Food Unwrapped

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    Food Unwrapped: Store Cupboard Staples

    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

    This episode is audio describedThis episode is subtitled47 mins
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    Food Unwrapped: Comfort Foods Special

    A celebration of the foods we turn to when we crave comfort, from pizza to pork pies, and from custard to Cornish pasties. Plus, the inside scoop on fish fingers and ice cream.

    This episode is subtitled47 mins
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    Food Unwrapped Does Snacks

    A celebratory look back at some favourite snack-centred stories, from funny-shaped crisps to pork scratchings, rice cakes and nuts, and the perils of double-dipping tortilla chips

    This episode is audio describedThis episode is subtitled47 mins
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    Food Unwrapped: Fast Food Special

    A celebration of the world of takeaways and fast food, from the pizzas at Papa John's, to the health risks of rare burgers, the fries at KFC, and the secret of instant noodles

    This episode is audio describedThis episode is subtitled47 mins
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    Food Unwrapped Does Baking

    To celebrate the wonderful world of baking, a look inside the world's biggest bread factory. Plus the secret ingredient in the Israeli desert that keeps icing sugar so light and powdery.

    This episode is audio describedThis episode is subtitled47 mins
  • Food Unwrapped Does Chocolate

    As an Easter treat, some favourite chocolate-based investigations, from after-dinner mints to bubbly chocolate, white chocolate, and what makes dark chocolate good for your health

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    Series 18 Episode 3

    How can there be so many tomatoes in a tomato ketchup bottle? When did oysters go from Victorian bar snack to luxury food? And the truth about medium vs large eggs.

    This episode is audio describedThis episode is subtitled24 mins
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    Series 18 Episode 2

    A trip to California reveals the secret of perfect walnuts. Plus, what makes sour sweets sour? And how do brewers make their trendy hazy beers cloudy?

    This episode is audio describedThis episode is subtitled24 mins
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    Series 18 Episode 1

    Jimmy heads to Paris to find out why baguettes go stale so fast. Matt checks out buffalo mozzarella in Italy. And Briony May Williams discovers the surprising secret to how mushy peas get mushed.

    This episode is audio describedThis episode is subtitled23 mins
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    Food Unwrapped: Sweet Tooth Special

    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

    This episode is audio describedThis episode is subtitled47 mins
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    Food Unwrapped Does Breakfast

    Favourite brekkie-based investigations. Jimmy traces the roots of baked beans. Helen investigates the health risks of a bacon butty. And why do we prefer tea in a mug to a disposable cup?

    This episode is audio describedThis episode is subtitled47 mins
  • Food Unwrapped

    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 him away!

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    Food Unwrapped New Year Health Secrets

    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

    This episode is audio describedThis episode is subtitled47 mins
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    Food Unwrapped: Cracking Christmas Guide 2019

    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

    This episode is audio describedThis episode is subtitled47 mins
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    Food Unwrapped

    Favourite investigations. Matt Tebbutt visits China, the world's biggest oyster producer. Jimmy Doherty looks at dry gin. Kate Quilton asks if herbal bedtime teas can help you nod off.

    This episode is audio describedThis episode is subtitled23 mins
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    Food Unwrapped

    Favourite investigations. Jimmy Doherty finds out what gives piquanté peppers their sweetness. And Kate Quilton investigates potentially dangerous levels of mercury in tuna fish.

    This episode is audio describedThis episode is subtitled23 mins
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    Food Unwrapped

    Favourite investigations. Jimmy Doherty asks how much orange is in orange squash. Matt Tebbutt runs across a pond of custard. And is it true that your DNA determines whether you love or hate Marmite?

    This episode is audio describedThis episode is subtitled23 mins
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    Series 17 Episode 6

    Favourite investigations. Jimmy Doherty visits Europe's biggest brewery. Kate Quilton challenges Matt Tebbutt to make crumpets. And Matt discovers why maple syrup is so expensive.

    This episode is audio describedThis episode is subtitled23 mins
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    Series 17 Episode 5

    Favourite investigations. Kate Quilton visits McVitie's to ask why many biscuits have little holes all over them. Jimmy Doherty finds out how corks are made for wine bottles.

    This episode is audio describedThis episode is subtitled23 mins
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    Series 17 Episode 4

    Kate and Helen explore vanilla, while in the Netherlands Matt explores the myth that Edam balls were once used as emergency cannon balls!

