KFC: How Do They Really Do It?

Go where no American has ever gone before. CNBC's Carl Quintanilla takes viewers behind the scenes of the world's most successful restaurant chain. In this original production, travel with CNBC cameras across the country -- and journey as far away as China -- for an insider's look at: - What it takes to run a McDonald's restaurant -- and how lucrative it can be. - How chefs in the McDonald's top-secret test kitchen are working to develop the next big menu items. - Why the drive-thru lanes at McDonald's restaurants in China have caused unexpected problems. Get a look at how McDonald's is defending itself against critics who complain that its food is contributing to an epidemic of obesity in America. And peek behind McDonald's curtain to see for yourself how a quick-service hamburger stand grew into one of the most famous brands on the planet, serving 52 million people around the world each day. It's McDonald's ... Super-Sized.

Before compiling your next grocery list, you might want to watch filmmaker Deborah Koons Garcia's eye-opening documentary, which sheds light on a shadowy relationship between agriculture, big business and government. By examining the effects of biotechnology on the nation's smallest farmers, the film reveals the unappetizing truth about genetically modified foods: You could unknowingly be serving them for dinner.

McLibel is a documentary film directed by Franny Armstrong for Spanner Films about the McLibel case. The film was first completed, as a 52 minute television version, in 1997, after the conclusion of the original McLibel trial. It was then re-edited to 85 minute feature length in 2005, after the McLibel defendants took their case to the European Court of Human Rights.

Muckraking filmmaker Morgan Spurlock reignites his battle with the food industry — this time from behind the register — as he opens his own fast food restaurant.

This astonishing glimpse into the restaurant world examines sexual harassment concealed within the industry, causing many employees to suffer in silence or leave their jobs rather than confront a celebrity chef or powerful owner who can ruin their career.

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.

In this nostalgic documentary, restaurant critic Giles Coren challenges Heston Blumenthal to take his restaurant The Fat Duck back to 2001 for a magical feast.

Revered sushi chef Jiro Ono strives for perfection in his work, while his eldest son, Yoshikazu, has trouble living up to his father's legacy.

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.

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.

Danish culinary entrepreneur and Noma co-founder Claus Meyer has kickstarted a gastronomic revolution in Bolivia’s capital of La Paz with the opening of Gustu, a fine-dining restaurant and cooking school for the country’s impoverished youth. Kenzo, a hunter raised in the Bolivian Amazon, and Maria Claudia, a native of the Andean altiplano, have resettled in La Paz in order to pursue a career in the culinary arts. Under the tutelage of Meyer, these young Bolivians are working towards a better future as they attempt to establish their country as the world’s next great culinary destination.

During the pandemic-induced lockdowns of 2020, a restaurant owner struggles to maintain his business.

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.

Celebrity test subjects try junk food overeating in a intresting experiment

Filmmaker Michal Siewierski embarks on an audacious journey to expose the real reasons behind the Amazon forest fires and the alarming rate of deforestation in Brazil. Ranging from people’s food choices, to major political corruption, corporate greed and crimes against people and nature. Takeout tackles the facts and stories that traditional media outlets are too afraid to cover.

The heir to a Burger Baron franchise, the filmmaker chases clues through rural Alberta, capturing the trials and tribulations of Arab immigrants while uncovering the saga of a rogue fast-food chain with mysterious origins and a cult following.

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.

In the late 1960s, Haddon Salt built a fast-food empire. Then Kentucky Fried Chicken came knocking.

A creative journey into the unique mind of René Redzepi, chef and co-owner of Noma, voted best restaurant in the world four times.

In 1995, Chasen's closed its doors after 60 years of serving chili to movie stars and visiting dignitaries, Presidents and the Pope. During its two final weeks, Chasen regulars (actors and producers), staff, and management sat for interviews. There's an Oscar party for 1500, footage and photos of famous diners, and time with Tommy Gallagher, the ebullient head waiter until retirement in 1994, his son Patrick, catering head Raymond Bilbool, general manager Ronnie Clint, hat check girl Val Schwab, ladies' room attendant Onetta Johnson, and foreign- born waiters, including Jaime. When he started in 1970, like other Latins, he wasn't allowed out of the kitchen. It's a family farewell.