Tan investigates why food prices are going up and makes it his personal mission to find out if cheap food is gone for good.

Ming heads to the highlands of Indonesia and the fields of Belgium to learn why bean sprouts and potatoes have increased in price more than other foods.

Chef Ming discovers a butter crisis in France and a leafy green nicknamed the `Princess Vegetable' in Malaysia.

Chef Ming comes face-to-face with a menace that's threatening food supply and investigates a mysterious trend in the pieces of various cuts of pork.

Chef Ming Tan goes to Singapore, where COVID-19 forced over 1000 restaurants to close. He tries to find out ways to make restaurants more resilient.

Chef Ming explores whether farms can be made more productive in a land-scarce country. He finds a burgeoning agri-tech scene, then looks at why the new technology isn't yet making an impact.