The Fridge Light


The Fridge Light

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.

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Updated: Weekly
Download episodes from this podcast for: 3 years
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Use the links below to download a file.

Catch of the Day

How one of the strangest, and frankly blandest-tasting animals you’ll ever encounter, might just be exactly the fish the planet needs.

Download Catch of the Day
[mp3 file: runs 00:39:05]

Blank Slate

Tofu: vegetarian superfood or toxin-ridden poison? (Spoiler alert: it's neither!)

Download Blank Slate
[mp3 file: runs 00:33:08]

Chew Chew

The sticky story of how gum conquered our planet — and why today it’s fighting just to survive.

Download Chew Chew
[mp3 file: runs 00:34:38]


Prebiotic. Probiotic. These labels are popping up on all sorts of food products, but do they actually help your intestines do their thing?

Download Gutsy
[mp3 file: runs 00:37:15]

You'll Have Another

What are the invisible forces that determine what's in your drink?

Download You'll Have Another
[mp3 file: runs 00:26:48]

Snack Time

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.

Download Snack Time
[mp3 file: runs 00:49:35]

Billion Dollar Baby: the rise and fall of Orbitz

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?

Download Billion Dollar Baby: the rise and fall of Orbitz
[mp3 file: runs 00:43:59]

Green Gold

Lettuce: the invisible forces that turned rabbit food into the world’s first seasonless produce.

Download Green Gold
[mp3 file: runs 00:38:14]

So Saucy

Sauce: it’s identity in a bottle, with a side order of culture and commerce.

Download So Saucy
[mp3 file: runs 00:37:55]

The Rest of the Pig

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?

Download The Rest of the Pig
[mp3 file: runs 00:34:55]

One word: Yeasts

Yeast — yes, yeast — is revolutionizing the way we eat and drink, how we produce milk and meat, and even how we get high.

Download One word: Yeasts
[mp3 file: runs 00:43:19]

Dark Meat/White Meat

One is moist and rich, the other drier and mild. But by the 1990s, boneless, skinless chicken breast was the preferred choice for North Americans. In its first episode, The Fridge Light looks into the popularity battle between dark meat and white meat.

Download Dark Meat/White Meat
[mp3 file: runs 00:40:39]

The Fridge Light trailer

Food journalist Chris Nuttall-Smith is on an obsessive, fascinating quest to uncover the hidden stories of what we eat and drink coming this September 27.

Download The Fridge Light trailer
[mp3 file: runs 00:01:36]