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.
Episodes
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.
20/12/17·39m 5s
Blank Slate
Tofu: vegetarian superfood or toxin-ridden poison? (Spoiler alert: it's neither!)
12/12/17·33m 8s
Chew Chew
The sticky story of how gum conquered our planet — and why today it’s fighting just to survive.
05/12/17·34m 38s
Gutsy
Prebiotic. Probiotic. These labels are popping up on all sorts of food products, but do they actually help your intestines do their thing?
28/11/17·37m 15s
You'll Have Another
What are the invisible forces that determine what's in your drink?
21/11/17·26m 48s
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.
08/11/17·49m 35s
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?
01/11/17·43m 59s
Green Gold
Lettuce: the invisible forces that turned rabbit food into the world’s first seasonless produce.
24/10/17·38m 14s
So Saucy
Sauce: it’s identity in a bottle, with a side order of culture and commerce.
18/10/17·37m 55s
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?
10/10/17·34m 55s
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.
03/10/17·43m 19s
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.
27/09/17·1m 36s
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.
27/09/17·40m 39s
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