Rachael invites Marc Summers of the Food Network's Unwrapped to assist her in a new challenge that combines two of her favorite segments: "Human Lab" and "Splurge vs. Save." When Marc presents Rachael and her audience with expensive gourmet food products and their inexpensive counterparts, will they be able to tell the difference?

• EVOO

After tasting two different brands of extra virgin olive oil, one of which costs $182 a bottle, Rachael offers her opinion. "They're both extremely tasty," she says. "They have a lot of flavor." But the brand Rachael thought tasted "fruitier and greener" is the one that only costs about $7!

• Balsamic Vinegar

There's no tricking Rachael when it comes to balsamic vinegar; she knows right away which one will set you back $192 a bottle. "It's thick and sweet and delicious and lush; it's like jam," she says after tasting the gourmet brand. "That one is going to cost you the price of a weekend vacation!"

• Butter

Rachael admits that she doesn't eat a lot of butter so she can't tell the difference between regular butter and the gourmet butter that runs $50 a container. "What exactly does this cow do that its milk is worth fifty bucks?" Rachael jokes. Marc explains, "They're organic cows from Kansas, and there are no antibiotics; all pure, 83 percent butter fat."

Related Links

"Unwrapped" with Marc Summers