dish

FOOD – DELICIOUS SCIENCE
A Matter of Taste

FOOD – DELICIOUS SCIENCE: A Matter of Taste

 

This three-part series is the scientific story of the food on your plate. Hosts Michael Mosley and James Wong present a celebration of the physics, chemistry and biology that lies hidden inside every bite. Together they travel the world and take over the UK’s leading food lab as they deconstruct our favorite meals, taking us inside the food, right down to the molecular level.

 

A Matter of Taste
Travel the world with Michael and James to learn about the science that makes our food taste delicious and the powerful effect it has on our tongues and noses.

 

This program will encore Fri., May 26, 11:00 pm

 

A CHEF’S LIFE
A Peanut Pastime

 

Vivian visits neighbor Marty Harper’s peanut farm just before and during harvest. Vivian’s dad introduces Ben and Vivian to the old school break snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts.

 

FOOD – DELICIOUS SCIENCE
We Are What We Eat

FOOD - DELICIOUS SCIENCE: We Are What We Eat

 

Michael and James explore how the chemicals in our food feed and build our bodies. The world is full of different cuisines and thousands of different meals. Yet when they’re reduced to their essence, there are actually just a handful of ingredients that our bodies absolutely need from our food to survive. These essential molecules come in a series of familiar sounding groups – carbohydrates, fat, protein, vitamins and minerals – but Michael and James discover plenty of surprises as they seek to understand exactly why each class of molecule is so important for the way our bodies work.

 

This program will encore Fri., June 2, 11:00 pm

 

AMERICAN MASTERS
Julia Child

AMERICAN MASTERS: Julia Child

 

Savor the life and legacy of Julia Child, who introduced French cuisine to America through her public TV series, “The French Chef,” in 1963.

 

FOOD – DELICIOUS SCIENCE
Food on the Brain

 

This three-part series is the scientific story of the food on your plate. Hosts Michael Mosley and James Wong present a celebration of the physics, chemistry and biology that lies hidden inside every bite. Together they travel the world and take over the UK’s leading food lab as they deconstruct our favorite meals, taking us inside the food, right down to the molecular level.

 

Food on the Brain
Michael and James explore the effect of food on the brain. The brain is one of the greediest organs in the body in terms of the energy it needs to run. The way it influences our diet is, in the main, by generating the cravings we all experience.

 

A CHEF’S LIFE
Strawberry Stay at Home

 

Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Their twins go on their first strawberry- picking excursion, and Vivian and a friend develop a recipe for coconut cornbread strawberry shortcake with basil whipped cream.

 

A CHEF’S LIFE
Mayo – The Mother Sauce

 

The fourth helping of this award-winning series is the most unpredictable yet, featuring a healthy dose of homegrown laughter and inspired ingredients served up by Chef Vivian Howard alongside a hearty cast of family, farmers, chefs, home cooks and friends.

 

Mayo – The Mother Sauce
Vivian holds a mayo blind taste test and a surprise brand takes top prize. After a new chef takes the reins, Vivian’s diminishing role at the restaurant becomes clearer. Her long-held vacation plans are stifled by a series of strange events.

 

A CHEF’S LIFE
Heavenly Hocks

 

The fourth helping of this award-winning series is the most unpredictable yet, featuring a healthy dose of homegrown laughter and inspired ingredients served up by Chef Vivian Howard alongside a hearty cast of family, farmers, chefs, home cooks and friends.

 

Heavenly Hocks
A view behind-the-scenes reveals the hot and cold of curing ham. At a New York dinner party hosted in her honor, Vivian serves up a gift of meats – pig tails, ham hocks and fatback – that give Carolina cuisine its quintessential kick.

 

A CHEF’S LIFE
All Sunchoked Up

 

The fourth helping of this award-winning series is the most unpredictable yet, featuring a healthy dose of homegrown laughter and inspired ingredients served up by Chef Vivian Howard alongside a hearty cast of family, farmers, chefs, home cooks and friends.

 

All Sunchoked Up
Flo and Theo’s pre-school class visit the restaurant for a meal where table manners are the focus, but exceptionally slow service makes everyone antsy, especially Ben. When her sunchoke recipe doesn’t make the grade, Vivian enlists guidance from an old friend.

 

A CHEF’S LIFE
More Than One Way to Skin a Catfish

 

The fourth helping of this award-winning series is the most unpredictable yet, featuring a healthy dose of homegrown laughter and inspired ingredients served up by Chef Vivian Howard alongside a hearty cast of family, farmers, chefs, home cooks and friends.

 

More than One Way to Skin a Catfish
An up-close-and-personal experience with farm-raised catfish offers Vivian an enlightened perspective on the industry. When a staff member’s last day at the restaurant finally arrives, heavy emotions and fond memories create a bonding moment for the entire crew.

 

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