Date de diffusion
Août 12, 2013
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.
Jimmy
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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.
Jimmy discovers how caffeine is extracted from coffee beans and asks if we should be worried about caffeine in the first place, examining how much it takes to harm you.
Kate investigates why cutting off prawns' eyes makes them breed, and asks how we can buy prawns that haven't had their eyes cut off.
Matt finds out how much water can be added to formed ham and what that does to the price.
Les extras ne sont pas suivis
Date de diffusion
Déc 09, 2013
Jimmy Doherty, Matt Tebbutt and Kate Quilton answer more viewers' questions.
Jimmy heads to Brazil to put stock cubes in the spotlight. How can something so small taste so beefy?
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Jimmy Doherty, Matt Tebbutt and Kate Quilton answer more viewers' questions.
Jimmy heads to Brazil to put stock cubes in the spotlight. How can something so small taste so beefy?
Matt uncovers the clever ingredient in ice cream.
Kate travels to Swaziland to explore tinned grapefruit production, discovering that acid is used in the process, and finding out how it can be safe.
Les extras ne sont pas suivis
Date de diffusion
Déc 23, 2013
Jimmy, Kate and Matt present a Christmas special unearthing the secrets behind our festive food.
Over 10 million turkeys head for the oven at Christmas. Jimmy investigates the safest
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Jimmy, Kate and Matt present a Christmas special unearthing the secrets behind our festive food.
Over 10 million turkeys head for the oven at Christmas. Jimmy investigates the safest way to cook a turkey: can they ever be cooked from frozen, and why do they need to be cooked so carefully?
On Christmas Eve it's traditional for children to leave out a snack for Father Christmas and a carrot for his reindeer. But do reindeer actually eat carrots? Kate is off to Lapland to find out, meeting the reindeer being bred to end up on the shop shelves.
Do the bubbles in Champagne go to your head and make you feel tipsy sooner than other tipples? Matt has offered to check it out and reveal the serious science behind the bubbly.
Kate's also on a mission to find out what's in the suet in your Christmas pud. And Jimmy wants to know why kids hate Brussels sprouts, and if food scientists can come up with a solution.
Les extras ne sont pas suivis
Date de diffusion
Jan 06, 2014
A huge range of diet products and plans are available, from fasting to detoxing and cutting out certain foods. Jimmy, Kate and Matt want to know which ones actually work.
Are 'lite'
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A huge range of diet products and plans are available, from fasting to detoxing and cutting out certain foods. Jimmy, Kate and Matt want to know which ones actually work.
Are 'lite' foods really light? Should we detox after Christmas? Are sweeteners a dieter's friend or foe? And is cheese always off-limits for those looking to shed a few pounds? The team also reveal some shocking home truths about juice.
Les extras ne sont pas suivis
Date de diffusion
Mar 10, 2014
Jimmy Doherty, Matt Tebbutt and Kate Quilton take another look at some of their favourite food discoveries from Series 3 in this special episode.
Jimmy Doherty, Matt Tebbutt and Kate Quilton take another look at some of their favourite food discoveries from Series 3 in this special episode.
Les extras ne sont pas suivis
Date de diffusion
Avr 21, 2014
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
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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.
Chocoholic Kate heads on a pilgrimage to a cocoa farm in Ghana to find out if there's any scientific truth behind the widespread belief that chemicals in dark chocolate have health benefits.
Jimmy investigates why rabbit is stocked in supermarkets on the continent, but not in the UK. Does our association with pet bunnies dampen demand from British shoppers? He gets rare access to a rabbit farm in Spain to learn more about the industry.
Matt goes on a real-life egg hunt to find out more about double yolks. But with 1.5 million hens eggs laid every day at just one UK farm, he may need to use some special techniques to find the rare 'double-yolkers'.
Jimmy also heads to Hampshire and discovers that the tender spring lamb served at Easter may be older than you think.
Les extras ne sont pas suivis
Date de diffusion
Déc 22, 2014
Over the past 12 months, Jimmy Doherty, Kate Quilton and Matt Tebbutt have been travelling the globe exploring popular festive food. Why is farmed salmon pink? Can a chicken be grown as
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Over the past 12 months, Jimmy Doherty, Kate Quilton and Matt Tebbutt have been travelling the globe exploring popular festive food. Why is farmed salmon pink? Can a chicken be grown as big as a turkey? Is the gold in alcoholic drinks real? To find the answers to these questions and more, the trio head to Norway, the US, Oman, Germany and France, visiting the factories, farmers and producers who make the ingredients for popular Christmas food.
Les extras ne sont pas suivis
Date de diffusion
Jan 05, 2015
Jimmy Doherty and the team uncover the truth about diet foods. Could green tea help knock off some pounds? Is soup the secret to losing weight? And can beetroot improve your physical performance?
