Food - Delicious Science

James Wong is in Mexico in search of a remarkable source of protein, a bizarre local delicacy known as huitlacoche. Combined with corn it provides a complete meat free protein meal.

Rice is the staple food in much of the East and for good reason - it is packed full of energy in the form of carbs, carbs that can only be unlocked by cooking the rice correctly.

James Wong is in Bulgaria to reveal how mushrooms can be a wonderful source of vitamin D. The trick is to let the mushrooms sunbathe before cooking as the sunlight naturally boosts their vitamin D levels.

The mechanical action of kneading triggers an incredible chemical reaction in the dough, which produces gluten. This sticky gluten is vital to capture naturally produced gases in the bread necessary for a good rise.

In this episode, “A Matter of Taste,” Michael and James explore how the marriage between chemistry and biology is the root of all the sensations, tastes and flavors that we enjoy in our food. Premieres May 24, 2017 on PBS.

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.