Soul explores the secrets of gastronomy where two cuisines apparently so opposite in their philosophy, conception and experience, have both earned the highest culinary recognition, three Michelin stars.

Muckraking filmmaker Morgan Spurlock reignites his battle with the food industry — this time from behind the register — as he opens his own fast food restaurant.

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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.”

Chasing Tables explores the journey of Jordan Taylor, a Sioux Falls native whose rise in the culinary world is as complex as the dishes he creates. After training under James Beard award-winning chefs Cory Schreiber and Brad Root in some of the Pacific Northwest’s most acclaimed restaurants, Taylor returned to South Dakota and built a string of successful establishments. But his story goes beyond the kitchen—it’s a tale of resilience, transformation, and the pursuit of excellence in an industry known for its intensity. Featuring interviews with renowned chefs, colleagues, and influential culinary figures, Chasing Tables offers a behind-the-scenes look at the highs and lows of Taylor’s career, capturing the heart of South Dakota’s evolving food scene.

All food can be adulterated. More discreet than a drug cartel, more elusive than arms dealers, criminals have taken over food. Olive oil, fish, meat, spices, no department escapes their juicy traffic. A jackpot estimated in Europe at 30 billion euros enriches a new kind of mafia every year. Organized crime is selling altered products in restaurants, supermarkets and all food shops in the European Union. Their secret is to replace an ingredient with a cheaper one. Who are these new traffickers? What are their methods of operation?

In the year 2000, Les Blank, along with co-filmmaker Gina Leibrecht, visited Richard Leacock (1921-2011) at his farm in Normandy, France and recorded conversations with him about his life, his work, and his other passion: cooking! With the flair of a seasoned raconteur, Leacock recounts key moments in his seventy years as a filmmaker and the innovations that he, D.A. Pennebaker, Albert Maysles and others invented that revolutionized documentary filmmaking, and explores the mystery of creativity. With the passing of both Blank and Leacock, the documentary is a moving insight into the lives of two seminal figures in the history of film.

From glorious wagyu beef to luscious lobster, this special takes viewers to the world's most decadent buffets for heaping plates of luxurious food.

This eye-opening documentary follows six couples with unexplained infertility as they lower their exposure to plastics in hopes it helps them conceive.

A succulent account of the life of French chef Auguste Escoffier (1846-1935) who made the simple act of cooking food a true art by creating the modern concept of haute cuisine, and who also became the main reference point for many generations of future chefs.

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

The successes and failures of a couple determined to live in harmony with nature on a farm outside of Los Angeles are lovingly chronicled by filmmaking farmer John Chester, in this inspiring documentary.