Jimmy Doherty and the team uncover the truth about diet foods. Could green tea help knock off some pounds? Is soup the secret to losing weight? And can beetroot improve your physical performance?
Les extras ne sont pas suivis
Date de diffusion
Juil 27, 2015
Jimmy takes part in an East Asian adventure, looking for the mystery ingredient in a new range of diet foods called konjac noodles. Kate takes a look at some scientific research that
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Jimmy takes part in an East Asian adventure, looking for the mystery ingredient in a new range of diet foods called konjac noodles. Kate takes a look at some scientific research that suggests eating nuts can help you shed pounds rather than piling them on. Matt is determined to get fit for the beach.
Les extras ne sont pas suivis
Date de diffusion
Déc 21, 2015
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
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
Les extras ne sont pas suivis
Date de diffusion
Jan 04, 2016
Can you still have treats when you're on a diet? This episode includes raw chocolate, and the possible holy grail of sugar-free baking. Can alcohol-free beer taste of beer? Plus: chilli, and cheese.
Can you still have treats when you're on a diet? This episode includes raw chocolate, and the possible holy grail of sugar-free baking. Can alcohol-free beer taste of beer? Plus: chilli, and cheese.
Les extras ne sont pas suivis
Date de diffusion
Jun 13, 2016
Super-slimmers share the secrets of their dieting success, while Jimmy Doherty, Kate Quilton and Matt Tebbutt check whether there is scientific evidence to back up their stories.
Super-slimmers share the secrets of their dieting success, while Jimmy Doherty, Kate Quilton and Matt Tebbutt check whether there is scientific evidence to back up their stories.
Les extras ne sont pas suivis
Date de diffusion
Jun 20, 2016
This special episode revisits a basketful of not-to-be-missed missions from the Food Unwrapped casebook. Jimmy asks why so much bacon in supermarkets is Danish and visits one of the
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This special episode revisits a basketful of not-to-be-missed missions from the Food Unwrapped casebook. Jimmy asks why so much bacon in supermarkets is Danish and visits one of the largest pork abattoirs in Europe. And he comes face to face with traditionally-matured cheeses’ residents, cheese mites. Kate investigates why most British supermarkets only stock one variety of banana, and heads to Malaysia to learn about a disease that could mean the end to one of our favourite fruits. She also tracks down the slippery fellows used in the increasingly popular jellied eels. Meanwhile, Matt visits a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour and goes on a real life egg hunt to find out more about double yolks. But with 1.5 million hens eggs laid every day at just one UK farm, he may need to use some special techniques to find the rare ‘double-yolkers’.
Les extras ne sont pas suivis
Date de diffusion
Sept 19, 2016
In this hour-long Food Unwrapped special, the team get stuck into the truth about sugar. In Mexico, Matt looks into agave syrup, which is often touted as being a healthier, more natural
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In this hour-long Food Unwrapped special, the team get stuck into the truth about sugar. In Mexico, Matt looks into agave syrup, which is often touted as being a healthier, more natural alternative to table sugar, but is it? Matt's search for the answer leads to an unlikely encounter with 1980s showbiz legend and agave entrepreneur Cleo Rocos. In Mauritius, Jimmy investigates whether brown sugar is any better for us than white sugar. In a ground-breaking experiment, Kate undergoes a brain scan that will show for the first time exactly what goes on in our heads when we consume artificial sweeteners, compared to what happens when we consume sugar. Kate also meets a chef who makes ready meals for a number of major supermarkets, all of whom are under pressure to reduce sugar content in their meals.
Les extras ne sont pas suivis
Date de diffusion
Déc 23, 2016
In this Christmas special, Jimmy Doherty, Kate Quilton and Matt Tebbutt explore how the food industry brings the taste of Christmas to our tables. The number one complaint at Christmas
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In this Christmas special, Jimmy Doherty, Kate Quilton and Matt Tebbutt explore how the food industry brings the taste of Christmas to our tables. The number one complaint at Christmas is a dried-out turkey, so Matt turns to science for the answer. His experiments include cooking upside down and even strapping ice packs to the bird, but will any of them deliver? Kate gets the tough job of investigating pink champagne. It's becoming a preferred option at Christmas, but what makes it pink? And who knew that the wrong temperature could mean a trip to A&E from an exploding cork? Jimmy also faces explosions, with chestnuts. They should be roasting on an open fire, but how do you stop them going off like bangers?
Les extras ne sont pas suivis
Date de diffusion
Jan 02, 2017
The team examine recent trends and scientific advances in weight loss. Can eating more fat make us thin? Should we skip breakfast? And drink full-fat milk? Or just get a good night's sleep?
The team examine recent trends and scientific advances in weight loss. Can eating more fat make us thin? Should we skip breakfast? And drink full-fat milk? Or just get a good night's sleep?
