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9 Episodes 2015 - 2015
Episode 1
Mon, May 25, 2026
Rick Moonen, chef & restaurateur, explains how concerns over genetically modified food lead him to become an advocate for natural food.
Episode 2
Mon, May 25, 2026
We need to open our minds and palates to the many delicious fish we avoid because of their unattractive names, contends Rick Moonen, chef & restaurateur.
Episode 3
Mon, May 25, 2026
Rick Moonen, chef & restaurateur, celebrates fish farms that operate in a healthy and sustainable manner.
Episode 4
Mon, May 25, 2026
Americans are starting to recognize the importance of healthy food, says Rick Moonen, chef & restaurateur, but we need to do even more.
Episode 5
Mon, May 25, 2026
Agricultural scientist Sonny Ramaswamy explains how and why scientists create genetically modified foods.
Episode 6
Mon, May 25, 2026
Agricultural scientist Sonny Ramaswamy weighs in on the potential health implications of genetically modified foods.
Episode 7
Mon, May 25, 2026
John McQuaid, author of "Tasty: The Art and Science of What We Eat," describes the neurological "hot spots" that make sugar a primal form of pleasure for many animals.
Episode 8
Mon, May 25, 2026
John McQuaid, author of "Tasty: The Art and Science of What We Eat," marvels at how humans have become culinary thrill seekers, in search of ever more exciting tastes that cross the line from pleasure into pain.
Episode 9
Mon, May 25, 2026
John McQuaid, author of "Tasty: The Art and Science of What We Eat," explains how taste and smell become sensation -- and why the perfect food is...drumroll, please...Ketchup!