The BEST episodes of Food Unwrapped season 4
Every episode of Food Unwrapped season 4, ranked from best to worst by thousands of votes from fans of the show. The best episodes of Food Unwrapped season 4!
The food and science series that travels the world to explore the industry secrets behind our favourite produce, industry secrets, and how foods are really made.
#1 - Liquorice, Mushrooms, Beansprouts
Season 4 - Episode 2 - Aired 7/21/2014
Kate wants to know where liquorice comes from. 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?
#2 - Black Pudding, Watermelons, Rock Candy
Season 4 - Episode 3 - Aired 7/28/2014
Jimmy finds himself being inspired by one of an old favourite, black pudding, to learn about the properties of blood, and how it is being increasingly used in gastronomy. Kate finds out more about a city of greenhouses in the Andalusian desert where millions of watermelons are grown every year.
#3 - Bacon, Mozzarella, Snails
Season 4 - Episode 1 - Aired 7/14/2014
Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. He crosses the North Sea to visit one of the largest pork abattoirs in Europe, which operates 24 hours a day.
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#4 - Onions, Steak, Olives
Season 4 - Episode 5 - Aired 8/11/2014
Matt wants to know how it's possible for British onions to be sold in supermarkets all year round. The answer lies not in our soil, but in a disused aircraft hangar. Is pricey aged steak worth the wait? Jimmy visits a top butcher to find out how aged beef is produced and whether it's possible to mature-age your own steaks at home. Kate is intrigued about what goes into a stuffed olive. In Greece, she discovers that the filling in pimento olives is not just red pepper, but also contains another, surprise ingredient: Food Unwrapped's old friend, seaweed.
#5 - Stout, Watercress, Mustard
Season 4 - Episode 6 - Aired 8/18/2014
Jimmy wants to know what gives stout its smooth texture. In Dublin he learns that the key ingredient is nitrogen. But how does a gas make something creamy? Kate's on the trail of the ultimate superfood. We all want to make healthy choices but when it comes to fruit and veg, do we really know what's pick of the bunch? One of these nutritional stars is watercress. But why don't we know much about it? And why is English mustard hot while the Dijon variety is relatively cool? Matt visits a leading factory to find out how they're made.
#6 - Seaweed and Eels
Season 4 - Episode 4 - Aired 8/4/2014
Jimmy discovers how some food producers are using seaweed to cut down their salt content. Sales of traditional East London favourite, jellied eels, are booming and Kate finds out about the journey that eels make across the Atlantic Ocean.