A Chef's Life

Embark on a global cultural journey into street food and discover the stories of the people who create the flavorful dishes.

Guy Fieri invites some of his heavy-hitter chef friends over for a spontaneous cook-off, where everyone comes up with big flavors and tasty dishes that can be made in anyone's kitchen.

The Great South African Bake Off is a South African culinary reality competition series based on the international format which features a nationwide search to find and crown South Africa's best amateur baker.

Join Diana Chan as she unpacks the flavours of Asia, from North Indian korma to Korean kimchi and everything in between.

Vincent and Norman hit the road in Ontario. Still on the lookout for local specialties, they set up their mobile kitchen in picturesque settings and prepare dishes they’ve discovered through their contacts with farmers, breeders, fishermen and craftspeople.

Just how far is a chef willing to go to win a cooking competition? Cutthroat Kitchen hands four chefs each $25,000 and the opportunity to spend that money on helping themselves or sabotaging their competitors. Ingredients will be thieved, utensils destroyed and valuable time on the clock lost when the chefs compete to cook delicious dishes while also having to outplot the competition. With Alton Brown as the devilish provocateur, nothing is out of bounds when money changes hands and we see just how far chefs will go to ensure they have the winning dish.

In an atmosphere as inviting as her recipes, Sandra Lee, author of the best-selling cookbook Semi-Homemade Cooking, shares her techniques for combining fresh ingredients with specially selected store-bought items. The results: mouthwatering meals and desserts, prepared in minutes, that taste like they were made from scratch. Now you can see why consumers, viewers and celebrities from Katie Couric to Nathan Lane have made Sandra Lee one of America's most sought-after culinary experts!

À la sauce métisse

To find out about the food she feeds her family, Nadiya meets fishermen, farmers, chefs and producers across the country and creates delicious new recipes inspired by their produce.

Forager Chef Alan Bergo shows viewers how to find, harvest and cook America’s most plentiful wild food ingredients by harvesting what is ready and most delicious in each season.

Two people take on the commitment to learn to cook for each other like professional chefs. They will be learning from some of Thailand's most prominent celebrity chefs.

Broken Bread showcases inspiring people who are making a difference in their communities through food. Restaurant entrepreneur, social activist and acclaimed chef Roy Choi takes viewers on a journey through his hometown, the city of Los Angeles, exploring complex social justice issues while meeting inspiring individuals and organizations who use food as a platform for activism as well as a catalyst for change.

Aspiring restaurateurs brave Ramsay and his fiery command of the kitchen as he puts the competitors through an intense culinary academy to prove they possess the right combination of ingredients to win a life-changing grand prize.

In this practical home cookery series Gordon Ramsay strips away the graft and complexity to show how to cook 100 simple, accessible and modern recipes to stake your life on.

The F Word is a British food magazine and cookery programme featuring chef Gordon Ramsay. The programme covers a wide range of topics, from recipes to food preparation and celebrity food fads. The programme is made by Optomen Television and aired weekly on Channel 4. The theme tune for the series is "The F-Word" from the Babybird album Bugged.

쉘 위 치킨

Writer, director and food enthusiast Jon Favreau and chef Roy Choi explore food in and out of the kitchen with accomplished chefs and celebrity friends.

Talented young cooks take over the kitchen and celebrate their heritage by cooking some very special recipes. We find out where these dishes and ingredients come from along the way.

Big Chef Takes on Little Chef

Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. Raymond taught himself to be a Michelin star chef. But first, he had to understand what happens to food when you cook it different ways. Once you know what is happening when you roast, fry, poach etc then you can cook anything. After forty years of trial and error, Raymond wants to share what he has learnt. Each week he takes a different technique and shows five delicious dishes using that technique. The recipes range from simple to ambitious and Raymond delivers it all in his easy, warm, inimitable way.