Les extras ne sont pas suivis
Date de diffusion
Jun 05, 2017
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?
Les extras ne sont pas suivis
Date de diffusion
Août 22, 2017
Food Unwrapped goes mad for meat in a one-hour special programme. Jimmy Doherty, Kate Quilton, Matt Tebbutt and guest presenter Kiran Jethwa travel the globe to find out about the latest
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Food Unwrapped goes mad for meat in a one-hour special programme. Jimmy Doherty, Kate Quilton, Matt Tebbutt and guest presenter Kiran Jethwa travel the globe to find out about the latest innovations that are making our meat more sustainable, healthier and better for the planet. In Belgium, Matt discovers a new breed of cattle with more muscles than Arnold Schwarzenegger, which could be coming soon to a field near you. In Thailand, Jimmy finds out which animal produces the most meat for the least amount of feed, and is surprised to find a slimy solution on the rooftops of Bangkok. Kate examines the possible health implications of antibiotics in pig feed. Matt continues his bovine odyssey in Canada, where a little-known sea-faring tradition could hold the key to fighting the 180 million kg of methane that cattle produce every year: more than the planet's planes, trains and cars combined.
Les extras ne sont pas suivis
Date de diffusion
Nov 17, 2017
The team investigates why the prices of some supermarket foods has risen so much over the last year, and reveals how the latest technology can help customers stay ahead of the
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The team investigates why the prices of some supermarket foods has risen so much over the last year, and reveals how the latest technology can help customers stay ahead of the supermarket pricing game. Jimmy Doherty investigates shrinkflation and finds out why some top brands have been shrinking in size, while Kate Quilton discovers that years of pressure on British dairy farmers has led to a massive shortage of milk. Matt Tebbutt finds out why the price of British strawberries is bucking the trend, and learns how dynamic pricing could change the way people shop on the high street.
Les extras ne sont pas suivis
Date de diffusion
Déc 12, 2017
Christmas is coming and you're cordially invited to join Jimmy Doherty, Kate Quilton, Matt Tebbutt and Dr Helen Lawal as they reveal astonishing surprises behind our favourite festive
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Christmas is coming and you're cordially invited to join Jimmy Doherty, Kate Quilton, Matt Tebbutt and Dr Helen Lawal as they reveal astonishing surprises behind our favourite festive grub, from the mystery of why Christmas puddings last so long to the perfect stuffing for your turkey. Jimmy visits north-west America to check out the latest non-meat treat for Christmas day: tofurkey, and finds himself on a wild turkey chase in a town overrun with them. Meanwhile, Matt searches for the best accompaniment to real turkey, and visits Britain's biggest manufacturer of sage and onion stuffing, before a flavour scientist in Belgium insists that the best match for turkey is chocolate, nuts and mushrooms! In Italy, Kate tracks down the makers of those festive silver ball cake decorations to find out if there's any real silver in them. And in beautiful Zanzibar Helen checks out Christmas spice cinnamon, and what difference those delicious sticks or cinnamon powder make to mulled wine.
Les extras ne sont pas suivis
Date de diffusion
Jan 04, 2018
Jimmy, Kate, Matt and Dr Helen share surprising food and drink health tips. Can curry help you lose weight? Plus: the Hadza tribe's unique diet, meal replacement drinks, microgreens and more.
Jimmy, Kate, Matt and Dr Helen share surprising food and drink health tips. Can curry help you lose weight? Plus: the Hadza tribe's unique diet, meal replacement drinks, microgreens and more.
Les extras ne sont pas suivis
Date de diffusion
Mai 10, 2018
Food Unwrapped reveals the secrets of China's food. In China, Jimmy Doherty and Matt Tebbutt sample extraordinary and exotic dishes, meet the skilled workers working in small
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Food Unwrapped reveals the secrets of China's food. In China, Jimmy Doherty and Matt Tebbutt sample extraordinary and exotic dishes, meet the skilled workers working in small cooperatives, and witness a blend of ancient farming techniques and commercial production on an unparalleled scale. Jimmy visits the incredible remote village of Juehui, in the Sichuan province, where all the residents work together to make noodles the traditional way, by hanging them out to dry on their rooftops, creating views that have to be seen to be believed. Matt visits China's largest meat processing base, where 20,000 people work, and explores how China has become the world's biggest producer of garlic. He sees the life-changing effect this humble crop has had on rural communities and discovers a turbo-charged variety that packs a punch.
Les extras ne sont pas suivis
Date de diffusion
Mai 29, 2018
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.
Les extras ne sont pas suivis
Date de diffusion
Juil 13, 2018
The team reveal foodie tips to help you feel great on your summer holiday. Jimmy learns the truth about crash diets. Can collagen drinks boost your skin's appearance? Plus: tiger nut milk.
