Heston's Marvellous Menu Back to the Noughties

With his industry on lockdown and no end in sight, Toronto chef Luke Donato tries to keep his culinary passion alive during the COVID-19 pandemic - even if it means teaching a group of misfits online.

Savour the top gastronomic delights that every diner should sample in their lifetime, as voted for by members of the public. It's a mouth-watering journey through childhood favourites, exotic dishes and bizarre but delicious fare.

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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.

From New York City to the farmlands of the Midwest, there are 50,000 Chinese restaurants in the U.S., yet one dish in particular has conquered the American culinary landscape with a force befitting its military moniker—“General Tso’s Chicken.” But who was General Tso and how did this dish become so ubiquitous? Ian Cheney’s delightfully insightful documentary charts the history of Chinese Americans through the surprising origins of this sticky, sweet, just-spicy-enough dish that we’ve adopted as our own.

Pelican, a bakery located at Asakusa, Tokyo, becomes crowded every morning. There are only two types of bread sold. It looks ordinary but meet a bakery that has been loved for 74 years with a taste you won't get tired of even if you eat it everyday!

Winona Applegate is on the fast track to becoming a celebrity chef, already running a very successful bistro in Pittsburgh. With nerves building, she leaves for New York to audition for her own show in front of television executives. Unfortunately, her car breaks down near New Holland, a small, quirky town where Winona rents a room at a local inn run by Adam, a widower. With the local Spring Festival coming up and the resident cook unavailable to manage the menu, Winona agrees to get her car fixed in time for her audition in exchange for her much needed help in the Inn's kitchen. As she prepares for the festival with Adam, Winona begins to fall in love with New Holland and one of its residents as well.

Natalie and Nick are frustrated with their luck in romance. After tossing coins into a fountain, the two then begin dreaming about each other. But, according to fountain mythology, they only have a week to turn those dreams into reality.

Just one year after opening, Hayami Rinko became the first Asian woman to be the chef of a three-star restaurant, but shortly after, the COVID-19 pandemic hit the food and beverage industry hard. "Grand Maison Tokyo" was no exception, and in order to survive, the restaurant entered into a capital alliance with a food consulting company under a major corporation and found a way forward with frozen foods for mail order and recipe sites...

In Ramen Heads, Osamu Tomita, Japan's reigning king of ramen, takes us deep into his world, revealing every single step of his obsessive approach to creating the perfect soup and noodles, and his relentless search for the highest-quality ingredients.

A blind adventure writer and the first sustainable sushi chef search for enlightenment in the murky depths of the New England coast.

After Shenaniganz loses all its hottest waitresses to new competitor Ta-Ta's Wing Shack -- where the scantily clad wait staff earns bigger tips -- the Shenaniganz staff aims to give Ta-Ta's its just desserts.

Follow the shocking, yet humorous, journey of an aspiring environmentalist, as he daringly seeks to find the real solution to the most pressing environmental issues and true path to sustainability.

Žampiony

In the year 2000, Les Blank, along with co-filmmaker Gina Leibrecht, visited Richard Leacock (1921-2011) at his farm in Normandy, France and recorded conversations with him about his life, his work, and his other passion: cooking! With the flair of a seasoned raconteur, Leacock recounts key moments in his seventy years as a filmmaker and the innovations that he, D.A. Pennebaker, Albert Maysles and others invented that revolutionized documentary filmmaking, and explores the mystery of creativity. With the passing of both Blank and Leacock, the documentary is a moving insight into the lives of two seminal figures in the history of film.

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.

In Breaking Bread, exotic cuisine and a side of politics are on the menu. Dr. Nof Atamna-Ismaeel - the first Muslim Arab to win Israel's MasterChef - is on a quest to make a social change through food. And so, she founded the A-sham Arabic Food Festival in Haifa. There, pairs of Arab and Jewish chefs collaborate on mouthwatering dishes like kishek (a Syrian yogurt soup), and qatayef (a dessert typically served during Ramadan), as we savor the taste of hope and discover the food of their region free from political and religious boundaries.

The film follows Vincent Schiavelli as he returns to Polizzi Generosa, the very town in Sicily his grandparents emigrated from in 1901.

Acclaimed stand up comic Clay Horwitz embarks on a culinary adventure of New York City, bringing the funniest comedians to try the most iconic restaurants & hidden gem food spots in the city. Hilarity and deliciousness ensue.

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”