Food Unwrapped season 18 episode 1 Baguettes, Mozzarella, Mushy Peas : Jimmy heads to Paris to find out why baguettes go stale so fast. Then cookies, caramel and chocolate are star players in her Quick Millionaire Shortbread, and Sheet Pan Sausage and Pepper Hoagies are unbeatable. Kate and Helen explore vanilla, while in the Netherlands Matt explores the myth that Edam balls were once used as emergency cannon balls! Plus, the inside scoop on fish fingers and ice cream. Kate and Matt investigate the wax on our lemons in Spain and Thailand, and Matt gets the real story behind formed ham here in the UK. What makes it the most expensive spice in the world? Jimmy Doherty hosts a festive party on the farm as the team share the lowdown on turkey, prawn cocktail, Christmas cake that goes the distance, and how to get cranberries inside cheese. What is the liquid that mozzarella balls are bobbing in? I imagine this show appealing to people who enjoy watching shows like Food Network’s “Unwrapped” and anything with Alton Brown as a host. Does what our meat eats make a difference? Is coconut oil really healthier than other oils? Channel 4 has announced a number of new presenters for Food Unwrapped.. Briony May Williams, Andi Oliver and Amanda Byram will join the Food Unwrapped team, starting with December's Christmas sepcial. Jimmy Doherty finds out why Iceland supplies most of our cod. Is the gold in drinks real gold? Matt makes a surprising discovery about haggis. The team ask: is mouldy bread safe to eat? And Matt visits a Scottish distillery. Meanwhile, Kate learns the secrets of pepper, and Jimmy finds out about different types of yeast. Kate Quilton hits the surf in Australia to find out if replacing carb and meat classics with popular veg and fruit-based alternatives is a good way to cut calories. Matt Tebbutt investigates pesto. Food Unwrapped travels the world to explore the industry secrets behind our favourite food 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. Plus: elderflower cordial. Plus: ancient grain bread. Why is maple syrup so expensive? Plus: are dark rum and white rum made with different ingredients? Matt traces the British blackcurrant from the field to the Ribena factory. How do energy drinks give you a boost? Season 18 | Episode 8. Do prunes really keep us regular? Stream Unwrapped FREE with Your TV Subscription! Can you eat frankincense? Can you still have treats when you're on a diet? Jimmy finds out what whitebait actually is and why it's not available in most supermarkets. Is there any goodness left in tinned tomatoes? What part of a pig makes sweets chewy? Matt investigates. Meet the Food Unwrapped 2020 cast - Jimmy, Matt, Kate and Helen! New presenter Kiran Jethwa joins the team as they investigate all things sweet. And what's bugging Jimmy about red food dye? And Matt Tebbutt discovers why popcorn doesn't fill you up. He also learns where the term 'proof' originally came from: the answer is explosive, and nearly blows him away! Is agave syrup healthier than sugar? Jimmy Doherty looks at how squid and chips could become our national dish. Each week, Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. And since the sugar tax came in, manufacturers have been adding less sugar to some products. And how are gummy sweets made? Plus: pork scratchings. Favourite investigations. And jelly beans don't contain gelatine, so what is the jelly in a jelly bean? Bonus: “I’ll Drink to That ... 2020 best food podcasts to listen to right now. And Matt Tebbutt learns about the amazing ingredient in every bottle of gin. Does a happy chicken lay a tastier egg? Food Unwrapped Series 18 Episode 3. Kate investigates the worrying rise in peanut allergies. 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. How is wine turned into fortified wine? Is there silver in cake decorations? 0. A celebratory look back at some favourite snack-centred stories, from funny-shaped crisps to pork scratchings, rice cakes and nuts, and the perils of double-dipping tortilla chips, A celebration of the world of takeaways and fast food, from the pizzas at Papa John's, to the health risks of rare burgers, the fries at KFC, and the secret of instant noodles. Are alarming headlines about MSG justified? Why does marmalade taste bitter when it's made of sugar and oranges? And why can't you put papaya in jelly? The team explore food myths from a neutral point of view, culminating in a summary based on scientific research. Play. Plus, what makes sour sweets sour? