Some favourite investigations. Are crisp flavours real, or artificially created in a lab? Snuggle up with Unwrapped as host Marc Summers takes a look at foods that make you feel good! A celebration of the foods we turn to when we crave comfort, from pizza to pork pies, and from custard to Cornish pasties. Is cheese always off-limits if you want to lose weight? Food Unwrapped kicks off 2019 with a diet special full of hints and hacks for how to beat that post-Christmas bulge. Jimmy heads to France to find out what the white skin on brie is made out of, while Helen explores how candy floss is inspiring an astonishing food revolution, and Briony May goes crayfish trapping. Jimmy investigates the effects of vitamin D deficiency. Why's maple syrup so expensive? Why are some vanilla ice creams more expensive than others? Can you still have treats when you're on a diet? Matt investigates. S18, Ep6. How do the supermarkets get avocados 'ripe and ready'? And why do chicks have their beaks trimmed? And Matt checks out Parma ham. And Kate's mission to give up added sugar reveals some shocking truths. And Briony May Williams discovers the surprising secret to how mushy peas get mushed. Matt visits an amazing mobile leek factory. Food Unwrapped (2012– ) Episode List. What gives sourdough bread its twang? And why is soft shell crab such a delicacy? 1. How much orange is in orange squash? She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats? Kate investigates rumours that the Brazil nuts in UK supermarkets are all radioactive. The team reveal the secrets of China's food, exploring ancient farming techniques, modern commercial production on an epic scale, and everything from noodles to fortune cookies, soy sauce and garlic. And the surprising things that are being done with pre-packed sandwiches' crusts. Is brown sugar better for us than white? And are the British public up for goat meat? Stay in touch with Food Unwrapped next episode Air Date and your favorite TV Shows. The team ask: Why are cashew nuts never on the supermarket shelf in their shells? How can something so small taste so beefy? The team examine recent trends and scientific advances in weight loss. What part of a pig makes sweets chewy? Have Dutch scientists created a meat substitute that tastes of meat? Helen investigates the health risks of a bacon butty. Find out on #Unwrapped.Have you downloaded the new Food Network Kitchen app yet? Kate visits a remote potato paradise in Chile as she investigates coloured crisps. Unwrapped--the show for everyone who's ever worn a pair of wax lips. Food Unwrapped season 18 episode 3 Oysters, Ketchup, Eggs : Matt Tebbutt investigates an intriguing claim about tomato ketchup bottles, Kate Quilton discovers how oysters turned from a Victorian bar snack to a wallet-busting luxury, and Amanda Byram uncovers the difference between medium and large eggs. Plus: can changing the shape of food help our children eat their vegetables? Kate visits Australia to find out and collects crocodile eggs from under their mothers' noses. And the truth about medium vs large eggs. Matt runs across a custard pond. And the truth about medium vs large eggs. And jelly beans don't contain gelatine, so what is the jelly in a jelly bean? Do prunes really keep us regular? Jimmy learns the truth about crash diets. Play. Is agave syrup healthier than sugar? Why do bagels taste different from bread? You must be logged in to add comments. And smoked fish: why is it all yellow? And why do we prefer tea in a mug to a disposable cup? Kate Quilton hits the surf in Australia to find out if replacing carb and meat classics with popular veg and fruit-based alternatives is a good way to cut calories. Jamie MacDougall presents the best in classical music. Jimmy investigates how good omega3 supplements are. But what are they adding instead? Why are Jimmy's chestnuts exploding? He also learns where the term 'proof' originally came from: the answer is explosive, and nearly blows him away! And can a Dutch pioneer grow veg using sea water? And how much truffle is in truffle oil? Does expensive salt taste different to cheap salt? Kate Quilton travels to Swaziland to find out how they get tinned grapefruit so perfect, and, in Finland, Matt Tebbutt discovers exactly what the bacteria are in Probiotics. A celebration of the mighty store cupboard, from peanut butter's amazing shelf life, to the mysteries of Marmite, and some extraordinary anchovy fishing off the coast of Italy. Jimmy heads to Brazil to put stock cubes in the spotlight. What's the difference between outdoor-bred and outdoor-reared pork? Kate discovers why some varieties of caviar are so much cheaper than others. Can alcohol-free beer taste of beer? Are Brazil nuts radioactive? Jimmy Doherty, Matt Tebbutt and Kate Quilton take another look at some of their favourite food discoveries from Series 3 in this special episode. Some favourite superfood stories sorting fact from fiction - from prunes, microgreens and horchata, to caffeine and weight loss. Jimmy investigates mineral water and whether tap water has really been through seven people, while Kate finds out what the vegetable is in vegetable oil. Can collagen drinks boost your skin's appearance? Kate goes on a panettone odyssey to learn why the sweet bread lasts so long. And why is English mustard hot while the Dijon variety is relatively cool? Jimmy Doherty asks: what exactly is in a Doner kebab? Sākums Matt checks out buffalo mozzarella in Italy. How do you farm crocodiles? Jimmy Doherty looks at how squid and chips could become our national dish. A handy haul of health hacks to propel you into 2020, including a look at ginger, spinach and your 'five-a-day' fruit and veg, From novel turkey cooking methods to affordable fizz, this special show reveals everything you need to know to feed your family and friends better, cheaper and faster. The team look back at some favourite investigations. Andi finds out how brewers make their trendy hazy beers cloudy. How come baby food has such a long shelf-life? Why are they white? Jimmy visits Paris to learn why baguettes go stale faster than sliced bread. Jimmy 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. Food Unwrapped Investigates ... 2020 This programme is subtitled This programme is audio described. Are baked beans baked? Plus: bell peppers and salt. And what are those green bits on crisps? And Matt gets the skinny on diet champagne. Matt finds out what makes chocolate white. Kate, Jimmy and Matt revisit some of their favourite investigations. Why are pine nuts so expensive? And Briony May Williams discovers the surprising secret to how mushy peas get mushed. on. Favourite investigations. And which foods and drinks are particularly helpful during endurance training? Dr Helen visits Poland to learn the trick to concentrating apple juice. Kate wants to know how supermarkets can sell wagyu beef, cheaply. And what do artichoke hearts have in common with strange African berries? Kate finds out why rosemary is in so many food products. Plus: elderflower cordial. And Matt Tebbutt discovers why popcorn doesn't fill you up. Rise and shine. Jimmy Doherty finds out. And can beetroot improve your physical performance? And why does chopping onions make you cry? Jimmy discovers something unexpected in fish fingers. And can artificially inseminating cows make milk easier to digest? Plus vitamin D, and elderflower cordial. Kate finds out how to get children to eat their greens. And how do prebiotics work? Matt finds out which biscuit's best for dunking. Jimmy, Kate and Matt check out budget smoked salmon and Irish cream liqueur, and ask why goose is pricier than turkey and what an almond shortage means for Christmas cake. Jimmy Doherty asks how much orange is in orange squash. What are those worms doing in bottles of tequila? Kate joins the world's biggest food fight at a Spanish tomato festival. Jimmy Doherty visits Europe's biggest brewery. Kate finds out what makes cheap wine taste good, and Matt asks why good garlic gives us bad breath. Food Unwrapped Investigates: Episode 2. Listen to Gastropod. Plus: ancient grain bread. Worldwide to uncover weird and wonderful food facts while in the Israeli desert that icing. 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