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?
The Fridge Light
Dark Meat/White Meat
Calling foul on half the bird. The Fridge Light traces the strange tale of our changing taste in chicken meat, and how white, boneless breasts came to rule the North American roost.
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
Lettuce: the invisible forces that turned rabbit food into the world’s first seasonless produce.
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?
Sauce: it’s identity in a bottle, with a side order of culture and commerce.
The Fridge Light
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.
Tofu: vegetarian superfood or toxin-ridden poison? (Spoiler alert: it's neither!)
The sticky story of how gum conquered our planet — and why today it’s fighting just to survive.
Prebiotic. Probiotic. These labels are popping up on all sorts of food products, but do they actually help your intestines do their thing?
You'll Have Another
What are the invisible forces that determine what's in your drink?
Snack on This
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.
The Fridge Light series trailer
Introducing The Fridge Light, launching on September 27th! Food journalist Chris Nuttall-Smith is on an obsessive, fascinating quest to uncover the hidden stories of what we eat and drink.