It's rich, creamy, and apparently a hot commodity for criminals. In this episode of The Dark Side of Dining, we uncover the baffling world of Canadian butter with food policy expert, Sylvain Charlebois, famously known as The Food Professor.

From the shocking theft of two truckloads of butter (worth nearly $200,000!) to the secret existence of Canada's strategic butter reserve, we explore why butter is big business and a target for the black market. As prices soar, black market butter offers a tempting discount to restaurant operators, highlighting the link between high food costs and rising food crime.

The conversation dives deep into the infamous "Buttergate" scandal. Professor Charlebois explains how consumers noticed a change—their butter wasn't soft or spreadable at room temperature. Their research revealed the hidden tru ...