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The Fridge Light with Chris Nuttall-Smith

Join top food writer Chris Nuttall-Smith for an obsessive, fascinating journey through the hidden stories of the things we eat. Each episode chows down on one food phenomenon, revealing the unexpected cultural ingredients. Part science, part business, part psychology — always fresh and delicious.

  • 39:26
    How one of the strangest, and frankly blandest-tasting animals you’ll ever encounter, might just be exactly the fish the planet needs.
    Dec 20, 2017
  • 33:30
    Tofu: vegetarian superfood or toxin-ridden poison? (Spoiler alert: it's neither!)
    Dec 12, 2017
  • 35:01
    The sticky story of how gum conquered our planet — and why today it’s fighting just to survive.
    Dec 5, 2017
  • 37:36
    Prebiotic. Probiotic. These labels are popping up on all sorts of food products, but do they actually help your intestines do their thing?
    Nov 28, 2017
  • 27:12
    What are the invisible forces that determine what's in your drink?
    Nov 21, 2017
  • 49:56
    Can the Fridge Light team choose, once and for all, the greatest snack of all time? We find out at our first ever live show, recorded at the Hot Docs Podcast Festival.
    Nov 8, 2017
  • 44:20
    The untold inside story of Orbitz -- the weirdest drink of the 1990s, and maybe the single worst beverage launch of all time. Doomed to failure, or way ahead of its time?
    Nov 1, 2017
  • 38:36
    Lettuce: the invisible forces that turned rabbit food into the world’s first seasonless produce.
    Oct 24, 2017
  • 38:18
    Sauce: it’s identity in a bottle, with a side order of culture and commerce.
    Oct 18, 2017
  • 35:16
    From bacon to guanciale, North Americans love their pork. But even with today’s nose-to-tail approach to eating, there is still plenty left over after the butcher is done. So what happens to the rest of the pig?
    Oct 10, 2017
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