Podcasts by 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.
Further podcasts by CBC Podcasts
Podcast on the topic Kunst
All episodes
Blank Slate from 2021-01-31T22:10:42.023393
Tofu: vegetarian superfood or toxin-ridden poison? (Spoiler alert: it's neither!)
ListenYou'll Have Another from 2021-01-31T22:10:42.023393
What are the invisible forces that determine what's in your drink?
ListenSnack Time from 2021-01-31T22:10:42.023393
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.
ListenGreen Gold from 2021-01-31T22:10:42.023393
Lettuce: the invisible forces that turned rabbit food into the world’s first seasonless produce.
ListenThe Rest of the Pig from 2021-01-31T22:10:42.023393
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 re...
ListenOne word: Yeasts from 2021-01-31T22:10:42.023393
Yeast — yes, yeast — is revolutionizing the way we eat and drink, how we produce milk and meat, and even how we get high.
ListenDark Meat/White Meat from 2021-01-31T22:10:42.023393
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 ...
ListenThe Fridge Light trailer from 2021-01-31T22:10:42.023393
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.
ListenThe Fridge Light trailer from 2017-09-27T12:00
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.
ListenDark Meat/White Meat from 2017-09-27T12:00
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 ...
Listen