The team reveal foodie tips to help you feel great on your summer holiday. Jimmy learns the truth about crash diets. Can collagen drinks boost your skin's appearance? Plus: tiger nut milk.
Les extras ne sont pas suivis
Date de diffusion
Déc 17, 2018
With less than a week to go before millions of hungry people tuck into their Christmas dinners, the team reveal various surprises behind festive food. Jimmy Doherty heads to Sri Lanka to
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With less than a week to go before millions of hungry people tuck into their Christmas dinners, the team reveal various surprises behind festive food. Jimmy Doherty heads to Sri Lanka to find out if there is anything in yuletide spices that can give a person a dose of Christmas cheer. Matt Tebbutt visits a mince pie factory to learn the difference between raisins and currants. Helen Lawal investigates how well sprouts should be cleaned and Kate Quilton checks out a more decadent festive roast from the past.
Les extras ne sont pas suivis
Date de diffusion
Jan 03, 2019
Food Unwrapped kicks off 2019 with a diet special full of hints and hacks for how to beat that post-Christmas bulge. Kate Quilton hits the surf in Australia to find out if replacing carb
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Food Unwrapped kicks off 2019 with a diet special full of hints and hacks for how to beat that post-Christmas bulge. 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. Dr Helen Lawal follows nine people who've been on three of the nation's favourite diets for nine months, to uncover the truth about long-term dieting. Jimmy Doherty finds out which foods and drinks can help during endurance training, and Matt Tebbutt goes dry for a month to see if ditching booze can make him look younger.
Les extras ne sont pas suivis
Date de diffusion
Fév 04, 2019
The team investigates fast food, with Matt Tebbutt delving into the world of KFC, and Kate Quilton going behind the scenes at Deliveroo and heading to Papa John's to see how they achieve
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The team investigates fast food, with Matt Tebbutt delving into the world of KFC, and Kate Quilton going behind the scenes at Deliveroo and heading to Papa John's to see how they achieve consistency on a mass scale. Jimmy Doherty travels to New York to investigate the surprising health benefits of the taco and Matt discovers the concealed contents lurking in cheap takeaways.
Les extras ne sont pas suivis
Date de diffusion
Mar 15, 2019
A look at the possible impact of Brexit on food prices, asking what will happen to the food on shelves, in fridges and on people's plates.
A look at the possible impact of Brexit on food prices, asking what will happen to the food on shelves, in fridges and on people's plates.
Les extras ne sont pas suivis
Date de diffusion
Avr 23, 2019
In a special vegan edition, meat-loving and meat-rearing Jimmy Doherty attempts to go vegan for a week in the US. While he's there, he sees if there's a solution to carbon emissions from
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In a special vegan edition, meat-loving and meat-rearing Jimmy Doherty attempts to go vegan for a week in the US. While he's there, he sees if there's a solution to carbon emissions from belching cows, and samples the latest fake meats on offer, including chicken nuggets grown in a lab. Matt Tebbutt sets out to discover why some vegan products are more expensive than their meaty equivalents, Dr Helen Lawal asks if it's safe to raise children as vegan, and Kate Quilton delves into the surprisingly secret world of the vegan cheese melt.
Les extras ne sont pas suivis
Date de diffusion
Jun 06, 2019
Special edition of the food-facts documentary lifting the lid on the midday meal. Jimmy Doherty and Kate Quilton explore people's obsession with the great British sandwich, and reveal
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Special edition of the food-facts documentary lifting the lid on the midday meal. Jimmy Doherty and Kate Quilton explore people's obsession with the great British sandwich, and reveal whether wraps or bagels are more fattening than a regular triangular sarnie. Jimmy also jets off to Japan to find out if a sushi lunch is better than all of them. Matt Tebbutt becomes a human guinea pig in an experiment to see what kind of lunches make people sleepy, and Dr Helen Lawal investigates the rise of a worrying lunchtime trend among teenagers - fried chicken.
Les extras ne sont pas suivis
Date de diffusion
Août 04, 2019
Some favourite Food Unwrapped investigations. In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel.
Some favourite Food Unwrapped investigations. In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel.
Les extras ne sont pas suivis
Date de diffusion
Août 19, 2019
Jimmy Doherty investigates whether protein supplements help build better bodies and also heads to Japan to learn about wasabi. Matt Tebbutt exposes the potential dangers of consuming
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Jimmy Doherty investigates whether protein supplements help build better bodies and also heads to Japan to learn about wasabi. Matt Tebbutt exposes the potential dangers of consuming grapefruit while on certain medications, and finds out which foods generate the most wind, while Kate Quilton lifts the lid on peanut butter's shelf life, and asks if there is really any difference between dog and cat food.
