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Meat is the modern story of the animals we eat, as told by the people who never get to say their piece - from the solitary hunter who believes everyone needs to be educated about their food, to an ind...
Denise Van Outen lifts the lid on Britain's air fryer obsession and asks the questions on everyone's lips... how do they work, what can we cook in them, and can they really save us time and money?...
This documentary about Rene Redzepi's Copenhagen restaurant follows the proceedings in the kitchen for six months as Noma climbs to the top of the world's 50 best restaurants....
Industrial food production has provided the public with an abundance of food at very low prices. But with obesity and diabetes at record levels in Europe, there is clearly a problem with the food we e...
Jiho Im is a world-class chef who wanders the mountainous Korean peninsula on foot for unorthodox ingredients—acorns, weeds, and moss. Along his way, he cooks meals and develops deep relationships wit...
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 prep...
As society tackles the problem of feeding our expanding population safely and sustainably, a schism has arisen between scientists and consumers, motivated by fear and distrust. Food Evolution, narrate...
Morgan Spurlock subjects himself to a diet based only on McDonald's fast food three times a day for thirty days without exercising to try to prove why so many Americans are fat or obese. He submits hi...
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 seafoo...
While the debate continues about GMOs, Roundup and other toxic pesticides, this powerful film shares remarkable stories of people who regain their health after discovering the secret ingredients in th...
We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. So how could we possibly be throwing nearly 50% of it in the trash? Filmmakers and food lovers J...
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After years of overproduction, the Reagan administration unloads over 500 million pounds of surplus cheese on the American public in the 1980s. The pungent dairy product comes to be known as 'Governme...