Fromages de montagne, au sommet du gout ?

Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary heritage by getting together to make pusharatas (a type...

Battering, breading, frying – Berta has prepared thousands of schnitzels in her old cast-iron pan over the years. This 83-year-old landlady’s life on...

Concerned about the declining health of people all around them, Native American women are sparking physical and spiritual rejuvenation through reclaim...

Documentary wants to be a call to recognize and enhance the best gastronomic-tourist tradition of our coast, the espeto, personified in its master of...

Founded in 1930, Troisgros has held three Michelin stars for 55 years. The children of the fourth generation, Marie-Pierre and Michel's sons are conti...

Chef André Chiang is returning his Michelin stars, and has publicly declared that he is returning to his roots after 30 years. What would make him do...

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

A committed, passionate teacher tries to make all the difference in the lives of disadvantaged students.

The film talks about dough dishes from different regions of Ukraine through stories of Ukrainians who, in their own way, preserve the traditions of Uk...

Danish culinary entrepreneur and Noma co-founder Claus Meyer has kickstarted a gastronomic revolution in Bolivia’s capital of La Paz with the opening...

When asked to make a documentary about her friend’s mother—a Parisian astrologer named Juliane—the filmmaker sets off for Montmartre with a Bolex to c...

Culinary artist Nomi Shannon prepares luscious entrées and explains how to expand her recipes to feed a crowd. Nomi prepares raw lasagna, an all-raw p...