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1099 films(Page 18 of 23)
Richard and his team produce over 30 gallons of watermelon loquat moonshine in the Appalachian woods while facing rain and legal challenges.
Three English ducks have lived in the fountain of the Peabody Hotel in Memphis since 1933, a quirky tradition that reflects the region's charm.
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.
Nomadic Bedouin people in the Rub' al Khali desert illustrate how their traditional food culture continues to influence Abu Dhabi's culinary landscape today.
The Yami people of Orchid Island celebrate the fishing season with the 'Night of the Silver Helmets.'
Sawa and his sons fish for shark fins, a prized delicacy in Chinese cuisine, in the Sunda Strait.
A $320 bowl of beef noodle soup in Taiwan challenges the perception of a common dish, elevating it to a luxury dining experience.
Lauro and Neil smash ice to harvest beaver and fish in Season 14, Episode 6 of Mountain Men.
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 the Bering Sea, crab fishermen aboard the Northwestern, Time Bandit, and Wizard face harsh weather and competition while striving for a profitable catch.
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.
During Tsagaan Sar, Mongolia's Lunar New Year, a local family prepares Ul Boov, a traditional pastry, inside their yurt, highlighting rich culinary traditions.
Tim enjoys KFC's fried chicken despite its moral implications and Woody Allen's comparison.
Every day at 3 a.m., fishermen in Polynesia prepare their boats and use traditional techniques to catch bonito, guided by the movements of birds.
Twice a year, Le Club Prosper Montagné hosts a gastronomical dinner, where meticulous preparations culminate in a symphony of flavors and fine wines.
Japanese desserts feature prominently, showcasing Kakigori, unique Kit Kat flavors like wasabi, traditional wagashi, and the world's fastest mochi maker.
The Drâa Valley in Morocco showcases date palms and henna production in Zagora.
An ancient Egyptian army fell sick when beer ran out, forcing them to drink water instead.
Each year, the N'Dorobos people gather honey to brew traditional beer, a vital food supplement that plays a central role in their cultural ceremonies.
Aline Laturnus works from 7 a.m. to 2 a.m. to manage the Val Marie Hotel, a crucial gathering place for the small town of Val Marie, Saskatchewan.
The Borana extract salt from El Sod crater lake in southern Ethiopia, showcasing their traditions.
Sarah Cartier and her children experience life at Le Refuge de la Charpoua near Chamonix, France.
The number of iguanas in Florida has soared in recent years, prompting residents to seek removal services and creating a new business opportunity for trappers.
Max Chura Mamani knows over 600 medicinal plants, using this knowledge to heal patients across the Charan Valley in Bolivia.
In the Isle of Pines, Joachim and Nasser exemplify the Kunies' exceptional skills in giant lobster fishing and traditional pirogue construction.
In the mountains of southeast Vietnam, Ma Bio teaches her niece MaLuhin about the cultural significance of gongs while seeking the last gong makers.
Dona Ilda delivers babies in the Amazon, sharing her wisdom with local people seeking guidance.
Tony experiences Christmas in Manila, enjoying Jollibee and local dishes in the Philippines.
In Japan, Marathon Monks like Genshin Fujinami run 84 km daily for over three months, risking death if they fail to complete their spiritual quest.
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.
Bartolomeo Scappi served a banquet for the Holy Roman Emperor in 1536, documenting his culinary techniques in the first modern cookbook.
In the heart of France, Gaston and his truffle pig Kiki engage in the traditional practice of hunting black truffles, showcasing their unique bond and respect for nature.
The Sanema have dominated their world for over 3000 years in the Guayanes Massif region.
Hundreds of versions of cinnamon rolls were tested before Cinnabon settled on its final recipe, which features a proprietary blend called makara.
Bill Buford shows how parchment paper can perfect Lyonnaise rice pilaf with his twin sons.
Ninety percent of children in a Barquisimeto slum raised their hands when asked if they had not eaten breakfast, prompting Father José María Gimeno to promote soy as a protein source.
The deep fried Mars bar, invented in 1992 at Carron Fish Bar in Stonehaven, contains approximately 1,500 calories and has sparked global debate over its health effects.
A customer at a Montreal health food store purchases honey crunch cookies made with natural rolled oats, butter, raw sugar, and unpasteurized honey for 55 cents.
Freddy Dodge and Juan Ibarra implement fixes that increase gold recovery from 0.16 ounces to over 2 ounces in a single day, worth $3,600.
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.
New York state is the top producer of Greek yogurt and the third largest producer of milk, relying heavily on immigrant labor for dairy farming.
