Food Unwrapped

  

When is Food Unwrapped on?

Food UnwrappedWhat makes icing sugar so light and fluffy? Can you make risotto with long grain rice? And: the surprising things that are being done with pre-packed sandwiches' leftover crusts. (S9 Ep2/7) [AD,S]Fri, Mar 22, 3:30 AMMore 430 mins

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Food UnwrappedWhat gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? One in five of us lack vitamin D: can mushrooms help? And is raw kale bad for you? (S15 Ep8) [AD,S]Sun, Mar 17, 9:20 AMMore 430 mins
Food UnwrappedKate checks out a space-age high-speed German pickling machine. How do you make a kipper, and why don't we eat them for breakfast any more? Plus: rice cakes. (S15 Ep7) [AD,S]Fri, Mar 15, 3:25 AMMore 430 mins
Food UnwrappedCan coffee help you sober up? Kate investigates trendy drink kombucha and meets people who are turning it into clothes! And which cut of beef do thin-cut steaks come from? (S14 Ep6)Thu, Mar 14, 3:20 AMMore 430 mins
Food UnwrappedSince the sugar tax was introduced, manufacturers have been putting less sugar in some of our favourite brands. But what are they adding instead? (S14 Ep5) [AD,S]Sun, Mar 10, 9:20 AMMore 430 mins
Food UnwrappedMatt visits an extraordinary underwater basil farm as he investigates pesto. And could squid and chips replace fish and chips as our national dish? [S]Sun, Mar 10, 8:55 AMMore 425 mins
Food UnwrappedKate meets a tech start-up who hope to feed the world by growing fish flesh in a dish. Plus: how do you make ice cubes that aren't cloudy? And why can't you put papaya in jelly? (S14 Ep4) [AD,S]Sun, Mar 3, 8:55 AMMore 440 mins
Food UnwrappedIn China, Matt Tebbutt helps to cultivate pearls from surprising creatures. And why does sliced ham sometimes have a weird rainbow pattern on it? (S14 Ep3) [AD,S]Thu, Feb 28, 3:20 AMMore 430 mins
Food UnwrappedMatt visits an extraordinary underwater basil farm as he investigates pesto. And could squid and chips replace fish and chips as our national dish? [S]Sat, Feb 16, 8:55 AMMore 430 mins
Food UnwrappedJimmy, Kate and Matt present some of their favourite investigations. Do prunes help you stay regular? Why are there holes in Swiss cheese? Plus: black pepper. (S10 Ep6) [AD,S]Sun, Feb 10, 8:55 AMMore 440 mins
Food UnwrappedKate wants to know why almond prices have gone nuts. Jimmy investigates dates. And Matt makes a surprising discovery about the origins of haggis. (S9 Ep8) [AD,S]Mon, Feb 4, 3:15 AMMore 430 mins
Food UnwrappedMore surprising facts about the food we eat. Kate visits a remote potato paradise in Chile, Jimmy investigates avocado-rustling, and what makes sour beer taste tangy? [AD,S]Fri, Feb 1, 3:20 AMMore 430 mins
Food UnwrappedCan high-tech surveillance save our salmon? How on earth can you BBQ a kangaroo? And the secrets behind the annual race to get seasonal asparagus into supermarkets. (S11 Ep6/6)Sun, Jan 27, 8:55 AMMore 440 mins
Food UnwrappedHow much prawn is in a prawn cracker? What's in low-salt food instead of salt? Plus: the new high-tech method of keeping fresh herbs alive for longer. (S11 Ep3/6) [AD,S]Sun, Jan 20, 3:20 AMMore 430 mins
Food UnwrappedJimmy, Kate and Matt probe more food stories. Could squid and chips replace fish and chips as our national dish? Where do multivitamins come from? And why's clotted cream yellow? (S11 Ep1) [AD,S]Fri, Jan 18, 3:30 AMMore 430 mins
Food UnwrappedWhat are those worms doing in bottles of tequila? How do you stop carp tasting of mud? And what's the difference between tangerines, mandarins, satsumas and clementines? (S10 Ep5/5)Wed, Jan 16, 3:20 AMMore 430 mins
