Christmas at Home: Entertaining Tastefully from Virginia Olson

A stranger-than-fiction-story, the core is a mysterious package that the Sandnes family from Valdal in Norway has been receiving every Christmas for the past two decades, with gifts for everyone.

It’s Christmas in Alaska, but a sparsely populated state means a scarce amount of priests. From Christmas eve to Christmas day, two Dominicans traverse icy roads and harsh winds to celebrate Christmas mass for 3 remote communities in the last frontier.

Cameras go behind the scenes at Brown's, London's oldest luxury hotel, during the Christmas season, as staff face the expectations of delivering a luxury festive stay for guests booking rooms that start at £750 a night. The hotel's elite team hosts a vibrant charity Christmas fayre, creates imaginative festive pastries, and concocts a signature holiday cocktail, all aimed at delivering the Christmas feast of a lifetime.

A Zen priest in San Francisco and cookbook author use Zen Buddhism and cooking to relate to everyday life.

Cooking and dining with Anthony Bourdain! Australia and Japan - 5 episodes. When Tony's car breaks down in the outback, he is found by a veteran of the bush who brings him back to camp and feeds him a slap-up meal of bush tucker, including kangaroo and wattleseed-bush tomato.

Simon Russell Beale takes a journey through Italy, Britain, Germany and Austria as he explores how the sound of Christmas has evolved in response to changing ideas about the Nativity. His story takes us through two millennia of music, from a fragment of papyrus preserving the earliest known piece of Christian music to the stories behind Hark the Herald Angels Sing, Silent Night and In the Bleak Midwinter, and the work of popular Christmas composer, John Rutter. Music is performed by Harry Christophers and his choir, The Sixteen.

Does the supermarket offer the cheapest Christmas cheer? The Wynne family put the store through its paces, to find out whether it offers the cheapest turkey and trimmings.

Norway’s beloved home economics teacher and cooking pioneer Ingrid Espelid Hovig charmed viewers for decades, showing everyone how to cook — from everyday meals to the perfect crispy Christmas pork rind. A forty-year career celebrated through classic clips and memorable moments.

Story of Mary Mallon. Typhoid fever carrier

Illuminating the challenges often unseen beyond the toys, trees and tinsel, people in a small Irish village reflect on their difficult relationships with Christmas. "So This Is Christmas" is a heartwarming and charming portrait from award-winning director Ken Wardrop, which perfectly exemplies his innate ability to tell the stories of ordinary people, depicting their thoughts, feelings and experiences in an empathetic way. Beautifully rendered in 35mm, the film is authentic and compassionate, and a valuable addition to the Irish documentary canon.

This vintage film discusses the importance of paying full attention when cooking with vegetable oils and shortening to prevent kitchen fires. It demonstrates through controlled experiments that oil and shortening can smoke and catch fire if left unattended over high heat, and emphasizes the need to reduce heat immediately if smoke is detected. The film highlights the basic safety guidelines for safe home frying, such as using a medium heat source and never leaving heating oil or shortening unattended.

A short film made by the Central Office of Information about how to cook Potatoes, with narration from Max Munden.

Using never-before-seen archival footage, personal photos, first-person narratives, and cutting-edge, mouth-watering food cinematography, the film traces Julia Child's surprising path, from her struggles to create and publish the revolutionary Mastering the Art of French Cooking (1961) which has sold more than 2.5 million copies to date, to her empowering story of a woman who found fame in her 50s, and her calling as an unlikely television sensation.

This Christmas, step into the magical world of The Nutcracker. For the first time in many years, the Royal Ballet has given full access behind the scenes for a landmark 90-minute documentary as they prepare for this season's yuletide production.

In the year Queen Elizabeth marks her 70th on the throne, Fortnum & Mason has challenged home bakers to create a tart, cake, or pudding to honor her legacy. Seven judges headed by Dame Mary Berry invite the final five bakers to London where over one extraordinary day they bake their cakes, tarts, and trifles – hoping it will be the winning recipe.

The cooking show is as old as television itself. But why do we like watching the making of a meal that most of us will never cook, let alone eat? Dirty Furniture’s jam-packed video essay is a rollercoaster ride through the history of the genre, at once a staple of television viewing and a hotpot of shifting perspectives and sociocultural values.

Lap up the luxury and opulence of the festive season at Switzerland's Gstaad Palace hotel, as we discover one of the most exclusive hotels in the world, where staff and management work hard to ensure their guests enjoy the ultimate 5-star festive experience. Run by third generation hotelier Andrea Scherz, whose family have owned the hotel since 1938, the hotel is one of the last in Switzerland to close between the summer season and winter. When it reopens in mid-December, with rooms costing up to £18,000 per night, the pressure is on to provide a truly first class Christmas.

An exclusive, festive behind-the-scenes look at the iconic London Zoo, as they prepare for the most wonderful time of the year and make the holiday magic happen.

Cameras focus on one of the UK’s most visited destinations at the festive season. We experience the delight of the Christmas market in the town of Broadway, where its High Street becomes a bustling winter wonderland of stalls and late-night shopping. Plus, a visit to a luxury hotel to see how a top chef makes a festive afternoon tea to remember.

We’re travelling from luxury kitchen to luxury kitchen with Agnes, from Bergisch Gladbach via Barcelona to the Faroe Islands. The cook’s luggage always includes her backpack containing various knives, cleavers and tweezers. The camera watches over the inquisitive young woman’s shoulder as delicacies are being prepared. Our mouths water. At the same time, we get insights into the different ways of running a restaurant. It’s about team spirit and equality at the stove.