Are crisp flavours made of real cheese and onion or cooked up in a lab? Matt investigates. Meanwhile, Kate learns the secrets of pepper, and Jimmy finds out about different types of yeast.
Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual, intriguing and surprising secrets behind the food we eat. In Seville, Jimmy looks for the mysterious ingredient that gives marmalade its bitter tang. Each jar of Paddington's favourite spread contains 60% sugar, and oranges are sweet, so what's going on? Kate investigates sustainable fish. She learns that even farmed smoked salmon aren't considered fully sustainable; so which fish can we eat with a clear conscience?
Why does marmalade taste bitter when it's made of sugar and oranges? Which fish are fully sustainable? And are the British public up for goat meat?
Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. Matt visits an amazing mobile leek factory. And how can you tell how much manuka is in your manuka honey?
Is coconut oil really healthier than other oils? Can absinthe lead to hallucinations and madness? And what do artichoke hearts have in common with strange African berries?
Jimmy Doherty, Kate Quilton and Matt Tebbutt present a Food Unwrapped summer diets special, with help from super-slimmers who are sharing the secrets of their dieting success. Is there any scientific evidence to back up their amazing dieting success stories? Kate checks out miso soup: flavour-rich and calorie-thin, it's been touted as the perfect diet aid. But can something so thin and watery possibly keep you feeling full? Kate meets a professor whose cutting-edge research may hold the key to miso's alleged weight-loss properties. Kate also tackles the apple cider vinegar diet.
Jimmy finds out how Kenyan farmers get their green beans so straight. Matt learns about scallop procreation. Kate checks out Cornish pasties and explores swede and turnip confusion.
Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual, intriguing and surprising secrets behind the food we eat. Kate visits Israel to unearth the mystery ingredient that makes icing sugar so light, fluffy and powdery. Her journey takes her via a dip in the Dead Sea to an enormous phosphate mine in the desert, where all is revealed. In Italy, Jimmy investigates the difference between risotto rice and long grain rice. An early morning trip to a bustling rice auction and a visit to a flooded rice field shed some light. Back in the UK, Jimmy challenges renowned Italian chef Gennaro Contaldo to knock up a risotto using long grain rice; can it be done? And where do pre-packed sandwiches' crusts go? Matt discovers that one sandwich maker has come up with an innovative - and surprising - way of putting the waste bread to good use.
Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more unusual, intriguing and surprising secrets behind the food we eat. Matt heads to Italy to find out how supermarkets can sell pesto at an affordable price when the traditional ingredients are expensive. He visits one of Europe's biggest pesto producers and takes a remarkable trip to the bottom of the Mediterranean Sea, where basil is being grown in an extraordinary underwater farm. Jimmy wants to know why so many cockles in our supermarkets come from abroad, when he always thought of them as a quintessentially British staple. He visits Wales and the Wash, where two very different stories unfold, and witnesses a remarkable method of cockle gathering that has to be seen to be believed. And why do marshmallows go so crispy and melty at the same time over the campfire? Kate takes a colourful trip around Europe's largest marshmallow factory to find out.
Jimmy checks out craft beer; could it really make a good sports recovery drink? Kate joins the world's biggest food fight at a Spanish tomato festival. And why are tinned anchovies salty?
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