Food Unwrapped Specials

In this special episode Jimmy Doherty, Matt Tebbutt and Kate Quilton test some of the food techniques they've discovered during the series, to answer viewers' questions

Jimmy Doherty, Matt Tebbutt and Kate Quilton answer more viewers' questions. Jimmy heads to Brazil to put stock cubes in the spotlight. How can something so small taste so beefy?

Jimmy Doherty, Kate Quilton and Matt Tebbut uncover the secrets behind our festive food. Do the bubbles in Champagne really make it go to your head faster? And why do children hate sprouts?

A huge range of diet products and plans are available, from fasting to detoxing and cutting out certain foods. Jimmy, Kate and Matt want to know which ones actually work.

Jimmy Doherty, Matt Tebbutt and Kate Quilton take another look at some of their favourite food discoveries from Series 3 in this special episode.

Is dark chocolate good for you? Could daffodils help treat Alzheimer's disease? Jimmy, Kate and Matt uncover remarkable secrets about the nation's favourite springtime produce.

Why is farmed salmon pink? Can you grow a chicken as big as a turkey? Is the gold in drinks real gold? Can you eat frankincense? How do they make wafer-thin after-dinner mints?

Jimmy Doherty and the team uncover the truth about diet foods. Could green tea help knock off some pounds? Is soup the secret to losing weight? And can beetroot improve your physical performance?

Jimmy, Kate and Matt revisit missions from their casebook. Why is so much supermarket bacon Danish? Jimmy comes face to face with cheese mites. And are the banana's days numbered?

Jimmy, Kate and Matt revisit some of their most surprising food investigations. How fresh is supermarket fish? Is cheese always off-limits if you want to lose weight? And what's in olives?

Jimmy, Kate and Matt reveal how food can help you get into great shape for summer. Do greens give you a golden glow? Are konjac noodles a dieter's dream? How can you get buff for the beach?

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?

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

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.

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

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.

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!

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.

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?

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 special episode revisits a basketful of not-to-be-missed missions from the Food Unwrapped casebook. Jimmy asks why so much bacon in supermarkets is Danish and visits one of the largest pork abattoirs in Europe. And he comes face to face with traditionally-matured cheeses’ residents, cheese mites. Kate investigates why most British supermarkets only stock one variety of banana, and heads to Malaysia to learn about a disease that could mean the end to one of our favourite fruits. She also tracks down the slippery fellows used in the increasingly popular jellied eels. Meanwhile, Matt visits a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour and goes on a real life egg hunt to find out more about double yolks. But with 1.5 million hens eggs laid every day at just one UK farm, he may need to use some special techniques to find the rare ‘double-yolkers’.

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?

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

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.

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.

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?

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.

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

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?

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 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

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

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.

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.

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

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.

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

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.

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?

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.

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?

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

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

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?

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?

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?

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.

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.

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

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

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?

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

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.

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

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

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?

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

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

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.

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

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

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.

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

Some favourite superfood stories sorting fact from fiction - from prunes, microgreens and horchata, to caffeine and weight loss. Plus, could too much kale be a bad thing?

Jimmy Doherty hosts a festive party on the farm as the team share the lowdown on turkey, prawn cocktail, Christmas cake that goes the distance, and how to get cranberries inside cheese

As January's diets, workouts and superfoods kick in, the team offer top hacks for smashing health and weight management goals in 2021 - without ditching the tasty treats, from cheese to cake

Some favourite choc-based investigations. Kate examines dark chocolate's possible health benefits. What makes white chocolate white? And how do they make the gooey bit in After Eights gooey?

What makes British grub special? The team look at Pimm's, apples and porridge, the best vinegar for fish and chips, and the growing influence of spicy jerk seasoning.

With Brits spending a whopping billion quid a month on takeouts, Food Unwrapped delivers some fascinating takeaway facts on spring rolls, kebabs and ghee - the flavoursome heart of curry.

