Dumpster Diving

Documentary filmmaker Robert Kenner examines how mammoth corporations have taken over all aspects of the food chain in the United States, from the far...

A food-loving and scientific tribute to the Mediterranean diet and, not least, the liquid gold: olive oil.

Imagine eating nothing but traditional, authentic Japanese cooking for 12 weeks. What sort of health benefits would this kind of diet have on one's bo...

In Acadie, the only “real” tea is King Cole, blended in New Brunswick for the past 100 years. Traditionally drunk with a spot of Carnation condensed m...

Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary heritage by getting together to make pusharatas (a type...

An extraordinary soup kitchen in Milan - the Refettorio Ambrosiano - run by internationally renowned chef Massimo Bottura and 40 of the world's best c...

It's the most dangerous delicacy in the world. Despite incidents of poisoning year after year, the popularity of this exotic dish in Japan remains unb...

Over eight million tonnes of plastic enters the ocean each year, killing sea life. Now new evidence says it's entering our food chain with unknown hea...

A film about our garbage that is found in the most remote areas and about the people who try to dispose of it. Not only in the sea and on coasts, also...

Clarissa Dickson Wright tracks down Britain's oldest known cookbook, The Forme of Cury. This 700-year-old scroll was written during the reign of King...

Two elderly sisters share the delicate art of making traditional Hungarian strudel and reveal a deeply personal family story about their mother, who t...

Bananas, eggs, and tuna: three basic foodstuffs with three wildly different points of origin. Moullet begins with these on his plate but constructs hi...

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...

We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. So how could we possibly be throwing nearly 50...