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The fourth episode of Food Unwrapped explores the difference between green and black olives, and why not everything that goes into beer processing is listed in the ingredients.
Kate investigates how prawns are intensively farmed and Matt discovers why there are often so few wild mushrooms in our wild mushroom soups.
The team head to Thailand to find out what seafood goes into seafood sticks, and discover how some British wine is really made... in Spain.