Most of us don’t spend much time contemplating the origins of our groceries. We grab our shallots, our sheep’s cheese, our baking potatoes, and move on with our lives. But for the inquisitive minds at “Food Unwrapped,” these everyday staples are gateways to a world of agricultural intrigue and culinary curiosity. This Friday, the show returns to Channel 4 with another episode dedicated to unraveling the mysteries lurking within our refrigerators.
Kate Quilton heads to Lincolnshire, the heart of shallot country, to address a burning question: are these diminutive alliums simply small onions masquerading as something fancier? Meanwhile, Helen Lawal journeys to Spain, where she grapples with a far more perplexing paradox: why is sheep’s cheese readily available, while sheep’s milk remains elusive? And back in the UK, the team tackles a conundrum that has plagued budget-conscious bakers for generations: why are baking potatoes so darn expensive? They’ll also investigate the optimal method for baking spuds en masse, which, let’s be honest, is a skill everyone should possess.
“Food Unwrapped” is a reliable source of kitchen enlightenment, consistently managing to make even the most mundane ingredients seem fascinating. This week’s episode, focusing on the unsung heroes of the grocery aisle, looks to be another informative and entertaining installment.
“Food Unwrapped” airs Friday, January 31, 2025, on Channel 4.
