Gino's Italian Christmas Feast (2022)

Yai Nin

Ninlawan Pinyo is the matriarch of a Thai American family, who hustled for her fortune by founding a naem pork sausage factory in Chiang Mai, Thailand.

The Botany of Desire

Featuring Michael Pollan and based on his best-selling book, this special takes viewers on an exploration of the human relationship with the plant world -- seen from the plants' point of view. Narrated by Frances McDormand, the program shows how four familiar species -- the apple, the tulip, marijuana and the potato -- evolved to satisfy our yearnings for sweetness, beauty, intoxication.

She Chef

We’re travelling from luxury kitchen to luxury kitchen with Agnes, from Bergisch Gladbach via Barcelona to the Faroe Islands. The cook’s luggage always includes her backpack containing various knives, cleavers and tweezers. The camera watches over the inquisitive young woman’s shoulder as delicacies are being prepared. Our mouths water. At the same time, we get insights into the different ways of running a restaurant. It’s about team spirit and equality at the stove.

Sriracha

Sriracha has earned a cult following, but the story of this spicy sauce is a mystery to most fans. Dedicated to Sriracha lovers, this fast-paced documentary travels around the globe to reveal its origin and the man behind the iconic 'rooster sauce.'

How to Make a Sandwich

Based on the popular phone service, "How To Make a Sandwich" is a short film directed by Drake Sanderson that depicts the rise of media star, Peter Willard, and his acclaimed sandwich-making skills. From breads to meats to condiments, follow Peter as he teaches you how to make the perfect sandwich!

Fat Fiction

Leading health experts examine the history of the U.S. Dietary Guidelines and question decades of dietary advice insisting that saturated fats are bad for us.

We Feed the World

A documentary that exposes the shocking truths behind industrial food production and food wastage, focusing on fishing, livestock and crop farming. A must-see for anyone interested in the true cost of the food on their plate.

Sugarly Yours!

Our protagonists are part of these "pastry magicians" who take up the challenge of making, reinventing and transmitting to the whole world the taste of local delicacies. Through their pastries and their stories of passion and challenge, we will meet men and women who are passionate about the pastries of their regions. We will follow these musketeers in their adventures, their setbacks and their joy of living.

The World Conquest of French Pastries

The French pastry again on the roof of the world! On January 23rd, France is awarded for the 8th time wins the pastry world cup again, one of the most prestigious international competitions of gastronomy. France thus remains the most successful country to this day. But the conquest of the world of the French pastry does not limit itself to awards. The know-how and the French creative genius are durably exported and spreads over all the regions of the world!

Healthy Microwave Cooking

An instructional video that teaches the viewer the benefits of using a microwave to cook healthy food.

Jesa

Jesa is a Korean tradition honoring one's ancestors. The filmmaker interviewed her parents about this ritual. However, it goes totally unexpected.

Origins of a Meal

Bananas, eggs, and tuna: three basic foodstuffs with three wildly different points of origin. Moullet begins with these on his plate but constructs his film by working backwards and finding the sources for these items and how they reach our plates. As Moullet’s investigation deepens, however, the film moves beyond the confines of a simple exploration of food origins into more political and social realms, not only relating to food but also to the medium of film.

Bravo Chef: Italian Cuisine

Bravo Chef: Italian Cuisine (2009) September 29th, 2009. Belmundo Entertainment. 84 Minutes. See the top chefs right at work! Working side-by-side with a top chef is a shortcut to mastering special tricks and techniques. A straightforward and hands-on approach renders lengthy and boring explanations unnecessary. A modern approach to the most sacred national dishes lets you master them without fear. The chefs don't hesitate to show you their treasured techniques, they understand that sharing a secret with a kindred spirit is a joy! Recipes included: 1 - Tuscan Cantucci Biscuits. 2 - Gnocchi with Wild Mushrooms and Shellfish. 3 - Lasagna with Bolognese Sauce. 4 - Ravioli with Creamy Parmesan Filling and Beef Tartare. 5 - Seafood Risotto. 6 - Spaghetti Aglio, Olio, Peperoncino with Tuna Tartare. 7 - Tiramisu with Amaretti Biscuits. 8 - Tuna in Breadcrumbs with a Mixed Leaf Salad. 9 - Vitello Tonnato.

Bravo Chef: French Cuisine

Bravo Chef: French Cuisine (2009) September 29th, 2009. Belmondo Entertainment. 60 Minutes. See the top chefs right at work! Working side-by-side with a top chef is a shortcut to mastering special tricks and techniques. A straightforward and hands-on approach renders lengthy and boring explanations unnecessary. A modern approach to the most sacred national dishes lets you master them without fear. The chefs don't hesitate to show you their treasured techniques, they understand that sharing a secret with a kindred spirit is a joy! Recipes included: 1 - Grilled Pike-Perch with Slices of Salmon. 2 - Pan-Seared Duck Foie Gras. 3 - Capon Bourguinon. 4 - Grilled Quail with Mushrooms and Spinach. 5 - Tian with Whipped Goat's Cheese. 6 - Escargots Bourguignon Au Gratin. 7 - Creme Brulee.

Ishq e Qalandar - The Beautiful Sindh

Ishq e Qalandar - The Beautiful Sindh is a travel film that takes viewers through one of the most ancient civilizations on Earth called Sindh. Shezan Saleem Jo-G takes a journey of self-realization, the discovery of his roots, and building a connection with people and spirituality in Sindh.

