In this special episode Jimmy Doherty, Matt Tebbutt and Kate Quilton test some of the food technique...

Jimmy Doherty, Matt Tebbutt and Kate Quilton answer more viewers' questions. Jimmy heads to Brazil t...

Jimmy Doherty, Kate Quilton and Matt Tebbut uncover the secrets behind our festive food. Do the bubb...

A huge range of diet products and plans are available, from fasting to detoxing and cutting out cert...

Jimmy Doherty, Matt Tebbutt and Kate Quilton take another look at some of their favourite food disco...

Is dark chocolate good for you? Could daffodils help treat Alzheimer's disease? Jimmy, Kate and Matt...

Why is farmed salmon pink? Can you grow a chicken as big as a turkey? Is the gold in drinks real gol...

Jimmy Doherty and the team uncover the truth about diet foods. Could green tea help knock off some p...

Jimmy, Kate and Matt revisit missions from their casebook. Why is so much supermarket bacon Danish?...

Jimmy, Kate and Matt revisit some of their most surprising food investigations. How fresh is superma...

Jimmy, Kate and Matt reveal how food can help you get into great shape for summer. Do greens give yo...

The team present some favourite investigations. Does what our meat eats make a difference? Why are p...

Jimmy, Kate and Matt check out budget smoked salmon and Irish cream liqueur, and ask why goose is pr...

Can you still have treats when you're on a diet? This episode includes raw chocolate, and the possib...

Jimmy, Kate and Matt present some of their favourite investigations, including Greek yoghurt's poten...

The team present some of their favourite investigations. What gives sourdough bread its twang? Why i...

The team present favourite investigations. What exactly is whitebait? Kate reveals the secrets of sa...

The team present some favourite investigations. Kate finds out how cheap red wine is made, Jimmy inv...

Jimmy, Kate and Matt present some more of their favourite investigations. Is there a wasp in your fi...

Super-slimmers share the secrets of their dieting success, while Jimmy, Kate and Matt check out miso...

This special episode revisits a basketful of not-to-be-missed missions from the Food Unwrapped caseb...

New presenter Kiran Jethwa joins the team as they investigate all things sweet. Is agave syrup healt...

Kate wants to know why almond prices have gone nuts. Jimmy investigates dates. And Matt makes a surp...

Are Brazil nuts radioactive? Is coconut oil healthier than other oils? Are crisp flavours real, or a...

How can you keep your turkey breast juicy? What makes pink champagne pink? How can supermarkets sell...

The team examine recent trends and scientific advances in weight loss. Can eating more fat make us t...

Jimmy, Kate and Matt present some of their favourite investigations. Do prunes help you stay regular...

Jimmy, Kate and Matt present favourite investigations, including a ground-breaking use for an enzyme...

Jimmy, Kate and Matt present favourite investigations. Is MSG as unhealthy as some headlines claim?...

Kate visits a remote potato paradise in Chile as she investigates coloured crisps. Jimmy learns abou...

This special episode examines the innovations that are making meat healthier for us and better for t...

The team investigate why some supermarket food prices have soared in 2017, and reveal how technology...

Should we be stuffing the turkey with chocolate, nuts and mushrooms? Is there silver in cake decorat...

Jimmy, Kate, Matt and Dr Helen share surprising food and drink health tips. Can curry help you lose...

The team reveal the secrets of China's food, exploring ancient farming techniques, modern commercial...

Can you eat any old seaweed? Why aren't pork scratchings made from British pigs? Can you make risott...

Matt visits an extraordinary underwater basil farm as he investigates pesto. And could squid and chi...

The team reveal foodie tips to help you feel great on your summer holiday. Jimmy learns the truth ab...

Kate, Jimmy and Matt revisit some of their favourite investigations. What's the difference between w...

Is there anything in yuletide spices that gives you Christmas cheer? Should we score our sprouts? Ka...

Kate checks out veg and fruit-based alternatives to carbs and meat. Can a booze-free month make Matt...

Matt joins KFC on the frontline of the fight against flaccid fries, Kate goes behind the scenes at D...

Food Unwrapped investigates what will happen to the food on our shelves, in our fridges and on our p...

Can booze keep you warm? How safe is bacon? Jimmy discovers something unexpected in fish fingers. Wh...

Kate explores the surprising secrets of the vegan cheese melt, in this special vegan episode. Plus:...

Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Plus:...

What's more fattening: sandwiches, wraps or bagels? What sort of lunches make us sleepy? Dr Helen La...

Some favourite Food Unwrapped investigations. In Kenya, Jimmy looks into the flavours and pricing of...

Jimmy Doherty investigates whether protein supplements really build a buff body; Matt finds out whic...

Matt discovers what gives clotted cream its yellow colour, Jimmy learns where the flavour comes from...

Favourite investigations. Jimmy Doherty asks how much orange is in orange squash. Matt Tebbutt runs...

Favourite investigations. Jimmy Doherty finds out what gives piquanté peppers their sweetness. And K...

Favourite investigations. Matt Tebbutt visits China, the world's biggest oyster producer. Jimmy Dohe...

From novel turkey cooking methods to affordable fizz, this special show reveals everything you need...

A handy haul of health hacks to propel you into 2020, including a look at ginger, spinach and your '...

Favourite brekkie-based investigations. Jimmy traces the roots of baked beans. Helen investigates th...

A celebration of all things sweet and wonderful, from Parisian macarons and salted caramel, to the s...

As an Easter treat, some favourite chocolate-based investigations, from after-dinner mints to bubbly...

To celebrate the wonderful world of baking, a look inside the world's biggest bread factory. Plus th...

A celebration of the world of takeaways and fast food, from the pizzas at Papa John's, to the health...

A celebratory look back at some favourite snack-centred stories, from funny-shaped crisps to pork sc...

A celebration of the foods we turn to when we crave comfort, from pizza to pork pies, and from custa...

A celebration of the mighty store cupboard, from peanut butter's amazing shelf life, to the mysterie...

Some favourite superfood stories sorting fact from fiction - from prunes, microgreens and horchata,...

Jimmy Doherty hosts a festive party on the farm as the team share the lowdown on turkey, prawn cockt...

As January's diets, workouts and superfoods kick in, the team offer top hacks for smashing health an...

Some favourite choc-based investigations. Kate examines dark chocolate's possible health benefits. W...

What makes British grub special? The team look at Pimm's, apples and porridge, the best vinegar for...

With Brits spending a whopping billion quid a month on takeouts, Food Unwrapped delivers some fascin...

The team take a good look at 'superfoods'. Do pomegranates help with Alzheimer's? Can rosemary incre...

The gang unwrap festive facts. What's the secret to perfect stollen? Why red cabbage at Christmas? H...

The team dig deep into food hacks and science secrets for health and well-being as we kick off for 2...

A look back at some favourite vegetarian investigations, from tasty meat-free burgers to edible seaw...

The gang go behind the scenes with some favourite supermarket giants, exploring some ready meals and...

The gang roll up their sleeves for some baking-related inside info: from the secret of choc chip coo...

d Unwrapped travels the world to explore the industry secrets behind our favourite food Who put the...

At the Shreddies factory, Matt learns how cereals keep their crunch. What's the shelf life of milk a...

A feast of Italian food favourites - from high-end mozzarella to the story of gelato. The saucy secr...

Jimmy Doherty's favourite Asian food trips, from spring rolls in Thailand to turmeric in India. And...

The gang look into the popularity of sour sweets, and why they taste so sharp; the secret to slow-me...

An epic culinary journey across Sweden, Norway and Finland, from cod farming, to the best meatballs,...

The gang return with new food facts for 2023. Can lettuce help you sleep? Just how much fibre should...

Some fruity favourites from the gang. Do pomegranates make you healthy? How many apples are in a can...

Andi Oliver sees how onions are peeled at an onion factory. Amanda Byram finds out what happens to t...

Is there any difference between soft and crusty bread rolls? What's the reason for all that mayo in...

The team uncover the secrets in our supermarket trolleys. This time it's the frozen aisle, from chip...

All the latest from the vegan aisle at your supermarket - from plant-based burger trends to snappy v...

The team take their trolleys down the fruit and veg aisle getting the inside info on summer veggies...

The team go travelling to get snacking - from dried mango, and cracking the secret of caramel popcor...

A stunning journey through Barbados, Saint Lucia and Dominica reveals the secrets of Caribbean food,...

Culinary secrets are revealed on a road trip through America's southern states - from mysterious gri...

