Food 101 – Details, episodes & analysis

Food 101 returns for its fifth season as Daniel Lucas welcomes Michael deLisser for a fiery deep-dive into the world of spicy food. From chilies’ flavor chemistry to the Scoville scale, Michael explains why heat can heighten sweetness, brighten acidity, and unlock hidden aromas. He shares kitchen-tested tips for building layered spice—toasting, blooming, and balancing with fat, acid, and a touch of sweetness. Expect myth-busting on capsaicin, smart pairings (mango, yogurt, lime), and beginner-to-bold recipes that scale the heat safely. Tune in for a conversation that proves spice isn’t just about burn—it’s about flavor, culture, and joy.

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Food 101 kicks off its fifth season as Daniel Lucas welcomes Teresa Blaes to celebrate two favorite flavors that spark joy and creativity: tomatoes and chocolate. Teresa shares how sun-warmed tomatoes bring brightness and balance—whether sliced into a crisp caprese, slow-roasted for depth, or blitzed into a silky passata. She then leans into chocolate’s comforting complexity, from velvety cocoa to bittersweet bars that add body and intrigue to both sweet and savory dishes. Together they explore bold crossovers—think tomato-chocolate mole, cocoa-dusted roasted cherry tomatoes, and a balsamic-cacao glaze that sings over fresh mozzarella. Expect practical tips, tasting notes, and easy weeknight ideas that turn pantry staples into small celebrations.

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Season five of Food 101 kicks off with a powerful and insightful conversation featuring Dr. Len Lopez, a respected health and wellness expert, as we dive deep into the often-overlooked issue of indigestion. Together, we unpack the root causes, everyday triggers, and holistic solutions that can transform how we nourish our bodies and enjoy our meals. Dr. Lopez shares his expertise on balancing the digestive system, debunking common myths, and offering practical tips that empower listeners to take control of their gut health. This episode is not just about food—it’s about understanding the connection between what we eat, how we feel, and how we thrive. As always, Food 101 continues to deliver knowledge that makes the kitchen a place of healing, discovery, and flavor.

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Wash your hands before cookingTo prevent bacteria from spreading from the table or jumping over to your food, you should wash your hands before cooking. And if you want to work with other foods after preparing sensitive foods like meat or raw eggs, you should wash your hands again. This will help you prevent the transmission of things like salmonella.

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Kitchen sanitation means keeping the kitchen and the objects in it clean in order to prevent illness. In a kitchen, this is important since food is easy to contaminate with germs. Aside from keeping a kitchen clean, it is important to maintain kitchen safety. Safety, in a kitchen, means fostering habits that limit risks and prevent harm or injury.

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Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production. For example, vanilla is commonly used as an ingredient in fragrance manufacturing.Plant-based sweeteners such as sugar are not considered spices.

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Herbs have a variety of uses including culinary, medicinal, aromatic and in some cases, spiritual. General usage of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered as "herbs", including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp.

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The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin,it is believed that saffron originated in Iran

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It is commonly used in cooking for frying foods or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, together with wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC.

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One of the many species of the genus Tuber. In addition to Tuber, over one hundred other genera of fungi are classified as truffles including Geopora, Peziza, Choiromyces, and Leucangium.[1] These genera belong to the class Pezizomycetes and the Pezizales order. Several truffle-like basidiomycetes are excluded from Pezizales, including Rhizopogon and Glomus. Truffles are ectomycorrhizal fungi, so they are usually found in close association with tree roots

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