Get the best podcast recommendations in your inbox every week. 😎
podcast cover
Food

The Fridge Light

CBC Podcasts

+2 FANS
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...Show More
Best
Newest

33:31 | Dec 12th, 2017

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

35:02 | Dec 5th, 2017

The sticky story of how gum conquered our planet — and why today it’s fighting just to survive.
Get the best podcast recommendations in your inbox every week. 😎

38:37 | Oct 24th, 2017

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

41:02 | Sep 27th, 2017

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 mea...Show More

39:27 | Dec 20th, 2017

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

37:37 | Nov 28th, 2017

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

27:13 | Nov 21st, 2017

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

49:57 | Nov 8th, 2017

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.

44:21 | Nov 1st, 2017

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?

38:19 | Oct 18th, 2017

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

35:17 | Oct 10th, 2017

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?

43:39 | Oct 3rd, 2017

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

01:36 | Sep 27th, 2017

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.