    This episode is audio describedThis episode is subtitled23 mins
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    Series 17 Episode 3

    Some favourite investigations as Jimmy Doherty looks at how our national dish could become squid and chips, Kate Quilton reports on kangaroo meat, and Matt Tebbutt looks at pesto

    This episode is audio describedThis episode is subtitled23 mins
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    Series 17 Episode 2

    The team investigate how supermarkets get the iced writing so perfect on birthday cakes, the popularity of the soy bean, and the growing trend for hemp-based food products

    This episode is audio describedThis episode is subtitled23 mins
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    Series 17 Episode 1

    Jimmy Doherty asks what offers better value: growing your own fruit and veg or buying from the supermarket? Plus, investigating the illegal trafficking of eels, and ginger beer.

    This episode is audio describedThis episode is subtitled23 mins
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    Food Unwrapped

    Matt discovers what gives clotted cream its yellow colour, Jimmy learns where the flavour comes from in his Earl Grey tea, and Kate finds out if we can now eat oysters all year round

    This episode is audio describedThis episode is subtitled23 mins
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    Food Unwrapped

    Jimmy Doherty investigates whether protein supplements really build a buff body; Matt finds out which foods generate the most wind; and Kate Quilton lifts the lid on peanut butter

    This episode is audio describedThis episode is subtitled46 mins
  • Food Unwrapped

    Some favourite Food Unwrapped investigations. In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel.

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    Food Unwrapped: Is Lunch Making Me Fat?

    What's more fattening: sandwiches, wraps or bagels? What sort of lunches make us sleepy? Dr Helen Lawal investigates the rise in teenagers having fried chicken for lunch. Plus: sushi.

    This episode is audio describedThis episode is subtitled47 mins
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    Food Unwrapped

    Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Plus: can carb-restrictive diets burn fat quicker? And smoked fish: why is it all yellow?

    This episode is audio describedThis episode is subtitled23 mins
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    Food Unwrapped Goes Vegan

    Kate explores the surprising secrets of the vegan cheese melt, in this special vegan episode. Plus: should we be raising children as vegan? And can Jimmy go vegan for a week?

    This episode is audio describedThis episode is subtitled47 mins
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    Food Unwrapped

    Can booze keep you warm? How safe is bacon? Jimmy discovers something unexpected in fish fingers. Why is there calcium in bread? And how can New Zealand lamb be sold as 'fresh' here?

    This episode is audio describedThis episode is subtitled47 mins
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    Series 16 Episode 4

    How do you milk a camel? Kate investigates, and explores camel milk's rising popularity. How does supermarket fresh pasta last so long? And should we buy supermarkets' standard products or value ones?

    This episode is audio describedThis episode is subtitled23 mins
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    Series 16 Episode 3

    Kate uncovers something surprising about small hens' eggs. Plus: why can't you eat supermarket burgers pink? And where do the bubbles in beer come from?

    This episode is audio describedThis episode is subtitled23 mins
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    Series 16 Episode 2

    Kate discovers a potentially life-saving property of shrimp shells. Jimmy finds out the surprising truth about pizza prices. Matt investigates salted caramel.

    This episode is audio describedThis episode is subtitled24 mins
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    Series 16 Episode 1

    Jimmy investigates a looming coconut shortage. Could compostables be the answer to our worldwide plastics problem? And why are macarons so expensive?

    This episode is audio describedThis episode is subtitled23 mins
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    Food Unwrapped: Chaos at the Checkout?

    Food Unwrapped investigates what will happen to the food on our shelves, in our fridges and on our plates, and how our supermarkets will look and behave, after we leave the EU

    This episode is audio describedThis episode is subtitled47 mins
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    Food Unwrapped Takeaway Special

    Matt joins KFC on the frontline of the fight against flaccid fries, Kate goes behind the scenes at Deliveroo, and Jimmy investigates the health benefits of a taco

    This episode is audio describedThis episode is subtitled47 mins
  • Food Unwrapped

    Matt undertakes his strangest science experiment yet: running across a pond of custard, which bizarrely helps solve the age-old mystery of how to get ketchup out of the bottle smoothly!

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    Food Unwrapped Diet Special

    Kate checks out veg and fruit-based alternatives to carbs and meat. Can a booze-free month make Matt look younger? And which foods and drinks are particularly helpful during endurance training?

    This episode is audio describedThis episode is subtitled47 mins
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    Food Unwrapped Does Christmas 2018

    Is there anything in yuletide spices that gives you Christmas cheer? Should we score our sprouts? Kate checks out a decadent dish from Christmas past: the multi-bird roast. Plus: mince pies.

