The gang go behind the scenes with some favourite supermarket giants, exploring some ready meals and food science, the war on waste, and the truth about lookalike brands
Matt Tebbutt is in Fray Bentos, Uruguay, looking for the 'corn' in corned beef. Also, what makes some snacks so moreish? And what's the difference between Scottish Whisky and Irish Whiskey?
Jimmy Doherty fires up the barbecue and asks why we suddenly all love brioche for our burgers? Plus, the truth about wine bottles and why some ice creams get melty and messy much faster than others.
The gang roll up their sleeves for some baking-related inside info: from the secret of chocolate chip cookies to shiny pretzels, where bicarbonate of soda comes from and the explosive properties of flour.
Who put the hole in doughnuts, and how much honey is there in a honeycomb? Plus: the truth about ready-to-eat cookie dough, as Food Unwrapped investigates some sweet food mysteries.
At the Shreddies factory, Matt learns how cereals keep their crunch. What's the shelf life of milk and why are some egg yolks more yellow? And the search for the ultimate bacon butty.
The team present a feast of Italian food favourites - from high-end mozzarella to the story of gelato. The saucy secrets behind pasta shapes. And why are so many tinned tomatoes Italian?
A selection of Jimmy Doherty's favourite Asian food trips, from spring rolls in Thailand to turmeric in India. And in Sri Lanka, he cracks the case of why coconuts are so popular in the UK.
The gang look into the popularity of sour sweets and why they taste so sharp. The secret to slow-melting ice cream. Set versus runny jam. What puts the 'short' in shortbread.
