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Food Unwrapped
Season 18
Episode 3

Oysters, Ketchup, Eggs

March 9, 2020

0.0%

Food Unwrapped - S18 - E3

How can there be so many tomatoes in a tomato ketchup bottle? When did oysters go from Victorian bar snack to luxury food? And the truth about medium vs large eggs.

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Food Unwrapped: Season 18 - 3 Episode s

18x1 - Baguettes, Mozzarella, Mushy Peas
February 24, 2020
Jimmy heads to Paris to find out why baguettes go stale so fast. Matt checks out buffalo mozzarella in Italy. And Briony May Williams discovers the surprising secret to how mushy peas get mushed.
18x2 - Walnuts, Sour Sweets, Hazy Beers
March 2, 2020
A trip to California reveals the secret of perfect walnuts. Plus, what makes sour sweets sour? And how do brewers make their trendy hazy beers cloudy?
18x3 - Oysters, Ketchup, Eggs
March 9, 2020
How can there be so many tomatoes in a tomato ketchup bottle? When did oysters go from Victorian bar snack to luxury food? And the truth about medium vs large eggs.

Oysters, Ketchup, Eggs

Food Unwrapped - S18 - E3

Food Unwrapped: Season 18 - 3 Episode s

18x1 - Baguettes, Mozzarella, Mushy Peas

18x2 - Walnuts, Sour Sweets, Hazy Beers

18x3 - Oysters, Ketchup, Eggs

Food Unwrapped: All seasons

S0: Specials

S1: Series 1

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