Alice Waters and Her Delicious Revolution

10-J: The History of the Federal Reserve Bank of Kansas City(en)

In 1913 Congress created the Federal Reserve to bring financial stability to the nation after a number of banking panics, with a mix of regional banks and a central bank board. Congressmen Robert L. Owen and Carter Glass helped pass the Federal Reserve Act with the help of compromises led by President Woodrow Wilson. The Federal Reserve Bank of Kansas City was begun in 1914, led by Jo Zach Miller, Jr., along with local bankers such as William T. Kemper. With the bank rapidly growing, about 1920 a new 21 story building was built at 9th and Grand that at one time held the offices of the Bureau of Investigation and President Harry S. Truman.

Tour Eerie Erie(en)

A short collection of local legends and ghost stories about Erie, Pennsylvania, and its surrounding areas. Produced by and aired on WQLN Channel 54 Erie.

Chef Antonio's Recipes for Revolution(en)

A feature documentary following Antonio de Benedetto, an Italian chef on a quest to change the world with food. His apprentices are aspiring chefs with Down syndrome, who travel from across Italy to train and work in hospitality and take their place at the table of life and find their pathway to freedom and independence.

Juzo Itami: The Man with 13 Faces(ja)

A documentary about the legendary Japanese filmmaker.

Batali: The Fall of a Superstar Chef(en)

This astonishing glimpse into the restaurant world examines sexual harassment concealed within the industry, causing many employees to suffer in silence or leave their jobs rather than confront a celebrity chef or powerful owner who can ruin their career.

Veira: más allá de los fogones(es)

Martha's Guests: Master Chefs(en)

Take a tip or two from the masters of cooking as host Martha Stewart invites a variety of top chefs into her kitchen to whip-up a delectable array of tasty treats in this release that covers the gamut of international cuisine. It's a culinary world tour as Stewart is joined by chef Bobby Flay for such American fare as oven-roasted ribs, Mario Batali for the old-Italian standard spaghetti alla Carbonera, Daniel Boulud for the French favorite Cote de Bouef, Jose Hurtado for some tasty Mexican calamari, and Eileen Yin-Fei Lo for some truly picture-perfect pork buns. With all this and much, much, more, home viewers will finally have a chance to learn from the best as they create masterful meals that the whole family will enjoy.

Michel Bras: Inventing Cuisine(fr)

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.

The Zapotec Chef(es)

After emigrating from his hometown in search of a better life, Chef Gaudencio Ruiz Mateo, defying all possibilities, found success at the highest level of his craft while longing to return home.

Plating Blind(en)

Nathan Quinell is a fully trained chef… he also happens to be legally deaf and blind. That’s never stopped him from chasing his dreams to become a full-time cook, but now Nathan must prove himself to his peers, his students and potential employers.

Keith Meets Keith(en)

Keith Allen meets his long-term hero, Keith Floyd, who transformed the presentation of gastronomy on British television.

Democracy on Trial(en)

FRONTLINE investigates the roots of the criminal cases against former President Trump stemming from his 2020 election loss. With the presidential race for 2024 underway, veteran political filmmaker Michael Kirk and his team examine the House Jan. 6 committee’s evidence, the historic charges against Trump and the threat to democracy.

The Wandering Chef(ko)

Korean celebrity chef Jiho Im mourns the death of a beloved maternal figure in the only way he knows how: cooking 108 delectable dishes over 24 hours.

Arzak, Since 1897(es)

The story of the transformation of traditional cooking into nouvelle cuisine through 100 years of history at Donostia's Arzak restaurant, run by Juan Mari Arzak and his daughter Elena Arzak.

Pressure Cooker(en)

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

Chef en pandémie(fr)

André and His Olive Tree(en)

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.

Jacques Pépin: The Art of Craft(en)

Discover the story of Chef Jacques Pépin (b. December 18, 1935), a young immigrant with movie-star looks, a charming Gallic accent, and a mastery of cooking and teaching so breathtaking he became an early food icon—joining James Beard and Julia Child among the handful of Americans who transformed the way the country views the food world.

Michelin Stars: The Madness of Perfection(en)

Food writer and critic William Sitwell investigates the passions, pressures and obsessions behind that apparently all-important description, ‘Michelin-starred chef’. ‘It elevates your average stove monkey to superior cheffy status; it puts you in a completely new culinary class. But how relevant is Michelin? Do we want poncey food? Or can you get a Michelin star for a good steak and chips? Is the Michelin Guide harmful in its influence? And does the path to Michelin-starred perfection lead to dangerous obsession?’

A Taste of Sky(en)

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.