Les extras ne sont pas suivis
Date de diffusion
Août 26, 2019
A selection of favourite investigations, including Jimmy Doherty heading to southern Italy to find out where the flavour comes from in his Earl Grey tea. Kate Quilton wants to know if it
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A selection of favourite investigations, including Jimmy Doherty heading to southern Italy to find out where the flavour comes from in his Earl Grey tea. Kate Quilton wants to know if it is true that oysters can be eaten all year round, or whether they should be avoided in the summer months, while Matt Tebbutt is in Cornwall to learn what gives clotted cream its distinctive yellow colour.
Les extras ne sont pas suivis
Date de diffusion
Nov 25, 2019
Favourite investigations. Jimmy Doherty asks how much orange is in orange squash. Matt Tebbutt runs across a pond of custard. And is it true that your DNA determines whether you love or hate Marmite?
Favourite investigations. Jimmy Doherty asks how much orange is in orange squash. Matt Tebbutt runs across a pond of custard. And is it true that your DNA determines whether you love or hate Marmite?
Les extras ne sont pas suivis
Date de diffusion
Déc 02, 2019
Favourite investigations. Jimmy Doherty finds out what gives piquanté peppers their sweetness. And Kate Quilton investigates potentially dangerous levels of mercury in tuna fish. Matt Tebbutt looks at ice cubes.
Favourite investigations. Jimmy Doherty finds out what gives piquanté peppers their sweetness. And Kate Quilton investigates potentially dangerous levels of mercury in tuna fish. Matt Tebbutt looks at ice cubes.
Les extras ne sont pas suivis
Date de diffusion
Déc 09, 2019
Favourite investigations. Matt Tebbutt visits China, the world's biggest oyster producer. Jimmy Doherty looks at dry gin. Kate Quilton asks if herbal bedtime teas can help you nod off.
Favourite investigations. Matt Tebbutt visits China, the world's biggest oyster producer. Jimmy Doherty looks at dry gin. Kate Quilton asks if herbal bedtime teas can help you nod off.
Les extras ne sont pas suivis
Date de diffusion
Déc 18, 2019
Jimmy Doherty, Kate Quilton, Matt Tebbutt and Helen Lawal present tips on how to feed family and friend better, cheaper and faster at Christmas. They test three novel turkey-cooking
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Jimmy Doherty, Kate Quilton, Matt Tebbutt and Helen Lawal present tips on how to feed family and friend better, cheaper and faster at Christmas. They test three novel turkey-cooking methods against the clock - including deep-frying a whole bird - and share time-saving tips for preparing parsnips. They explore whether champagne is worth its hefty price tag, investigate whether digestif drinks really do help after a big meal and explore the psychology of why people cannot stop dipping into the chocolate box.
Les extras ne sont pas suivis
Date de diffusion
Jan 07, 2020
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
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
Les extras ne sont pas suivis
Date de diffusion
Jan 14, 2020
The programme celebrates the great British breakfast with a look back at some of the UK's favourite brekkie-based investigations, including when Jimmy Doherty traced the roots of baked
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The programme celebrates the great British breakfast with a look back at some of the UK's favourite brekkie-based investigations, including when Jimmy Doherty traced the roots of baked beans back to the early settlers in America, and solved the puzzle of what kippers actually are. There is also a look at when Matt Tebbutt delved into the surprising science behind why nuts always rise to the top of his muesli, as he discovered how the same principle can save a skier's life in an avalanche.
Les extras ne sont pas suivis
Date de diffusion
Fév 10, 2020
A celebration of 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
A celebration of 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
Les extras ne sont pas suivis
Date de diffusion
Avr 12, 2020
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
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
Les extras ne sont pas suivis
Date de diffusion
Avr 19, 2020
Kate Quilton heads to the world's biggest bread factory, finding out why some loaves fall to pieces at first contact with a knife, while others can happily survive a good spreading.
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Kate Quilton heads to the world's biggest bread factory, finding out why some loaves fall to pieces at first contact with a knife, while others can happily survive a good spreading. Jimmy Doherty is in Turkey, investigating the intoxicating properties of the poppy seeds in bagels, while Matt Tebbutt sets out to find the secrets behind the writing on some cakes - is it the work of man or machine?
Les extras ne sont pas suivis
Date de diffusion
Août 25, 2020
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 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.
Les extras ne sont pas suivis
Date de diffusion
Sept 01, 2020
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 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
Les extras ne sont pas suivis
Date de diffusion
Sept 08, 2020
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 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.
Les extras ne sont pas suivis
Date de diffusion
Sept 15, 2020
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 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.
Les extras ne sont pas suivis
Date de diffusion
Nov 23, 2020
The team investigates the secrets behind foods that are claimed to work wonders for people's health, with Jimmy Doherty examining whether prunes really are good for backed-up bowels.