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? How do the bubbles get into chocolate bars? Can you put dishwasher salt on your chips? How much orange is in orange squash? Jimmy finds out why pine nuts are so expensive. Plus: chilli, and cheese. And why do toasted marshmallows go crispy and melty at the same time? Accessibility Links. Can Matt turn the public on to goat meat? Favourite investigations. From Parisian macarons and salted caramel, to the secrets of fizzy sweets and the reason some honey is runny and some isn't. Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. Jimmy learns about a potentially devastating Greek yoghurt by-product. Why is there calcium in bread? When did oysters go from Victorian bar snack to luxury food? Is there anything in yuletide spices that gives you Christmas cheer? And the truth about medium vs large eggs. If stinky cheese smells so bad why does it taste so good? Kate Quilton finds out the safest way of eating oysters. And how can New Zealand lamb be sold as 'fresh' here? When did oysters go from Victorian bar snack to luxury food? Kate finds out what makes cheap wine taste good, and Matt asks why good garlic gives us bad breath. Jimmy wants to know what gives stout its smooth texture. Jimmy, Kate and Matt present favourite investigations. How do green soy beans become creamy white tofu? Kate investigates why ice cream can go gritty, and Matt explores the difference between premium and budget peas. Is coconut oil healthier than other oils? And what gives sour beer its tang? Matt visits an amazing mobile leek factory. And, when it comes to pasta, is fresh best? And how do brewers make their trendy hazy beers cloudy? Jimmy, Kate and Matt present favourite investigations, including a ground-breaking use for an enzyme found in pineapples. You can watch ALL of the episodes from season one now on 4 Catch Up . And what lives inside every sourdough loaf? Category Cookery / Science Original air date 2020-03-09 In China, Matt Tebbutt helps to cultivate pearls from surprising creatures. Are fresh sardines better for us than tinned sardines? 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. Jamie MacDougall presents the best in classical music. Season 23 - December 5, 2020 Ree Drummond is dishing up great ideas for quick and easy game-day dishes. How do they make wafer-thin after-dinner mints? Why can't you eat kidney beans raw? The team examine recent trends and scientific advances in weight loss. Episode … Add Image. And Matt discovers why maple syrup is so expensive. Or just get a good night's sleep? Jimmy investigates dates. Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. And which foods and drinks are particularly helpful during endurance training? Comments (0) There are no comments yet. Kate reveals the secrets of saffron fraud. Some favourite investigations as Jimmy Doherty looks at how our national dish could become squid and chips, Kate Quilton reports on kangaroo meat, and Matt Tebbutt looks at pesto, The team investigate how supermarkets get the iced writing so perfect on birthday cakes, the popularity of the soy bean, and the growing trend for hemp-based food products. Could bananas be used to fight viruses including HIV and influenza? And why do mints make your mouth cold? The team investigate why some supermarket food prices have soared in 2017, and reveal how technology can help save money, from dynamic pricing to robot fruit pickers and cutting-edge packaging. The team present some favourite investigations. Kate learns the consequences of tipping cooking oil down the drain. Why are some vanilla ice creams more expensive than others? Plus the secret ingredient in the Israeli desert that keeps icing sugar so light and powdery. The glacé cherry production process takes Matt's breath away, but not in a good way! And why do anchovies taste salty? Kate tackles pink pork; is it safe to eat? 3. Do greens give you a golden glow? Can you grow a chicken as big as a turkey? Kate investigates how asparagus can be grown all year round in one of the driest places on earth - the Ica Valley, Peru. How did that distinct frosting squiggle and cream center come about? Food Unwrapped Investigates: Episode 4 / Channel 4 16 Nov 2020. TV Schedule. This special episode examines the innovations that are making meat healthier for us and better for the planet, from muscle-bound cattle to sustainable alternatives to beef. And is it true that your DNA determines whether you love or hate Marmite? Matt Tebbutt runs across a pond of custard. