In this program, chef Paul West, dietician Clare Collins, and chemist Noby Leong examine the chemistry, biology, and physics of food, looking at Australia's Cavendish banana and the cultivation of a new disease resistant variety; at the how the traditional craft of fruit preservation is supersized in the production of canned baked beans; and at the science of cooking the perfect medium rare steak. They also discuss the science of gluten in slow fermentation sourdough bread.

Originally released by Australian Broadcasting Corporation, 2020. Streaming video file encoded with permission for digital streaming by Infobase on December 30, 2022.