From Seoul to Gwangju, Kate Quilton and John Whaite go on an incredible journey to unearth the origi...

What makes food fit for a celebration? The gang travel far and wide to find out as they tuck into pa...

The best of British food, from Yorkshire puds to beer in batter, the mysteries of golden syrup and a...

Kate Quilton travels to Swaziland to find out how they get tinned grapefruit so perfect, and, in Fin...

Kate and Matt investigate the wax on our lemons in Spain and Thailand, and Matt gets the real story...

This episode explores how prawns are intensively farmed and discovers why there are often so few wil...

This episode explores the difference between green and black olives, and why not everything that goe...

The team head to Thailand to find out what seafood goes into seafood sticks, and then discover how s...

Kate Quilton heads to Spain to find out how pure squeezed, not-from-concentrate orange juice is real...

Kate Quilton travels to Holland to find out how manufacturers prevent tomatoes in packaged sandwiche...

Matt Tebbutt travels to Sweden to learn how a food company uses liquid smoke to flavour sausages, a...

The team ask: is mouldy bread safe to eat? Kate's on the trail of the chicken that goes into a Kiev....

Jimmy Doherty asks: what exactly is in a doner kebab? Meanwhile, Kate Quilton wants to find out the...

The team ask: Why are cashew nuts never on the supermarket shelf in their shells? What exactly is sc...

Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exa...

How is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories count...

Can hot chilies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And...

Does a happy chicken lay a tastier egg? How do the supermarkets get avocados 'ripe and ready'? And w...

Are fresh sardines better for us than tinned sardines? How much is known about the ducks we consume?...

Jimmy discovers that there's more to traditionally-matured cheese than meets the eye, thanks to a mi...

Jimmy Doherty finds out why Iceland supplies most of our cod. Kate Quilton investigates whether the...

Kate visits France to find out if a glass of red wine a day keeps the doctor away. Matt lifts the li...

Jimmy investigates whether manuka honey has any medicinal properties. Kate discovers why some variet...

Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. Kate investigates ho...

Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Kate meets mozzarel...

Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's...

Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Kate Q...

Jimmy finds out how food producers are using seaweed to reduce their salt content. Jellied eel sales...

Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. The a...

Jimmy wants to know what gives stout its smooth texture. Kate's on the trail of the ultimate superfo...

Is there any goodness left in tinned tomatoes? What part of a pig makes sweets chewy? And how do pre...

Are there wasps in fresh figs? Why is ostrich meat red? And Kate's mission to give up added sugar re...

Why is halloumi cheese a subject of great debate? Is there a lethal poison lurking in apple cores? A...

Jimmy visits Bulgaria to find out why rose oil is considered liquid gold. Kate tackles pink pork; is...

Jimmy examines the impact 'healthy' snacks can have on children's teeth. Kate finds out what makes c...

Jimmy finds out why pine nuts are so expensive. Kate travels to the Amazon rainforest to discover wh...

Jimmy learns about a potentially devastating Greek yoghurt by-product. Kate uncovers the secrets of...

What do Italians think of the extra-virgin olive oil sold in our supermarkets? Does drinking hot mil...

Jimmy finds out what whitebait actually is and why it's not available in most supermarkets. Kate vis...

Jimmy investigates how good omega3 supplements are. Kate asks why Iberico ham is so expensive. Matt...

Jimmy investigates mineral water and whether tap water has really been through seven people, while K...

Are alarming headlines about MSG justified? Jimmy visits a huge factory to find out. Kate investigat...

Jimmy investigates the effects of vitamin D deficiency. Kate wants to know how supermarkets can sell...

Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Kate investigates why ice cream...

Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee be...

Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats b...

Jimmy examines how far farmers go to produce perfect veg for supermarkets. In America, Kate discover...

Kate discovers how scientists are using pineapple enzymes to help burns victims. How do the bubbles...

Do prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelli...

Jimmy explores new ways to get crabs to come out of their shell. Kate finds out how to get children...

The team look back at some favourite investigations. Why is that liquid in packets of mozzarella? Wh...

Matt makes a surprising discovery about haggis. Jimmy wants to know if you can put dishwasher salt o...

Are ready meals really twice as big as they were in the 1950s? How do green soy beans become creamy...

Could bananas be used to fight viruses including HIV and influenza? Have Dutch scientists created a...

Why is almond butter more expensive than other nutty spreads? How is wine turned into fortified wine...

What exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Jimmy in...

Are crisp flavours made of real cheese and onion or cooked up in a lab? Matt investigates. Meanwhile...

Why does marmalade taste bitter when it's made of sugar and oranges? Which fish are fully sustainabl...

Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. Matt visits an amazi...

Is coconut oil really healthier than other oils? Can absinthe lead to hallucinations and madness? An...

At a green bean plantation in Kenya, Jimmy learns how they grow the beans so straight for the superm...

Kate visits Israel to unearth the mystery ingredient that makes icing sugar so light, fluffy and pow...

Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more unusual, intriguing and surprising secrets...

Jimmy Doherty investigates craft beer, meeting a couple who gave up jobs in the NHS to pursue their...

Jimmy Doherty visits the largest wholesale food market in the world in Paris and discovers why Briti...

Jimmy Doherty looks into skyr, a mysterious yoghurt-like product that claims to be entirely fat-free...

In Italy, Jimmy looks into why Parmesan costs up to twice as much as supermarket Cheddar. Kate's bee...

Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes...

Jimmy takes to the skies above Israel to join the battle to protect the bell pepper crop from the Me...

How do you farm crocodiles? Kate visits Australia to find out and collects crocodile eggs from under...

Kate finds out why rosemary is in so many food products. Jimmy meets a man whose taste buds are insu...

Should we keep coffee, tomatoes, potatoes and even red wine in the fridge? Kate finds out why eucaly...

Kate visits Rome to find out what the difference is between gelato and ice cream. Plus: are dark rum...

What are those worms doing in bottles of tequila? How do you stop carp tasting of mud? And what's th...

Why's clotted cream yellow? Could squid and chips replace fish and chips as our national dish? And w...

Bergamot provides flavour in Jimmy's Earl Grey tea, but what exactly is it? How does instant tea mat...

How much prawn's in a prawn cracker? What's in low-salt food instead of salt? Plus: the new high-tec...

Kate meets a scientist who hopes his genetically engineered goats' milk could save 500,000 lives a y...

In this Food Unwrapped diet special, Jimmy Doherty, Kate Quilton, Matt Tebbutt and guest presenter K...

Can high-tech surveillance save our salmon? How on earth can you barbecue a kangaroo? Plus: the secr...

Jimmy examines how plastic packaging is polluting the food chain with potentially global implication...

How much orange is in orange squash? Why's maple syrup so expensive? And what's with all those littl...

Jimmy learns about the battle against the hidden nuisance that leads to corked wine. Plus: the surpr...

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

How do those chunks in American ice cream stay crispy? Why have olive oil prices been going up? Why...

How do crumpets get filled with holes? How come baby food has such a long shelf-life? And why's masc...

Jimmy finds out how shredded wheat's made. Matt discovers that lard can be healthier than butter. Dr...

Jimmy hunts for the mother of all lagers. Plus: can changing the shape of food help our children eat...

Why are some vanilla ice creams more expensive than others? Are baby carrots really babies? And how...

Was Edam once used as cannonballs? What's that white powdery stuff that sometimes forms on chocolate...

Kate Quilton looks into Britain's plastic crisis while Jimmy Doherty and Matt Tebbutt visit South Af...

Could a threat to British juniper berries spell the end of the gin resurgence? Plus: Kate checks out...

In China, Matt Tebbutt helps to cultivate pearls from surprising creatures. And why does sliced ham...

Kate meets a tech start-up who hope to feed the world by growing fish flesh in a dish. Plus: how do...

How come some bread breaks up when it's buttered but other bread doesn't? And since the sugar tax ca...

Can coffee help you sober up? Kate investigates trendy drink kombucha and meets people who are turni...

Can eating too many poppy seeds make you fail a drugs test? Kate learns the consequences of tipping...

Kate investigates the worrying rise in peanut allergies. Matt traces the British blackcurrant from t...

Is a parasite hiding in your sushi? Can M&S really trace all their beef burgers back to the cow? Plu...

Kate discovers how the way that you drink tea can affect its taste. Matt investigates the difference...

Why is there jelly in our pork pies and how does it get there? What in nature provides the natural b...

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

Kate checks out a space-age high-speed German pickling machine. How do you make a kipper, and why do...

What gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? One in fi...