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The team investigates the secrets behind foods that are claimed to work wonders for people's health, with Jimmy Doherty examining whether prunes really are good for backed-up bowels. Kate Quilton learns that caffeine can have unexpected benefits when it comes to losing weight, while Matt Tebbutt looks at reports that too much kale could actually be a bad thing.
Les extras ne sont pas suivis
Date de diffusion
Déc 14, 2020
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
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
Les extras ne sont pas suivis
Date de diffusion
Jan 11, 2021
The team offers tips on how to eat more healthily in 2021, with Jimmy Doherty reporting on how alcohol affects diet, and Matt Tebbutt putting together a low-fat cheeseboard. Amanda Byram
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The team offers tips on how to eat more healthily in 2021, with Jimmy Doherty reporting on how alcohol affects diet, and Matt Tebbutt putting together a low-fat cheeseboard. Amanda Byram digs up an easy way to feel fuller for longer, Kate Quilton investigates the weight loss benefits of chewing gum, and Briony May Williams samples some low calorie cakes.
Les extras ne sont pas suivis
Date de diffusion
Avr 02, 2021
Some favourite choc-based investigations. Kate examines dark chocolate's possible health benefits. What makes white chocolate white? And how do they make the gooey bit in After Eights gooey?
Some favourite choc-based investigations. Kate examines dark chocolate's possible health benefits. What makes white chocolate white? And how do they make the gooey bit in After Eights gooey?
Les extras ne sont pas suivis
Date de diffusion
Avr 05, 2021
What makes British grub 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.
What makes British grub 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.
Les extras ne sont pas suivis
Date de diffusion
Mai 07, 2021
With Brits spending a whopping billion quid a month on takeouts, Food Unwrapped delivers some fascinating takeaway facts on spring rolls, kebabs and ghee - the flavoursome heart of curry
With Brits spending a whopping billion quid a month on takeouts, Food Unwrapped delivers some fascinating takeaway facts on spring rolls, kebabs and ghee - the flavoursome heart of curry
Les extras ne sont pas suivis
Date de diffusion
Mai 31, 2021
The team presents a special episode devoted to barbecues. Jimmy Doherty looks at the difference between marinades and dry rubs, Andi Oliver discovers the trick to barbecuing halloumi,
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The team presents a special episode devoted to barbecues. Jimmy Doherty looks at the difference between marinades and dry rubs, Andi Oliver discovers the trick to barbecuing halloumi, Kate Quilton investigates the best ways to keep drinks cool, and Briony May Williams heads to Wales to solve the mystery of edible charcoal. Plus, the reason why supermarket fruit salad rarely contains strawberries.
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Date de diffusion
Août 16, 2021
The team investigates the secrets behind so-called superfoods, with Jimmy Doherty heading to India to learn how pomegranates are helping in the battle against Alzheimer's. Amanda Byram
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The team investigates the secrets behind so-called superfoods, with Jimmy Doherty heading to India to learn how pomegranates are helping in the battle against Alzheimer's. Amanda Byram examines reports that rosemary can help improve exam performance for teenagers, while Matt Tebbutt puts the health claims of the yoghurt-type drink kefir to the test.
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Date de diffusion
Déc 06, 2021
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: a pigs in blankets alternative.
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: a pigs in blankets alternative.
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Date de diffusion
Jan 03, 2022
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
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
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Date de diffusion
Jan 10, 2022
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
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
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Date de diffusion
Mai 02, 2022
The team unearth secrets of Britain's favourite supermarket giants. Kate Quilton investigates soaring demand for online orders, and how the big chains have enlisted the help of robots to
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The team unearth secrets of Britain's favourite supermarket giants. Kate Quilton investigates soaring demand for online orders, and how the big chains have enlisted the help of robots to keep up, Matt Tebbutt uncovers the secrets to supermarket ready meals and why only some can be microwaved, while Andi Oliver finds out what supermarkets are doing to tackle food waste.
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Date de diffusion
Mai 23, 2022
Special episode featuring baking-related reports. Andi Oliver goes behind the scenes at Maryland Cookies, to find out how chocolate chips keep their shape. Briony May Williams heads to
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Special episode featuring baking-related reports. Andi Oliver goes behind the scenes at Maryland Cookies, to find out how chocolate chips keep their shape. Briony May Williams heads to Germany to get to the bottom of a pretzel mystery, and also learns the surprising truth behind where bicarbonate of soda comes from, while Jimmy Doherty learns about the explosive properties of flour.
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Date de diffusion
Jun 20, 2022
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.
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.
