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Episode 4
s25e04 · 2025-01-31
Running · GB
Food Unwrapped
Channel 4 Documentary
What it is
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 in the food we eat.
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6 this season · 171 totals04e01 Bacon, Mozzarella, Snails 2014-07-14 19:30
Bacon, Mozzarella, Snails
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?
s04e02 Liquorice, Mushrooms, Beansprouts 2014-07-21 19:30
Liquorice, Mushrooms, Beansprouts
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?
s04e03 Black Pudding, Watermelons, Rock Candy 2014-07-28 19:30
Black Pudding, Watermelons, Rock Candy
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 candy is made.
s04e04 Seaweed and Eels 2014-08-04 19:30
Seaweed and Eels
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?
s04e05 Onions, Steak, Olives 2014-08-11 19:30
Onions, Steak, Olives
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?
s04e06 Stout, Watercress, Mustard 2014-08-18 19:30
Stout, Watercress, Mustard
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?