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12 films
Gordon Ramsay meets chef Shri Bala in Kannur, India, where he learns about the region's spices and their role in local cuisine.
There are about 110 guilds in London today, but during the medieval period, the focus was on the 12 most powerful guilds that shaped urban life.
Squire Martin prepares a succulent dish of goose for a feast, demonstrating the culinary skills and organization required in medieval kitchens.
Squire Martin prepares a succulent dish of goose for his lord in the year 1427, demonstrating the culinary skills of medieval master cooks.
Madagascar's bourbon vanilla trade, valued at up to 700 euros per kilogram, has ignited fierce competition and crime, impacting local farmers and the global market.
A French chef named Nicolas Appert won a prize in 1809 for developing a method to preserve food by sealing it in containers and heating it.
Chef Yotam Ottolenghi, raised in Galilee, discusses his spice blending techniques and the significance of flavors like Dania, Cayenne, and Aleppo pepper.
Four hours of steaming is required to prepare the traditional Christmas puddings featured in this festive cooking special.
A cow's waste causes tension between Polish farmer Mrs. Cherwak and her German neighbor Mrs. Meuser in rural Saskatchewan.
Comoros, known as "the perfumed archipelago," captivates with its rich aromas of cloves, nutmeg, and Ylang-Ylang, driving a vibrant spice export economy.
The Indian ocean slave trade in the 17th century surpasses the Atlantic trade in scale.
This video discusses the rising demand for vanilla in the food industry today.
