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Season 11
Jimmy investigates shock reports that changing sea temperatures mean squid and chips could one day replace fish and chips as our national dish. To see what could be in store, he visits
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Jimmy investigates shock reports that changing sea temperatures mean squid and chips could one day replace fish and chips as our national dish. To see what could be in store, he visits Thailand, where squid is a national obsession. He joins the Thai squid fishing fleet to witness a colourful display of night fishing that's so spectacular it can be seen from space. Meanwhile, millions of us take multivitamins every day. Kate investigates where they actually come from, and how much we need them. At Nasa, an astronaut lets her into the secrets of space nutrition. And what gives clotted cream its distinctive yellow colour? To find out, Matt visits the UK's leading producer in Cornwall, and an astonishing algae farm in the desert in Israel.
Jimmy wants to know where the flavour in his Earl Grey tea comes from. The ingredients mention bergamot, but what exactly is it? Jimmy visits southern Italy to find out. Back on home
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Jimmy wants to know where the flavour in his Earl Grey tea comes from. The ingredients mention bergamot, but what exactly is it? Jimmy visits southern Italy to find out. Back on home turf, Jimmy meets a man whose latest invention caused uproar on social media: instant tea, with no bag required. But how does squirty tea from an aerosol can match up against good old-fashioned tea from a bag? Why aren't pork scratchings made from British pigs? To find out, Matt sets out on a remarkable journey that takes him from a pork scratching factory in Lancashire to a hospital operating theatre, where pig skin is being used for cutting-edge orthopaedic surgery. And Kate visits the world's largest producer of jelly beans, in California.
How much prawn is in a prawn cracker? And what gives them that distinctive crunchy texture? In Thailand, Jimmy discovers the surprising secret ingredient that makes a prawn cracker
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How much prawn is in a prawn cracker? And what gives them that distinctive crunchy texture? In Thailand, Jimmy discovers the surprising secret ingredient that makes a prawn cracker unique. Why's it so hard to keep fresh potted herbs alive? Matt visits Britain's largest producer of fresh herbs, where he learns about an extraordinary new high-tech method of extending shelf life, before coming face to face with a remarkable basil plant in Israel that's half herb and half tree. And Kate's puzzling over low salt. The packets say it has drastically reduced levels of sodium chloride. But sodium chloride is salt, so what are they putting in there instead? And does salt really deserve its unhealthy reputation?
Kate investigates alternative milks. At one of California's leading producers of almond milk, she finds out how many almonds make it into each bottle; before meeting a scientist who's
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Kate investigates alternative milks. At one of California's leading producers of almond milk, she finds out how many almonds make it into each bottle; before meeting a scientist who's been raising genetically engineered goats whose milk he hopes might one day save half a million lives every year. Jimmy investigates reports that some of the fish we buy may not be what we think. At a remarkable bunker in Oxfordshire, he joins a team of agents who monitor every vessel in the world's oceans and detect any signs of suspicious behaviour. Then Jimmy hooks up with a fish detective in Edinburgh, on a covert mission buying and testing fish to make sure it's the real deal. And what exactly is spreadable butter? Is it butter or margarine? An extraordinary award-winning butter sculptor helps Matt find out.
In this Food Unwrapped diet special, Jimmy Doherty, Kate Quilton, Matt Tebbutt and guest presenter Kiran Jethwa cross the globe to unearth the very latest dietary trends and scientific
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In this Food Unwrapped diet special, Jimmy Doherty, Kate Quilton, Matt Tebbutt and guest presenter Kiran Jethwa cross the globe to unearth the very latest dietary trends and scientific advances in the world of weight loss. In Los Angeles, home of the body beautiful, Kate investigates reports that caffeine could be a powerful secret weapon in the battle of the bulge. Could a double espresso really help us burn extra calories, even after we finish exercising? Kate meets one of California's leading sports scientists to find out. Jimmy visits Belgium on the trail of the dieter's holy grail: a chocolate that could be good for you. The secret? It's a probiotic chocolate bar, packed with bacteria that are supposed to keep us healthy and even help us stay slim. But how does probiotic chocolate stack up against other gut-friendly foods such as sauerkraut or yoghurt?
Jimmy's in Scotland to get behind the headlines of a mysterious condition threatening our salmon farms. Can high tech surveillance and an innovative natural solution save our salmon and
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Jimmy's in Scotland to get behind the headlines of a mysterious condition threatening our salmon farms. Can high tech surveillance and an innovative natural solution save our salmon and halt the dramatic price hikes? Kate heads down under to find out about a surprising new meat bouncing into our supermarkets, but how on earth do you farm a kangaroo? They may be a much-loved Aussie icon, but Kate finds out that kangaroos outnumber the human population 2:1, so adding them to the BBQ menu could be the most sustainable option to control the numbers. And Matt's finding out the secrets behind the annual race to get new season asparagus onto our supermarket shelves.
Kate looks into coloured crisps. In Chile she finds out how these rainbow snacks get their colour, and discovers why the common white potato is king of the crop, despite the other
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Kate looks into coloured crisps. In Chile she finds out how these rainbow snacks get their colour, and discovers why the common white potato is king of the crop, despite the other fantastic options on offer. Meanwhile, Jimmy investigates one of the trendiest items on our shelves: avocados. But the rapidly rising demand for these fantastic fruits has led to alarming reports of a crime wave hitting growers. A trip to an avocado farm in Spain reveals the extent of the problem, and also sheds light on the secret to making a lovely green guacamole. And in Belgium Matt finds out about one of the tangiest tipples on our supermarket shelves: sour beer.
Jimmy takes to the skies above Israel to join the battle to protect the bell pepper crop from the Mediterranean fruit fly, but is amazed to learn that it's not insecticide that he's
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Jimmy takes to the skies above Israel to join the battle to protect the bell pepper crop from the Mediterranean fruit fly, but is amazed to learn that it's not insecticide that he's helping to spread across the desert. Kate heads to the Amazon rainforest to investigate rumours that the Brazil nuts on UK supermarket shelves are all radioactive. And, with goat milk producers currently having no use for thousands of young male goats, Matt takes to the streets to find out how goat meat goes down with the public.
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