Food UnwrappedMatt Tebbutt delves into how dangerous kidney beans can be if they're eaten raw or insufficiently cooked.Sun, Jan 13, 8:55 AMMore 415 mins
Food UnwrappedKate visits Rome to find out what the difference is between gelato and ice cream. Are dark rum and white rum made with different ingredients? Why do mints make your mouth cold? (S10 Ep4/5)Sat, Jan 12, 8:55 AMMore 435 mins
Food UnwrappedShould we keep coffee, tomatoes, potatoes and even red wine in the fridge? Kate finds out why eucalyptus is so good at clearing our air passages. Plus: sauerkraut. (S10 Ep3/5)Mon, Jan 7, 3:20 AMMore 435 mins
Food UnwrappedMatt Tebbutt undertakes his strangest science experiment yet: running across a pond of custard, which bizarrely helps solve the mystery of how to get ketchup out of the bottle smoothly!Sun, Jan 6, 8:55 AMMore 415 mins
Food UnwrappedJimmy meets a man whose nose is insured for a million pounds, in the inner sanctum of one of Britain's biggest tea producers. Plus, a look at uses for rosemary and seaweed. (S10 Ep2/5)Sun, Jan 6, 3:20 AMMore 435 mins
Food UnwrappedJimmy checks out craft beer; could it be a good sports recovery drink? Kate joins the world's biggest food fight at a Spanish tomato festival. And why are tinned anchovies salty? (S9 Ep4/7) [AD,S]Wed, Dec 26, 8:55 AMMore 435 mins
Food UnwrappedJimmy finds out how Kenyan farmers get their green beans so straight. Matt learns about scallop procreation. Kate checks out which ingredients should be in Cornish pasties. (S9 Ep1/7) [AD,S]Sat, Dec 22, 8:55 AMMore 435 mins
Food UnwrappedJimmy, Kate and Matt present some of their favourite Food Unwrapped investigations, including Greek yoghurt's potentially devastating by-product, as well as red Leicester and ostrich meat. [S]Mon, Dec 17, 8:55 AMMore 435 mins
Food UnwrappedThe team present some favourite investigations. Does what our meat eats make a difference? Why are pine nuts so expensive? And why don't shop-bought pies spill their gravy? [S]Sun, Dec 16, 9:15 AMMore 425 mins
Food UnwrappedIs coconut oil really healthier than other oils? Can absinthe really lead to hallucinations and madness? And what do artichoke hearts have in common with strange African berries? (S8 Ep5/5)Fri, Dec 14, 8:55 AMMore 435 mins
Food UnwrappedJimmy joins the battle between the bell pepper and the Mediterranean fruit fly. Matt visits an amazing mobile leek factory. How can you tell how much manuka is in manuka honey? (S8 Ep4/5)Thu, Dec 13, 8:55 AMMore 435 mins
Food UnwrappedWhy does marmalade taste bitter when it's made of sugar and oranges? Which fish are fully sustainable? And are the British public up for goat meat? (S8 Ep3/5) [S]Wed, Dec 12, 8:55 AMMore 435 mins
Food UnwrappedAre crisp flavours made of real cheese and onion or cooked up in a lab? Matt investigates. Meanwhile, Kate checks out pepper, and Jimmy learns about different types of yeast. (S8 Ep2/5) [S]Tue, Dec 11, 8:55 AMMore 435 mins
Food UnwrappedWhy is almond butter more expensive than other nutty spreads? How is wine turned into fortified wine? And why does chopping onions make you cry? (S7 Ep4/4) [S]Mon, Dec 10, 8:55 AMMore 435 mins
Food UnwrappedCould bananas be used to fight viruses including HIV and influenza? Have Dutch scientists created a meat substitute that tastes of meat? And what are those green bits on crisps? (S7 Ep3/4) [AD,S]Fri, Dec 7, 8:55 AMMore 435 mins
Food UnwrappedAre ready meals really twice as big as they were in the 1950s? How do green soy beans become creamy white tofu? And can artificially inseminating cows make milk easier to digest? (S7 Ep2/4) [AD,S]Thu, Dec 6, 8:55 AMMore 435 mins
Food UnwrappedJimmy explores new ways to get crabs to come out of their shell. Kate finds out how to get children to eat their greens. And Matt investigates how gummy sweets are made. (S6 Ep9)Wed, Dec 5, 8:55 AMMore 435 mins
