Hell's Kitchen (US) Running [
] - usually airs on Tuesday on FOX
Chef Gordon Ramsay is a former soccer player who is much better known for his top star ratings worldwide as a chef.
Having a highly successful show in the UK, Fox brought him to their network with ...
Top Chef Running [
] - usually airs on Wednesday on Bravo
Sixteen of the top up-and-coming chefs around the country have been asked to show off their culinary skills as they vie for the top prize, the title of Top Chef. ...
The Great British Bake Off Running [
] - usually airs on Wednesday on Channel 4
The Great British Bake Off sees ten passionate home bakers take part in a bake-off to test every aspect of their baking skills as they battle to be crowned the Great British Bake Off's best amateur baker. ...
Cutthroat Kitchen 429 [
] - usually airs on Sunday on
Just how far is a chef willing to go to win a cooking competition? Cutthroat Kitchen hands four chefs each $25,000 and the opportunity to spend that money on helping themselves or sabotaging their competitors. ...
The Great British Bake Off - An Extra Slice Running [
] - usually airs on Friday on Channel 4
Jo Brand is joined by three different celebrity Bake Off fans to shine a spotlight on the good, the bad and the soggy bottomed from the most recent episode.
Masterchef: The Professionals Running [
] - usually airs on on BBC Two
Michelin-starred chef Marcus Wareing and vegetable expert and MasterChef veteran Gregg Wallace are on the hunt for a young chef who wants to make it to the top of the culinary world. ...
Iron Chef Gauntlet Running [
] - usually airs on on Food Network
Seven chefs from across America face each other in culinary battles each week until only one is left standing. This chef will battle three iron chefs: Bobby Flay, Masaharu Morimoto and Michael Symon. ...
Jimmy Doherty asks what makes a London dry gin a London dry gin. He also finds out about a threat to British juniper berries that could spell the end of gin's recent resurgence. Kate Quilton heads to tropical Hawaii to find out why macadamia nuts aren't sold in their shells. She ropes in some Hawaiian muscle in the Big Island shipyards to help crack the case. At a Food Unwrapped party, Matt Tebbutt grosses out the crew with his notorious habit of double dipping: going back for a second dip in a communal salsa with a tortilla chip that's already been in his mouth. In a laboratory, Matt investigates what germs he may be transferring to the dips, and whether he needs to change his mucky ways.
Jimmy Doherty tries to find out what the white powdery residue that can form on chocolate is with the aid of the world's biggest X-ray machine, which is 2.3km in circumference. In Belgium, Kate Quilton asks if any of the ingredients in bedtime teas can really help people to sleep, while Matt Tebbutt is in the Netherlands to discover if balls of Edam really were once used as emergency cannonballs.
Jimmy Doherty visits Italy to discover how manufacturers can claim to pack so many flavours into their coffee pods when they use just two types of coffee beans. In the Netherlands, Matt Tebbutt finds out if baby carrots are really babies. In France, at the HQ of one of the world's biggest luxury ice cream brands, Kate Quilton asks why some vanilla ice creams are more expensive than others. And, in Tanzania, Dr Helen Lawal sees the incredible lengths that vanilla farmers must go to.
Jimmy Doherty visits Europe's biggest brewery as he hunts for the mother of all lagers. Kate Quilton drops in on a Bristol primary school to investigate if changing the shape of a food can really help our children eat their vegetables. And Matt Tebbutt visits Poland to find out why our blueberries are coated in a strange cloudy wax.
Food Unwrapped reveals more secrets about the food we eat. Jimmy Doherty finds out how shredded wheat is made. Matt Tebbutt is surprised to learn that the bad boy of British baking, lard, can actually be a healthier choice than butter. And, in Poland, Dr Helen Lawal learns the trick to concentrating apple juice.
Kate Quilton challenges Matt Tebbutt to make crumpets, and finds out how they get filled with unique holes. Jimmy Doherty looks into the unusually long shelf-life of baby food, and is introduced to a brand new machine that preserves food by using pressure instead of heat. And, in Italy, Matt finds out why mascarpone is more expensive than other soft cheeses.
Jimmy jets off to the USA to find out how those big chunks in American ice cream stay so crispy. Kate investigates a rise in olive oil prices, and discovers a disease wiping out olive trees in southern Italy. And Matt finds out why Bloody Marys are so popular on planes - and why airline food tastes very different at ground level.
In Scotland, Jimmy Doherty finds out how some whisky gets its smoky flavour. In Cyprus, Matt Tebbutt asks why halloumi cheese doesn't melt, while in France, Kate Quilton visits the world's biggest sweetcorn factory to find out how they get corn off the cob so neatly.
