About This Show
Food Unwrapped is a education/science/factual topics series airing on UK television.
Next Episode
Food Unwrapped's Deep South AdventureThe broadcast is presented as a 30‑minute cutdown episode, listed under the programme type and classified within the episode genre. It offers a shortened version of a longer feature, delivering the core material in a compact timeframe while retaining the essential moments of the original. In this installment, Jimmy Doherty and Matt Tebbutt embark on an extraordinary road‑trip that takes them deep into the American South. As they travel through a series of towns and landscapes that exemplify the region’s character, they immerse themselves in its culinary heritage, beginning with an introduction to the iconic southern sweet tea. Their exploration doesn’t stop at the beverage; the duo also set out to uncover the nature of grits, a staple that often features in southern meals. Along the way they sample the tea and try a basic preparation of grits, gaining a practical sense of the flavours involved and learning why the dish holds a place in local cuisine. By condensing the original material into a half‑hour slot, the cutdown delivers a focused snapshot of the hosts’ experiences. The concise format keeps each segment tightly edited, ensuring the emphasis remains on the discoveries around sweet tea and grits without extraneous material.
Upcoming Air Times
Thursday 12 February
Kate Quilton and John Whaite set off on a culinary road‑trip across South Korea, where they hunt down the dishes that have surged in popularity of late. Their itinerary sees them sampling the crisp, double‑fried Korean chicken that’s become a staple of night‑life bars, sipping the clear, rice‑based spirit soju that’s now a go‑to accompaniment, and digging into the tangy, fermented cabbage known as kimchi. Throughout the journey they explore how these foods have moved from traditional fare to modern favourites, tasting each item in its local setting and noting the ways they’ve been embraced by a new generation of diners.
Kate Quilton and John Whaite set off on a culinary road‑trip across South Korea, where they hunt down the dishes that have surged in popularity of late. Their itinerary sees them sampling the crisp, double‑fried Korean chicken that’s become a staple of night‑life bars, sipping the clear, rice‑based spirit soju that’s now a go‑to accompaniment, and digging into the tangy, fermented cabbage known as kimchi. Throughout the journey they explore how these foods have moved from traditional fare to modern favourites, tasting each item in its local setting and noting the ways they’ve been embraced by a new generation of diners.
Friday 13 February
Jimmy Doherty, Kate Quilton and Matt Tebbutt return to the investigations that have proved most popular with viewers, taking another look at the subjects that originally sparked their curiosity. Among the segments they revisit is a trip to the planet’s biggest jelly‑bean manufacturer, where the trio examines the factory’s operations and asks the staff which ingredients are used to create the colourful sweets. Throughout the episode the presenters compare notes with earlier findings, highlighting the steps involved in turning raw components into the final product. Their aim is simply to uncover the hidden details behind everyday foods without straying from the original inquiries.
Jimmy Doherty, Kate Quilton and Matt Tebbutt return to the investigations that have proved most popular with viewers, taking another look at the subjects that originally sparked their curiosity. Among the segments they revisit is a trip to the planet’s biggest jelly‑bean manufacturer, where the trio examines the factory’s operations and asks the staff which ingredients are used to create the colourful sweets. Throughout the episode the presenters compare notes with earlier findings, highlighting the steps involved in turning raw components into the final product. Their aim is simply to uncover the hidden details behind everyday foods without straying from the original inquiries.