Food, Inc.

A look at the destruction that follows the breaking of long-neglected dikes and the measures being taken to prevent future problems.

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...

Through discussions with actors and thinkers of animal ethics, Homo Herbivorus explores our relationship to the consumption of products derived from...

The cultivation of flax, long and complicated, requires constant precautions and care. This document describes the different stages of this culture,...

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

Fed Up blows the lid off everything we thought we knew about food and weight loss, revealing a 30-year campaign by the food industry, aided by the...

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...

From New York City to the farmlands of the Midwest, there are 50,000 Chinese restaurants in the U.S., yet one dish in particular has conquered the...

More and more people are suffering from wheat and gluten intolerance. Wheat protein was long considered to be the cause of this scourge, and today...

Morgan Spurlock subjects himself to a diet based only on McDonald's fast food three times a day for thirty days without exercising to try to prove...

A unique project, the popular science series "Bread" is shooting around the world, interviews with scientists and world-class experts. There are 4...

The story of Dr. George Washington Carver (1864-1943), black educator and horticulturist. He is perhaps most well known for developing over 140...