A selection of favourite investigations including Matt discovering why clotted cream is yellow, Jimmy learning where the flavour come from in Earl Grey tea and Kate asking if we can now eat oysters all year round.
- Jimmy Doherty asks what offers better value: growing your own fruit and veg or buying from the supermarket? Plus, investigating the illegal trafficking of eels, and ginger beer.
- Matt reveals how supermarkets get the iced writing on birthday cakes so perfect. Plus, why is soy in so many UK foods? The team also look at the growing trend for hemp-based food products.
- 2012– 23mTV EpisodeJimmy looks at how our national dish could become squid and chips. Kate reports on kangaroo meat. Matt takes a look at pesto.
- 2012– 23mTV EpisodeFavourite investigations. Kate and Helen explore vanilla, while in the Netherlands Matt explores the myth that Edam balls were once used as emergency cannon balls.
- Favourite investigations. Kate Quilton visits McVitie's to ask why many biscuits have little holes all over them. Jimmy Doherty finds out how corks are made for wine bottles.
- More of the team's favourite investigations. Jimmy visits Europe's biggest brewery, Kate challenges Matt to make some crumpets and Matt learns why maple syrup is so expensive.
- 2012–TV Episode
- A sample of more favourite investigations. Jimmy visits Spain to find out how much orange goes into orange squash. Kate tests the claims in the new Marmite TV adverts.
- More of the team's favourite investigations. Jimmy finds out what gives piquanté peppers their sweetness. Kate investigates potentially dangerous levels of mercury in tuna fish.
- 2012– 23mTV EpisodeA look at more of the team's favourite investigations. Matt visits the world's biggest oyster producer - China. Jimmy looks at dry gin. Kate asks if herbal bedtime teas can help you sleep.
- Celebrating the great British breakfast with a look back at some of the UK's favourite brekkie-based investigations. Including, the story of baked beans, why nuts rise to the top in muesli and why we prefer tea in a mug.
- A compilation of investigations into 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.
- Jimmy visits Paris to learn why baguettes go stale faster than sliced bread. Matt checks out buffalo mozzarella in Italy. And Briony discovers the surprising secret to how mushy peas get mushed.
- In California, Helen reveals the secret of perfect walnuts. Matt asks what makes sour sweets sour? Andi finds out how brewers make their trendy hazy beers cloudy.
- How can there be so many tomatoes in a tomato ketchup bottle? When did oysters go from Victorian bar snack to luxury food? Plus, the truth about medium vs large eggs.
- Jimmy heads to France to find out what the white skin on brie is made out of, while Helen explores how candy floss is inspiring an astonishing food revolution, and Briony May goes crayfish trapping.
- Helen heads to a coffee factory to find out how instant cappuccinos get their froth. Matt is in Naples to learn why most tinned tomatoes come from Italy. Kate goes on a panettone odyssey to learn why the sweet bread lasts so long.
- 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.
- To celebrate the wonderful world of baking, a look inside the world's biggest bread factory. Plus the secret ingredient in the Israeli desert that keeps icing sugar so light and powdery.
- 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.
- 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 foods we turn to when we crave comfort, from pizza to pork pies, and from custard to Cornish pasties. Plus, the inside scoop on fish fingers and ice cream.
- 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.
- A compilation of some of the team's favourite stories about superfoods from prunes, microgreens and horchata, to caffeine and weight loss. Plus, could too much kale be a bad thing?
- Jimmy hosts a festive party down 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.
- As January's diets, workouts and super-foods kick in, the team offer top hacks for smashing health and weight management goals in 2021 - without ditching the tasty treats, from cheese to cake.
- To celebrate Easter, the most chocolatey time of the year, some favourite choc-based investigations from the Food Unwrapped archive - from white chocolate to the gooey bit in After Eight mints.
- What makes British food special? The team look at Pimm's, apples and porridge, the best vinegar for fish and chips, and the growing influence of spicy jerk seasoning
- Andi takes an eye-watering trip to an onion factory. Plus: how do raspberries get from the field to our fridges without turning to mush? And why is Thai banana blossom shaking up fish and chips?
- Jimmy visits India on the trail of turmeric and sees a wedding where guests are showered with it. Kate sees how much milk goes into a bar of chocolate. Andi uncovers the reason why asparagus can leave its eaters with very pungent urine.
- With the British public spending a staggering billion pounds a month on takeaways, Food Unwrapped delivers some fascinating facts on spring rolls, kebabs and ghee - the flavoursome heart of a curry.
- Jimmy finds microplastics in some of our most popular soft drinks. Kate Quilton tackles nettles. And Amanda Byram asks why do rhubarb and custard go so well together?
- In Argentina, Matt Tebbutt experiences perfect popcorn. Andi Oliver explores how blue cheese comes together. And from Germany, the lowdown on electricity and cutting-edge crisps.
