Wastecooking

Author and cook David Groß travels through five European countries and cooks exclusively what others throw in the garbage bin. With great thirst for knowledge, he tracks food waste and presents unexpected solutions. In an unusual and humorous self-attempt David Groß questions our daily consumer lifestyle.

Mary Berry's Festive Feasts

Dame Merry Berry knows a thing or two about cooking up a festive feast, and this year she is sharing her cooking skills with three novice cooks, cousins James, Jack and Leah, who want to throw a spectacular surprise feast for their respective mums and bring together their whole family for the first time in two years.

Cuisine indienne : À toutes les sauces !

Clarissa & the King's Cookbook

Clarissa Dickson Wright tracks down Britain's oldest known cookbook, The Forme of Cury. This 700-year-old scroll was written during the reign of King Richard II from recipes created by the king's master chefs. How did this ancient manuscript influence the way people eat today? On her culinary journey through medieval history she reawakens recipes that have lain dormant for centuries and discovers dishes that are still prepared now.

Bloodroot

Douglas Tirola’s latest documentary traces the evolution of feminism through the lives of two exceptional women, Noel and Selma, who came of age in the ’50s when women were relegated to the roles of wives and mothers. During the height of the women’s movement, Noel, a former teen model and Playboy bunny, meets and falls in love with Selma, a tough, outspoken radical feminist. Both women choose to leave their comfortable, yet unsatisfying marriages and children to come out as lesbians. The two share a love of cooking and gardening and, in the ’70s, open Bloodroot, the first vegetarian collective restaurant and bookstore in Bridgeport, Connecticut. By interspersing archival footage and clips from The Stepford Wives, Tirola affectionately chronicles the cultural shifts of the last 40 years as Noel and Selma attempt to keep Bloodroot open as an indispensable gathering spot for progressive women.

Typhoid Mary

Story of Mary Mallon. Typhoid fever carrier

Restaurant Hustle 2020: All On The Line

Like many businesses, the restaurant industry has been hard hit by COVID-19. This timely film, directed and executive produced by Guy Fieri and Frank Matson, intimately chronicles the impact of the pandemic on the restaurants of four chefs familiar to viewers of The Food Network: Antonia Lofaso, Marcus Samuelsson, Maneet Chauhan, and Christian Petroni. Unfolding as the COVID-19 outbreak sweeps across the US, Restaurant Hustle 2020: All on the Line follows these chefs as they face the reality of shutting down, laying off staff, and finding alternate ways to save their beloved restaurants and industry.

Sous pression

Keith Meets Keith

Keith Allen meets his long-term hero, Keith Floyd, who transformed the presentation of gastronomy on British television.

A Tale of Two Kitchens

Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City, the welcoming, uniformed waiters are as beloved by diners as the menu featuring fresh, local seafood caught within 24 hours. The entire staff sees themselves as part of an extended family. Meanwhile at Cala in San Francisco, Cámara hires staff from different backgrounds and cultures, including ex-felons and ex-addicts, who view the work as an important opportunity to grow as individuals. A Tale of Two Kitchens explores the ways in which a restaurant can serve as a place of both dignity and community.

100 ans à table

Come Dine With Me - Extra Spicy

It's Come Dine With Me - Extra Spicy. The nation's favourite cooking sow is back on DVD and packed with all new highlights that are extra saucy, extra loud and extra shocking! It's weirder, it's funnier and it's loaded with even more never-before-seen material 100% exclusive to DVD and of course it's all narrated by Dave Lamb. Come Dine With Me - Extra Spicy, a must for all fans of the show.

밥정

Korean celebrity chef Jiho Im mourns the death of a beloved maternal figure in the only way he knows how: cooking 108 delectable dishes over 24 hours.

Chef Thémis, Cuisinier Sans Frontières

Chef Thémis, the founder of the Cooks Without Borders organization, returns to his country of origin, Madagascar, to teach classes and show the underprivileged how to cook.

Arzak, Since 1897

The story of the transformation of traditional cooking into nouvelle cuisine through 100 years of history at Donostia's Arzak restaurant, run by Juan Mari Arzak and his daughter Elena Arzak.

Cuisine libanaise : Chiche ou pois chiche ?

80.000 Schnitzel

Battering, breading, frying – Berta has prepared thousands of schnitzels in her old cast-iron pan over the years. This 83-year-old landlady’s life on the family farm with adjoining guest house in the Upper Palatinate has been marked by constant hard work. A life that her granddaughters Monika and Hannah never wanted to lead. Now, the deeply indebted farm is on the brink of collapse. Despite having an academic background and contrary to her intentions, Monika, in her early thirties, decides to give up her modern life and save the family business. The two women join forces and give themselves a year to sort out the farm’s problems.

Chez Schwartz

Chez Schwartz takes us inside a year in the life of Schwartz's Deli - the unique 75-year-old landmark on Montreal's historic Main. Filmed through changing seasons, from the quiet of early morning preparation to the frenetic bustle of packed lunch times and never ending line-ups, to the more relaxed ambiance late at night - Chez Schwartz is an evocative, cinematic portrait of a small spunky deli known worldwide equally for its atmosphere and smoked meat.

Jacques Pépin: The Art of Craft

Discover the story of Chef Jacques Pépin (b. December 18, 1935), a young immigrant with movie-star looks, a charming Gallic accent, and a mastery of cooking and teaching so breathtaking he became an early food icon—joining James Beard and Julia Child among the handful of Americans who transformed the way the country views the food world.

How to Cook Your Life

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