From Peruvian salt flats to Rwandan coffee forests, explore and celebrate the ingredients that built societies, shaped beliefs, and forever altered the tapestry of humanity.
The Emmy-nominated series celebrates four culinary giants — Jamie Oliver, José Andrés, Alice Waters and Thomas Keller — who changed how the world eats.
Uncover the art of noodle-making with world-renowned chefs as they share their culinary journeys and the stories behind their delicious signature dishes.
Identical twins change their diets and lifestyles for eight weeks in a unique scientific experiment designed to explore how certain foods impact the body.
Tea tells a fascinating story of how a humble beverage became humanity’s universal language. From its mystical Chinese origins to global dominance, tea shaped empires, ignited revolutions, and fueled industrial espionage. Filmed in China's forbidden tea region and historic Boston Harbor, this documentary unveils tea’s secretive past, including the audacious heist that transplanted it from China to India. Offering a fresh perspective, it reveals how tea has profoundly influenced art, culture, and trade—one cup at a time.
Through revealing interviews with experts and victims' families, this gripping documentary examines the problem of deadly foodborne illness in the US.
Founded in 1930, Troisgros has held three Michelin stars for 55 years. The children of the fourth generation, Marie-Pierre and Michel's sons are continuing the family business: César runs the Michelin-starred restaurant, "Le Bois sans feuilles" ("The Leafless Wood"), and Léo is in charge of one of the other two Troisgros restaurants, "La Colline du colombier" ("The Dovecote Hill"). From the daily market to the cheese maturing cellars, via the vineyard, the cattle farm and the vegetable garden adjacent to the restaurant, Menus-Plaisirs is an intimate, sensory journey through the kitchens of one of the world's most prestigious restaurants.
Chef Rubio's journey in search of the real ones flavors of the Far East will affect Thailand, China and Vietnam. As always, the chef will alternate stages in large cities with stages in small country villages, in order to show the public what the real local gastronomy is.
All food can be adulterated. More discreet than a drug cartel, more elusive than arms dealers, criminals have taken over food. Olive oil, fish, meat, spices, no department escapes their juicy traffic. A jackpot estimated in Europe at 30 billion euros enriches a new kind of mafia every year. Organized crime is selling altered products in restaurants, supermarkets and all food shops in the European Union. Their secret is to replace an ingredient with a cheaper one. Who are these new traffickers? What are their methods of operation?
Dig into the best pizzas from around the world, prepared by renowned chefs who bake passion, creativity and hard work into every slice.
Documentary wants to be a call to recognize and enhance the best gastronomic-tourist tradition of our coast, the espeto, personified in its master of ceremonies, Manolín Gallardo.
Réjean Vigneau, a butcher in the Magdalen Islands, has been working to promote seal meat for nearly 30 years. This film explores the challenges of a resource that is abundant in the Gulf waters and remains untapped. It also delves into the possibilities that this meat presents in terms of consumption, industry, and the potential to bring the riverbank residents closer to the river they inhabit.
Filmed over a period of four years, this food documentary journeys to 22 countries across six continents, focusing on areas where “East meets West” in the dining scene and delves into the rise and changes in Chinese cuisines worldwide.
From glorious wagyu beef to luscious lobster, this special takes viewers to the world's most decadent buffets for heaping plates of luxurious food.
Meet culinary stars around the world who are redefining gourmet food with innovative dishes and tantalizing desserts.
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