From over 100,000 films, discover the handful you'll love.
Free or premium access to the world's largest documentary library.
541 films(Page 8 of 12)
In Appalachia, a mishap with Daniel's still highlights the unpredictable challenges faced by moonshiners, contrasting their craft with store-bought liquor.
Chef Alex McCoy shares expert seasoning techniques and flavor balance tips to elevate the art of crafting the perfect hamburger for any cookout.
Adam learns about Pizza Hut's personal pan pizza in Season 1 of Adam Eats the 80s.
Kakigori, a traditional Japanese dessert, evolves with chefs like Aya Eguchi and Kumiko Ishibashi.
Susan Orlean shares her backyard chicken experiences in the Hudson Valley of New York.
Smörgåstårta, a traditional Swedish sandwich cake, is explored by pastry chef Johan Sandelin-Järnåsen as he teaches Beryl how to create this unique dish.
Adam visits Boston to taste 37-year-old Samuel Adams beer with Jim Koch.
The California Roll, a staple in Japanese cuisine, was actually invented in Canada, highlighting the unexpected origins of this popular sushi dish.
Bhutan's vibrant performing arts are showcased through unique dance forms that reflect the country's rich cultural heritage and the efforts to preserve these traditions.
Chef Sean Sherman avoids colonial ingredients like beef, wheat flour, and dairy, focusing instead on wild game and indigenous agricultural varieties.
Margo shares her family's borscht-making tradition and its cultural significance in Russia.
Food entrepreneurs like James Kraft and Milton Hershey revolutionize American cuisine and culture.
The next Thanksgivukkah will be in 79811, celebrated through a humorous song.
Naili Basiladze shows how to make traditional Georgian churchkhela from her vineyard grapes.
Katie and Tommy show how to brew coffee using beans from Aida Bhatia in El Salvador.
A 48-hour process is required to create the pretzel croissant, involving careful dough handling and layering with butter to achieve its unique texture.
A bottle jack allowed poorer Victorian families to roast a goose in front of their small fireplaces, transforming holiday meals without an oven.
Louis Armstrong was born in New Orleans in 1901, a city known for its vibrant music scene and a history of organized crime.
James Martin prepares a warming beef dish inspired by his mother's cooking traditions.
In 1889, André and Édouard Michelin created a free guide listing hotels and restaurants to boost tire sales, leading to the Michelin Star rating system.
R.J. Balson and Sons, established in 1515, is the oldest family business in the UK, now run by the 25th generation, Richard Balson.
George Crum invents potato chips at Moon's Lake House in Saratoga Springs in 1853.
Wattana Panich in Bangkok serves beef noodle soup simmering for 45 years with unique flavor.
Brendan Dorr demonstrates how to make Line State Punch, a cocktail featured in the Smithsonian's Raise a Glass to History series.
Tickle and his wife Carol celebrate the grand opening of Heartline Restaurant, blending 1950s diner charm with the tradition of moonshining in Appalachia.
Wing Chi Ip teaches the traditional Gōng Fu Chá ceremony at LockCha Tea House in Hong Kong.
Charles II's 1671 feast in Windsor features the first ice cream served in Britain.
Chef Roland Mesnier reveals the favorite foods of five U.S. presidents at the White House.
Royal menus in the early 17th century reflect the cultural influences of the Middle Ages, alongside significant events like the Last Inquisition in Europe.
Debi Mazar seeks vibrant dresses that embody the essence of Tuscany for her Italian cooking show, blending vintage fashion with culinary presentation.
Edmund McIlhenny creates Tabasco sauce on Avery Island, Louisiana, after the Civil War.
Zhang Liqun reveals the secrets of perfecting Beijing's famous Liqun Roast Duck.
The video showcases the fun career of an ice cream scientist and the science behind it.
Each flower spike of dockweed can produce about 30,000 seeds, making it a challenging weed to manage in winter gardening.
Rochester's infamous garbage plate combines fries, meat, and toppings into a unique dish.
Beryl Shereshewsky tastes airag, a traditional Mongolian drink made from mare's milk.
A female squaretail grouper witnesses the disappearance of her home reef and the loss of her companions due to fishing pressures and environmental changes.
16,000 chefs gather each year in a historic castle in northern France to preserve the tradition of hand-whipped Chantilly cream.
An average of 20,000 custard tarts are sold daily at a Lisbon bakery that has kept its recipe secret for nearly 200 years.
200 chopped cheese sandwiches are sold daily at Hajis in Harlem, a local favorite that blends Arabic and American culinary traditions.
Innovative chefs in Sweden and Zanzibar challenge traditional pizza norms with unconventional toppings like bananas and Snickers, redefining culinary creativity.
Tokyo's vibrant food scene is highlighted through iconic dishes like takoyaki, showcasing the enduring appeal of traditional Japanese cuisine.
A kitchen design requires at least 36 inches of counter space for mixing cookies and bread, with 42 inches being more desirable.
In 800 AD, Viking culture is explored through a solstice feast featuring Skause, a hearty stew, and Birch Bark bread, highlighting communal dining traditions.
A 130-year-old spirit lives on in Gadshill Place, where Charles Dickens' great-grandson cooks traditional Victorian dishes in the author's kitchen.
Chef Alex McCoy uses a blend of brisket, chuck, and short rib to create a juicy burger with a perfect fat-to-lean ratio of 80/20.
Amanda helps Mark and Huck create fruit-infused moonshine more efficiently.
Since 2012, the Experimental Gastronomy project has paired chefs with artists to create unconventional dining experiences that challenge traditional culinary norms.
