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Stagione 4
Data di messa in onda
Lug 14, 2014
Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. He crosses the North Sea to visit one of the largest pork abattoirs in Europe, which operates 24 hours a day.
Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. He crosses the North Sea to visit one of the largest pork abattoirs in Europe, which operates 24 hours a day.
Data di messa in onda
Lug 21, 2014
Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?
Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?
Data di messa in onda
Lug 28, 2014
Jimmy finds himself being inspired by one of an old favourite, black pudding, to learn about the properties of blood, and how it is being increasingly used in gastronomy. Kate finds out
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Jimmy finds himself being inspired by one of an old favourite, black pudding, to learn about the properties of blood, and how it is being increasingly used in gastronomy. Kate finds out more about a city of greenhouses in the Andalusian desert where millions of watermelons are grown every year.
Data di messa in onda
Ago 04, 2014
Jimmy discovers how some food producers are using seaweed to cut down their salt content. Sales of traditional East London favourite, jellied eels, are booming and Kate finds out about the journey that eels make across the Atlantic Ocean.
Jimmy discovers how some food producers are using seaweed to cut down their salt content. Sales of traditional East London favourite, jellied eels, are booming and Kate finds out about the journey that eels make across the Atlantic Ocean.
Data di messa in onda
Ago 11, 2014
Matt wants to know how it's possible for British onions to be sold in supermarkets all year round. The answer lies not in our soil, but in a disused aircraft hangar.
Is pricey aged
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Matt wants to know how it's possible for British onions to be sold in supermarkets all year round. The answer lies not in our soil, but in a disused aircraft hangar.
Is pricey aged steak worth the wait? Jimmy visits a top butcher to find out how aged beef is produced and whether it's possible to mature-age your own steaks at home.
Kate is intrigued about what goes into a stuffed olive. In Greece, she discovers that the filling in pimento olives is not just red pepper, but also contains another, surprise ingredient: Food Unwrapped's old friend, seaweed.
Data di messa in onda
Ago 18, 2014
Jimmy wants to know what gives stout its smooth texture. In Dublin he learns that the key ingredient is nitrogen. But how does a gas make something creamy?
Kate's on the trail of the
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Jimmy wants to know what gives stout its smooth texture. In Dublin he learns that the key ingredient is nitrogen. But how does a gas make something creamy?
Kate's on the trail of the ultimate superfood. We all want to make healthy choices but when it comes to fruit and veg, do we really know what's pick of the bunch? One of these nutritional stars is watercress. But why don't we know much about it?
And why is English mustard hot while the Dijon variety is relatively cool? Matt visits a leading factory to find out how they're made.
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