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Sæsoner 12
Udgivelsesdato
Okt 20, 2017
Food Unwrapped returns with Jimmy Doherty, Kate Quilton and Matt Tebbutt revealing the secrets behind the food on our plates. Kate lifts the lid on the nation's favourite yeast extract,
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Food Unwrapped returns with Jimmy Doherty, Kate Quilton and Matt Tebbutt revealing the secrets behind the food on our plates. Kate lifts the lid on the nation's favourite yeast extract, putting Marmite's latest TV advert - which claims that they can predict whether you love it or hate it - to the test. Jimmy finds out how plastic packaging is polluting the food chain with potentially global implications. And 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!
Udgivelsesdato
Okt 27, 2017
Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more secrets about our favourite food and drink. Jimmy visits Spain to investigate how much orange is in orange squash. In snowy
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Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more secrets about our favourite food and drink. Jimmy visits Spain to investigate how much orange is in orange squash. In snowy Canada, Matt finds out why maple syrup is so expensive. And Kate reveals the surprising reason why so many of our favourite biscuits have little holes all over them.
Udgivelsesdato
Nov 03, 2017
Jimmy Doherty heads to Portugal to learn about the battle against the hidden nuisance that leads to corked wine, while in Cyprus, Matt Tebbutt solves the riddle of why cooking okra
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Jimmy Doherty heads to Portugal to learn about the battle against the hidden nuisance that leads to corked wine, while in Cyprus, Matt Tebbutt solves the riddle of why cooking okra produces tonnes of slime. Plus, Kate Quilton looks into the surprising difference between runny and set honey.
Udgivelsesdato
Nov 10, 2017
In Scotland, Jimmy finds out how some whisky gets its smoky flavour. In Cyprus, Matt asks why halloumi cheese doesn't melt. And in France Kate visits the world's biggest sweetcorn factory to find out how they get corn off the cob so neatly.
In Scotland, Jimmy finds out how some whisky gets its smoky flavour. In Cyprus, Matt asks why halloumi cheese doesn't melt. And in France Kate visits the world's biggest sweetcorn factory to find out how they get corn off the cob so neatly.
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