    This episode is audio describedThis episode is subtitled47 mins
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    Series 15 Episode 9

    Are baked beans baked? If stinky cheese smells so bad why does it taste so good? And Matt gets the skinny on diet champagne.

    This episode is audio describedThis episode is subtitled23 mins
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    Series 15 Episode 8

    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 is raw kale bad for you?

    This episode is audio describedThis episode is subtitled23 mins
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    Series 15 Episode 7

    Kate checks out a space-age high-speed German pickling machine. How do you make a kipper, and why don't we eat them for breakfast any more? And rice cakes are made from brown rice. Why are they white?

    This episode is audio describedThis episode is subtitled24 mins
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    Series 15 Episode 6

    Jimmy discovers why caviar is so expensive. Kate reveals how a malty unsung hero is made. Plus: muesli.

    This episode is audio describedThis episode is subtitled23 mins
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    Series 15 Episode 5

    Why is there jelly in our pork pies and how does it get there? What in nature provides the natural bright blue dye in our sweets? And why is soft shell crab such a delicacy?

    This episode is audio describedThis episode is subtitled24 mins
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    Series 15 Episode 4

    Kate discovers how the way that you drink tea can affect its taste. Matt investigates the difference between bubble gum and chewing gum, and discovers an unusual use for used gum. Plus: lentils.

    This episode is audio describedThis episode is subtitled23 mins
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    Series 15 Episode 3

    Is a parasite hiding in your sushi? Can M&S really trace all their beef burgers back to the cow? Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products.

    This episode is audio describedThis episode is subtitled23 mins
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    Series 15 Episode 2

    Kate investigates the worrying rise in peanut allergies. Matt traces the British blackcurrant from the field to the Ribena factory. Jimmy's on the trail of a surprising food fraud: oregano.

    This episode is audio describedThis episode is subtitled23 mins
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    Series 15 Episode 1

    Can eating too many poppy seeds make you fail a drugs test? Kate learns the consequences of tipping cooking oil down the drain. Plus: ancient grain bread.

    This episode is audio describedThis episode is subtitled23 mins
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    Food Unwrapped

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

    This episode is subtitled7 mins
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    Food Unwrapped

    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?

    This episode is audio describedThis episode is subtitled23 mins
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    Series 14 Episode 6

    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?

    This episode is audio describedThis episode is subtitled23 mins
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    Summer Diet Special

    The team reveal foodie tips to help you feel great on your summer holiday. Jimmy learns the truth about crash diets. Can collagen drinks boost your skin's appearance? Plus: tiger nut milk.

    This episode is audio describedThis episode is subtitled47 mins
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    Series 14 Episode 5

    How come some bread breaks up when it's buttered but other bread doesn't? And since the sugar tax came in, manufacturers have been adding less sugar to some products. But what are they adding instead?

    This episode is audio describedThis episode is subtitled24 mins
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    Series 14 Episode 4

    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?

    This episode is audio describedThis episode is subtitled23 mins
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    Series 14 Episode 3

    In China, Matt Tebbutt helps to cultivate pearls from surprising creatures. And why does sliced ham sometimes have a weird rainbow pattern on it?

    This episode is audio describedThis episode is subtitled23 mins
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    Series 14 Episode 2

    Could a threat to British juniper berries spell the end of the gin resurgence? Plus: Kate checks out macadamia nuts in Hawaii and Matt finds out what's so bad about his double dipping habit.

    This episode is audio describedThis episode is subtitled23 mins
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    Series 14 Episode 1

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

    This episode is audio describedThis episode is subtitled23 mins
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    Food Unwrapped

    Matt visits an extraordinary underwater basil farm as he investigates pesto. And could squid and chips replace fish and chips as our national dish?

    This episode is subtitled15 mins
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    Food Unwrapped

    Can you eat any old seaweed? Why aren't pork scratchings made from British pigs? Can you make risotto from long grain rice? What exactly is skyr? Plus: tomatoes, and icing sugar.

    This episode is audio describedShows the realities in the production of pork scratchings and scenes of surgeryThis episode is subtitled47 mins
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    China Special

    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

    This episode is audio describedThis episode is subtitled47 mins
  • Food Unwrapped

    Jimmy, Kate and Matt present some of their favourite investigations. Can you put dishwasher salt on your chips? How are crisp flavours made? Is coconut oil really healthier than other oils?

