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541 films(Page 4 of 12)
Gingerbread production, historically linked to monasteries, varies across Europe from Poland to Hungary, showcasing unique cultural adaptations of this confectionery art.
In Queens, New York, Anthony Bourdain explores diverse cuisines, including morcilla with Sean Basinski and Tibetan food at Llasa Fast Food, while visiting Aqueduct racetrack.
Bourdain showcases Pittsburgh's unique dining scene blending comfort food and high-tech cuisine.
Nairobi, the capital of Kenya, is home to 6.5 million people, offering a vibrant mix of culture, cuisine, and wildlife experiences.
Mary Berry prepares a luxurious whole sea bass with lime and dill butter, demonstrating how to create impressive meals for summer gatherings.
60% of Indonesia's population lives on the island of Java, where shadow puppetry has entertained audiences for over a thousand years.
Thousands of happy drunks crowd into the French Quarter during Mardi Gras, but Cajun celebrations offer a distinctly different and vibrant experience.
One chef competes for five and a half hours in the Bocuse d'Or, a prestigious culinary competition that showcases talent from around the world.
Walt Stack, at 78 years old, runs across the Golden Gate Bridge daily, completing a 17-mile round trip and swimming in the bay afterward.
Anthony Bourdain travels through various European countries, highlighting their unique culinary traditions and cultural landmarks in a celebration of the continent's heritage.
More than 10,000 laughter clubs exist in nearly 60 countries, stemming from a method developed in India in 1995 to promote happiness through laughter.
Ancient biblical feasts are examined through archaeological findings and modern culinary practices as Simcha Jacobovici shops in Jerusalem for biblical ingredients.
An African land snail, measuring about a foot long, is prepared in a South London café, revealing the intricate cooking process behind this delicacy.
The Empire State Building, standing at 443 meters, was the tallest building in New York from 1931 to 1973 and is considered one of the seven wonders of the modern world.
Melissa Gilbert shares cherished family recipes and personal anecdotes from her time on Little House on the Prairie, complemented by scrapbook images.
Wool production contributed to approximately half of England's wealth during the Middle Ages, with monasteries relying on sheep for various resources.
At 81 years old, Wally Amos reflects on his life and the cookies that have defined him, as he attempts to launch a new cookie company in Hawaii.
In northwest Montreal, an Italian community celebrates a Sunday marked by special observances at Madonna della Difesa church and a soccer match between Cantalia and Italia.
Musician and restaurateur Taylor Hicks travels across the United States, sampling iconic dishes and exploring the culinary traditions of each state.
Adrian Miller used records from 12 of the 14 presidential libraries to research the African Americans who cooked for U.S. presidents and their families.
DC Central Kitchen graduates describe how the program has changed their lives and the lives of children in the community through food and service.
In the Finger Lakes region of New York, hosts Nick Kessler and Brian Fulmer explore local wineries, regional cuisine, and the area's vibrant culture.
Seventy students participate in the BAR 5-Day course at the Culinary Institute of America, learning from top experts in distilled spirits and mixology.
Chefs, foodies, and restaurateurs across the United States share their experiences and innovations that have transformed American dining culture.
Wolfgang Puck reflects on his rise from a challenging childhood in Austria to becoming a renowned chef and restaurateur, highlighting his culinary empire and social commitments.
Wellsboro, Pennsylvania, showcases its rich glassmaking heritage, a renowned chocolate factory, and local cuisine at the Steak House, all set against the backdrop of the PA Grand Canyon.
In the 1830s, four professional bakers attempt to master traditional wood-fired baking techniques while facing the challenges of rising wheat prices and looming famine.
Mark Will-Weber discusses how the shift from alcohol taxes to income taxes influenced the prohibition movement and its impact on American society.
Three renowned chocolatiers-Maribel Lieberman, Susumu Koyama, and Mikkel Friis-Holm-examine the ethical sourcing and social implications of chocolate production.
Absinthe's complex history and the mythology surrounding the Green Fairy are explored through narratives and insights from various drinkers and experts.
Food content fills the social media pipeline, driven by an endless desire for new recipes and culinary narratives from chefs and food media professionals.
Roberto Serrini investigates the controversial origins and illegal ingredients of Penne alla Vodka, featuring insights from chefs like Pasquale Cozzolino and JJ Johnson.
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.
Nueve chefs en Galicia forman el Grupo Nove para revolucionar la cocina local.
In the coal regions of Pennsylvania, Brian and Nick explore local cuisine by making pierogies and kielbasy while engaging in off-roading adventures.
Culinary practices in ancient Rome showcased a blend of refinement and excess, highlighting innovations in food preparation and dining customs, including techniques from the chef Apicius.
Richwine's Burgerville in Polson, Montana, has been grinding meat for burgers since February 1972, continuing a family tradition of food and service.
In Marietta, Ohio, hosts Brian Fulmer and Nick Kessler explore the Lafayette Hotel, local craft brews, and unique culinary traditions.
In Grand Haven, Michigan, Nick Kessler and Brian Fulmer explore local attractions, including a Coast Guard experience, an award-winning brewmaster, and artisan sandwiches.
Four former White House chefs discuss the challenges of hosting multiple holiday events each day during December from 1992 to 2014.
The Saxon Pub in Austin, Texas, highlights 30 years of live music history, showcasing the challenges faced by musicians and venues in a rapidly growing city.
Wally Amos, at 81 years old, reflects on his life and the cookies that have been a part of him since he first tasted chocolate chip cookies at age 12.
In Shepherdstown, West Virginia, hosts Brian Fulmer and Nick Kessler explore local history, visit the battlefield of Antietam, and sample gourmet popcorn.
In Old Saybrook, Connecticut, Nick Kessler explores local efforts to revive oyster beds, prepares sea scallops, and searches for oystercatchers along the shore.
Libby O’Connell, alongside Corby Kummer and Jim Hewes, explores American culinary history through a discussion of iconic foods and cocktails.
In Ashtabula, OH, Nick Kessler and Brian Fulmer explore bourbon barrel maple syrup and sample local cuisine at Briquettes Smokehouse and NaKyrsie Meats.
Wisconsin has a population of one deer for roughly every six humans, reflecting the state's deep connection to its natural resources and traditions.
Incredible landmarks like the Taj Mahal and the spiritual city of Varanasi highlight India's rich cultural heritage and ancient traditions along the Ganges River.