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made. 38 mins ago. First, she knocks mashups out of the park with five-cheese Pepperoni Pizza Queso. Sam & Billie: The Mummy Diaries: Episode 3 (S8EP3 ITV Be Thurs 17 Sep 2020) Extreme Nightmare Tenants: Britain’s Worst Homes (S1EP2 Channel 5 Thurs 17 Sep 2020) Salvage Hunters: The Restorers: Episode 12 (S3EP12 Quest Wed 16 Sep 2020) How on earth can you barbecue a kangaroo? How do you milk a camel? In America, Kate discovers that wine's getting stronger. What gives sourdough bread its twang? And Briony May Williams discovers the surprising secret to how mushy peas get mushed. Jimmy examines how plastic packaging is polluting the food chain with potentially global implications. Kate's on the trail of the ultimate superfood. Some favourite superfood stories sorting fact from fiction - from prunes, microgreens and horchata, to caffeine and weight loss. Could compostables be the answer to our worldwide plastics problem? Why are pine nuts so expensive? 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? Jimmy discovers that there's more to traditionally-matured cheese than meets the eye, thanks to a microorganism that helps give the likes of pecorino their distinctive hard rinds. What's in low-salt food instead of salt? To celebrate the wonderful world of baking, a look inside the world's biggest bread factory. Food Unwrapped season 18 episode 3 Oysters, Ketchup, Eggs : Matt Tebbutt investigates an intriguing claim about tomato ketchup bottles, Kate Quilton discovers how oysters turned from a Victorian bar snack to a wallet-busting luxury, and Amanda Byram uncovers the difference between medium and large eggs. Kate Quilton uncovers the secrets of saffron in Morocco. Can curry help you lose weight? And how can you tell how much manuka is in your manuka honey? Can caffeine help us burn calories? And why does tonic water glow in UV light? Jimmy finds out how shredded wheat's made. Kate finds out why rosemary is in so many food products. Jimmy investigates a looming coconut shortage. How fresh is supermarket fish? Food Unwrapped is back on our screens investigating the in the outs of the food inside our fridges. And can Jimmy go vegan for a week? ... « 2019 | 2020 See also. Why aren't pork scratchings made from British pigs? Plus: can changing the shape of food help our children eat their vegetables? Food Unwrapped Investigates: Episode 2. Kate visits Hungary and Spain to find out where paprika comes from. Kate uncovers the secrets of saffron, and Matt finds out why you can't eat kidney beans raw. Rate. What's the difference between white and dark rum? When did oysters go from Victorian bar snack to luxury food? Including, the story of baked beans, why nuts rise to the top in muesli and why we prefer tea in a mug. As an Easter treat, the team take a trip through the archives to look at some of their favourite chocolate-based reports, from after-dinner mints to bubbly chocolate, white chocolate, and what makes dark chocolate good for your health. Jimmy Doherty finds out. Kate uncovers something surprising about small hens' eggs. Plus vitamin D, and elderflower cordial. The team look back at some favourite investigations. Kate checks out a space-age high-speed German pickling machine. The team reveal the secrets of China's food, exploring ancient farming techniques, modern commercial production on an epic scale, and everything from noodles to fortune cookies, soy sauce and garlic. What gives some whisky its smoky flavour? Jimmy, Kate and Matt uncover remarkable secrets about the nation's favourite springtime produce. In California, Helen reveals the secret of perfect walnuts. Jimmy comes face to face with cheese mites. One in five of us lack vitamin D; can mushrooms help? Season 21, Episode 3 Feel-Good Foods. Why do we have to pay for pistachios that we can't crack open and eat? And can beetroot improve your physical performance? The answer lies not in our soil, but in an aircraft hangar. Kate Quilton reports on kangaroo meat. Bergamot provides flavour in Jimmy's Earl Grey tea, but what exactly is it? Kate Quilton asks if herbal bedtime teas can help you nod off. Jimmy investigates mineral water and whether tap water has really been through seven people, while Kate finds out what the vegetable is in vegetable oil. Kate Quilton exposes the murky world of `miracle" diet supplements and looks at how social media is being used to sell them to teenagers desperate to lose weight. And why do we prefer tea in a mug to a disposable cup? Is cheese always off-limits if you want to lose weight? 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. Favourite investigations. Plus: tiger nut milk. Jimmy checks out craft beer; could it really make a good sports recovery drink? Season 22, Episode 4 Zoo Foods. Kate visits Australia to find out and collects crocodile eggs from under their mothers' noses. And what are those green bits on crisps? What do Italians think of the extra-virgin olive oil sold in our supermarkets? Some favourite investigations. 