Pollan looks to the kitchens of India for a lesson in the value of pot cooking and examines the consequences of eating highly processed food.

Visit food labs and Moroccan fields as Pollan delves into the science of bread-making and the nature of gluten.

Discover how microbes help turn raw ingredients into delicacies like chocolate and cheese as Pollan tackles the mysterious process of fermentation.

With help from Aboriginal hunters and a barbecue pit master, Pollan shows how fire shaped human gastronomy, and weighs our duty to the animals we eat.