A young couple travels to a remote island to eat at an exclusive restaurant where the chef has prepared a lavish menu, with some shocking surprises.

Julia Child and Julie Powell – both of whom wrote memoirs – find their lives intertwined. Though separated by time and space, both women are at loose ends... until they discover that with the right combination of passion, fearlessness and butter, anything is possible.

Hanoi comes across almost picture-perfect in director Tran Anh Hung's beautiful, elegiac tale about the lives and loves of three Vietnamese sisters. A mood characteristic of Hung's films is set early on with the vivid sounds of birds, insects and water and the way the lighting enhances the subtle use of color. They all combine to gem-like effect here.

When Carly and Jason, exact opposites, compete on a famed cooking show for the chance at their own restaurant, what will matter more – their culinary careers or their potential love?

An overview of the day-to-day operations of a Michelin 3-star restaurant in central France.

Somm takes the viewer on a humorous, emotional and illuminating look into the mysterious world of the Court of Master Sommeliers and their massively intimidating Master Sommelier Exam.

The collar awarded to the winners of the Meilleur Ouvrier de France (Best Craftsman in France) is more than the ultimate recognition for every pastry chef - it is a dream and an obsession. The 3-day competition includes everything from delicate chocolates to precarious six foot sugar sculptures and requires that the chefs have extraordinary skill, nerves of steel and luck. The film follows Jacquy Pfeiffer, founder of The French Pastry School in Chicago, as he returns to France to compete against 15 of France's leading pastry chefs. The filmmakers were given first time/exclusive access to this high-stakes drama of passion, sacrifice, disappointment and joy in the quest to have President Sarkozy declare them one of the best in France.

In restaurant kitchens, tight quarters, high pressure and hot tempers combine to create toxic conditions that make it difficult for anyone to survive, let alone climb the ladder to head chef. For women, the situation is even worse. Running a successful restaurant is a daunting challenge, even more so when the odds are stacked against you. But as women take charge at more of the world's top dining establishments, a cultural shift is dismantling the macho environment that made celebrities out of "bad boy" chefs. From New York City's star chefs Anita Lo and Amanda Cohen to the queen of French cuisine Anne-Sophie Pic, seven chefs share their struggles to overcome a system of inequality and harassment while delivering delicious dishes and redefining the dining experience. An appetite for change has taken hold and there's no turning back

A creative journey into the unique mind of René Redzepi, chef and co-owner of Noma, voted best restaurant in the world four times.

In the wake of Glasgow’s rapid deindustrialization and economic decline in the 90s, a young Fraser falls victim to knife crime and is indelibly marked with a “Glasgow smile”, irrevocably impacting his sense of self and relationship to food.

Chef André Chiang is returning his Michelin stars, and has publicly declared that he is returning to his roots after 30 years. What would make him do so? How does the perfectionist define success? What haunts him at night? Following Chef André weeks before he officially closes his restaurant, we chart his emotional journey, and dive into nostalgic elements of his life. From how he first fell in love with cooking as a result of his mother’s influence, to the challenges that he faced when he first learnt cooking in France, we tell the story of a passionate and determined individual, now ready for the next season of his life.

A committed, passionate teacher tries to make all the difference in the lives of disadvantaged students.

Two sisters Tae and Yo come back to their old house which is soon to be torn down. Clearing up the family mementos, Tae finds a red box full of recipes and letters written by their mother who died 20 years ago. In these recipes and letters, she finds out how her mother had struggled in her life due to relocation from Japan to Taiwan, the death of her Taiwanese husband, and a battle with cancer. Tae travels to Taiwan to trace her mother's past, reminiscing about the dishes she made for the family.

Attia (Yehia al-Fakharani) works as a simple employee, after his mother-in-law threatens to break his engagement from her daughter because of his delay in getting an apartment. He travels to his hometown to sell his inheritance. There he falls in love with Kharyia (Leila Alawi) daughter of Kamal Bey (Farid Shawki) who bought his land.

Danish culinary entrepreneur and Noma co-founder Claus Meyer has kickstarted a gastronomic revolution in Bolivia’s capital of La Paz with the opening of Gustu, a fine-dining restaurant and cooking school for the country’s impoverished youth. Kenzo, a hunter raised in the Bolivian Amazon, and Maria Claudia, a native of the Andean altiplano, have resettled in La Paz in order to pursue a career in the culinary arts. Under the tutelage of Meyer, these young Bolivians are working towards a better future as they attempt to establish their country as the world’s next great culinary destination.

Every great cook secretly believes in the power of food. Alice Waters just believes this more than anybody else. She is certain that we are what we eat, and she has made it her mission in life to make sure that people eat beautifully. Waters is creating a food revolution, even if she has to do it one meal at a time.

Bourgondiërs en experts volgen hoe de Italiaanse keuken in Amerika terecht is gekomen en zich daar heeft ontwikkeld. Ze gaan in op de herkomst, verspreiding en erfenis.

Culinary artist Nomi Shannon shows us how to use nuts and seeds to make hearty entrees and protein-rich meals. Nomi demonstrates how to make nori rolls, stuffed peppers, 'neat-balls' and gravy, Asian pate, chiles rellenos, pâté, loaves and the sun garden burger.

Made in France, English subtitled. In-depth portraits of internationally acclaimed chefs featuring exclusive interviews. Michel Bras is one of France's greatest cooks, obtaining his third star in 2000 and rated #7 on the 2008 World's 50 Best Restaurants chart. We will taste four dishes, cinematographically describe what we feel, then work through each dish's culinary fabrication to the true subject of the series: investigating the ways that one invents cuisine by revisiting their space and time.

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”