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!"
Like many businesses, the restaurant industry has been hard hit by COVID-19. This timely film, direc...
Celebrity test subjects try junk food overeating in a intresting experiment
Clarissa Dickson Wright tracks down Britain's oldest known cookbook, The Forme of Cury. This 700-yea...
Sweden and Denmark are as much renowned for their Viking warriors as they for the Midnight Sun and, ...
In this special edition of Globe Trekker Chinatown, Lavinia Tan, Justine Shapiro and Megan McCormick...
Pioneering Australian bio-artists SymbioticA showcase their “Sunlight, Soil & Shit (De)Cycle” projec...
In the late 1960s, Haddon Salt built a fast-food empire. Then Kentucky Fried Chicken came knocking.
The Golden Kingdom of Thailand is home to some of the most pungent and spicy fresh ingredients in th...
A festival of digestion on many scales, from planetary to microbial.
Care work, awareness-raising, waste reduction. Thieboudienne, chaufa, paella. What do these recipes ...
Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City,...
Farmers alone cannot make our food system thrive - it’s up to all of us. That is the message of this...
How safe is the future of the world’s food? This documentary explores a growing crisis in world agri...
Ayi comes from a rural area of Eastern China and doesn’t have the residential permit that would allo...
From New York City to the farmlands of the Midwest, there are 50,000 Chinese restaurants in the U.S....
Short documentary about—the now closed—Olympic Doughnuts in Footscray, Melbourne.
After years of overproduction, the Reagan administration unloads over 500 million pounds of surplus ...
Jiho Im is a world-class chef who wanders the mountainous Korean peninsula on foot for unorthodox in...
Meat is the modern story of the animals we eat, as told by the people who never get to say their pie...
As society tackles the problem of feeding our expanding population safely and sustainably, a schism ...