Food UnwrappedSeason 22013 · 8 episodesEpisodes1Mouldy Bread, Chicken Kiev and ApplesThe team ask: is mouldy bread safe to eat? Kate's on the trail of the chicken that goes into a Kiev. And Matt is puzzled: how can supermarkets sell English summer apples in the middle of winter?2Kebab, Oysters and GinJimmy Doherty asks: what exactly is in a doner kebab? Meanwhile, Kate Quilton wants to find out the safest way of eating oysters. And finally, Matt Tebbutt learns about the amazing ingredient that comes in every bottle of that classic English tipple gin.3Cashew, Scampi and SaltThe team ask: Why are cashew nuts never on the supermarket shelf in their shells? What exactly is scampi? Does expensive salt taste different to cheap salt?4Beef Stock, Processed Cheese and Corn FlakesJimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is.5Caffeine, Gum and Diet BreadHow is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories counted in diet bread?6Chillies, Pork and Food DyeCan hot chilies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy about red food dye?7Avocados, Eggs and BalsamicoDoes a happy chicken lay a tastier egg? How do the supermarkets get avocados 'ripe and ready'? And why does one type of balsamic vinegar cost 100 times more than another?8Sardines, Ducks and PastaAre fresh sardines better for us than tinned sardines? How much is known about the ducks we consume? And, when it comes to pasta, is fresh best?Season 1Season 3Season 4Season 5Season 6Season 7Season 8Season 9Season 10Season 11Season 12Season 13Season 14Season 15Season 16Season 17Season 18Season 19Season 20Season 21Season 22Season 23Season 24Season 25