Miso Hungry

Imagine eating nothing but traditional, authentic Japanese cooking for 12 weeks. What sort of health benefits would this kind of diet have on one's body? In a dieting experiment similar to Supersize Me, but towards improving health, award-winning actor and comedian Craig Anderson does just this. Through a series of entertaining and educational scenarios filled with culinary secrets and cultural chaos, Craig investigates how the traditional Japanese diet, along with their active lifestyles, results in the Japanese population being the healthiest and longest living people on the planet. Miso Hungry is a light-hearted documentary about one man's journey to find a simple, painless path towards a healthier life.

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.

Old Fashioned: The Story of the Wisconsin Supper Club

Supper club restaurants were the hot dinning trend in the mid twentieth century. They provided a place for people to spend their evenings enjoying cocktails, home cooked, high quality food and entertainment. The supper club scene slowly faded from the rest of the country, but kept a strong hold in Wisconsin due to a culture that allowed it to thrive. Around for decades, supper clubs in Wisconsin have been able to hold their own style and traditions. While chain restaurants continue to expand and threaten their future, supper clubs are fighting to survive while continuing to offer the same exceptional dinning experience and a personal touch that is not seen in the modern lifestyle of dine and dash. Old Fashioned: The Story of the Wisconsin Supper Club takes you into this uniquely Wisconsin institution.

Better Brain Health: We Are What We Eat

Documentary about the connection between diet and the brain.

Michel Troisgros: Inventing Cuisine

Well before many chefs of his generation, Michel Troisgros hit on culinary practice and culture which today lie at the heart of world gastronomy. Refusing to bend to fashion, his cuisine is unrestrained and personal, bright and cheerful, making the world-renowned Maison Troisgros resolutely modern even four decades after its inception. This tasty yet minimalist cuisine is echoed in Paul Lacoste's meticulous direction, where the handsome lighting and smart photography make the film a pure delicacy.

Michel Bras: Inventing Cuisine

Made in France, English subtitled. In-depth portraits of internationally acclaimed chefs featuring exclusive interviews. Michel Bras is one of France's greatest cooks, obtaining his third star in 2000 and rated #7 on the 2008 World's 50 Best Restaurants chart. We will taste four dishes, cinematographically describe what we feel, then work through each dish's culinary fabrication to the true subject of the series: investigating the ways that one invents cuisine by revisiting their space and time.

Martha's Guests: Master Chefs

Take a tip or two from the masters of cooking as host Martha Stewart invites a variety of top chefs into her kitchen to whip-up a delectable array of tasty treats in this release that covers the gamut of international cuisine. It's a culinary world tour as Stewart is joined by chef Bobby Flay for such American fare as oven-roasted ribs, Mario Batali for the old-Italian standard spaghetti alla Carbonera, Daniel Boulud for the French favorite Cote de Bouef, Jose Hurtado for some tasty Mexican calamari, and Eileen Yin-Fei Lo for some truly picture-perfect pork buns. With all this and much, much, more, home viewers will finally have a chance to learn from the best as they create masterful meals that the whole family will enjoy.

Kneidler

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The Kitchenistas of National City

Healthy communities start around the kitchen table. Follow the struggles and transformations of the Kitchenistas as they learn to conquer a health crisis in their community by cooking traditional dishes in a healthy way.

Just Eat It: A Food Waste Story

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 Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping and survive only on discarded food. What they find is truly shocking.

Fraude alimentaire, un crime organisé ?

All food can be adulterated. More discreet than a drug cartel, more elusive than arms dealers, criminals have taken over food. Olive oil, fish, meat, spices, no department escapes their juicy traffic. A jackpot estimated in Europe at 30 billion euros enriches a new kind of mafia every year. Organized crime is selling altered products in restaurants, supermarkets and all food shops in the European Union. Their secret is to replace an ingredient with a cheaper one. Who are these new traffickers? What are their methods of operation?

98 Degrees West - Zamir Discovers Bourdain's America

Feeling lost and abandoned Zamir Gotta, a longtime friend of Anthony Bourdain goes in search of the America Tony knew.

Duck Commander Presents: The Commander's Kitchen

Come on in and have a seat as Phil and Kay Robertson, along with their family, share with you their favorite dishes. Watch as they give step by step instructions on how to cook some of the best recipes Lousiana has to offer. This is one mouth-watering treat you will not want to miss.

Food Matters

With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what's wrong with our malnourished bodies, it's no wonder that modern society is getting sicker. Food Matters sets about uncovering the trillion dollar worldwide sickness industry and gives people some scientifically verifiable solutions for curing disease naturally.

Bugs

Although scientists and agribusiness have started touting edible insects as the future of sustainable food, the notion of eating bugs hasn’t exactly gained much popularity among the general public. Head Chef Ben Reade and Lead Researcher Josh Evans from the Nordic Food Lab in Denmark are looking to change that. With a focus on food diversity and deliciousness, they set out on a globe-trotting mission to take on the politics of the palate, sampling grubs in the Australian outback, pillaging giant wasp nests in Japan and attending food expos where entrepreneurs pitch their flavorless farmed crickets. Along the way, they put their own haute cuisine spin on local insect delicacies, whipping up dishes like cricket and grasshopper ravioli, maggot cheese gelato and bee larva ceviche.