%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Moldy Cheese
Food Detectives - S2 - E6
Ted wonders why moldy cheese is ok to eat and the food techs find out what the best nightcap is after a trip to the sleep lab.
Food Detectives: Season 2 - 13 Episode s
2x1 - Tastes Like Chicken
January 20, 2009
Ted and his food detectives are back to tackle the important food questions of our age. The techs are put to the ultimate taste test to determine if alligator and guinea pig really do "taste like chicken," and then the gang discovers just how many calories are saved by "blotting" a piece of pizza.
2x2 - Bad Breath Cures
January 27, 2009
Ted and his food techs determine the best cure for bad breath and if it is possible to drink a gallon of milk in only an hour.
2x3 - Miracle Berry
February 3, 2009
Ted and his techs take a look at a unique miracle berry that holds a mysterious secret. Also, they determine if alcohol kills brain cells and the effects of combining mentos and diet cola.
2x4 - The Effects of MSG
February 10, 2009
The Food Detectives team investigates MSG and its effects. Also under investigation, which beverage has the most caffeine and the best way to keep ice cream on the cone.
2x5 - Liquid Smoke
February 17, 2009
Ted and his food techs test identical twins to see if drinking water really does improve the condition of your skin. Also, what exactly is in so-called "natural" food coloring?
2x6 - Moldy Cheese
February 24, 2009
Ted wonders why moldy cheese is ok to eat and the food techs find out what the best nightcap is after a trip to the sleep lab.
2x7 - Small Plate Club
March 10, 2009
Host Ted Allen investigates whether or not the size of your plate contributes to weight gain, if eating food cooked with alcohol can actually get you drunk, and if drinking too much water is dangerous enough to kill you.
2x8 - Smells Delicious
March 17, 2009
Host Ted Allen investigates how fattening fried food are, whether wood cutting boards harbor more bacteria than plastic cutting boards, and how much your sense of taste relies on smell.
2x9 - Liquid Nitrogen Cocktails
March 24, 2009
Host Ted Allen investigates how liquid nitrogen is used to make unique cocktails, if elegant décor and elaborate menu descriptions influence the taste of food, and whether or not drinking ice water helps burn calories.
2x10 - Chewing the Fat
April 7, 2009
2x11 - New York City Pizza
April 14, 2009
Host Ted Allen investigates why New York is widely believed to have the best pizza in the country. Also, Ted explores whether or not tapping a can’s top after it has been shaken will actually reduce the pressure of the soda inside and what kind of metals are found in our food.
2x12 - Nightcaps?
April 21, 2009
Host Ted Allen investigates whether or not nightcaps actually work and what beverages give the best result. Also, Ted examines whether or not we are cooking away the vitamins in our food and if an egg containing a blood spot is still safe to eat?
2x13 - All you can eat
April 28, 2009
Host Ted Allen investigates the number of calories in various foods and what it takes in the gym to burn them off. Also, Ted explores whether or not you can enjoy buffets without going overboard and if there are some foods that are naturally blue.