2020 Does Chocolate. And Kate Quilton investigates potentially dangerous levels of mercury in tuna fish. Find the best of Unwrapped from Food Network. Matt lifts the lid on skimmed milk. 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. Jimmy Doherty and the team uncover the truth about diet foods. Jimmy meets a man whose taste buds are insured for a million pounds, in of one of the UK's biggest tea producers. Kate Quilton looks into Britain's plastic crisis while Jimmy Doherty and Matt Tebbutt visit South Africa on a piquanté pepper hunt. Kate reveals how a malty unsung hero is made. The Channel 4 show is finding out all the dirty details about Britain’s favourite foods, with a little help from its four brilliant co-hosts. A celebration of the world of takeaways and fast food, from the pizzas at Papa John's, to the health risks of rare burgers, the fries at KFC, and the secret of instant noodles. Kate Quilton investigates whether the banana's days are numbered. And how much truffle is in truffle oil? Are baby carrots really babies? Data emisji. Kate Quilton challenges Matt Tebbutt to make crumpets. Matt visits an extraordinary underwater basil farm as he investigates pesto. The team present some of their favourite investigations. How are the calories counted in diet bread? Season 14 guide for Food Unwrapped TV series - see the episodes list with schedule and episode summary. Play. And where do multivitamins come from? Matt visits an extraordinary underwater basil farm as he investigates pesto. Food Unwrapped (2012– ) Episode List. 2. Rate. How is caffeine removed from coffee? Play. 12 Apr. How do you stop carp tasting of mud? How come baby food has such a long shelf-life? Matt is in Naples to learn why most tinned tomatoes come from Italy. Why is halloumi cheese a subject of great debate? Jimmy heads to Brazil to put stock cubes in the spotlight. Skyr: it looks like yoghurt and it's creamy like yoghurt, but it's fat-free. Plus: Matt investigates concerns about naturally-occurring arsenic in baby rice products. And can bedtime teas really help us sleep? Kate's on the trail of the chicken that goes into a Kiev. And Briony discovers the surprising secret to how mushy peas get mushed. Kate visits a cattle farm in America that supersizes cows and asks if what our meat eats matters. And should we buy supermarkets' standard products or value ones? And can Matt turn the public on to goat meat? What gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? Listen to Gastropod. Food Unwrapped latest news, reviews, gossip, episode guide and find out when it’s on TV, on demand and on catch-up. Start the day with a look at foods made for waking up. Are ready meals really twice as big as they were in the 1950s? And the surprising things that are being done with pre-packed sandwiches' crusts. Jimmy, Kate and Matt revisit missions from their casebook. What makes pink champagne pink? Why are Jimmy's chestnuts exploding? Jimmy investigates why British cheese sales are soaring across Europe. Jimmy examines the impact 'healthy' snacks can have on children's teeth. Premiera: Wrz 2012; Odcinki: 140; ... Dodatki. Jimmy, Kate, Matt and Dr Helen share surprising food and drink health tips. Kate meets a tech start-up who hope to feed the world by growing fish flesh in a dish. And rice cakes are made from brown rice. Matt asks what makes sour sweets sour? Plus: the trouble with draught Prosecco. How come some bread breaks up when it's buttered but other bread doesn't? Why have olive oil prices been going up? Stay in touch with Food Unwrapped next episode Air Date and your favorite TV Shows. Plus: can carb-restrictive diets burn fat quicker? What are those worms doing in bottles of tequila? Episode 4. Plus: seaweed. Kate investigates, and explores camel milk's rising popularity. Jimmy visits a huge factory to find out. Kate wants to know why almond prices have gone nuts. Track Food Unwrapped new episodes, see when is the next episode air date, series schedule, trailer, countdown, calendar and more. How does instant tea match up against tea bags? A trip to California reveals the secret of perfect walnuts. More episodes. Could green tea help knock off some pounds? Is a parasite hiding in your sushi? Could a threat to British juniper berries spell the end of the gin resurgence? How can there be so many tomatoes in a tomato ketchup bottle? Jimmy learns about avocado-rustling and discovers the secrets of guacamole. Matt runs across a custard pond. How can something so small taste so beefy? And should we never eat mussels when there's