This February, take a bite into BBC Earth and uncover the hidden science inside the food we love in How Your Food Works (2×60’), a fascinating two-part series exploring how food is grown, processed and cooked. The show features expert insight from Paul West, an Australian chef; Prof. Clare Collins, a nutrition and dietetics specialist; and Dr. Noby Leong, a research scientist. Together, the three illustrate that by understanding how our food works, down to a cellular or even molecular level, we’re empowered to find better ways to improve flavour, eat healthier and make better decisions about what we eat. In all the food we make, there is a dash of chemistry, a bit of biology and even a smattering of physics. This series investigates the traditional craft of fruit preservation, the science behind cooking the perfect medium-rare steak, the scoop on discovering the ‘bliss point’ that makes humans crave certain treats and the startling insights different hot and spicy foods provide. How Your Food Works ensures viewers will look at their favourite foods in a whole new light. The Canadian broadcast premiere of How Your Food Works airs Sunday, February 14 at 9 p.m. ET/PT exclusively on BBC Earth in Canada, during the channel’s nationwide free preview event running until April 4 across 8.1 million Canadian households.
Engage with How Your Food Works at: @BBCEarthCanada
The first two episodes of How Your Food Works include:
- Episode 1
February 14 at 9 p.m. ET/PT
Paul learns that the nation’s most popular fruit, the Cavendish banana, is under threat of extinction, but discovers that a new disease resistant variety is being cultivated in a field in far North Queensland. Clare finds out how the traditional craft of fruit preservation is supersized in the production of canned baked beans and Noby delves into the science of cooking the perfect medium rare steak. Paul also uncovers how the power of gluten is harnessed in slow fermentation sourdough bread – and gets to taste a very special bread made from native Australian grasses. - Episode 2
February 21 at 9 p.m. ET/PT
In this episode, Paul explores the science behind cryogenic freezing and how it’s being used to ensure frozen fish tastes almost as good as fresh. In a gelato factory, Clare gets the scoop on why humans are hard-wired to desire junk food. In Tasmania, Noby puts sparkling wine under the microscope and offers up his taste buds to understand the chemistry of different hot and spicy foods. The episode closes with Paul exploring whether Australian native crops could become the supermarket produce of the future.
How Your Food Works is part of the Catalyst collection produced by the Australian Broadcasting Corporation. Penny Palmer serves as Executive Producer. Nicholas Searle serves as Director and Producer on Episode 1 and Tim Green serves as Director and Producer on Episode 2.
