We Are What We Eat

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.

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.

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.

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.