Food UnwrappedJimmy examines how far farmers go to produce perfect veg for supermarkets. In America, Kate discovers that wine's getting stronger. Matt finds out which biscuit's best for dunking. (S6 Ep6)Wed, Dec 5, 3:20 AMMore 430 mins
Food UnwrappedCan coffee help you sober up? Kate investigates trendy drink kombucha and meets people who are turning it into clothes! And which cut of beef do thin-cut steaks come from? (S14 Ep6)Tue, Dec 4, 8:55 AMMore 435 mins
Food UnwrappedSince the sugar tax was introduced, manufacturers have been putting less sugar in some of our favourite brands. But what are they adding instead? (S14 Ep5) [AD,S]Mon, Dec 3, 8:55 AMMore 435 mins
Food UnwrappedJimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese. (S6 Ep4/10) [S]Sun, Dec 2, 3:25 AMMore 430 mins
Food UnwrappedKate meets a tech start-up who hope to feed the world by growing fish flesh in a dish. Plus: how do you make ice cubes that aren't cloudy? And why can't you put papaya in jelly? (S14 Ep4) [AD,S]Fri, Nov 30, 8:55 AMMore 435 mins
Food UnwrappedJimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese. (S6 Ep4/10) [S]Fri, Nov 30, 3:25 AMMore 430 mins
Food UnwrappedIn China, Matt Tebbutt helps to cultivate pearls from surprising creatures. And why does sliced ham sometimes have a weird rainbow pattern on it? (S14 Ep3) [AD,S]Thu, Nov 29, 8:55 AMMore 435 mins
Food UnwrappedCould a threat to British juniper berries spell the end of the gin resurgence? Kate checks out macadamia nuts, and Matt finds out what's so bad about his double dipping habit. (S14 Ep2) [AD,S]Wed, Nov 28, 8:55 AMMore 435 mins
Food UnwrappedTue, Nov 27, 8:55 AMMore 435 mins
Food UnwrappedWhat's that white powdery stuff that sometimes forms on chocolate? Can bedtime teas really help us sleep? And was Edam once used as cannonballs? (S13 Ep6/6) [AD,S]Mon, Nov 26, 8:55 AMMore 435 mins
Food UnwrappedAre baby carrots really babies? Why are some vanilla ice creams more expensive than others? How can coffees have lots of flavours when they use just two types of coffee beans? (S13 Ep5/6) [AD,S]Fri, Nov 23, 8:55 AMMore 435 mins
Food UnwrappedJimmy is in Spain to meet an entrepreneur farming blue fin tuna; Kate investigates why ice cream can go gritty; and Matt explores the difference between premium and budget peas. (S6 Ep3/10) [S]Fri, Nov 23, 3:20 AMMore 430 mins
Food UnwrappedJimmy hunts for the mother of all lagers. Plus: can changing the shape of food help our children eat their vegetables? And why are blueberries coated in a strange cloudy wax? (S13 Ep4/6) [AD,S]Thu, Nov 22, 8:55 AMMore 435 mins
Food UnwrappedHow do crumpets get their holes? How come baby food has such a long shelf-life? And why is mascarpone more expensive that other soft cheeses? (S13 Ep2/6)Tue, Nov 20, 8:55 AMMore 435 mins
Food UnwrappedJimmy, Kate and Matt return to reveal more secrets about our food. How do chunks in American ice-cream stay crispy? Plus olive oil, Bloody Marys and airline food. (S13 Ep1/6)Mon, Nov 19, 8:55 AMMore 435 mins
Food UnwrappedJimmy Doherty investigates vitamin D, Kate Quilton finds out how a very expensive type of meat can be sold at cheap prices, and Matt Tebbutt explores the holes in Swiss cheese. (S6 Ep2/10)Sun, Nov 18, 3:20 AMMore 430 mins
Food UnwrappedMatt visits an extraordinary underwater basil farm as he investigates pesto. And could squid and chips replace fish and chips as our national dish?Sat, Nov 17, 8:55 AMMore 430 mins
Food UnwrappedWhat gives some whisky its smoky flavour? Why doesn't halloumi melt? And how do you get corn off the cob? (S12 Ep4/4) [AD,S]Fri, Nov 16, 8:55 AMMore 435 mins