And how do you get corn off the cob? The team present some favourite investigations. And is raw kale bad for you? More episodes. Are alarming headlines about MSG justified? Kate reveals how a malty unsung hero is made. And why do mints make your mouth cold? Jimmy discovers why caviar is so expensive. Matt visits an extraordinary underwater basil farm as he investigates pesto. Can curry help you lose weight? And could squid and chips replace fish and chips as our national dish? What gives some whisky its smoky flavour? Matt finds out which biscuit's best for dunking. Plus: is pricey aged steak worth the wait? Episodes. What makes it the most expensive spice in the world? 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. If stinky cheese smells so bad why does it taste so good? The team explore food myths from a neutral point of view, culminating in a summary based on scientific research. Matt learns about scallop procreation. Matt makes a surprising discovery about haggis. Do the bubbles in Champagne really make it go to your head faster? Matt finds out what makes chocolate white. Plus: the trouble with draught Prosecco. Jimmy visits a huge factory to find out. How much prawn's in a prawn cracker? Food Unwrapped S13 - Ep02 Crumpets, Baby Food, Mascarpone HD Watch Can caffeine help us burn calories? And can Jimmy go vegan for a week? And how much truffle is in truffle oil? And which foods and drinks are particularly helpful during endurance training? Can you eat frankincense? What puts the chew into chewing gum? Kate learns the consequences of tipping cooking oil down the drain. And which cut of beef do thin-cut steaks come from? Kate wants to know how supermarkets can sell wagyu beef, cheaply. And why are tinned anchovies salty? And can artificially inseminating cows make milk easier to digest? And Matt Tebbutt learns about the amazing ingredient in every bottle of gin. Plus: sauerkraut. Bergamot provides flavour in Jimmy's Earl Grey tea, but what exactly is it? Food Unwrapped travels the world to explore the industry secrets behind our favourite food. Kate uncovers the secrets of saffron, and Matt finds out why you can't eat kidney beans raw. Kate wants to know where liquorice comes from. Food Unwrapped: S08 Jimmy Doherty, Kate Quilton and Matt Tebbut present the food and science series that travels the world to lift the lid on what's really i... youtube.com Food Unwrapped S0 … Matt gets the inside story on oven bags. Kate visits a very colourful jelly bean factory. 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. Plus, the inside scoop on fish fingers and ice cream. Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Can you make risotto with long grain rice? Are baked beans baked? Why is that liquid in packets of mozzarella? And how do brewers make their trendy hazy beers cloudy? Today I watched an episode of Food Unwrapped that dealt with glace cherry's and their production. Could daffodils help treat Alzheimer's disease? Jimmy Doherty looks at dry gin. Plus, could too much kale be a bad thing? Title: Watch Queue Queue And Matt gets the skinny on diet champagne. Why aren't pork scratchings made from British pigs? People also watched. Matt visits an amazing mobile leek factory. Plus: how do you make ice cubes that aren't cloudy? And what's with all those little holes on biscuits? Subtitles. Are baby carrots really babies? And why do chicks have their beaks trimmed? Plus: pork scratchings. Plus: why can't you eat supermarket burgers pink? Kate's on the trail of the ultimate superfood. Food Unwrapped Category: Education/Science/Factual Episode 1 of 5 | Season 8 More4. Can you make risotto from long grain rice? Sat 19 Dec 3:10am-3:40am (30 minutes) Starts in 24 minutes. Why is so much supermarket bacon Danish? Can eating too many poppy seeds make you fail a drugs test? Want to share IMDb's rating on your own site? And how can you tell how much manuka is in your manuka honey? What's the jelly in a jelly bean? Food Secrets. Why is there jelly in our pork pies and how does it get there? Does what our meat eats make a difference? Is it really possible to predict if you'll love or hate Marmite? Channel 4's Food Unwrapped programme has been blasted online for its 'obscene' carbon footprint as presenters headed to Thailand, Australia and Italy for a 30-minute episode. How can something so small taste so beefy? And, when it comes to pasta, is fresh best? And Matt makes a surprising discovery about the origins of haggis. And Kate explores the power of beetroot. And why do children hate sprouts? In America, Kate discovers that wine's getting stronger. Plus: Kate checks out macadamia nuts in Hawaii and Matt finds out what's so bad about his double dipping habit. And how are gummy sweets made? Kate investigates rumours that the Brazil nuts in UK supermarkets are all radioactive. Or just get a good night's sleep? 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. Can high-tech surveillance save our salmon? Jimmy investigates why British cheese sales are soaring across Europe. Jimmy heads to Paris to find out why baguettes go stale so fast. A huge range of diet products and plans are available, from fasting to detoxing and cutting out certain foods. And are the banana's days numbered? Kate investigates the worrying rise in peanut allergies. Do prunes really keep us regular? Plus: lentils. How does supermarket fresh pasta last so long? Jimmy, Kate and Matt want to know which ones actually work. Join host, Marc Summers for this healthy episode of Au Natural. Matt investigates. Today on Unwrapped, we fill up on some sensational stuffed foods. How do crumpets get filled with holes? Have we got a show for you! 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. Can booze keep you warm? Plus: black pepper. Plus: the surprising difference between runny and set honey. Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. How do the supermarkets get avocados 'ripe and ready'? Jimmy Doherty finds out what gives piquanté peppers their sweetness. And okra. The team present favourite investigations. Jimmy, Kate and Matt revisit some of their most surprising food investigations. 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