Discover the magic of Disney cuisine today on Unwrapped. Can coffee help you sober up? Matt investigates salted caramel. Venture inside the Disney Bakery, where they cook up more than 2,000 cookies for Disneyland guests every day. Plus: the secrets behind the annual race to get seasonal asparagus into supermarkets. Was this review helpful to you? So is it yoghurt? Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. Are Brazil nuts radioactive? Why is halloumi cheese a subject of great debate? A trip to California reveals the secret of perfect walnuts. Snackmasters. Plus: mince pies. Is coconut oil healthier than other oils? Can curry help you lose weight? In China, Matt Tebbutt helps to cultivate pearls from surprising creatures. Why do onions make you cry? Why is ostrich meat red? Jimmy, Kate and Matt present some of their favourite investigations. Kate meets a tech start-up who hope to feed the world by growing fish flesh in a dish. 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. Jimmy, Kate and Matt want to know which ones actually work. Use the HTML below. Why is there calcium in bread? Is there silver in cake decorations? Kate visits France to find out if a glass of red wine a day keeps the doctor away. You must be a registered user to use the IMDb rating plugin. Jimmy Doherty, Matt Tebbutt and Kate Quilton take another look at some of their favourite food discoveries from Series 3 in this special episode. Can Matt turn the public on to goat meat? Why are some vanilla ice creams more expensive than others? Is dark chocolate good for you? 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. Food Unwrapped is a British television series broadcast by Channel 4 featuring Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Amanda Byram, Andi Oliver, Briony May Williams, Martin Dickie, and James Watt. What's the difference between white and dark rum? Food Unwrapped. Is there any goodness left in tinned tomatoes? Why's clotted cream yellow? Could green tea help knock off some pounds? A new very pointless, unfunny YouTube video venture where I "unbox" everybody's favorite thing, food! Mon 21 Dec 3:10am-3:40am (30 minutes) Starts in 23 hour(s) 21 minutes. Plus: the surprising difference between runny and set honey. Kate asks why Iberico ham is so expensive. Jimmy discovers why caviar is so expensive. And should we never eat mussels when there's an 'r' in the month? How much is known about the ducks we consume? And can Jimmy go vegan for a week? I have worked in lab dealing in food technology for many years, there was a lot of vital information omitted ....or not included in that particular episode, I know the process that (in this case cherry's) go through as well as the ingredients and chemical used to achieve the end result, very toxic, one little example... the person interviewed stated the colours used to colour the fruit was "natural" completely false, or that persons definition of natural does not meet the standards or requirements of most first world countries. Plus, could too much kale be a bad thing? Unwrapped. Subtitles. Is coconut oil really healthier than other oils? Jimmy Doherty asks what offers better value: growing your own fruit and veg or buying from the supermarket? Plus: seaweed. A huge range of diet products and plans are available, from fasting to detoxing and cutting out certain foods. What in nature provides the natural bright blue dye in our sweets? Matt checks out buffalo mozzarella in Italy. Marc Summers indulges in an all-sweets spectacle. Kate tackles pink pork; is it safe to eat? And why do children hate sprouts? A handy haul of health hacks to propel you into 2020, including a look at ginger, spinach and your 'five-a-day' fruit and veg, From novel turkey cooking methods to affordable fizz, this special show reveals everything you need to know to feed your family and friends better, cheaper and faster. Tune in to Channel 4 at 8.30pm on Monday 26th October to watch this Food Unwrapped special and discover the shocking truth about eating out with allergies. Plus: tomatoes, and icing sugar. Could a threat to British juniper berries spell the end of the gin resurgence? He has also appeared on ITV’s Save Money: Good Food, Market Kitchen and The Great British Menu. Jellied eel sales are booming, but where do the eels come from? Episodes. Freeview:18 Sky:136 Virgin:147 BT:18 Freesat:124. Freeview:18 Sky:136 Virgin:147 BT:18 Freesat:124. How do the bubbles get into chocolate bars? Kate checks out a decadent dish from Christmas past: the multi-bird roast. And Kate explores the power of beetroot. Kate checks out a space-age high-speed German pickling machine. And Kate's mission to give up added sugar reveals some shocking truths. A celebration of the mighty store cupboard, from peanut butter's amazing shelf life, to the mysteries of Marmite, and some extraordinary anchovy fishing off the coast of Italy. And Matt makes a surprising discovery about the origins of haggis. Kate travels to the Amazon rainforest to discover what gives Red Leicester cheese its colour. Jimmy visits Iceland to find out. First shown: Tue 7 Jan 2020 | 47 mins. Does expensive salt taste different to cheap salt? In this special episode Jimmy Doherty, Matt Tebbutt and Kate Quilton test some of the food techniques they've discovered during the series, to answer viewers' questions. 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. Can eating more fat make us thin? What's the difference between outdoor-bred and outdoor-reared pork? Jimmy finds out how Kenyan farmers get their green beans so straight. Are traditional rolled oats better for us than quick-cook porridge? Kate wants to know where liquorice comes from. Plus: oysters. As well as hosting Food Unwrapped, 35-year-old Kate presents Channel 4’s Superfoods: The Real Story. Plus the secret ingredient in the Israeli desert that keeps icing sugar so light and powdery. What's the difference between white and dark rum? Why shouldn't we eat raw bean sprouts? And what lives inside every sourdough loaf? 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