Kate checks out a space-age high-speed German pickling machine. How do you make a kipper, and why don't we eat them for breakfast any more? And rice cakes are made from brown rice. Why are they white?

Link: HOMEPAGE – TVM

Food.Unwrapped.S15E07.540p.HDTV.x264-TVC
MP4 | AAC VBR | 352MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Jimmy discovers why caviar is so expensive. Kate reveals how a malty unsung hero is made. Plus: muesli.

Link: HOMEPAGE – TVM

Food.Unwrapped.S15E06.540p.HDTV.x264-TVC
MP4 | AAC VBR | 319MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Why is there jelly in our pork pies and how does it get there? What in nature provides the natural bright blue dye in our sweets? And why is soft shell crab such a delicacy?

Link: HOMEPAGE – TVM

Food.Unwrapped.S15E05.HDTV.x264-TVC
MP4 | AAC VBR | 342MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Split red lentils, Tea, Bubblegum & Chewing Gum
We don't have a summary for Split red lentils, Tea, Bubblegum & Chewing Gum yet. Hang in there, or go ahead and contribute one.

Link: HOMEPAGE – TVM

Food.Unwrapped.S15E04.540p.HDTV.x264-TVC
MP4 | AAC VBR | 317MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Baby Rice, Beef Burgers, Sushi
Food Unwrapped reveals more secrets about our food. Matt Tebbutt investigates concerns about levels of naturally-occurring arsenic in baby rice products. Jimmy Doherty examines Marks and Spencer's claim that they can trace all their beef burgers back to the cow. And Kate Quilton explores whether a parasite could be hiding in your sushi.

Link: HOMEPAGE – TVM

Food.Unwrapped.S15E03.540p.HDTV.x264-TVC
MP4 | AAC VBR | 317MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Oregano, Peanut Allergies, Ribena
Jimmy Doherty travels to Turkey on the trail of a surprising food fraud: oregano. Kate Quilton investigates the worrying rise in peanut allergies. And Matt Tebbutt traces the elusive British blackcurrant from the field to the Ribena factory.

Link: HOMEPAGE – TVM

Food.Unwrapped.S15E02.540p.HDTV.x264-TVC
MP4 | AAC VBR | 395MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Poppy Seeds, Cooking Oil, Ancient Grain Bread
Food Unwrapped returns for a new run, revealing more secrets about our food. Jimmy Doherty finds out if eating too many poppy seeds could make him fail a drugs test. Kate Quilton learns the consequences of tipping your waste cooking oil down the drain. And Matt Tebbutt has a Sicilian bake-off with increasingly popular ancient grain bread.

Link: HOMEPAGE – TVM

Food.Unwrapped.S15E01.540p.HDTV.x264-TVC
MP4 | AAC VBR | 455MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Kate Quilton, Jimmy Doherty and Matt Tebbutt revisit some favourite Food Unwrapped investigations. What's the difference between white and dark rum? Are they made from different ingredients? Jimmy finds the answer in a Mauritius distillery. Back home, he learns where the term 'proof' originally came from: the answer's explosive, and it nearly blows Jimmy away! Jelly beans don't contain gelatine, so what is the jelly in a jelly bean? To find out, Kate visits the world's largest jelly bean producers, in California, at what may well be one of the world's most colourful factories. And fresh anchovies aren't salty, so why do tinned anchovies taste so salty? To find out, Matt goes on a remarkable night-time fishing trip off Italy's Amalfi Coast and visits an anchovy processing plant.

Link: HOMEPAGE – TVM

Food.Unwrapped.S14E07.HDTV.x264-TVC
MP4 | AAC VBR | 435MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Food Unwrapped answers more questions about food and drink, which you didn't know that you didn't know. In a unique laboratory that could be mistaken for a pub, Jimmy Doherty investigates the popular belief that coffee can sober you up. He also looks into interesting new research linking coffee consumption and a reduced risk of liver disease. In San Francisco, Kate Quilton investigates new trendy drink kombucha, and the mind-blowing American team who are turning it into clothes! And Matt Tebbutt takes a bite out of thin-cut steak, and wonders why the supermarket labels don't say which cut of beef they come from. Are retailers trying to fob us off with inferior cuts?

Link: HOMEPAGE – TVM

Food.Unwrapped.S14E06.HDTV.x264-TVC
MP4 | AAC VBR | 336MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Food Unwrapped answers more questions about our grub that you didn't know you didn't know. Jimmy Doherty investigates the new sugar tax, and finds out how manufacturers have responded by reducing the sugar in some of our favourite brands. But what exactly are they adding to keep the flavours the same? Kate Quilton asks why some sliced bread falls apart when it's buttered, while other sliced loaves stay firm. Kingsmill reveal the secret baker's trick, and it's all about bubbles! Meanwhile, Matt Tebbutt has noticed that strange white stripes are appearing more and more often on chicken breasts, and finds out why in Italy.

Link: HOMEPAGE – TVM

Food.Unwrapped.S14E05.HDTV.x264-TVC
MP4 | AAC VBR | 324MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR