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541 films(Page 10 of 12)
Seventeen women from a village in Ladakh restore ancient Himalayan scroll paintings, contributing to the preservation of the Matho monastery's heritage.
Simon Majumdar explores London's street food, featuring David And's pie and mash shop.
Tennessee whiskey is produced in just five months using innovative methods and local ingredients, challenging traditional aging practices and legal standards.
Five pounds of green walnuts are harvested in Graham County, North Carolina, to create a unique moonshine infused with honey.
Moonshiners reveals techniques for making smooth, scorch-free liquor with Steven Ray Tickle.
Ecuadorian marathon runner Jorge Maravilla exemplifies the dedication and discipline required to excel in long-distance running while balancing his career as a prep chef in New York City.
Mark and Digger craft a unique apple cranberry brandy using traditional moonshining techniques, highlighting the cultural significance of this craft in Appalachia.
Mark Ramsey and his team jar up 60 gallons of triple malt liquor, preparing to sell it for $10,000 while keeping their operation a secret.
May Bsisu explores Arab cuisine through its rich recipes, menus, feasts, and traditions, highlighting the cultural significance of food in the Arab world.
A network of 5,000 kilometers of canals irrigates the rice fields in Vietnam's Mekong Delta, where 70% of the population relies on rice farming for their livelihood.
J.O. Spice produces 70,000 pounds of crab seasoning daily, challenging the common belief that Old Bay is the primary seasoning for Maryland Blue Crabs.
Mike Rowe participates in a sturgeon fishing expedition, highlighting the process of caviar production and the labor involved in this unique industry.
Mike aims to produce 10 gallons of high-proof moonshine using foraged mimosa flowers, competing against a rival distiller in the process.
Monica Galetti cooks a Samoan dish called Balo Sami for her father, marking their first Christmas together in 20 years.
A solid silver duck press, once popular in European restaurants, now sits gathering dust in a Paris kitchen supply shop.
Priya Krishna reflects on her Indian heritage and her mother's cooking in Dallas Texas.
Jim Johnson, a bush pilot, can transport $50,000 worth of wild rice from northern Manitoba to American buyers, reflecting the changing economics of this indigenous staple.
Richard and his brother Craig gather loquat leaves in Tennessee to create a new moonshine blend, aiming to improve on local competitors' products.
Sandor Katz has taught fermentation workshops for over five years, sharing his passion for making sauerkraut and other fermented foods with groups of 12 to 18 people.
Acclaimed chef Barton Seaver advocates for sustainable seafood practices to reconnect society with the natural world through culinary experiences.
$22,500 is the price set for two barrels of Tennessee whiskey that underwent a unique sea-aging process for six months.
A $320 bowl of beef noodle soup in Taiwan challenges the perception of a common dish, elevating it to a luxury dining experience.
Ninjas in feudal Japan relied on small food balls, such as Hyourougan Pills made from rice and lotus pips, for energy during missions.
Sohla pours hot chocolate from a height to create froth, while preparing ancient Aztec flacos that lack modern staples like lime and cheese.
Stanley Tucci shares his passion for food and discusses his series 'Searching for Italy.'
One hectare of vertical farming can produce as much as 300 hectares of traditional agriculture in Lombardy, Italy.
In Italy, Stanley Tucci explores regions such as Naples, Sicily, and Sardinia, highlighting the country's diverse landscapes and culinary traditions.
In a time of increasing division in the United States, families come together to celebrate their shared love for food and connection around the dinner table.
In the woods of Appalachia, a group of artisans continues the centuries-old tradition of crafting unique moonshine flavors like honey and wedding cake.
During Tsagaan Sar, Mongolia's Lunar New Year, a local family prepares Ul Boov, a traditional pastry, inside their yurt, highlighting rich culinary traditions.
Nine camel drivers compete in a race across the Adrar region of Mauritania, where a father teaches his son the traditions of their nomadic life.
Twice a year, Le Club Prosper Montagné hosts a gastronomical dinner, where meticulous preparations culminate in a symphony of flavors and fine wines.
An ancient Egyptian army fell sick when beer ran out, forcing them to drink water instead.
In 1817, Reverend Norman McLeod led a group of Scottish settlers to Cape Breton, where they established a distinct Gaelic community.
70 loaves of traditional landbrot are baked ten times a year in a communal oven fueled by apple, plum, and hazelwood in a Bavarian village.
In the mountains of southeast Vietnam, Ma Bio teaches her niece MaLuhin about the cultural significance of gongs while seeking the last gong makers.
Tony experiences Christmas in Manila, enjoying Jollibee and local dishes in the Philippines.
A group of children discovers a quilt that transports them through various landscapes of Canada, revealing the country's cultural diversity.
One dish prepared includes carp in a rich sauce, frumenty of cracked wheat, and a tangy spinach condiment, reflecting 17th century culinary practices.
Adam Richman visits a Domino's in Ypsilanti, Michigan, to explore the reasons behind the discontinuation of the chain's breakfast pizza.
Adria ate 221 calçots, totaling more than 3 kilos, in just 45 minutes during the Grand Festival of the Calçotada in Valls, Spain.
Adila runs Massachusetts' only Uyghur restaurant, sharing her culture and searching for her father.
Bill Buford shows how parchment paper can perfect Lyonnaise rice pilaf with his twin sons.
Two or three onions, eggplants, and zucchinis are used to prepare a classic ratatouille in a lighthearted cooking episode featuring Bill Buford and his sons.
25 grams of salt are used per kilo of meat to create sausage during the Zoccola family's annual pig-killing event in Emilia-Romagna.
Chef Melissa King and photographer Anand Varma visit an apiary in Port Angeles, Washington, to taste honey made from the nectar of fireweed.
In Unalaska, local subsistence hunter Trever Schliebe navigates the challenges of food access in the changing Arctic, reflecting Unangax̂ traditions and values.
Tim learns that tequila can only be made in five Mexican states, with Jalisco being the heart of production, where the best water for distilling is sourced.
