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Kate and Helen explore vanilla, while in the Netherlands Matt explores the myth that Edam balls were once used as emergency cannon balls! The team look back at some favourite investigations. And how much truffle is in truffle oil? What part of a pig makes sweets chewy? And jelly beans don't contain gelatine, so what is the jelly in a jelly bean? And which foods and drinks are particularly helpful during endurance training? Matt Tebbutt runs across a pond of custard. Food Unwrapped. Why are Bloody Marys so popular on planes and why does airline food taste so different at ground level? Are Brazil nuts radioactive? Are alarming headlines about MSG justified? Kate discovers how scientists are using pineapple enzymes to help burns victims. Was Edam once used as cannonballs? Ever wondered where the tiny marshmallows in your breakfast cereal came from? Jimmy learns the truth about crash diets. Plus: how do you make ice cubes that aren't cloudy? Me with the lovely Kate Quilton, back in February when my TSW face was visibly sore! People also watched. Food Secrets. Jimmy investigates the effects of vitamin D deficiency. Can eating too many poppy seeds make you fail a drugs test? How are the calories counted in diet bread? Jimmy discovers something unexpected in fish fingers. Some favourite superfood stories sorting fact from fiction - from prunes, microgreens and horchata, to caffeine and weight loss. Kate, Jimmy and Matt revisit some of their favourite investigations. Could green tea help knock off some pounds? Jimmy's on the trail of a surprising food fraud: oregano. How does supermarket fresh pasta last so long? Plus: black pepper. Jimmy finds out why pine nuts are so expensive. If stinky cheese smells so bad why does it taste so good? Is there anything in yuletide spices that gives you Christmas cheer? Some favourite Food Unwrapped investigations. Why have olive oil prices been going up? Or just get a good night's sleep? In this special episode Jimmy Doherty, Matt Tebbutt and Kate Quilton test some of the food techniques they've discovered during the series, to answer viewers' questions. He has also appeared on ITV’s Save Money: Good Food, Market Kitchen and The Great British Menu. And why are tinned anchovies salty? Jimmy, Kate and Matt reveal how food can help you get into great shape for summer. The team ask: Why are cashew nuts never on the supermarket shelf in their shells? Jimmy investigates why British cheese sales are soaring across Europe. Kate visits France to find out if a glass of red wine a day keeps the doctor away. And, when it comes to pasta, is fresh best? Is soup the secret to losing weight? Kate Quilton uncovers the secrets of saffron in Morocco. And how are gummy sweets made? How come some bread breaks up when it's buttered but other bread doesn't? And are the banana's days numbered? And can Matt turn the public on to goat meat? Are baked beans baked? And how can you tell how much manuka is in your manuka honey? In China, Matt Tebbutt helps to cultivate pearls from surprising creatures. Kate joins the world's biggest food fight at a Spanish tomato festival. And is it true that your DNA determines whether you love or hate Marmite? Kate's on the trail of the ultimate superfood. In Italy, Jimmy investigates why Parmesan costs so much. Matt investigates. Matt Tebbutt. Plus: sauerkraut. And which cut of beef do thin-cut steaks come from? Jimmy Doherty visits Europe's biggest brewery. Can hot chillies injure you? Jimmy wants to know if you can put dishwasher salt on your chips. And smoked fish: why is it all yellow? Matt learns about scallop procreation. Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. Plus: ancient grain bread. Plus: the trouble with draught Prosecco. How does instant tea match up against tea bags? One in five of us lack vitamin D; can mushrooms help? 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. Food Unwrapped. The team reveal foodie tips to help you feel great on your summer holiday. Can curry help you lose weight? Plus: can changing the shape of food help our children eat their vegetables? When did oysters go from Victorian bar snack to luxury food? Kate discovers a potentially life-saving property of shrimp shells. Plus vitamin D, and elderflower cordial. Favourite investigations. Sugar to some products there jelly in our packs many tomatoes in a lab peanut butter and syrup! Amount of fat in every pint of milk a day keeps the doctor away milk... Make milk easier to digest oysters go from Victorian bar snack to food! Come out of their shell to reduce their salt content sweet, creamy centers Matt Tebbut uncover secrets... Edam balls were once used as emergency cannon balls behind how potatoes are into... 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