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    Series 13 Episode 6

    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?

    This episode is audio describedThis episode is subtitled23 mins
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    Series 13 Episode 5

    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?

    This episode is audio describedThis episode is subtitled24 mins
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    Series 13 Episode 4

    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?

    This episode is subtitled24 mins
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    Series 13 Episode 3

    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.

    This episode is audio describedThis episode is subtitled24 mins
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    Series 13 Episode 2

    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?

    This episode is audio describedThis episode is subtitled24 mins
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    Series 13 Episode 1

    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?

    This episode is audio describedThis episode is subtitled24 mins
  • Diet Special

    Jimmy, Kate, Matt and Dr Helen share surprising food and drink health tips. Can curry help you lose weight? Plus: the Hadza tribe's unique diet, meal replacement drinks, microgreens and more.

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    Food Unwrapped Does Christmas

    Should we be stuffing the turkey with chocolate, nuts and mushrooms? Is there silver in cake decorations? Plus: tofurkey, cinnamon and other Christmas food surprises.

    This episode is audio describedThis episode is subtitled47 mins
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    Supermarket Special

    The team investigate why some supermarket food prices have soared in 2017, and reveal how technology can help save money, from dynamic pricing to robot fruit pickers and cutting-edge packaging

    This episode is audio describedThis episode is subtitled48 mins
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    Series 12 Episode 4

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

    This episode is audio describedThis episode is subtitled24 mins
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    Series 12 Episode 3

    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.

    This episode is audio describedThis episode is subtitled23 mins
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    Series 12 Episode 2

    How much orange is in orange squash? Why's maple syrup so expensive? And what's with all those little holes on biscuits?

    This episode is audio describedThis episode is subtitled24 mins
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    Series 12 Episode 1

    Jimmy examines how plastic packaging is polluting the food chain with potentially global implications. Is it really possible to predict if you'll love or hate Marmite? Matt runs across a custard pond.

    This episode is audio describedThis episode is subtitled24 mins
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    Food Unwrapped Special

    This special episode examines the innovations that are making meat healthier for us and better for the planet, from muscle-bound cattle to sustainable alternatives to beef

    This episode is audio describedThis episode is subtitled47 mins
  • Food Unwrapped

    Jimmy, Kate and Matt present some favourite investigations. Jimmy joins the fight to protect bell peppers. Are Brazil nuts radioactive? And can Matt turn the public on to goat meat?

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    Food Unwrapped

    Kate visits a remote potato paradise in Chile as she investigates coloured crisps. Jimmy learns about avocado-rustling and discovers the secrets of guacamole. And what gives sour beer its tang?

    This episode is audio describedThis episode is subtitled23 mins
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    Series 11 Episode 6

    Can high-tech surveillance save our salmon? How on earth can you barbecue a kangaroo? Plus: the secrets behind the annual race to get seasonal asparagus into supermarkets.

    This episode is audio describedThis episode is subtitled23 mins
  • Series 11 Episode 5: Summer Diet Special

    Can caffeine help us burn calories? Can diet drinks make you fat? Plus: chocolate that could be good for you; and the secret ingredient in redbush tea that could help us burn fat.

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    Series 11 Episode 4

    Kate meets a scientist who hopes his genetically engineered goats' milk could save 500,000 lives a year. Is the fish we're buying really what we think it is? And what exactly is spreadable butter?

    This episode is audio describedThis episode is subtitled24 mins
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    Series 11 Episode 3

    How much prawn's in a prawn cracker? What's in low-salt food instead of salt? Plus: the new high-tech method for keeping fresh herbs alive for longer. And a basil plant that's half tree.

    This episode is audio describedThis episode is subtitled24 mins
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    Series 11 Episode 2

    Bergamot provides flavour in Jimmy's Earl Grey tea, but what exactly is it? How does instant tea match up against tea bags? Kate visits a very colourful jelly bean factory. Plus: pork scratchings.

    This episode is audio describedScenes of surgery and realities of the production of pork scratchingsThis episode is subtitled24 mins
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    Series 11 Episode 1

    Why's clotted cream yellow? Could squid and chips replace fish and chips as our national dish? And where do multivitamins come from?

    This episode is audio describedThis episode is subtitled24 mins
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    Food Unwrapped

    Jimmy, Kate and Matt present favourite investigations. Is MSG as unhealthy as some headlines claim? Why do onions make you cry? Why are there closed pistachio nuts in our packs?

    This episode is audio describedThis episode is subtitled23 mins
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    Food Unwrapped

    Jimmy, Kate and Matt present favourite investigations, including a ground-breaking use for an enzyme found in pineapples. Plus vitamin D, and elderflower cordial.

    This episode is audio describedThis episode is subtitled24 mins
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    Food Unwrapped

    Jimmy, Kate and Matt present some of their favourite investigations. Do prunes help you stay regular? Why are there holes in Swiss cheese? Plus: black pepper.

    This episode is audio describedThis episode is subtitled23 mins
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    Series 10 Episode 5

    What are those worms doing in bottles of tequila? How do you stop carp tasting of mud? And what's the difference between tangerines, mandarins, satsumas and clementines?

    This episode is audio describedThis episode is subtitled23 mins
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    Series 10 Episode 4

    Kate visits Rome to find out what the difference is between gelato and ice cream. Plus: are dark rum and white rum made with different ingredients? And why do mints make your mouth cold?

    This episode is audio describedThis episode is subtitled23 mins
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    Series 10 Episode 3

    Should we keep coffee, tomatoes, potatoes and even red wine in the fridge? Kate finds out why eucalyptus is so good at clearing our airwaves. Plus: sauerkraut.

    This episode is audio describedThis episode is subtitled24 mins
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    Series 10 Episode 2

    Kate finds out why rosemary is in so many food products. Jimmy meets a man whose taste buds are insured for a million pounds, in of one of the UK's biggest tea producers. Plus: seaweed.

    This episode is audio describedThis episode is subtitled24 mins
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    Series 10 Episode 1

    How do you farm crocodiles? Kate visits Australia to find out and collects crocodile eggs from under their mothers' noses. Does cod liver oil have to be cod? Why do bagels taste different from bread?

    This episode is audio describedThis episode is subtitled24 mins
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    Food Unwrapped Diet Special

    The team examine recent trends and scientific advances in weight loss. Can eating more fat make us thin? Should we skip breakfast? And drink full-fat milk? Or just get a good night's sleep?

    This episode is audio describedThis episode is subtitled47 mins
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    Food Unwrapped Does Christmas

    How can you keep your turkey breast juicy? What makes pink champagne pink? How can supermarkets sell lobster for a fiver? Why are Jimmy's chestnuts exploding? Plus: the ultimate gingerbread house.

    This episode is audio describedThis episode is subtitled47 mins
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    Food Unwrapped

    Are Brazil nuts radioactive? Is coconut oil healthier than other oils? Are crisp flavours real, or artificially created in a lab? Can Matt turn the public on to goat meat? Plus: bell peppers and salt.

    A look at the harsh reality of goat farmingThis episode is subtitled46 mins
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    Food Unwrapped

    Kate wants to know why almond prices have gone nuts. Jimmy investigates dates. And Matt makes a surprising discovery about the origins of haggis.

    This episode is audio describedThis episode is subtitled23 mins
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    Series 9 Episode 7

    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.

    This episode is audio describedThis episode is subtitled24 mins
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    Series 9 Episode 6

    Skyr: it looks like yoghurt and it's creamy like yoghurt, but it's fat-free. So is it yoghurt? Jimmy visits Iceland to find out. Are dried strawberries in cereal real strawberries? Plus: oysters.

    This episode is audio describedThis episode is subtitled24 mins
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    Series 9 Episode 5

    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.

    This episode is audio describedThis episode is subtitled24 mins
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    Series 9 Episode 4

    Jimmy checks out craft beer; could it really make a good sports recovery drink? Kate joins the world's biggest food fight at a Spanish tomato festival. And why are tinned anchovies salty?

    This episode is audio describedThis episode is subtitled24 mins
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    Series 9 Episode 3

    Matt visits an extraordinary underwater basil farm as he investigates pesto. Jimmy witnesses remarkable cockle gathering methods. And why do toasted marshmallows go crispy and melty at the same time?

    This episode is audio describedThis episode is subtitled24 mins
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    Series 9 Episode 2

    What makes icing sugar so light and fluffy? Can you make risotto with long grain rice? Gennaro Contaldo gives it a go. And the surprising things that are being done with pre-packed sandwiches' crusts.

    This episode is audio describedThis episode is subtitled24 mins
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    Series 9 Episode 1

    Jimmy finds out how Kenyan farmers get their green beans so straight. Matt learns about scallop procreation. Kate checks out Cornish pasties and explores swede and turnip confusion.

