Ep 10. Food Science

In the thirteenth season of "Bizarre Foods," host Andrew Zimmern continues his culinary exploration of peculiar foods from around the world. In episode ten, named "Food Science," Zimmern delves into the science behind our favorite foods, uncovering interesting facts and exploring innovations that are transforming the way we eat.

The episode begins with Zimmern visiting a laboratory where food flavorings are created. He learns that this is where the chemical compounds that make up artificial flavorings are synthesized, and how food scientists work to mimic natural flavors. Zimmern samples some of the flavorings and is surprised by how authentic they taste.

Next, Zimmern travels to a farm where GMOs (genetically modified organisms) are grown and learns about the science behind genetic engineering in agriculture. He meets with a scientist who shows him the process of creating transgenic plants, where genes from one species are inserted into another. Zimmern also speaks to farmers who have seen an increase in yields and reduced use of pesticides due to GMOs.

Afterwards, Zimmern explores the science of fermentation by visiting a laboratory where kombucha is produced. He is shown how the probiotics in fermented foods can be beneficial to digestion and overall health. Zimmern also visits a restaurant where a chef uses fermentation techniques to create unique dishes by preserving the flavors of ingredients.

Zimmern then meets with a group of chefs who specialize in molecular gastronomy, the scientific approach to cooking. He observes as they use liquid nitrogen to make frozen olive oil powder and creates a dessert that uses a technique known as spherification, which turns liquid into caviar-like spheres.

To finish the episode, Zimmern visits a company that produces lab-grown meat. He explores the science and technology behind creating meat without the need for animals, and samples a burger made entirely from lab-grown beef. Zimmern contemplates the implications of lab-grown meat and its potential to revolutionize the agricultural industry.

Overall, "Food Science" provides a fascinating look into the scientific advancements that are shaping the way we eat, from GMOs, fermentation, and molecular gastronomy to the creation of artificial flavorings and lab-grown meat. Through Zimmern's travels and interviews, viewers gain a greater understanding of the science behind their favorite foods and the various ways in which innovation is transforming the world of cuisine.