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!"
Elles Kiers and Sjef Meijman lived intensively with four Bunte Bentheimer pigs for seven months. Dur...
This explores the reality of chefs and cooks as they struggle to create dishes and experiences enjoy...
A documentary that exposes the shocking truths behind industrial food production and food wastage, f...
Chez Schwartz takes us inside a year in the life of Schwartz's Deli - the unique 75-year-old landmar...
Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary herit...
Come on in and have a seat as Phil and Kay Robertson, along with their family, share with you their ...
A Zen priest in San Francisco and cookbook author use Zen Buddhism and cooking to relate to everyday...
Ayi comes from a rural area of Eastern China and doesn’t have the residential permit that would allo...
As society tackles the problem of feeding our expanding population safely and sustainably, a schism ...
Meat is the modern story of the animals we eat, as told by the people who never get to say their pie...
The meals based on indigenous ingredients and sustainability at the forefront. Project managers are ...
A film showing how apples may be made an attractive part of the menu for many different occasions. F...
Jiho Im is a world-class chef who wanders the mountainous Korean peninsula on foot for unorthodox in...
Ketchup and mayonnaise have experienced a global success. We love them, but we know almost nothing a...
The last ten years have seen a phenomenal explosion in the organic food movement as it has moved fro...
During the pandemic-induced lockdowns of 2020, a restaurant owner struggles to maintain his business...
Exploration of memories related to food and food making. Three women are preparing dishes personally...
For more and more people, food not only has to be tasty and healthy, but also good for the climate. ...
In the late 1960s, Haddon Salt built a fast-food empire. Then Kentucky Fried Chicken came knocking.
Merrilees Parker travels to Japan to learn about its unique food culture. She begins her journey in ...