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Date de diffusion
Jun 27, 2022
Matt Tebbutt visits the Shreddies factory to uncover how cereals keep their crunch. Kate Quilton finds out why some egg yolks are more yellow than others, and if it is really worth
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Matt Tebbutt visits the Shreddies factory to uncover how cereals keep their crunch. Kate Quilton finds out why some egg yolks are more yellow than others, and if it is really worth paying extra for them. Briony May Williams goes in search of the ultimate bacon butty, and Amanda Byram visits the largest dairy company in the UK to get the lowdown on the shelf life of milk.
Les extras ne sont pas suivis
Date de diffusion
Juil 04, 2022
Some of the team's favourite Italian gastronomic getaways. Matt Tebbutt probes the price difference in mozzarella, and visits Mount Vesuvius to find out why so many of our tinned
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Some of the team's favourite Italian gastronomic getaways. Matt Tebbutt probes the price difference in mozzarella, and visits Mount Vesuvius to find out why so many of our tinned tomatoes are imported from Italy. Jimmy Doherty reveals the saucy secrets behind pasta shapes, and Kate Quilton heads to Rome to learn the story of gelato.
Les extras ne sont pas suivis
Date de diffusion
Juil 11, 2022
Jimmy Doherty unwraps some of his all-time favourite Asian adventures. In Thailand, he reveals an unexpected addition to spring rolls. On a visit to India, Jimmy uncovers why turmeric is
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Jimmy Doherty unwraps some of his all-time favourite Asian adventures. In Thailand, he reveals an unexpected addition to spring rolls. On a visit to India, Jimmy uncovers why turmeric is in a lot more of your food than you realise. And in Sri Lanka, our host cracks the case of why coconuts are so popular in the UK.
Les extras ne sont pas suivis
Date de diffusion
Juil 18, 2022
The team showcase past reports about sweet treats. Matt Tebbutt explores the popularity of sour sweets and just why they taste so sharp, Kate Quilton discovers the secret to slow-melting
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The team showcase past reports about sweet treats. Matt Tebbutt explores the popularity of sour sweets and just why they taste so sharp, Kate Quilton discovers the secret to slow-melting ice cream, Briony May Williams reveals why some jams are runnier than others, and Amanda Byram finds out what puts the short in shortbread.
Les extras ne sont pas suivis
Date de diffusion
Déc 01, 2022
A one-hour special for an epic culinary journey across Sweden, Norway, and Finland: from cod farming, to the best meatballs, and the favourite foods of the happiest people on the planet.
A one-hour special for an epic culinary journey across Sweden, Norway, and Finland: from cod farming, to the best meatballs, and the favourite foods of the happiest people on the planet.
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Date de diffusion
Jan 06, 2023
The gang return with new food facts for 2023. Can lettuce help you sleep? Just how much fibre should we be eating for a healthy bowel? And how does vegan streaky bacon get to look like meat?
The gang return with new food facts for 2023. Can lettuce help you sleep? Just how much fibre should we be eating for a healthy bowel? And how does vegan streaky bacon get to look like meat?
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Date de diffusion
Fév 28, 2023
The team delve into some fruity favourites. Jimmy goes to India to investigate pomegranate health claims while Kate finds out why cucumbers are wrapped in so much plastic. Briony finds
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The team delve into some fruity favourites. Jimmy goes to India to investigate pomegranate health claims while Kate finds out why cucumbers are wrapped in so much plastic. Briony finds out how many apples go into one can of cider and why strawberry juice is so elusive in supermarkets. Matt finds out why some fruits are hairy and travels to Spain to discover why some oranges are harder to peel than others.
Les extras ne sont pas suivis
Date de diffusion
Mar 07, 2023
Andi Oliver sees how onions are peeled at an onion factory. Amanda Byram finds out what happens to the 10 million pumpkins Brits dump every year after Halloween. And Briony May Williams investigates why some radishes are hotter than others.
Andi Oliver sees how onions are peeled at an onion factory. Amanda Byram finds out what happens to the 10 million pumpkins Brits dump every year after Halloween. And Briony May Williams investigates why some radishes are hotter than others.
Les extras ne sont pas suivis
Date de diffusion
Mar 14, 2023
Is there any difference between soft and crusty bread rolls? What's the reason for all that mayo in your pre-made sandwich? And Matt Tebbutt uncovers some of the secrets of ready meals.
Is there any difference between soft and crusty bread rolls? What's the reason for all that mayo in your pre-made sandwich? And Matt Tebbutt uncovers some of the secrets of ready meals.