The team take a good look at 'superfoods'. Do pomegranates help with Alzheimer's? Can rosemary increase focus for teens at exam time? Will kefir improve mood? And what about histamines in food?

The gang unwrap festive facts. What's the secret to perfect stollen? Why red cabbage at Christmas? How long does an open bottle of port stay drinkable? Plus: a pigs in blankets alternative.

The team dig deep into food hacks and science secrets for health and well-being as we kick off for 2022 - from chia seeds and gluten-free to the superpowers of watermelon

A look back at some favourite vegetarian investigations, from tasty meat-free burgers to edible seaweed, jackfruit, grow-your-own gardening tips, and the surprising truth about baby carrots

The gang go behind the scenes with some favourite supermarket giants, exploring some ready meals and food science, the war on waste, and the truth about lookalike brands

The gang roll up their sleeves for some baking-related inside info: from the secret of choc chip cookies to shiny pretzels, where bicarbonate of soda comes from, and the explosive properties of flour!

d Unwrapped travels the world to explore the industry secrets behind our favourite food Who put the hole in doughnuts, and how much honey is there in a honeycomb? Plus: the truth about ready-to-eat cookie dough, as Food Unwrapped investigates some sweet food mysteries.

At the Shreddies factory, Matt learns how cereals keep their crunch. What's the shelf life of milk and why are some egg yolks more yellow? And the search for the ultimate bacon butty.

A feast of Italian food favourites - from high-end mozzarella to the story of gelato. The saucy secrets behind pasta shapes. And why are so many tinned tomatoes Italian?

Jimmy Doherty's favourite Asian food trips, from spring rolls in Thailand to turmeric in India. And in Sri Lanka, he cracks the case of why coconuts are so popular in the UK.

The gang look into the popularity of sour sweets, and why they taste so sharp; the secret to slow-melting ice cream; set versus runny jam; and what puts the 'short' in shortbread

An epic culinary journey across Sweden, Norway and Finland, from cod farming, to the best meatballs, and the favourite foods of the happiest people on the planet.

The gang return with new food facts for 2023. Can lettuce help you sleep? Just how much fibre should we be eating for a healthy bowel? And how does vegan streaky bacon get to look like meat?

Some fruity favourites from the gang. Do pomegranates make you healthy? How many apples are in a can of cider? Where's all the strawberry juice gone? And why are some fruits hairy?

Andi Oliver sees how onions are peeled at an onion factory. Amanda Byram finds out what happens to the 10 million pumpkins Brits dump every year after Halloween. And Briony May Williams investigates why some radishes are hotter than others.

Is there any difference between soft and crusty bread rolls? What's the reason for all that mayo in your pre-made sandwich? And Matt Tebbutt uncovers some of the secrets of ready meals.

The team uncover the secrets in our supermarket trolleys. This time it's the frozen aisle, from chips to ice cream. And why do frozen ready meals have best-before dates?

All the latest from the vegan aisle at your supermarket - from plant-based burger trends to snappy vegan sausage skin. Quiche without eggs. And exactly how do you milk an oat?

The team take their trolleys down the fruit and veg aisle getting the inside info on summer veggies in winter, temperamental bananas, and how to waste less fresh produce

The team go travelling to get snacking - from dried mango, and cracking the secret of caramel popcorn, to the mystery of the fluffy centre of a Snowball

A stunning journey through Barbados, Saint Lucia and Dominica reveals the secrets of Caribbean food, from rum and lionfish and red bananas, to cocoa tea, passion fruit and cassava bread

Culinary secrets are revealed on a road trip through America's southern states - from mysterious grits to green tomatoes, sweet tea, Jack Daniels and KFC

From Seoul to Gwangju, Kate Quilton and John Whaite go on an incredible journey to unearth the origins of the Korean foods that have exploded in popularity in recent years

What makes food fit for a celebration? The gang travel far and wide to find out as they tuck into party cakes, chocs, crisps, samosas, squash and am amazing martini.