The Food That Built America

This program promises to take viewers on a captivating journey exploring the age-old debate between fresh and frozen food. With a mix of historical insights and practical tips, the show aims to challenge common beliefs about food choices. The episode will delve into the origins of fresh and frozen food, highlighting how each has played a role in shaping diets around the world. Audiences will learn about the benefits and drawbacks of both options, from taste and nutrition to convenience and cost. Experts will share their knowledge, providing valuable information that could change how people think about their meals. This show is not just for food enthusiasts but for anyone curious about making healthier choices. With engaging discussions and eye-opening facts, “Fresh vs Frozen” is set to spark conversations around dinner tables everywhere. Mark the calendar for this enlightening episode that promises to shed light on a topic that affects everyone.

The series covers the life and work of leading science fiction authors of the last couple of centuries. It depicts how they predicted and, accordingly, influenced the development of scientific advancements by inspiring many readers to assist in transforming those futuristic visions into everyday reality.

Big Chef Takes on Little Chef

Following one of the few women in Britain to helm an auction house, Irita Marriott. The series follows her as she builds her business in south Derbyshire, helping vendors make money from unwanted items.

Bizarre Foods America is an American television series, and a spin-off of Bizarre Foods, this time focusing on the United States rather than international travel. Andrew Zimmern travels to various cities throughout the country and samples local cuisines and ways of life. The format is similar to Bizarre Foods. The show premiered Monday January 23, 2012 at 9:00 ET on Travel Channel. Much like the popular Bizarre Foods, Andrew heads to some of the most unique food hubs in the country. Once there he meets with locals and local chefs to gain a better understanding of American cuisine and to see how America has developed its reputation as a melting pot of cultures and foods and what sort of unusual foods people in America might have in their own cities and not realize.

The history of mankind is a never-ending story of change, revolution, and evolution, but surely no span of a hundred years can claim to have changed the world so dramatically as the Twentieth Century. In this series we examine the 101 Events which, in the judgment of experts, including those who contribute to the series, most influentially shaped the century, our world, and our way of life.

Bratislavské pondelky

Operación Chile: Top Secret

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.

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.

In the series, "Wallace will take a light hearted and humorous look at the real-life inventors, contraptions, gadgets and inventions, with the silent help of Gromit. The series aims to inspire a whole new generation of innovative minds by showing them real, but mind-boggling, machines and inventions from around the world that have influenced his illustrious inventing career" (the BBC press statement). Peter Sallis reprised his role as the voice of Wallace. The filmed inserts are mostly narrated by Ashley Jensen, with one in each episode presented in-vision by Jem Stansfield. John Sparkes also voices a portion in the unseen character of archivist Goronwy.

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.

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.

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.

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

Agrofun

How did something so fundamental as food, go so fundamentally wrong? Instead of nourishing us, what we eat and the way we produce it threaten the air we breathe, the water we drink and the dirt under our feet. And yet, too much 'food' television focuses on celebrity chefs and cooking competitions and not enough on where our food comes from and the impact it has on our planet, our country, our bodies, and our souls. Food Forward opens the door into a new world of possibility, where pioneers and visionaries are creating viable alternatives to the pressing social and environmental impacts of our industrial food system. Across the country, a vanguard of food rebels--farmers, chefs, fishermen, teachers, scientists, and entrepreneurs--are creating inspired, but practical solutions that are nourishing us and the planet. These are stories America needs to hear. This is Food Forward.

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

Kokkeliv