'​Salt Fat Acid Heat' Is The New Netflix Food Show You Should ALL Be Watching

Many of us have something of a soft spot for mindless cookery TV - the kind that requires zero brain power, where all we have to do is watch as someone breezily whips up a simple chicken traybake, before serving it up to a table of actors paid to pose as their friends.

Those shows serve their purpose, sure - like when you want something to sit down to with a brew after a long day, or even just as white noise while you potter about the house - but sometimes you want something with a bit more soul. Sometimes you need something with a bit more soul.

American chef and food writer Samin Nosrat gives us that in abundance with her new series Salt Fat Acid Heat - based on her book of the same name - which has fast become Netflix's most talked-about food show.

The premise is simple. In each episode Nosrat guides us through what she believes are the four fundamental keys to cooking: salt, fat, acid and heat - travelling to Japan, Italy, Mexico and America, respectively, to seek them out.

Nosrat not only explains why we are universally attracted to each, but also how to understand and master them - telling us in the trailer: "Be thoughtful, be curious. Good cooking is within reach for all of us."

To help us along the way, the show has strong production value, but while it's equally as cinematic as Netflix's other popular culinary hit, Chef's Table, it's far more accessible and approachable. It's out with the hallowed tones and operatic soundtrack, and in with Nosrat's childlike joy as she chats to everyone from chefs and food writers to friends and Italian nonnas.

She truly revels in the food and the senses that she's telling us about, and not only does that make us trust her, it's also infectious.

While different in many ways to the late Anthony Bourdain, Nosrat goes some way to fill the gaping void that he's left. Marrying food and travel to show us that we're all more similar than we'd like to think, she respectfully listens to the stories and experiences of those around the globe - which come mostly from women, we should add.

We learn, too - like that Japan has 4,000 types of salt, which all differ depending on where they come from and the production method.

Or how fats magically emulsify to make pesto, or why certain parts of a pig are used for different pork products like prosciutto or salami.

We also find out the occasional practical cooking tip, like how much much salt to put into your pot of boiling water or how to master tahdig, the notoriously intimidating crispy Persian rice.

The show is thought-provoking, but gentle with it. Each episode is as heartwarming, vibrant and interesting as the food it discusses. In short? Get binging.