From New York City to the farmlands of the Midwest, there are 50,000 Chinese restaurants in the U.S., yet one dish in particular has conquered the American culinary landscape with a force befitting its military moniker—“General Tso’s Chicken.” But who was General Tso and how did this dish become so ubiquitous? Ian Cheney’s delightfully insightful documentary charts the history of Chinese Americans through the surprising origins of this sticky, sweet, just-spicy-enough dish that we’ve adopted as our own.
Jiho Im is a world-class chef who wanders the mountainous Korean peninsula on foot for unorthodox in...
Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary herit...
Elles Kiers and Sjef Meijman lived intensively with four Bunte Bentheimer pigs for seven months. Dur...
Ayi comes from a rural area of Eastern China and doesn’t have the residential permit that would allo...
With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical d...
Merrilees Parker travels to Japan to learn about its unique food culture. She begins her journey in ...
How safe is the future of the world’s food? This documentary explores a growing crisis in world agri...
Exploration of memories related to food and food making. Three women are preparing dishes personally...
Sweden and Denmark are as much renowned for their Viking warriors as they for the Midnight Sun and, ...
For more and more people, food not only has to be tasty and healthy, but also good for the climate. ...
The Golden Kingdom of Thailand is home to some of the most pungent and spicy fresh ingredients in th...
A documentary that exposes the shocking truths behind industrial food production and food wastage, f...
This explores the reality of chefs and cooks as they struggle to create dishes and experiences enjoy...
This documentary about Rene Redzepi's Copenhagen restaurant follows the proceedings in the kitchen f...
Industrial food production has provided the public with an abundance of food at very low prices. But...
Short documentary about—the now closed—Olympic Doughnuts in Footscray, Melbourne.
Farmers alone cannot make our food system thrive - it’s up to all of us. That is the message of this...
The last ten years have seen a phenomenal explosion in the organic food movement as it has moved fro...
Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City,...
Our protagonists are part of these "pastry magicians" who take up the challenge of making, reinventi...