an 'r' in the month? (S17 Ep3) Jimmy Doherty visits Europe's biggest brewery. Matt discovers what gives clotted cream its yellow colour, Jimmy learns where the flavour comes from in his Earl Grey tea, and Kate finds out if we can now eat oysters all year round, Jimmy Doherty investigates whether protein supplements really build a buff body; Matt finds out which foods generate the most wind; and Kate Quilton lifts the lid on peanut butter. Jimmy hunts for the mother of all lagers. And okra. Jimmy Doherty, Kate Quilton and Matt Tebbut uncover the secrets behind our festive food. Jimmy finds out the surprising truth about pizza prices. Have Dutch scientists created a meat substitute that tastes of meat? Kate meets mozzarella makers in Italy. Kate visits a very colourful jelly bean factory. Previous. Find episode on: Can booze keep you warm? Does drinking hot milk help you sleep? You must be logged in to add comments. Food Unwrapped Investigates ... 2020 This programme is subtitled This programme is audio described. Why are there holes in Swiss cheese? Do the bubbles in Champagne really make it go to your head faster? Is dark chocolate good for you? This will be the show's 14th series. Jimmy investigates dates. How do crumpets get filled with holes? And why don't shop-bought pies spill their gravy? Plus: why can't you eat supermarket burgers pink? To celebrate the wonderful world of baking, a look inside the world's biggest bread factory. Are konjac noodles a dieter's dream? And can we be sure that all the saffron on our shop shelves is the real thing? Is the fish we're buying really what we think it is? Jimmy, Kate and Matt present some more of their favourite investigations. Plus: the secrets behind the annual race to get seasonal asparagus into supermarkets. Jimmy visits Paris to learn why baguettes go stale faster than sliced bread. Matt meets Cleo Rocos to find out. How wild is wild boar? Kate finds out how to get children to eat their greens. Jimmy Doherty looks at dry gin. Kate wants to know what colour of limes are the juiciest. Kate explores the surprising secrets of the vegan cheese melt, in this special vegan episode. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Are Brazil nuts radioactive? Could daffodils help treat Alzheimer's disease? Jimmy Doherty, Matt Tebbutt and Kate Quilton take another look at some of their favourite food discoveries from Series 3 in this special episode. But what are they adding instead? And why are blueberries coated in a strange cloudy wax? The food enthusiasts discover how much cream is in ice cream, and find out how to smoke cheese, sausages and crisps with liquid smoke, Kate travels from Essex to Holland to try and find out how sandwich manufacturers stop our packet tomato sarnies from going soggy, Kate Quilton heads to Spain to find out how pure squeezed, not-from-concentrate orange juice is really made, and how fresh it is, The team head to Thailand to find out what seafood goes into seafood sticks, and discover how some British wine is really made... in Spain, The fourth episode of Food Unwrapped explores the difference between green and black olives, and why not everything that goes into beer processing is listed in the ingredients, Kate investigates how prawns are intensively farmed and Matt discovers why there are often so few wild mushrooms in our wild mushroom soups. A celebration of the world of takeaways and fast food, from the pizzas at Papa John's, to the health risks of rare burgers, the fries at KFC, and the secret of instant noodles. Dr Helen Lawal investigates the rise in teenagers having fried chicken for lunch. Plus: bell peppers and salt. Jimmy examines how far farmers go to produce perfect veg for supermarkets. How do the supermarkets get avocados 'ripe and ready'? As an Easter treat, some favourite chocolate-based investigations, from after-dinner mints to bubbly chocolate, white chocolate, and what makes dark chocolate good for your health. Kate Quilton exposes the murky world of `miracle” diet supplements and looks at how social media is being used to sell them to teenagers desperate to lose weight. How do you farm crocodiles? A celebration of all things sweet and wonderful, from Parisian macarons and salted caramel, to the secrets of fizzy sweets and the reason some honey is runny and some isn't. Watch Full Episodes, Get Behind the Scenes, Meet the Cast, and much more. TV Guide. Plus, the inside scoop on fish fingers and ice cream. Why is ostrich meat red? Jimmy investigates a potentially devastating by-product of Greek yoghurt production, Matt Tebbutt finds out how dangerous kidney beans can be if they're eaten raw or insufficiently