Can a booze-free month make Matt look younger? And what exactly is spreadable butter? Matt makes a surprising discovery about haggis. 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. Kate, Jimmy and Matt revisit some of their favourite investigations. And why do mints make your mouth cold? Season 0, Episode 47 of the series Food Unwrapped - Jimmy Doherty hosts a festive party on the farm as the team share the lowdown on turkey, prawn cockt My Series ... 14 December 2020, 20:30. Matt runs across a custard pond. Can alcohol-free beer taste of beer? Are crisp flavours made of real cheese and onion or cooked up in a lab? Can high-tech surveillance save our salmon? Can coffee help you sober up? How much prawn's in a prawn cracker? February 11, 2020 . Jimmy investigates the effects of vitamin D deficiency. Matt checks out buffalo mozzarella in Italy. When did oysters go from Victorian bar snack to luxury food? Food Unwrapped season 18 episode 1 Baguettes, Mozzarella, Mushy Peas : Jimmy heads to Paris to find out why baguettes go stale so fast. Category Cookery / Science Original air date 2020-03-09 And what are those green bits on crisps? Super-slimmers share the secrets of their dieting success, while Jimmy, Kate and Matt check out miso soup, the apple cider vinegar diet, gut bacteria and more. 38 mins ago. A huge range of diet products and plans are available, from fasting to detoxing and cutting out certain foods. Is MSG as unhealthy as some headlines claim? Should we keep coffee, tomatoes, potatoes and even red wine in the fridge? What gives some whisky its smoky flavour? Plus: chilli, and cheese. And can bedtime teas really help us sleep? Plus, the truth about medium vs large eggs. Kate Quilton challenges Matt Tebbutt to make crumpets. Kate wants to know where liquorice comes from. And Briony May Williams discovers the surprising secret to how mushy peas get mushed. And why does sliced ham sometimes have a weird rainbow pattern on it? And how do brewers make their trendy hazy beers cloudy? What part of a pig makes sweets chewy? Jimmy heads to Paris to find out why baguettes go stale so fast. Kate investigates rumours that the Brazil nuts in UK supermarkets are all radioactive. Food Unwrapped (2012– ) Episode List. Jamie MacDougall presents the best in classical music. 25 November 2020 | ... See Food Unwrapped Episode Guide. Kate visits a very colourful jelly bean factory. Matt visits an extraordinary underwater basil farm as he investigates pesto. And where do the bubbles in beer come from? Why do bagels taste different from bread? ... « 2019 | 2020 See also. Dr Helen Lawal investigates the rise in teenagers having fried chicken for lunch. Matt Tebbutt visits China, the world's biggest oyster producer. Sie 12, 2013. Jimmy, Kate and Matt revisit some of their most surprising food investigations. And how much truffle is in truffle oil? A celebration of all things sweet and wonderful, from Parisian macarons and salted caramel, to the secrets of fizzy sweets and the reason some honey is runny and some isn't. Matt investigates. Jimmy, Kate and Matt present favourite investigations. The team reveal foodie tips to help you feel great on your summer holiday. Could daffodils help treat Alzheimer's disease? And rice cakes are made from brown rice. Plus: should we be raising children as vegan? Jimmy Doherty and the team uncover the truth about diet foods. How come baby food has such a long shelf-life? Jimmy finds out how Kenyan farmers get their green beans so straight. Kate wants to know why almond prices have gone nuts. Jimmy traces the roots of baked beans. Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products. Plus: tomatoes, and icing sugar. Jimmy learns about the battle against the hidden nuisance that leads to corked wine. And which cut of beef do thin-cut steaks come from? And since the sugar tax came in, manufacturers have been adding less sugar to some products. And the truth about medium vs large eggs. Rise and shine. Kate joins the world's biggest food fight at a Spanish tomato festival. Should we score our sprouts? What gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? Kate goes on a panettone odyssey to learn why the sweet bread lasts so long. Jimmy Doherty asks: what exactly is in a Doner kebab? Play. Kate uncovers the secrets of saffron, and Matt finds out why you can't eat kidney beans raw. Feb 24, 2020 The return of the programme exploring the secrets behind mass-produced food, with Jimmy Doherty heading to Paris to find out why baguettes go stale so much faster than sliced loaves of .. show full overview There have been fifteen series and a number of special episodes. What makes pink champagne pink? And, when it comes to pasta, is fresh best? 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. Helen heads to a coffee factory to find out how instant cappuccinos get their froth. Why is farmed salmon pink? What in nature provides the natural bright blue dye in our sweets? Jimmy learns the truth about crash diets. 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? Does expensive salt taste different to cheap salt? Could green tea help knock off some pounds? Can hot chillies injure you? Are konjac noodles a dieter's dream? In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel. Why are Jimmy's chestnuts exploding? And how can New Zealand lamb be sold as 'fresh' here? Why are some vanilla ice creams more expensive than others? Is there any goodness left in tinned tomatoes? Why are pine nuts so expensive? Accessibility Links. Kate Quilton exposes the murky world of `miracle” diet supplements and looks at how social media is being used to sell them to teenagers desperate to lose weight. Kate reveals how a malty unsung hero is made. How do green soy beans become creamy white tofu? Matt meets Cleo Rocos to find out. Plus: lentils. Food Unwrapped Investigates ... 2020 This programme is subtitled This programme is audio described. Can eating more fat make us thin? Including, the story of baked beans, why nuts rise to the top in muesli and why we prefer tea in a mug. Can booze keep you warm? How fresh is supermarket fish? Jimmy discovers that there's more to traditionally-matured cheese than meets the eye, thanks to a microorganism that helps give the likes of pecorino their distinctive hard rinds. 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