Matt checks out buffalo mozzarella in Italy. Favourite investigations. The glacé cherry production process takes Matt's breath away, but not in a good way! What puts the chew into chewing gum? Plus: sauerkraut. Jimmy finds out how food producers are using seaweed to reduce their salt content. Kate visits Australia to find out and collects crocodile eggs from under their mothers' noses. And why do chicks have their beaks trimmed? Helen investigates the health risks of a bacon butty. Jimmy wants to know if you can put dishwasher salt on your chips. Why is maple syrup so expensive? And is it true that your DNA determines whether you love or hate Marmite? Join host Marc Summers as he explores the test kitchens and the secrets behind America's favorite snacks on Unwrapped. Episodes. And why can't you put papaya in jelly? Food Secrets. Why shouldn't we eat raw bean sprouts? How wild is wild boar? What makes pink champagne pink? Get ready for a sweet and sticky treat straight from Mother Nature. Kate Quilton challenges Matt Tebbutt to make crumpets. 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. Kate visits a remote potato paradise in Chile as she investigates coloured crisps. Jimmy investigates whether manuka honey has any medicinal properties. Are dried strawberries in cereal real strawberries? Episodes. Jimmy learns about a potentially devastating Greek yoghurt by-product. Matt finds out what makes chocolate white. Why's maple syrup so expensive? Season 22, Episode 1 I'm Stuffed. Matt learns about scallop procreation. Jimmy visits a huge factory to find out. More4. Kate discovers why some varieties of caviar are so much cheaper than others. The team present favourite investigations. Kate finds out how cheap red wine is made, Jimmy investigates gluten, and Matt wants to know which part of the pig makes chewy sweets chewy. Plus: tiger nut milk. Jimmy witnesses remarkable cockle gathering methods. Can alcohol-free beer taste of beer? Kate visits a very colourful jelly bean factory. Food Unwrapped Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the world to lift the lid on what's really in the food we eat. Are Brazil nuts radioactive? Kate checks out a decadent dish from Christmas past: the multi-bird roast. But what are they adding instead? And what's bugging Jimmy about red food dye? Can eating too many poppy seeds make you fail a drugs test? And how can New Zealand lamb be sold as 'fresh' here? Jimmy, Kate and Matt uncover remarkable secrets about the nation's favourite springtime produce. Why is ostrich meat red? She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats? Home. Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. Venture inside the Disney Bakery, where they cook up more than 2,000 cookies for Disneyland guests every day. Or just get a good night's sleep? Gennaro Contaldo gives it a go. Find the best of Unwrapped from Food Network. Kate discovers how scientists are using pineapple enzymes to help burns victims. Kate visits Rome to find out what the difference is between gelato and ice cream. Plus: how do you make ice cubes that aren't cloudy? Is a parasite hiding in your sushi? And why are blueberries coated in a strange cloudy wax? Plus: the trouble with draught Prosecco. Home. The team reveal foodie tips to help you feel great on your summer holiday. Plus: the secrets behind the annual race to get seasonal asparagus into supermarkets. Do the eels come from, culminating in a dish one in five of us lack vitamin D can! Raw chocolate, and Matt makes a surprising discovery about the battle against hidden! 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