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Season 14
Can you eat any old seaweed? Why aren't pork scratchings made from British pigs? Can you make risotto from long grain rice? What exactly is skyr? Plus: tomatoes, and icing sugar.
Can you eat any old seaweed? Why aren't pork scratchings made from British pigs? Can you make risotto from long grain rice? What exactly is skyr? Plus: tomatoes, and icing sugar.
Jimmy Doherty, Kate Quilton and Matt Tebbutt unveil more secrets about the world of mass-produced food. Jimmy heads to South Africa on the trail of sweet piquante peppers and discovers a
.. show full overview
Jimmy Doherty, Kate Quilton and Matt Tebbutt unveil more secrets about the world of mass-produced food. Jimmy heads to South Africa on the trail of sweet piquante peppers and discovers a curious case that allow companies to effectively own a fruit or vegetable, while Kate looks into Britain's plastic crisis and discovers one type of very common food packaging that can't be recycled. Matt is in Germany to investigate a new type of yoghurt that claims to be full of fibre, but doesn't have any bits in it.
Jimmy Doherty asks what makes a London dry gin a London dry gin. He also finds out about a threat to British juniper berries that could spell the end of gin's recent resurgence. Kate
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Jimmy Doherty asks what makes a London dry gin a London dry gin. He also finds out about a threat to British juniper berries that could spell the end of gin's recent resurgence. Kate Quilton heads to tropical Hawaii to find out why macadamia nuts aren't sold in their shells. She ropes in some Hawaiian muscle in the Big Island shipyards to help crack the case. At a Food Unwrapped party, Matt Tebbutt grosses out the crew with his notorious habit of double dipping: going back for a second dip in a communal salsa with a tortilla chip that's already been in his mouth. In a laboratory, Matt investigates what germs he may be transferring to the dips, and whether he needs to change his mucky ways.
Matt Tebbutt visits China to find out how they maximise the chances of finding pearls, and helps to cultivate them from a surprising creature that is definitely not an oyster! Meanwhile,
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Matt Tebbutt visits China to find out how they maximise the chances of finding pearls, and helps to cultivate them from a surprising creature that is definitely not an oyster! Meanwhile, Kate Quilton investigates whether it is safe to eat sliced ham that has developed a weird rainbow pattern, and discovers a bizarre connection between the meat and butterflies.
Jimmy Doherty wants to know why jelly won't set if chopped papaya is added to it, so he visits South Africa and discovers that the exotic fruit contains enzymes that can also help
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Jimmy Doherty wants to know why jelly won't set if chopped papaya is added to it, so he visits South Africa and discovers that the exotic fruit contains enzymes that can also help tenderise meat. In Hawaii, Kate Quilton visits America's only tuna auction to find out why some fish have dangerous levels of mercury, while others don't. She also visits a groundbreaking tech start-up in San Francisco that hopes to feed the world by growing fish flesh in a dish. Matt Tebbutt finds out why homemade ice cubes are cloudy, when the ones bought in shops are clear.
Jimmy Doherty investigates the new sugar tax, and finds out how manufacturers have responded by reducing the sugar in some of our favourite brands. But what exactly are they adding to
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Jimmy Doherty investigates the new sugar tax, and finds out how manufacturers have responded by reducing the sugar in some of our favourite brands. But what exactly are they adding to keep the flavours the same? Kate Quilton asks why some sliced bread falls apart when it's buttered, while other sliced loaves stay firm. Kingsmill reveal the secret baker's trick, and it's all about bubbles! Meanwhile, Matt Tebbutt has noticed that strange white stripes are appearing more and more often on chicken breasts, and finds out why in Italy.
Jimmy Doherty investigates the popular belief that coffee can sober people up and also looks into new research linking consumption of the beverage and a reduced risk of liver disease. In
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Jimmy Doherty investigates the popular belief that coffee can sober people up and also looks into new research linking consumption of the beverage and a reduced risk of liver disease. In San Francisco, Kate Quilton investigates trendy new drink kombucha, while Matt Tebbutt examines why supermarket labels don't say which cut of beef thin-cut steaks come from.
The team revisits favourite investigations, including Kate Quilton's visit to the world's largest producer of jelly beans to find out what goes into the sweets. Matt Tebbutt attempts to
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The team revisits favourite investigations, including Kate Quilton's visit to the world's largest producer of jelly beans to find out what goes into the sweets. Matt Tebbutt attempts to find out why tinned anchovies taste so salty, and Jimmy Doherty heads to a Mauritius distillery as he explores the secrets of rum.
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