Jimmy Doherty heads to Portugal to learn about the battle against the hidden nuisance that leads to corked wine, while in Cyprus, Matt Tebbutt solves the riddle of why cooking okra produces tonnes of slime. Plus, Kate Quilton looks into the surprising difference between runny and set honey.
Jimmy Doherty visits Spain to investigate how much orange is in orange squash. In snowy Canada, Matt Tebbutt finds out why maple syrup is so expensive, while Kate Quilton reveals the surprising reason why so many of the UK's favourite biscuits have little holes all over them.
Jimmy finds out that shellfish consumed by millions have been feeding on plastic discarded in the sea, with shocking global implications. Kate finds out whether the makers of Marmite can really predict whether people will love or hate their distinctive yeast-based spread, as claimed in their latest TV advert, and Matt aims to solve the age-old mystery of how to smoothly extract ketchup from a bottle - by running across a pond of custard.
Jimmy Doherty, Kate Quilton and Matt Tebbutt return with a new episode, uncovering more unusual, intriguing and surprising secrets behind the food we eat. Kate looks into coloured crisps. In Chile she finds out how these rainbow snacks get their colour, and discovers why the common white potato is king of the crop, despite the other fantastic options on offer. Meanwhile, Jimmy investigates one of the trendiest items on our shelves: avocados. But the rapidly rising demand for these fantastic fruits has led to alarming reports of a crime wave hitting growers. A trip to an avocado farm in Spain reveals the extent of the problem, and also sheds light on the secret to making a lovely green guacamole. And in Belgium Matt finds out about one of the tangiest tipples on our supermarket shelves: sour beer.
In this Food Unwrapped diet special, Jimmy Doherty, Kate Quilton, Matt Tebbutt and guest presenter Kiran Jethwa cross the globe to unearth the very latest dietary trends and scientific advances in the world of weight loss. In Los Angeles, home of the body beautiful, Kate investigates reports that caffeine could be a powerful secret weapon in the battle of the bulge. Could a double espresso really help us burn extra calories, even after we finish exercising? Kate meets one of California's leading sports scientists to find out. Jimmy visits Belgium on the trail of the dieter's holy grail: a chocolate that could be good for you. The secret? It's a probiotic chocolate bar, packed with bacteria that are supposed to keep us healthy and even help us stay slim. But how does probiotic chocolate stack up against other gut-friendly foods such as sauerkraut or yoghurt?
Jimmy Doherty, Kate Quilton and Matt Tebbutt return for a new series, travelling the globe to uncover more unusual, intriguing and surprising secrets behind the food we eat. Jimmy investigates shock reports that changing sea temperatures mean squid and chips could one day replace fish and chips as our national dish. To see what could be in store, he visits Thailand, where squid is a national obsession. He joins the Thai squid fishing fleet to witness a colourful display of night fishing that's so spectacular it can be seen from space. Meanwhile, millions of us take multivitamins every day. Kate investigates where they actually come from, and how much we need them. At Nasa, an astronaut lets her into the secrets of space nutrition. And what gives clotted cream its distinctive yellow colour? To find out, Matt visits the UK's leading producer in Cornwall, and an astonishing algae farm in the desert in Israel.
Kate investigates eucalyptus. It's found in throat lozenges and chewing gum, but what exactly is it, where does it come from, and why is it so good at clearing the airwaves? In Australia, Kate meets one of the world's cutest animals: the koala, raised from birth on a diet of eucalyptus. Kate finds out that eucalyptus is highly toxic, but a local farmer shows her the clever way it's made safe for human consumption. Jimmy's puzzling over pickles. Most pickled goods contain vinegar, but pickled cabbage - or sauerkraut - has no vinegar at all, despite tasting decidedly vinegary. So what's going on? To find out, Jimmy visits a very chilly Poland, the home of sauerkraut, before learning about a remarkable new use for sauerkraut juice in a French power station.
Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual, intriguing and surprising secrets behind the food we eat. What makes some tea more expensive than other tea? At one of Kenya's largest tea plantations, Jimmy discovers that tea comes in multiple grades and flavours, and every batch can be subtly different. So how can the big tea bag manufacturers produce a brew that tastes the same each time? To find out, Jimmy meets a man whose taste buds are insured for one million pounds, in the inner sanctum of one of the UK's largest tea producers. Kate keeps seeing rosemary listed as an unlikely ingredient in hundreds of different products, from chocolate chip cookies to ice cream, so how come none of them has a hint of rosemary flavour?
Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the globe to uncover more unusual, intriguing and surprising secrets behind the food we eat. Kate's down under, on the trail of one of the most exotic meats going: crocodile. It's started popping up on our supermarket shelves, but how on earth do you farm such a dangerous animal? Kate undertakes a terrifying task in Darwin in Northern Australia: collecting freshly laid crocodile eggs from under their mother's nose. Meanwhile: cod liver oil; rather than using cod, could you make oil from salmon or haddock livers for example? Jimmy's search for the answer takes him first to Grimsby, where he picks his way through tonnes of fish guts, before a trip to Iceland makes everything clear. And bagels' ingredients are virtually the same as bread, so how come they taste so different? Matt wants to visit New York, the spiritual home of the bagel, to find out, but instead finds himself in Rotherham, inside the largest bagel factory in Europe.
Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal unusual, intriguing and surprising secrets behind the food we eat. Jimmy takes to the skies above Israel to join the battle to protect the bell pepper crop from the Mediterranean fruit fly, but is amazed to learn that it's not insecticide that he's helping to spread across the desert. Can you put dishwasher salt on your chips? Jimmy visits an extraordinary underground salt mine in Sicily, with a vast network of tunnels leading to a subterranean salt processing plant. Kate visits Vietnam to find out if coconut oil is any healthier than other oils. She also heads to the Amazon rainforest to investigate rumours that the Brazil nuts on UK supermarket shelves are all radioactive.
Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the globe in their quest to uncover more unusual, intriguing and surprising secrets behind the food we eat. Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Jimmy's search for the answer takes him to a vast water purification plant, where they harness the raw sewage of Tel Aviv to turn barren desert into fertile farmland. Kate flies to California to investigate why almond butter is more expensive than other nutty spreads, and discovers a combination of extreme weather and global economics have made the price of almonds go completely nuts. And Matt's in Scotland, investigating haggis. He makes a surprising discovery about the dish's true origins - and then faces the nerve-shredding ordeal of delivering some highly unwelcome news to an unsuspecting audience.
Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more unusual, intriguing and surprising secrets behind the food we eat. Matt heads to Italy to find out how supermarkets can sell pesto at an affordable price when the traditional ingredients are expensive. He visits one of Europe's biggest pesto producers and takes a remarkable trip to the bottom of the Mediterranean Sea, where basil is being grown in an extraordinary underwater farm. Jimmy wants to know why so many cockles in our supermarkets come from abroad, when he always thought of them as a quintessentially British staple. He visits Wales and the Wash, where two very different stories unfold, and witnesses a remarkable method of cockle gathering that has to be seen to be believed. And why do marshmallows go so crispy and melty at the same time over the campfire? Kate takes a colourful trip around Europe's largest marshmallow factory to find out.
Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual, intriguing and surprising secrets behind the food we eat. Kate visits Israel to unearth the mystery ingredient that makes icing sugar so light, fluffy and powdery. Her journey takes her via a dip in the Dead Sea to an enormous phosphate mine in the desert, where all is revealed. In Italy, Jimmy investigates the difference between risotto rice and long grain rice. An early morning trip to a bustling rice auction and a visit to a flooded rice field shed some light. Back in the UK, Jimmy challenges renowned Italian chef Gennaro Contaldo to knock up a risotto using long grain rice; can it be done? And where do pre-packed sandwiches' crusts go? Matt discovers that one sandwich maker has come up with an innovative - and surprising - way of putting the waste bread to good use.
Jimmy Doherty, Kate Quilton and Matt Tebbutt present a Food Unwrapped
summer diets special, with help from super-slimmers who are sharing the
secrets of their dieting success. Is there any scientific evidence to
back up their amazing dieting success stories? Kate checks out miso
soup: flavour-rich and calorie-thin, it's been touted as the perfect
diet aid. But can something so thin and watery possibly keep you feeling
full? Kate meets a professor whose cutting-edge research may hold the
key to miso's alleged weight-loss properties. Kate also tackles the
apple cider vinegar diet.
Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual,
intriguing and surprising secrets behind the food we eat. Jimmy's off to
Israel on the trail of an elusive fruit: the fresh date. If raisins are
dried grapes and prunes are dried plums, then what exactly are dates?
Jimmy's search for the answer takes him to a vast water purification
plant, where they harness the raw sewage of Tel Aviv to turn barren
desert into fertile farmland. Kate heads to Belfast to meet a sausage
maker whose sales suffered in the wake of the recent World Health
Organisation report linking processed meat to cancer. But can a fresh
British banger really be as bad for you as a frankfurter? And what is
processed meat anyway? To find out, Kate enlists Matt's help to create
the most processed sausage possible. How will Britain's foremost expert
on processed meat react to Kate's Frankensausage?
Kate Quilton travels to Swaziland to find out how they get tinned grapefruit so perfect, and, in Finland, Matt Tebbutt discovers exactly what the bacteria are in Probiotics.
(Screencap by tvmaze.com)
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