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1-50 of 2,172
- Simple cooking is the show's focus, teaching people who have little cooking skills on how to cook.
- Emeril's on the set with classic style, bringing Cajun and Creole cuisine from the bayou to the big time.
- Emeril Lagasse takes cooking to a whole new level preparing delicious food with a live band and special guests try the food. BAM!
- Chef Ming Tsai prepares original recipes from Western and Eastern traditions.
- Chef Alton Brown whips up quick recipes and explores the science behind what makes them so tasty.
- This 1999 documentary features Canadian Chef Robert Sulatycky in his quest to become the first North American chef to break into the top five, so far the exclusive domain of European countries. Robert went through a five year process to get to the Bocuse d'Or in Lyon, France. The documentary shows chefs from 22 countries creating the best food in a race against the clock. For many chefs this competition is the most important one they will ever enter in their culinary careers.
- A cocky, chauvinistic advertising executive magically acquires the ability to hear what women are thinking.
- An event planner, Joanne Dennison, plans a surprise birthday party at a school.
- Junior leaves prison due to ill health and placed under house arrest, while Livia's health also declines. Pussy begins talking with someone interested in learning more about Tony.
- Marc Summers explores the history of the most famous foods of all time.
- A young man moves to Los Angeles to make something of himself -- but finds that such a task might take a little more work than he thought -- in this hilarious romantic comedy.
- Rachael whips up a delicious and flavorful 3 course meal from start to finish in under 30 minutes.
- Join Elmo and his Sesame Street pals on their most magical adventure ever! The action begins when they encounter the wish-granting Genie of the Magic Cookbook!
- In this second documentary on the Bocuse d'Or culinary competition in Lyon, France, in January, 2001, Chris Mills of Canada and Tracy O'Grady of the USA continue in their efforts to break into the top ranks of world cuisine during a grueling 5-hour cooking session that leaves no room for error. The chef who makes the best-tasting and best-looking food will walk away with a golden statue, a nice financial bonus, and an everlasting place in the journals of culinary history. We see how Chris Mills traveled to France two months before the competition to practice his platters of food under the watchful eye of a former Bocuse d'Or winner. Tracy O'Grady brings to Washington the only female chef to ever win the Bocuse d'Or from Luxembourg. Then Tracy practices her platters at the Culinary Institute of America in New York to get feedback from the instructors who collectively have dozens of years of experience under their chef's toques. The story continues from Lyon, France, home of the Bocuse d'Or, and the gastronomic capital of Europe. Chris and Tracy do their last-minute ingredient shopping while the first half of the contest takes place. At the competition hundreds of rabid fans cram into a small stadium in front of the kitchens. The supporters are ready to make as much noise as possible while cheering on the chef from their home country. On Day Two of the contest the two North American chefs compete, and you'll see all the action as they race against the clock to get their gleaming silver platters of food ready for the discerning panel of judges.
- At the Bocuse d'Or, devised by famed French chef Paul Bocuse, 22 chefs from around the world are given five hours to produce two platters with twelve servings each. One platter must feature lamb, the other Atlantic sea bass. The winner gains worldwide prestige, a golden sculpture, and 13,500 Euros. (approximately $18,000 CDN) In our first documentary we introduce you to the North American contingent. The USA is sending a young female chef to Lyon. Tracy O'Grady is currently the sous chef at Kinkead's, a top dining establishment in the heart of Washington, DC. As Tracy battles the European tradition, she'll also have to convince the predominantly male panel of judges that a woman can finish on the podium. The Canadian contender is Chris Mills, a protégé of Michael Noble of Calgary's Metropolitan Hotel. Chris Mills has seen his star rise rapidly in Canada, winning several Bocuse-style competitions. You'll see highlights of the contest from start to finish, and get an idea of how hard these young chefs truly have to work in order to be judged the best in the world.
- In early 2001, DV Cuisine was commissioned by the US and Canadian Food Networks to produce a documentary revolving around the World Pastry Cup, held in Lyon, France on January 21 and 22, 2001. The Canadian competitors Dominique and Cindy Duby came in a very respectable fifth place. The USA competitors Ewald Notter, Michel Willaume and En-Ming Hsu were added to the prestigious winner's circle by capturing the Gold. Each team of three pastry chefs had nine hours to prepare and serve one chocolate showpiece and 16 plated desserts, one sugar showpiece and three chocolate cakes as well as one ice-carving showpiece with three frozen (ice-cream) cakes. Pastry has become a true form of art, as this documentary illustrates. You will be fascinated by the delicate and intriguing work and tremendous craftsmanship of the highest degree.
- Hosted by K.D. Lang, this 1-hour documentary for the Food Network takes a behind-the-scenes peek at the gypsy lifestyle endured by many touring artists. Performance clips and on-camera interviews with Tina Turner, Willie Nelson, Arlo Guthrie, Faith Hill and Tim McGraw, The Bare Naked Ladies, Stone Temple Pilots, and N-Sync provide entertaining insight into their lives on the road and the personal chefs who cook for them.
- Each week, one of the country's foremost chefs returns to his or her homeland to revisit their culinary roots.
- Christmas Pasta; Caprese Salad; 5-Minute Fudge Wreath.
- Tuscan Style Grilled Tuna Steaks; Grilled Stuffed Portobellos.
- Meatloaf patties; smashed potatoes and pan gravy; vegetable medley.