Jamie at Home

Two lifelong bikers and foodies, Dave Myers and Si King, take to the road to find gastronomic treats.

The fascinating stories of the families behind the food that built America, those who used brains, muscle, blood, sweat and tears to get to America's heart through its stomach, those who invented new technologies and helped win wars.

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.

La main à la pâte

To live is to eat. For people around the world in precarious and dangerous circumstances, eating itself is dangerous, precarious, and essential.

Taiwan is famous for its night market street food and delicious cuisine, especially its spicy Sichuan-style dishes, such as duck blood, taro with pork intestine, pineapple shrimp balls, and three-cup chicken, which are popular with locals and tourists alike. In this program, the hosts lead the audience on a culinary adventure, visiting renowned Taiwanese restaurants and popular spots recommended by local foodies. Along the way, they learn from the restaurant owners and top chefs, and provide tips for viewers to recreate authentic Taiwanese dishes at home.

Jimmy Doherty sets out to discover if the world's farmers will be able to feed us in the future

What is on our plate in the future? Will we soon be putting meat made from air on the barbecue? And do we drink potato milk for breakfast? You can see it in 'Restaurantvande Toekomst', a new TV program from KRO-NCRV. In the six-part series, presenters Sosha Duysker and Anna Gimbrère, together with chefs Marleen Brouwer and Dennis Huwaë, compete to prepare the most popular dishes in the Netherlands with future-proof ingredients.

Caroline Randall Williams, an award-winning writer, cookbook author and restaurateur, travels the United States uncovering the fascinating, essential and often untold black stories behind American food.

Agrofun

In these three specials, Julia Child joins Jacques Pepin and Graham Kerr, both best selling cookbook authors and popular television cooks, to share the stage and stove as they cook and teach a studio audience.

Am Pass - Geschichten aus der Spitzenküche

Many of the most popular taco styles have long, rich, little-known histories. Explore some of them in this eye-opening, mouth-watering food adventure.

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.

À la sauce métisse

Rick Stein has visited Spain since he was a young boy. In the past, French and Italian cooking have been seen to have more finesse, but thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. According to Rick, no one cooks fish with more respect or grills meat better. Now, he travels the length and breadth of the country in an old campervan, going off the beaten track to discover the authentic soul (‘duende’) of Spanish cooking.

Kamu v Mexiku

Kamu ve Vietnamu

A humble bowl of good soup sits at the heart of every Korean table. Take off on a journey that explores the history and evolution of Korean soup.

Big Chef Takes on Little Chef