- 2012– 23mTV EpisodeIs there anything Scottish about Scotch eggs? Why is honey off the menu for tiny tots? And in Argentina, home of the steak, the truth about the blood-like juice in packs of beef.
- What's the healthiest lettuce in the salad bag? Is sea salt all it's cracked up to be? And in Suffolk, Briony May Williams explores the difference between light and dark ales.
- 2012– 23mTV EpisodeThe team explore how the UK food industry is meeting the challenges of climate change - from cucumber wrapping and pumpkins at Halloween to beef production and meat substitutes
- In Thailand, Jimmy Doherty learns how sticky rice got its name. Kate Quilton asks, can cream crackers help with weight management? Plus, is cabbage really a saviour for breastfeeding mums?
- Why does pasta come in so many different shapes? How much butter is in buttermilk? And how do ready meals get their spice rating?
- The gang unwrap festive facts. What's the secret to perfect stollen? Why red cabbage at Christmas? How long does an open bottle of port stay drinkable? Plus, an alternative to traditional pigs in blankets.
- The team dig deep into food hacks and science secrets for health and well-being as we kick off for 2022 - from chia seeds and gluten-free to the superpowers of watermelon.
- A look back at some favourite vegetarian investigations, from tasty meat-free burgers to edible seaweed, jackfruit, grow-your-own gardening tips, and the surprising truth about baby carrots.
- The gang go behind the scenes with some favourite supermarket giants, exploring some ready meals and food science, the war on waste, and the truth about lookalike brands
- Jimmy Doherty fires up the barbecue and asks why we suddenly all love brioche for our burgers? Plus, the truth about wine bottles and why some ice creams get melty and messy much faster than others.
- Matt Tebbutt is in Fray Bentos, Uruguay, looking for the 'corn' in corned beef. Also, what makes some snacks so moreish? And what's the difference between Scottish Whisky and Irish Whiskey?
- The gang roll up their sleeves for some baking-related inside info: from the secret of chocolate chip cookies to shiny pretzels, where bicarbonate of soda comes from and the explosive properties of flour.
- Who put the hole in doughnuts, and how much honey is there in a honeycomb? Plus: the truth about ready-to-eat cookie dough, as Food Unwrapped investigates some sweet food mysteries.
- At the Shreddies factory, Matt learns how cereals keep their crunch. What's the shelf life of milk and why are some egg yolks more yellow? And the search for the ultimate bacon butty.
- The team present a feast of Italian food favourites - from high-end mozzarella to the story of gelato. The saucy secrets behind pasta shapes. And why are so many tinned tomatoes Italian?
- A selection of Jimmy Doherty's favourite Asian food trips, from spring rolls in Thailand to turmeric in India. And in Sri Lanka, he cracks the case of why coconuts are so popular in the UK.
- The gang look into the popularity of sour sweets and why they taste so sharp. The secret to slow-melting ice cream. Set versus runny jam. What puts the 'short' in shortbread.
- 2012– 23mTV EpisodeThe gang find out how much meat is in your sausage and where orange wine gets its colour. And Amanda Byram tests a high-tech solution for the perfect slice of millionaire's shortbread.
- Recipe boxes are increasingly popular - but are they good value? Does it matter what kind of water you drink? And Jimmy Doherty reveals the best way to remove the smell of fish.
- 2012– 23mTV Episode
- Broadcast journalist Kate Quilton travels to Swaziland to find out how they get tinned grapefruit so perfect. In Finland, chef Matt Tebbutt discovers exactly what the bacteria are in Probiotics.
- A look at Dairy Ice Cream, which has to contain dairy products, and others which can contain any fat from any source. It also looks at the difference between smoking food with actual smoke and other foods which are termed smoked flavored.
- Kate visits Australia to learn about crocodile farming and how to collect eggs from under a mother's nose. Does cod liver oil have to be cod? Why does a bagel taste differently to bread?
- Jimmy heads to Portugal to learn about the battle against the hidden nuisance that leads to corked wine. In Cyprus, Matt solves the riddle of why cooking okra produces slime. Kate discovers the difference between runny and set honey.
- In Scotland, Jimmy discovers how some whisky gets a smoky flavour. In Cyprus, Matt asks why halloumi cheese doesn't melt. In France, Kate visits the world's largest sweetcorn factory to see how they get the corn off the cob so neatly.
- Is dark chocolate good for you? Could daffodils help treat Alzheimer's disease? Jimmy, Kate and Matt uncover remarkable secrets about the nation's favourite springtime produce.
- Jimmy investigates "shrinkflation". Kate reports on the crisis within the British dairy industry. Matt looks at the pricing of British strawberries. Also, how technology can help consumers stay ahead in the pricing game.
- Should we be stuffing the turkey with chocolate, nuts and mushrooms? Is there silver in cake decorations? Plus: tofurkey, cinnamon and other Christmas food surprises.
