An enterprising youngster in a slum wants his people to lead a life of dignity, but has to take on an ambitious capitalist, who only wants to dominate his field.

Amalgamated Dairies hires David Rutherford, an FBI man turned industrial saboteur, to investigate a popular new product called “the Stuff,” a new dessert product that is blowing ice cream sales out of the water. Nobody knows how it’s made or what’s in it, but people are lining up to buy it. It's got a delicious flavor to die for!

The two remaining puppets learn about eating healthy, but things go awry when they receive a mysterious phone call.

Giovanni Alessandro and Salvatore Andrea run their kitchens like competing kingdoms — their bitter, decades-long feud has poisoned an entire street. When a powerful figure known only as The Proprietor declares that one of the restaurants must close, Giovanni is forced into a "peace" dinner with his rival, in which only one of them will walk out alive.

A man with a strange occupation kidnaps a woman he met at a party and tries to convince her to fall in love with him.

Charles Duchemin, a well-known gourmet and publisher of a famous restaurant guide, is waging a war against fast food entrepreneur Tri- catel to save the French art of cooking. After having agreed to appear on a talk show to show his skills in naming food and wine by taste, he is confronted with two disasters: his son wants to become a clown rather than a restaurant tester and he, the famous Charles Duchemin, has lost his taste!

No description available.

Milk - an essential food for our wellbeing? The highly processed white industrial product we are supposed to consume on a daily basis is suspected of causing numerous diseases of civilization. We take a closer look at the ongoing debate.

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.”

No description available.

They are everywhere. At home, in the canteen, in restaurants, processed foods fill our plates. Overcome by obesity, diabetes, heart disease, taste dulled by the easy and artificial flavors of gastronomy, the population no longer has a choice. For fifty years, the agri-food industry has been at our table. And she stuffs herself. Indulgence or complacency with regard to this takeover, the authorities only exercise limited and a posteriori control over this mountain of foodstuffs that are too fatty, too sweet, too salty. Unlike the good recipes of our grandmothers, inspection in the back kitchens of these feeders.

King Corn is a fun and crusading journey into the digestive tract of our fast food nation where one ultra-industrial, pesticide-laden, heavily-subsidized commodity dominates the food pyramid from top to bottom – corn. Fueled by curiosity and a dash of naiveté, two college buddies return to their ancestral home of Greene, Iowa to figure out how a modest kernel conquered America. With the help of some real farmers, oodles of fertilizer and government aide, and some genetically modified seeds, the friends manage to grow one acre of corn. Along the way, they unlock the hilarious absurdities and scary but hidden truths about America’s modern food system in this engrossing and eye-opening documentary.