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

Jimmy Doherty finds out how Sri Lanka is coping with a looming coconut shortage, while Kate Quilton...

Kate Quilton learns about a potentially life-saving property of discarded shrimp shells and Matt Teb...

Kate uncovers something surprising about small hens' eggs. Plus: why can't you eat supermarket burge...

How do you milk a camel? Kate investigates, and explores camel milk's rising popularity. How does su...

Jimmy Doherty asks what offers better value: growing your own fruit and veg or buying from the super...

The team investigate how supermarkets get the iced writing so perfect on birthday cakes, the popular...

Some favourite investigations as Jimmy Doherty looks at how our national dish could become squid and...

Kate and Helen explore vanilla, while in the Netherlands Matt explores the myth that Edam balls were...

Favourite investigations. Kate Quilton visits McVitie's to ask why many biscuits have little holes a...

Favourite investigations. Jimmy Doherty visits Europe's biggest brewery. Kate Quilton challenges Mat...

Jimmy heads to Paris to find out why baguettes go stale so fast. Matt checks out buffalo mozzarella...

A trip to California reveals the secret of perfect walnuts. Plus, what makes sour sweets sour? And h...

How can there be so many tomatoes in a tomato ketchup bottle? When did oysters go from Victorian bar...

Helen Lawal heads to one of the world's biggest coffee factories to find out how instant cappuccinos...

Andi takes an eye-watering trip to an onion factory. Plus: how do raspberries get from the field to...

Jimmy investigates turmeric in India and Kate finds out how much milk is in chocolate, while Andi dr...

More fascinating food facts from around the world, including the role of candy floss in an astonishi...

Jimmy finds microplastics in some of our most popular soft drinks. Kate Quilton tackles nettles. And...

The team lift the lid on al fresco food. Does using marinades or dry rubs make a difference to your...

Amanda Byram is plunged into darkness in the rhubarb triangle. How much sugar is in milkshakes? And...

Matt Tebbutt visits Argentina to learn the secret of perfect popcorn, Andi Oliver looks at how the m...

Amanda Byram learns if there's anything Scottish at all about scotch eggs, and Matt Tebbutt heads fo...

What's the healthiest lettuce in the salad bag? Is sea salt all it's cracked up to be? And in Suffol...

The team explores how the UK food industry is meeting the challenges of climate change - from cucumb...

How did sticky rice get its name? Can cream crackers help with weight management? And is cabbage rea...

Why does pasta come in so many different shapes? How much butter is in buttermilk? And how do ready...

The gang unwrap festive facts. What's the secret to perfect stollen? Why red cabbage at Christmas? H...

A look back at some favourite vegetarian investigations, from tasty meat-free burgers to edible seaw...

Matt Tebbutt is in Fray Bentos, Uruguay, looking for the 'corn' in corned beef. Also, what makes som...

Jimmy Doherty fires up the barbecue and asks why we suddenly all love brioche for our burgers? Plus,...

The gang find out how much meat is in your sausage and where orange wine gets its colour. And Amanda...

Recipe boxes are increasingly popular - but are they good value? Does it matter what kind of water y...

The team uncork the mystery of wine and hangovers. Amanda Byram explores peas and the plastic pollut...

How many apples are there in a can of cider? How does a humble vegetable become trademarked? And is...

The gang find out what exactly locust bean gum is. Also, why is strawberry juice so elusive at the s...

In Israel, Kate unearths icing sugar's secret ingredient. Jimmy grapples with a team of wrestlers wh...

Why is the shelf life for a vegetable stir-fry mix so short? What's the secret to making perfect lay...

Briony May Williams finds out why some radishes are hot. Andi Oliver asks why pre-made sandwiches co...

Matt Tebbutt is in Spain learning why some oranges are so hard to peel, while Jimmy Doherty heads to...

More fun facts about our food, including: why some fruits are hairier than others, the difference be...

How come schnapps is always clear even though it's made from colourful fruits? Why do supermarkets c...

In search of the secret to the bubbles in bubble tea, Kate Quilton visits a cassava farm in Kenya to...

What's the 'flower' in cauliflower wonders Kate? Plus the long life of lemon juice. And a fess-up at...

Kate's in Kenya wondering how do cold-brew and iced-coffee differ? News from Staffordshire on why pa...

The gang dig up more fantastic food facts. Are shallots actually small onions? There's a price query...