cooked. And drink full-fat milk? She uncovers the truth behind the science and takes on the big internet corporations making big profits, … Matt investigates the difference between bubble gum and chewing gum, and discovers an unusual use for used gum. Is brown sugar better for us than white? How much is known about the ducks we consume? Food Unwrapped investigates what will happen to the food on our shelves, in our fridges and on our plates, and how our supermarkets will look and behave, after we leave the EU, Matt joins KFC on the frontline of the fight against flaccid fries, Kate goes behind the scenes at Deliveroo, and Jimmy investigates the health benefits of a taco. Play. Can absinthe lead to hallucinations and madness? And which cut of beef do thin-cut steaks come from? And how can coffees have lots of flavours when they use just two types of coffee beans? Unwrapped Official Site. Find out when Food Unwrapped is on TV, including Series 15-Episode 27. Kate discovers how the way that you drink tea can affect its taste. And why does chopping onions make you cry? Why are there closed pistachio nuts in our packs? Plus: lentils. Matt checks out buffalo mozzarella in Italy. Kate asks why Iberico ham is so expensive. Season 0, Episode 47 of the series Food Unwrapped - Jimmy Doherty hosts a festive party on the farm as the team share the lowdown on turkey, prawn cockt My Series ... 14 December 2020, 20:30. And why's mascarpone more expensive that other soft cheeses? How are crisp flavours made? In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel. Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is. And why does sliced ham sometimes have a weird rainbow pattern on it? Can hot chillies injure you? Are dried strawberries in cereal real strawberries? Can collagen drinks boost your skin's appearance? And can artificially inseminating cows make milk easier to digest? Episode 3. Favourite investigations. Matt checks out buffalo mozzarella in Italy. Are there wasps in fresh figs? The team present some favourite investigations. Plus: how do you make ice cubes that aren't cloudy? Can eating more fat make us thin? Matt finds out which biscuit's best for dunking. Why do we import venison when there are so many British deer? Jimmy discovers why caviar is so expensive. Jimmy witnesses remarkable cockle gathering methods. Rise and shine. Can you make risotto with long grain rice? Jimmy Doherty, Matt Tebbutt and Kate Quilton answer more viewers' questions. What in nature provides the natural bright blue dye in our sweets? What puts the chew into chewing gum? Favourite brekkie-based investigations. Sākums Matt investigates salted caramel. The team ask: Why are cashew nuts never on the supermarket shelf in their shells? Jimmy Doherty asks: what exactly is in a Doner kebab? And why does one type of balsamic vinegar cost 100 times more than another? Episode guide, trailer, review, preview, cast list and where to stream it on demand, on catch up and download. How safe is bacon? Why shouldn't we eat raw bean sprouts? Kate discovers a potentially life-saving property of shrimp shells. Plus: the surprising difference between runny and set honey. Should we score our sprouts? How do dairy farmers get exactly the right amount of fat in every pint of milk? Jimmy, Kate and Matt want to know which ones actually work. Plus: sushi. Should we keep coffee, tomatoes, potatoes and even red wine in the fridge? Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Jimmy, Kate and Matt present some of their favourite investigations. The team reveal foodie tips to help you feel great on your summer holiday. And Kate explores the power of beetroot. And why are tinned anchovies salty? How can you keep your turkey breast juicy? What exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Plus: Kate checks out macadamia nuts in Hawaii and Matt finds out what's so bad about his double dipping habit. A celebration of the foods we turn to when we crave comfort, from pizza to pork pies, and from custard to Cornish pasties. Plus, the truth about medium vs large eggs. 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. How do you make a kipper, and why don't we eat them for breakfast any more? Kate Quilton investigates the junk-food diets of children who are fussy eaters, visiting one of the largest studies into childhood eating habits in the world to find out what is reasonable to categorise as normal behaviour and when parents should seek help. Can you make risotto from long grain rice? Jimmy Doherty finds out how corks are made for wine bottles. How much prawn's in a prawn cracker? 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