KFC: How Do They Really Do It?

If you think shopping malls are crowded, you probably haven’t experienced a Prague canteen in the late 1940s. Two thousand hot dogs sold every day, two thousand human faces and destinies. This film essay presents Prague’s vending machines, snack bars, and cheap cafeterias as a mini-zoo crowded with human specimens. They fight for space, food, or a loving embrace under the microscope of a comically touching director, searching for a theme.

Philoxenia is a short documentary highlighting the synergy between the Greek notion of philoxenia ("friend of the stranger") and Southern hospitality, as expressed through Birmingham, Alabama's Greek-owned restaurants. The film features six local favorite restaurants, two historians and, of course, a lot of mouthwatering dishes.

In this nostalgic documentary, restaurant critic Giles Coren challenges Heston Blumenthal to take his restaurant The Fat Duck back to 2001 for a magical feast.

Morgan Spurlock subjects himself to a diet based only on McDonald's fast food three times a day for thirty days without exercising to try to prove why so many Americans are fat or obese. He submits himself to a complete check-up by three doctors, comparing his weight along the way, resulting in a scary conclusion.

From a secret lab to hidden codes, this special reveals the inner workings of Greggs, the iconic bakery known for its delectable sausage rolls.

Before compiling your next grocery list, you might want to watch filmmaker Deborah Koons Garcia's eye-opening documentary, which sheds light on a shadowy relationship between agriculture, big business and government. By examining the effects of biotechnology on the nation's smallest farmers, the film reveals the unappetizing truth about genetically modified foods: You could unknowingly be serving them for dinner.

The Way of the Wing is a short documentary that follows Raza Jafary as he decides to quit his 9-5 job to try one more time at running his own restaurant business.

The documentary traced the fast food company's journey from Route 66 diner to planet-conquering giant.

A cinematic brief tour of an iconic establishment in Mexico City, introducing the culture of night food in the city and the people who are part of it.

Obesity rates in the United States have reached epidemic proportions in recent years. Killer at Large shows how little is being done and more importantly, what can be done to reverse it. Killer at Large also explores the human element of the problem with portions of the film that follow a 12-year old girl who has a controversial liposuction procedure to fix her weight gain and a number of others suffering from obesity, including filmmaker Neil Labute.

"The Rock-afire Explosion" is the story of a small-town disc-jockey, a struggling inventor, and an animatronic rock band, that quickly becomes an eccentric portrait of childhood memories, broken dreams, and the resilience of the human spirit.

The Truth About Obesity

The meaty saga of Burger Baron, a rogue fast-food chain with mysterious origins and a cult following, run by a loose network of fiercely independent Arab Canadian immigrants.

Étoilé.e.s

In restaurant kitchens, tight quarters, high pressure and hot tempers combine to create toxic conditions that make it difficult for anyone to survive, let alone climb the ladder to head chef. For women, the situation is even worse. Running a successful restaurant is a daunting challenge, even more so when the odds are stacked against you. But as women take charge at more of the world's top dining establishments, a cultural shift is dismantling the macho environment that made celebrities out of "bad boy" chefs. From New York City's star chefs Anita Lo and Amanda Cohen to the queen of French cuisine Anne-Sophie Pic, seven chefs share their struggles to overcome a system of inequality and harassment while delivering delicious dishes and redefining the dining experience. An appetite for change has taken hold and there's no turning back

An examination of the 60's trend of top-of-skyscraper revolving restaurants. First an overview of Europe's best then it's a detailed look at the problems involved in running the restaurant at the top of London's Post Office Tower.

Master chef Sergio Herman feels he needs to let go of his 3-star restaurant Oud Sluis in order to fulfill his dreams. A revealing story about perfection, ambition and sacrifices.

For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli -- repeatedly voted the world's best -- and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"

Casa Bonita opened in 1974 in an unassuming strip mall. The massive "Disneyland of Mexican restaurants" is an Old West and Acapulco-inspired fever dream made famous by its indoor waterfall, cliff divers, and haunted caves, and was featured in a classic 2003 episode of South Park. When its creators, Trey Parker and Matt Stone, learn that Casa Bonita might close its doors for good, they attempt to preserve a crumbling piece of their childhood and Denver history.

Sandy Doyle is an outspoken no nonsense business woman. She became a worldwide celebrity with the creation of her diner Blondies Burgers.