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Food Unwrapped: Season 4
July 14, 2014
6 Episodes
~25 min per episode
Overview
No overview available for this season.
Episodes
6
1
Bacon, Mozzarella, Snails
Jul 14, 2014
25 min
Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Kate meets mozzarella makers in Italy. What is the liquid that mozzarella balls are bobbing in?
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2
Liquorice, Mushrooms, Beansprouts
Jul 21, 2014
25 min
Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?
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3
Black Pudding, Watermelons, Rock Candy
Jul 28, 2014
25 min
Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made.
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4
Seaweed and Eels
Aug 4, 2014
25 min
Jimmy finds out how food producers are using seaweed to reduce their salt content. Jellied eel sales are booming, but where do the eels come from? And why does tonic water glow in UV light?
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5
Onions, Steak, Olives
Aug 11, 2014
25 min
Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. The answer lies not in our soil, but in an aircraft hangar. Plus: is pricey aged steak worth the wait?
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6
Stout, Watercress, Mustard
Aug 18, 2014
25 min
Jimmy wants to know what gives stout its smooth texture. Kate's on the trail of the ultimate superfood. And why is English mustard hot while the Dijon variety is relatively cool?
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