1. Fire

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. 19 February 2016. 59 min

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.

2. Water

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. 19 February 2016. 50 min

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.

3. Air

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. 19 February 2016. 53 min

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

4. Earth

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. 19 February 2016. 52 min

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