KFC: How Do They Really Do It?

Battering, breading, frying – Berta has prepared thousands of schnitzels in her old cast-iron pan over the years. This 83-year-old...

Danish culinary entrepreneur and Noma co-founder Claus Meyer has kickstarted a gastronomic revolution in Bolivia’s capital of La Paz with the...

Like many businesses, the restaurant industry has been hard hit by COVID-19. This timely film, directed and executive produced by Guy Fieri and Frank...

Douglas Tirola’s latest documentary traces the evolution of feminism through the lives of two exceptional women, Noel and Selma, who came of...

Celebrity test subjects try junk food overeating in a intresting experiment

Morgan Spurlock subjects himself to a diet based only on McDonald's fast food three times a day for thirty days without exercising to try to prove...

Chez Schwartz takes us inside a year in the life of Schwartz's Deli - the unique 75-year-old landmark on Montreal's historic Main. Filmed through...

The heir to a Burger Baron franchise, the filmmaker chases clues through rural Alberta, capturing the trials and tribulations of Arab immigrants...

Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City, the welcoming, uniformed waiters are as...

In the late 1960s, Haddon Salt built a fast-food empire. Then Kentucky Fried Chicken came knocking.

Obesity rates in the United States have reached epidemic proportions in recent years. Killer at Large shows how little is being done and more...

This documentary about Rene Redzepi's Copenhagen restaurant follows the proceedings in the kitchen for six months as Noma climbs to the top of the...