- Jimmy Doherty, Kate Quilton, Matt Tebbutt and Dr Helen Lawal investigate healthy eating products and plans and offer some surprising tips for staying healthy in the new year.
- Kate finds out when limes are at their juiciest, Jimmy finds out how British cheese can be aged faster, and Matt discovers that Parma Ham can be affected by a by-product called Boar Taint, and how ham producers are working to eliminate it.
- 2012–TV Episode
- Matt finds out why airline food tastes different on the ground. Kate investigates the rise in the price of olive oil. Jimmy asks how the chips in American ice cream stay crisp.
- Kate Quilton challenges Matt Tebbutt to make crumpets and asks how the unique holes are created. Jimmy asks why baby food has such a long shelf life? Why is Mascarpone more expensive than other soft cheeses?
- Jimmy discovers how Shredded Wheat is made. Matt asks if lard can be healthier than butter. Dr Helen Lawal is in Poland to learn the secrets behind concentrated apple juice.
- Jimmy hunts for the perfect lager at Europe's largest brewery. Matt heads to Poland to discover why blueberries are covered in a strange, cloudy wax. Can changing the shape of food help our children eat their vegetables?
- Was Edam once used as cannonballs? What is the white powder that sometimes forms on chocolate? Can bedtime teas really help us sleep?
- Jimmy, Kate and Matt present some of their favourite investigations. Can you put salt from your dishwasher on your chips? How are crisp flavours created? Is coconut oil healthier than any other oils?
- 2012– 23mTV EpisodeKate Quilton looks into Britain's plastics recycling crisis. Jimmy Doherty and Matt Tebbutt visit South Africa on the hunt for piquante peppers.
- Jimmy discovers a threat to juniper berries that could spell the end of gin's resurgence. Kate is in Hawaii to find out why macadamia nuts aren't sold in their shells. Matt learns what's so bad about his double dipping habit.
- In China, Matt finds out how they get so many pearls and helps cultivate them from some surprising creatures. Kate asks if it is safe to eat meat that has a rainbow pattern? Jimmy asks if salmonella is still a threat?
- In China, Jimmy and Matt sample extraordinary and exotic dishes, meet workers working in small cooperatives and witness a blend of ancient farming techniques and commercial production on an unparalleled scale.
- 2012– 47mTV EpisodeMore of the team's favourite moments. Can you eat any seaweed? Why aren't pork scratchings made from British pigs? Can you make risotto from long grain rice? What exactly is skyr?
- Kate learns about a start-up company hoping to feed the world by growing fish flesh in a dish. How do you make ice cubes that aren't cloudy? Why can't you put papaya in jelly?
- Since the UK introduced a sugar tax manufacturer's have been adding less sugar to products, but what have they been adding instead? Why does some bread break up when you butter it while other bread doesn't?
- The team reveal the foodie tips to help you feel great on your summer holiday. Jimmy learns the truth about crash diets. Can collagen drinks improve the appearance of your skin? Tiger nut milk is examined.
- Kate, Jimmy and Matt revisit some of their favourite investigations. Why do anchovies taste salty? What's the jelly in a jelly bean? What's the difference between white and dark rum?
- Can eating too many poppy seeds make you fail a drugs test? Kate learns the consequences of tipping cooking oil down the drain. Plus: ancient grain bread.
- Kate investigates the worrying rise in peanut allergies. Matt traces the British blackcurrant from the field to the Ribena factory. Jimmy's on the trail of a surprising food fraud: oregano.
- Is a parasite hiding in your sushi? Can M&S really trace all their beef burgers back to the cow? Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products.
- 2012– 23mTV EpisodeKate learns how the way that you drink tea affects its taste. Matt asks what is the difference between bubble gum and chewing gum, and discovers an unusual use for used gum. Jimmy reveals the process to split red lentils.
- What in nature provides the natural bright blue dye in our sweets? Why is there jelly in our pork pies and how does it get there? And why is soft shell crab such a delicacy?
- Kate checks out a space-age high-speed German pickling machine. How do you make a kipper, and why don't we eat them for breakfast any more? And rice cakes are made from brown rice. Why are they white?
- Jimmy travels from Russia to Ramsgate to discover why caviar is so expensive. Kate reveals how a malty unsung hero is made. Matt finds out what goes into muesli.
- Jimmy learns if baked beans are baked? Kate asks If stinky cheese smells so bad why does it taste so good? And Matt investigates diet champagne.
- Kate discovers something surprising about small hens' eggs. Why can't you eat supermarket burgers pink? And where do the bubbles in beer come from?
- Matt discovers if ditching alcohol for a month can make a person look younger, Kate checks out fruit and veg based alternatives to carbs and meat and which foods are helpful during endurance training?
- Matt joins KFC on the front-line of the fight against flaccid fries, Kate goes behind the scenes at Deliveroo, and Jimmy investigates the health benefits of a taco.