    This episode is audio describedThis episode is subtitled24 mins
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    The Truth About Sugar

    New presenter Kiran Jethwa joins the team as they investigate all things sweet. Is agave syrup healthier than sugar? Matt meets Cleo Rocos to find out. Is brown sugar better for us than white?

    This episode is audio describedThis episode is subtitled47 mins
  • Greek Yoghurt

    Jimmy investigates a potentially devastating by-product of Greek yoghurt production

  • Kidney Beans

    Matt Tebbutt finds out how dangerous kidney beans can be if they're eaten raw or insufficiently cooked

  • Saffron

    Kate Quilton uncovers the secrets of saffron in Morocco. What makes it the most expensive spice in the world? And can we be sure that all the saffron on our shop shelves is the real thing?

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    Lose Weight for the Summer

    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

    This episode is subtitled47 mins
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    Series 8 Episode 5

    Is coconut oil really healthier than other oils? Can absinthe lead to hallucinations and madness? And what do artichoke hearts have in common with strange African berries?

    This episode is subtitled24 mins
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    Series 8 Episode 4

    Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. Matt visits an amazing mobile leek factory. And how can you tell how much manuka is in your manuka honey?

    This episode is subtitled24 mins
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    Series 8 Episode 3

    Why does marmalade taste bitter when it's made of sugar and oranges? Which fish are fully sustainable? And are the British public up for goat meat?

    This episode is subtitled24 mins
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    Series 8 Episode 2

    Are crisp flavours made of real cheese and onion or cooked up in a lab? Matt investigates. Meanwhile, Kate learns the secrets of pepper, and Jimmy finds out about different types of yeast.

    This episode is subtitled24 mins
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    Series 8 Episode 1

    What exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Jimmy investigates dates. And Matt meets a man who has 250 varieties of apple on his tree.

    This episode is subtitled24 mins
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    Series 7 Episode 4

    Why is almond butter more expensive than other nutty spreads? How is wine turned into fortified wine? And why does chopping onions make you cry?

    This episode is subtitled23 mins
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    Series 7 Episode 3

    Could bananas be used to fight viruses including HIV and influenza? Have Dutch scientists created a meat substitute that tastes of meat? And what are those green bits on crisps?

    This episode is audio describedThis episode is subtitled23 mins
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    Series 7 Episode 2

    Are ready meals really twice as big as they were in the 1950s? How do green soy beans become creamy white tofu? And can artificially inseminating cows make milk easier to digest?

    This episode is audio describedThis episode is subtitled24 mins
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    Series 7 Episode 1

    Matt makes a surprising discovery about haggis. Jimmy wants to know if you can put dishwasher salt on your chips. And why do chicks have their beaks trimmed?

    The realities of chicken farming which some viewers might find upsettingThis episode is subtitled24 mins
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    Food Unwrapped

    Jimmy, Kate and Matt present some more of their favourite investigations. Is there a wasp in your fig? How do energy drinks give you a boost? Why can't you eat kidney beans raw?

    This episode is subtitled23 mins
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    Food Unwrapped

    The team present some favourite investigations. Kate finds out how cheap red wine is made, Jimmy investigates gluten, and Matt wants to know which part of the pig makes chewy sweets chewy.

    This episode is subtitled23 mins
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    Food Unwrapped

    The team present favourite investigations. What exactly is whitebait? Kate reveals the secrets of saffron fraud. The glacé cherry production process takes Matt's breath away, but not in a good way!

    This episode is subtitled23 mins
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    Food Unwrapped

    The team present some of their favourite investigations. What gives sourdough bread its twang? Why is rose oil considered liquid gold in Bulgaria? And Kate explores the power of beetroot.

    This episode is subtitled23 mins
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    Food Unwrapped

    Jimmy, Kate and Matt present some of their favourite investigations, including Greek yoghurt's potentially devastating by-product, as well as red Leicester cheese and ostrich meat

    This episode is subtitled23 mins
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    Food Unwrapped Diet Special

    Can you still have treats when you're on a diet? This episode includes raw chocolate, and the possible holy grail of sugar-free baking. Can alcohol-free beer taste of beer? Plus: chilli, and cheese.

    This episode is subtitled48 mins
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    Food Unwrapped at Christmas

    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

    This episode is audio describedThis episode is subtitled48 mins
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    Food Unwrapped

    The team present some favourite investigations. Does what our meat eats make a difference? Why are pine nuts so expensive? And why don't shop-bought pies spill their gravy?

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