Menus-Plaisirs, les Troisgros

Marcella Hazan didn’t just teach Italian cooking—she changed the way America eats. Fearless, passionate, and exacting, she introduced...

In the year 2000, Les Blank, along with co-filmmaker Gina Leibrecht, visited Richard Leacock (1921-2011) at his farm in Normandy, France and recorded...

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity...

The collar awarded to the winners of the Meilleur Ouvrier de France (Best Craftsman in France) is more than the ultimate recognition for every pastry...

The diaspora of millions of Italian emigrants marked a strong nutritional influence of this nation on the American continent. The documentary...

In restaurant kitchens, tight quarters, high pressure and hot tempers combine to create toxic conditions that make it difficult for anyone to...

All food can be adulterated. More discreet than a drug cartel, more elusive than arms dealers, criminals have taken over food. Olive oil, fish, meat,...

Every great cook secretly believes in the power of food. Alice Waters just believes this more than anybody else. She is certain that we are what we...

Examines the profound claim that most; if not all; of the degenerative diseases that afflict us can be controlled; or even reversed; by rejecting our...

Three people try to start a pilot program to document the health benefits of a plant-based diet.

Food writer and critic William Sitwell investigates the passions, pressures and obsessions behind that apparently all-important description,...

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...