Food Unwrapped

June 2020
35:00

Series 10 Episode 2

3.0 0 x
Jimmy meets a man whose taste buds are insured for £1 million, in the inner sanctum of one of Britain's biggest tea producers. Plus, a look at uses for rosemary and seaweed. (S10 Ep2/5)
35:00

Series 10 Episode 1

3.0 2 x
How do you farm crocodiles? Kate's in Australia to find out and collect crocodile eggs from under their mothers' noses. Plus, cod liver oil: does it have to be cod? And bagels. (S10 Ep1/5)
35:00

Series 9 Episode 7

4.0 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. (S9 Ep7/7)
May 2020
10:00

S12 E25: Food Unwrapped

3.0 0 x
Why is maple syrup so expensive? And, as jelly beans don't contain gelatine, Kate Quilton visits the world's largest jelly bean producer to find out what the jelly in a jelly bean is.
30:00

Series 9 Episode 6

4.0 1 x
Skyr looks like yoghurt, and is creamy like yoghurt, but is fat-free: is it yoghurt? In Jersey, Kate learns about sterile oysters. And are dried strawberries real strawberries? (S9 Ep6/7)
10:00

S12 E32: Food Unwrapped

3.0 3 x
What's the difference between white and dark rum? Jimmy Doherty finds out. He also learns where the term 'proof' originally came from: the answer is explosive, and nearly blows Jimmy away!
30:00

Series 9 Episode 5

3.0 1 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. (S9 Ep5/7)
30:00

Series 9 Episode 4

3.0 4 x
Jimmy 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)
30:00

Series 9 Episode 3

3.0 3 x
Matt visits an amazing underwater basil farm to investigate pesto. Jimmy explores cockle gathering methods. And why do toasted marshmallows go crispy and melty at the same time? (S9 Ep3/7)
30:00

Series 9 Episode 2

3.0 5 x
What makes icing sugar so light and fluffy? Can you make risotto with long grain rice? Plus the surprising things that are being done with pre-packed sandwiches' leftover crusts. (S9 Ep2/7)
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