Les extras ne sont pas suivis
Date de diffusion
Juil 03, 2023
The Food Unwrapped team take a deep dive into the nation's favourite supermarket aisles. In this first episode, the team chill out in the freezer aisle. Jimmy Doherty investigates why
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The Food Unwrapped team take a deep dive into the nation's favourite supermarket aisles. In this first episode, the team chill out in the freezer aisle. Jimmy Doherty investigates why there's more to frozen chips than just potatoes, Helen Lawal learns why frozen ready meals have best-before dates, Briony May Williams gets the inside scoop on soft-scoop ice cream, and Andi Oliver learns how to get the most out of your freezer at home
Les extras ne sont pas suivis
Date de diffusion
Juil 10, 2023
All the latest from the vegan aisle at your supermarket - from plant-based burger trends to snappy vegan sausage skin. Quiche without eggs. And exactly how do you milk an oat?
All the latest from the vegan aisle at your supermarket - from plant-based burger trends to snappy vegan sausage skin. Quiche without eggs. And exactly how do you milk an oat?
Les extras ne sont pas suivis
Date de diffusion
Juil 17, 2023
The team take their trolleys down the fruit and veg aisle getting the inside info on summer veggies in winter, temperamental bananas, and how to waste less fresh produce.
The team take their trolleys down the fruit and veg aisle getting the inside info on summer veggies in winter, temperamental bananas, and how to waste less fresh produce.
Les extras ne sont pas suivis
Date de diffusion
Juil 24, 2023
The team go travelling to get snacking - from dried mango, and cracking the secret of caramel popcorn, to the mystery of the fluffy centre of a Snowball.
The team go travelling to get snacking - from dried mango, and cracking the secret of caramel popcorn, to the mystery of the fluffy centre of a Snowball.
Les extras ne sont pas suivis
Date de diffusion
Jan 02, 2024
Andi Oliver and Matt Tebbutt journey through the islands of Barbados, Saint Lucia and Dominica to unearth the secrets of Caribbean food. In Barbados, they learn about rum production at
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Andi Oliver and Matt Tebbutt journey through the islands of Barbados, Saint Lucia and Dominica to unearth the secrets of Caribbean food. In Barbados, they learn about rum production at Mount Gay, before finding out why hunting and eating lionfish could be good for the local ecosystem. In Saint Lucia the pair discover red bananas at a local market and head to Hotel Chocolat's Rabot Estate to find out why chocolate's flavour depends on where it is grown. They take a ferry to Dominica and discover a bread made by the Kalinago people with only the cassava root. Then, the duo meet a passion fruit farmer and discover why the fruit has such an evocative name.
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Date de diffusion
Jan 09, 2024
Jimmy Doherty and Matt Tebbutt embark on an extraordinary road trip through America's Deep South. Starting on the Gulf Coast, in New Orleans, they discover how the shells from the huge
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Jimmy Doherty and Matt Tebbutt embark on an extraordinary road trip through America's Deep South. Starting on the Gulf Coast, in New Orleans, they discover how the shells from the huge number of oysters consumed locally could protect the coastline. Heading through Mississippi, Jimmy and Matt find out what makes southern sweet tea different from a British cuppa. In Alabama, Matt wants to know why they fry green tomatoes, and Jimmy uncovers exactly what grits are. Then it's off to Tennessee to visit the Jack Daniels distillery and discover the secrets of sour mash. In Louisville, where the South meets the North, Jimmy and Matt learn about fast-food consistency at Kentucky Fried Chicken HQ.
Les extras ne sont pas suivis
Date de diffusion
Jan 16, 2024
Kate Quilton and John Whaite go on an incredible journey to unearth the origins of the K-foods that have exploded in popularity in recent years. Starting in Seoul, they uncover the
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Kate Quilton and John Whaite go on an incredible journey to unearth the origins of the K-foods that have exploded in popularity in recent years. Starting in Seoul, they uncover the crispy secrets of Korean Fried Chicken and reveal the key ingredient in Gochujang sauce. Continuing south to Icheon, they investigate a rice-based alcoholic spirit that outsells all others in Korea. In Cheonan they discover the reason for the massive popularity of pork luncheon meat - aka spam - and find out how it's made. A short detour to the beach at Dacheon leads to a surprising and unforgettable seafood with a nickname fit for the playground. Finally, in Gwangju, they enter a world of kimchi, and learn the key to its global expansion.
Les extras ne sont pas suivis
Date de diffusion
Août 27, 2024
The team find out what makes food fit for a celebration. Helen Lawal finds out how tall a celebration cake can go. Jimmy Doherty unravels the secrets of a classic party food, the samosa;
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The team find out what makes food fit for a celebration. Helen Lawal finds out how tall a celebration cake can go. Jimmy Doherty unravels the secrets of a classic party food, the samosa; and investigates why there's so much air in a bag of crisps. Kate Quilton discovers how the shape of celebratory chocolates can change how they taste; gets her hands dirty helping a world champion create a sugarwork showpiece; and finds out what separates cordial from squash. Briony May Williams learns all about bags of ice, and how to really mix a martini and Matt Tebbutt dons a lab coat to explore the science of party food.
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