Food Unwrapped

July 2021
35:00

July 24, 2021

3.0 0 x
Some favourite investigations. Jimmy Doherty looks at how squid and chips could become our national dish. Kate Quilton reports on kangaroo meat. Matt Tebbutt investigates pesto. (S17 Ep3)
25:00

July 24, 2021

4.0 0 x
How can there be so many tomatoes in a tomato ketchup bottle? When did oysters go from Victorian bar snack to luxury food? Plus: the truth about medium vs large eggs. (S18 Ep3)
55:00

July 23, 2021

3.0 2 x
The team hit the road to see what makes British grub so special - from Pimm's to apples and porridge, the best vinegar for fish and chips, and the growing influence of spicy jerk seasoning.
30:00

July 22, 2021

4.5 3 x
Kate, Jimmy and Matt revisit some of their favourite investigations. What's the difference between white and dark rum? What's the jelly in a jelly bean? And why do anchovies taste salty?
30:00

Series 15 Episode 8

3.0 0 x
What 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 are breakfast smoothies safe? (S15 Ep8)
25:00

July 20, 2021

3.0 2 x
A trip to California reveals the secret to perfect walnuts. Matt finds out what makes sour sweets sour. And how do brewers make their trendy hazy beers cloudy? (S18 Ep2)
30:00

Series 15 Episode 7

3.0 1 x
Kate checks out a space-age German pickling machine. How do you make a kipper, and why don't we eat them for breakfast any more? And why are rice cakes white? (S15 Ep7)
35:00

Series 14 Episode 6

4.0 0 x
Can 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)
35:00

July 17, 2021

3.0 2 x
Since the sugar tax was introduced, manufacturers have been putting less sugar in some of our favourite brands. But what are they adding instead? Plus: sliced bread and chicken. (S14 Ep5)
30:00

Series 14 Episode 4

4.0 1 x
Kate 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)
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