Food Unwrapped

August 2018

Series 10 Episode 2

3.0 0 x
Kate finds out why rosemary is in so many food products. Jimmy meets a man whose nose is insured for a million pounds, in the inner sanctum of one of the UK's biggest tea producers. Plus: seaweed.

Series 10 Episode 1

3.0 0 x
How do you farm crocodiles? Kate visits Australia to find out and collects crocodile eggs from under their mothers' noses. Does cod liver oil have to be cod? Why do bagels taste different from bread?

Series 9 Episode 7

3.0 0 x
In Italy, Jimmy investigates why Parmesan costs so much. Kate visits Hungary and Spain to find out where paprika comes from. And Matt looks at mass-produced boiled eggs.

Series 9 Episode 6

4.0 0 x
Skyr: it looks like yoghurt and it's creamy like yoghurt, but it's fat-free. So is it yoghurt? Jimmy visits Iceland to find out. Are dried strawberries in cereal real strawberries? Plus: oysters.

Series 9 Episode 5

4.0 0 x
Jimmy investigates why British cheese sales are soaring across Europe. Kate wants to know what colour of limes are the juiciest. And Matt checks out Parma ham.

Series 9 Episode 4

3.0 3 x
Jimmy checks out craft beer; could it really make a good sports recovery drink? Kate joins the world's biggest food fight at a Spanish tomato festival. And why are tinned anchovies salty?

Series 9 Episode 3

3.0 0 x
Matt visits an extraordinary underwater basil farm as he investigates pesto. Jimmy witnesses remarkable cockle gathering methods. And why do toasted marshmallows go crispy and melty at the same time?

Series 9 Episode 2

3.0 0 x
What makes icing sugar so light and fluffy? Can you make risotto with long grain rice? Gennaro Contaldo gives it a go. And the surprising things that are being done with pre-packed sandwiches' crusts.

Series 9 Episode 1

3.0 0 x
Jimmy finds out how Kenyan farmers get their green beans so straight. Matt learns about scallop procreation. Kate checks out Cornish pasties and explores swede and turnip confusion.
23:37

Series 2 Episode 7

3.0 0 x
Does a happy chicken lay a tastier egg? How do the supermarkets get avocados 'ripe and ready'? And why does one type of balsamic vinegar cost 100 times more than another?
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