Food Unwrapped

May 2019

Series 14 Episode 1

3.0 0 x
Kate Quilton looks into Britain's plastic crisis while Jimmy Doherty and Matt Tebbutt visit South Africa on a piquanté pepper hunt

Series 13 Episode 6

3.0 1 x
Was Edam once used as cannonballs? What's that white powdery stuff that sometimes forms on chocolate? And can bedtime teas really help us sleep?

September 23, 2018

4.0 1 x
Why is maple syrup so expensive? And jelly beans don't contain gelatine, so what is the jelly in a jelly bean?

Series 13 Episode 5

3.0 2 x
Why are some vanilla ice creams more expensive than others? Are baby carrots really babies? And how can coffees have lots of flavours when they use just two types of coffee beans?

Series 13 Episode 4

3.0 1 x
Jimmy 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?

Series 13 Episode 3

4.0 2 x
Jimmy finds out how shredded wheat's made. Matt discovers that lard can be healthier than butter. Dr Helen visits Poland to learn the trick to concentrating apple juice.

Series 13 Episode 2

4.0 3 x
How do crumpets get filled with holes? How come baby food has such a long shelf-life? And why's mascarpone more expensive that other soft cheeses?

Series 13 Episode 1

4.0 4 x
How do those chunks in American ice cream stay crispy? Why have olive oil prices been going up? Why are Bloody Marys so popular on planes and why does airline food taste so different at ground level?

Series 12 Episode 4

4.0 2 x
What gives some whisky its smoky flavour? Why doesn't halloumi melt? And how do you get corn off the cob?

Series 12 Episode 3

4.0 3 x
Jimmy learns about the battle against the hidden nuisance that leads to corked wine. Plus: the surprising difference between runny and set honey. And okra.
Archive
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