Why are Bloody Marys so popular on planes and why does airline food taste so different at ground level? See all episodes available. Plus: why can't you eat supermarket burgers pink? Mon 21 Dec 3:10am-3:40am (30 minutes) Starts in 23 hour(s) 21 minutes. Jimmy, Kate and Matt want to know which ones actually work. Title: Kate's on the trail of the ultimate superfood. This FAQ is empty. What makes icing sugar so light and fluffy? Food Secrets. Jimmy discovers why caviar is so expensive. And smoked fish: why is it all yellow? Jimmy, Kate and Matt present favourite investigations. Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. What do Italians think of the extra-virgin olive oil sold in our supermarkets? How can you get buff for the beach? The show is based on the original series "Food CIA", devised by Dahl TV and licensed by Warner Bros. International Television Production Ltd. And can beetroot improve your physical performance? Matt makes a surprising discovery about haggis. And Matt heads to Switzerland to ask why there are holes in Swiss cheese. People also watched. And how much truffle is in truffle oil? Plus, the inside scoop on fish fingers and ice cream. Jimmy Doherty and the team uncover the truth about diet foods. Do prunes really keep us regular? Plus: the secrets behind the annual race to get seasonal asparagus into supermarkets. Can you eat frankincense? Matt investigates the difference between bubble gum and chewing gum, and discovers an unusual use for used gum. Subtitles. 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. Is the fish we're buying really what we think it is? As well as hosting Food Unwrapped, 35-year-old Kate presents Channel 4’s Superfoods: The Real Story. Jimmy investigates why British cheese sales are soaring across Europe. Food Secrets. And why do chicks have their beaks trimmed? Matt gets the inside story on oven bags. Season 20, Episode 4 Honey. Can M&S really trace all their beef burgers back to the cow? | Food Unwrapped Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Matt lifts the lid on skimmed milk. Jimmy, Kate and Matt present some of their favourite investigations. Food Unwrapped. And Briony May Williams discovers the surprising secret to how mushy peas get mushed. Join host Marc Summers as he explores the test kitchens and the secrets behind America's favorite snacks on Unwrapped. Plus: the ultimate gingerbread house. Jimmy checks out craft beer; could it really make a good sports recovery drink? Discover the magic of Disney cuisine today on Unwrapped. Some favourite superfood stories sorting fact from fiction - from prunes, microgreens and horchata, to caffeine and weight loss. What's the difference between outdoor-bred and outdoor-reared pork? What is 'Rosemary Extract' and Why is it in Everything? Food Secrets. Plus vitamin D, and elderflower cordial. Does cod liver oil have to be cod? Jimmy learns the truth about crash diets. And why are macarons so expensive? Why's clotted cream yellow? Plus: can carb-restrictive diets burn fat quicker? Kate discovers how scientists are using pineapple enzymes to help burns victims. Kate Quilton. 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 cheese always off-limits if you want to lose weight? Matt finds out which biscuit's best for dunking. People also watched. Kate checks out veg and fruit-based alternatives to carbs and meat. How do you farm crocodiles? Jimmy Doherty finds out what gives piquanté peppers their sweetness. Home. What makes pink champagne pink? Episodes. Kate finds out what makes cheap wine taste good, and Matt asks why good garlic gives us bad breath. Jimmy finds out what whitebait actually is and why it's not available in most supermarkets. With Kate Quilton, Matt Tebbutt, Jimmy Doherty, Helen Lawal. Can absinthe lead to hallucinations and madness? And since the sugar tax came in, manufacturers have been adding less sugar to some products. Kate Quilton visits McVitie's to ask why many biscuits have little holes all over them. Should we score our sprouts? And Kate Quilton investigates potentially dangerous levels of mercury in tuna fish. 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, 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. The team explore food myths from a neutral point of view, culminating in a summary based on scientific research. Food Unwrapped S13 - Ep02 Crumpets, Baby Food, Mascarpone HD Watch Kate Quilton finds out the safest way of eating oysters. Is brown sugar better for us than white? How are the calories counted in diet bread? Does a happy chicken lay a tastier egg? Jimmy Doherty asks how much orange is in orange squash. Plus: sushi. 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. But what are they adding instead? Marc Summers indulges in an all-sweets spectacle. Sat 19 Dec 3:10am-3:40am (30 minutes) Starts in 24 minutes. I would strongly suggest that using this type of processed fruit be kept to a total minimum or IMO ...NOT AT ALL there are plenty of other options for baking and decorating fruit cakes....If you only know the complete truth about the process, you would understand my perspective. What sort of lunches make us sleepy? Could bananas be used to fight viruses including HIV and influenza? And why are blueberries coated in a strange cloudy wax? Jimmy learns about a potentially devastating Greek yoghurt by-product. In America, Kate discovers that wine's getting stronger. Jimmy Doherty finds out why Iceland supplies most of our cod. 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. How do the supermarkets get avocados 'ripe and ready'? What gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? Jimmy investigates dates. Matt runs across a custard pond. The team reveal foodie tips to help you feel great on your summer holiday. And what's in olives? The team explore food myths from a neutral point of view, culminating in a summary based on scientific research. Can you make risotto with long grain rice? Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made. What's the difference between white and dark rum? How can you keep your turkey breast juicy? How is wine turned into fortified wine? Watch highlights on Food Network. Kate meets mozzarella makers in Italy. If stinky cheese smells so bad why does it taste so good? What exactly is skyr? Can diet drinks make you fat? Jimmy, Kate and Matt uncover remarkable secrets about the nation's favourite springtime produce. Jimmy finds out why pine nuts are so expensive. Dr Helen visits Poland to learn the trick to concentrating apple juice. Food Unwrapped travels the world to explore the industry secrets behind our favourite food. Kate Quilton investigates whether the banana's days are numbered. Should we keep coffee, tomatoes, potatoes and even red wine in the fridge? Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products. What is the liquid that mozzarella balls are bobbing in? Kate wants to know how supermarkets can sell wagyu beef, cheaply. He has also appeared on ITV’s Save Money: Good Food, Market Kitchen and The Great British Menu. A huge range of diet products and plans are available, from fasting to detoxing and cutting out certain foods. Kate visits Rome to find out what the difference is between gelato and ice cream. Me with the lovely Kate Quilton, back in February when my TSW face was visibly sore! How safe is bacon? Kate Quilton asks if herbal bedtime teas can help you nod off. How can there be so many tomatoes in a tomato ketchup bottle? Food Network Unwrapped The network famous for "unwrapping" the secrets of America’s favorite snack foods turns the cameras on itself! Jimmy examines how plastic packaging is polluting the food chain with potentially global implications. Those chunks in American ice cream on the trail of the bacon in supermarkets.. 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