For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli -- repeatedly voted the world's best -- and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"

A Zen priest in San Francisco and cookbook author use Zen Buddhism and cooking to relate to everyday...

Soul explores the secrets of gastronomy where two cuisines apparently so opposite in their philosoph...
In this nostalgic documentary, restaurant critic Giles Coren challenges Heston Blumenthal to take hi...
A family gathering around what used to be an everyday activity.

Two elderly sisters share the delicate art of making traditional Hungarian strudel and reveal a deep...

A documentary that exposes the shocking truths behind industrial food production and food wastage, f...

British home cook Mary Berry prepares the ultimate Christmas feast with all the trimmings; chefs Ang...

No other food bridges borders, languages, and tastes more than the humble but delicious fried potato...

Morgan Spurlock subjects himself to a diet based only on McDonald's fast food three times a day for ...

How to prepare the perfect picnic for the warm days that you spent outside. Learn here how to make y...

Little film showing a few tips on how to present food graciously. The famous husband and wife cookin...

From the UFC Octagon in Las Vegas and the anthropology lab at Dartmouth, to a strongman gym in Berli...
The kitchen is an alchemist’s workshop, and the chef is a master of secret teachings. He commands mo...

Documentary filmmaker Robert Kenner examines how mammoth corporations have taken over all aspects of...

Deconstructing Supper is a ride every contemporary eater will want to take, a thought-provoking and ...

Filmed on January 5, 2023.4 friends travel the streets of Queens, NY.

A group of students interviews customers of an organic store about their eating habits.

The simple staple bread has become a branded product with an increasing number of varieties and prov...