Mary Berry's Country House Secrets

Leading chefs take host Fred Sirieix to experience the restaurants where they genuinely love to eat and explore what goes into making them so special.

La main à la pâte

The Hundred Years’ war between England and France gave us the victories of Crecy and Agincourt, and made the reputations of Edward III and Henry V. It gave France a national heroine in Joan of Arc. But, even now, the jury is out as to its causes and outcome. Was it the final swansong of a redundant knightly class whose only reason for being was to fight? Was it a battle over ever more important territory to the emerging economies of England and France? Or was it the painful birth of two distinct national identities, forged through their long and violent divorce? Dr Janina Ramirez guides us through the stories of kings, great knights, bloody battles and cultural triumphs of this momentous conflict.

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.

Beef Buddies

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.

These short documentaries take an intimate look at the lifestyles and culinary passions of people across Japan. Their stories are sure to warm the heart and whet the appetite.

Stephen K. Amos and Susan Calman present a unique series in which LGBTQ people from across the UK talk about the objects that helped to define their lives over the past 50 years.

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.

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.

Leif G.W. Persson is a seasoned hunter, while Lotta Lundgren has never held a weapon before. He wants to teach her to be a good hunter and she wants to understand what the hunt, the weapon and the hunting culture say about our time. The program is about, among other things, learning to shoot, skin, cut, store and cook game. It also covers hunting dogs, weapon handling and equipment. In between there will be meal breaks.

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.

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.

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.

The series chronicles the everyday lives of young Michelin-starred chefs. On the pass, the interface between kitchen and service, they prepare their extraordinary creations, reflecting their world of thought. They all share a passion for cooking, 16-hour workdays, and enormous responsibility. "On the pass" looks behind the scenes and provides unusual and very personal insights into the world of Michelin-starred cuisine.

TV art historian Andrew Graham-Dixon and Michelin starred chef Giorgio Locatelli take us on a delightful journey around their beloved Sicily. Sharing a passion for all things Sicilian they make the perfect travel partners. We accompany them to the heart of the island as they introduce each other to the things they love most. Exploring the island through each other s eyes and hearts, they reveal how the layers of history have created a unique blend of art and architecture. As well as the pleasures of an intense and vibrant culture, they experience the sadness the island has come through and the strength of the Sicilian people as they rose up and challenged the Mafia. Together they document how the various conquering forces and the rich variety of different heritages have helped to shape both the food and the culture of this beautiful Mediterranean island.

Series examining how what we eat can change our lives.

Big Chef Takes on Little Chef

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

Agrofun