While many of his peers were still playing with toys, Flynn McGarry was creating gastronomic delights at home. Flynn loved to prepare elaborate dinners for friends and family and became known as the "Teen Chef." He was featured in a New York Times Magazine cover story at age fifteen. Before he was sixteen, he had staged in top restaurants in LA, New York, and Europe. But critics soon emerged who challenged Flynn's rapid ascent in the culinary world, threatening to distract him from his dream.

• Cuban food stories
• A rich man --- A love story
• More than a business
• A spark of fire
• Land of giants
• A sip of pure coffee
• The most beautiful land
• New Years Eve
• The new Cuba.

"After a decade living in the United States, [filmmaker Asori] Soto returns to his homeland of Cuba to search for the missing flavors of his childhood--a journey to discover culinary traditions long thought lost due to the hardship that Cuba survived after the collapse of the Soviet Union."-- Container.

In November of 2013, TIME Magazine released an international cover story called "The Gods of Food". Unfortunately, not a single female chef appeared on the list. In the male dominated food universe, discover the women changing the game on all levels. Presenting the best female chefs, including multi-Michelin star chefs Dominique Crenn and Barbara Lync, and introducing rising new stars and those making incredible food in all corners of the world. GODDESSES OF FOOD is a global journey exploring female strength in gastronomy. Prominent chefs and journalists investigate what holds women chefs back in the modern mediated world of cuisine and what needs to be done to change the way women in the food industry are viewed and covered in the press. Featuring Michelin chefs and sommeliers from USA, France, Italy, UK, Spain.

It follows Osamu Tomita, Japan's reigning king of ramen, as he reveals every single step of his obsessive approach to creating the perfect bowl of noodles. He is relentless in his search for the highest-quality ingredients, as are his competitors. This delicious documentary also profiles five other notable ramen shops, each with its own philosophy and flavor, which exemplify different aspects of the ramen world.

Curtis Duffy, one of the country's most renowned chefs, is building his dream restaurant at the worst time of his personal life. Duffy has ambitions for his Chicago restaurant Grace to become the best in the country, but his laser focus at his cooking career cost Duffy his marriage and two young daughters.

• Special features: Interview with Anthony Bourdain
• Inspiring consumers (interview)
• Chefs (interview)
• A global story
• Massimo Bottura's kitchen
• Rockefeller Foundation
• Making the graphics
• Theatrical trailer.

Presents the problem of food waste in contemporary life and examines efforts by some of the world's most respected chefs to maximize food usage.

Filmmaker Byron Hurt looks at the past and future of soul food, covering its roots in Western Africa, its incarnation in the American South, and the role it plays in the health crisis in the African American community. Examines the socioeconomics of the modern American diet, and how the food industry profits from producing cheap calories while healthy options remain expensive and hard to find.

• Start of a new day
• Tuna
• Childhood memories
• Catalyst
• Fish market
• Preparation
• The art of rice
• Only the best
• Visiting home
• The luckiest position.

The 85-year-old Jiro Ono is considered by many to be the world's greatest sushi chef. He is the proprietor of a 10-seat sushi-only restaurant inauspiciously located in a Tokyo subway station. Despite its humble appearances, it is the first restaurant of its kind to be awarded a prestigious 3-star Michelin review, and sushi lovers from around the globe make repeated pilgrimages, calling months in advance and shelling out top dollar for a coveted seat at Jiro's sushi bar.

• [Book]. ORTOLANI DI CIVILTÀ / a cura di di Alessandro Bignami
• [DVD.] TERRA MADRE (2009) / un film documentario di Ermanno Olmi (79 min.). la creanza (2009) / Cineteca Bologna (11 min.). I NOVE SEMI : L'India de Vandana Shiva (2009) / CINETECA DI BOLOGNA (21 min.).

Film on the Slow Food movement and book about the film.

• Disc
• 1:
• Part 1. The birth of a brilliant creation
• Part 2. The mummy's supper
• Part 3. The history of the noodle culture
• Disc
• 2:
• Part 4. Connecting the kitchens of Asia
• Part 5. Mankind's first fast food
• Part 6. All the noodles of the world.

• disc 1. Sweden. Puerto Rico. Quebec. U.S./Mexico Border
• disc 2. India (Rajasthan). India (Kolkata/Mumbai). Korea. Indonesia. Ireland
• disc 3. Ghana. Namibia. Lebanon. Pacific Northwest.

Chef and author Anthony Bourdain travels the world sampling local foods and culture.

• Furnace Creek Inn (California)
• Camp Denali (Alaska)
• Glacier Bay Lodge (Alaska)
• Jackson Lake Lodge (Wyoming)
• Lake Quinault Lodge (Washington)
• Stanley Hotel (Colorado)
• Volcano House (Hawaii)
• Wallowa Lake Lodge (Oregon).

Pack your bags and get ready for a fascinating tour of America's national parks and their charming historic lodges. Lodges located in the rustic landscape of the American West where they were conceived by early park enthusiasts, architects, and entrepreneurs. The lodges of the national parks blend with the surrounding wilderness while offering modern hotel amenities tells the stories behind these national treasures and showcases the many ways to enjoy the awe-inspiring beauty of our National Parks.

With more than 900 items on its menu, all made from scratch in a tiny kitchen humming with improvised Rube Goldberg-like contraptions, Shopsin's has long been a quirky gem of New York food culture. Follows Kenny Shopsin, his family and customers as the restaurant looks for a new place to go.

• Disc
• 1. American Masters: Julia Child!, America's favorite chef
• Disc
• 2. Julia Child!, the French chef: Starters and side dishes: Brioches ; Pâte à choux. Main courses: Coq au vin alias chicken fricassee ; Pot au feu. Desserts: Introducing Charlotte Malakoff ; Petits fours.
• Disc
• 3. Julia Child!, the French chef: Starters and side dishes: Bourride and Aïoli ; Quiche Lorraine & Co. Main courses: Coquilles Saint-Jacques ; Pipérade for lunch. Desserts: Madeleines and Génoise jelly roll ; Napoleons.

Disc 1 is a look at the life and legacy of Julia Child. Discs 2 & 3 contain twelve episodes from the original "French chef" series.

• Disc 1. Starters, sauces and sides ; Cooking vegetables ; Vegetable adventures ; Elegance with eggs ; More about potatoes ; Terrines and patés ; The Hollandaise family
• Disc 2. Main courses ; French crepes I ; Cooking your goose ; Roast suckling pig ; Fish in Monk's clothing ; Cheese souffle ; Sole Bonne femme
• Disc 3. Breads and desserts ; French crepes II ; Buche De Noel ; Croissants ; Gateau in a cage ; French bread ; VIP cake ; Le prantome.

This special collection presents 18 episodes from Julia's groundbreaking series. In her signature style and with bloopers intact, Julia demonstrates such classic recipes as crepes suzette, omelette gratinee, pate de campagne, and many more.

• Disc 1, Starters and side dishes:
• 1. The potato show
• 2. Your own French onion soup
• 3. Bouillabaisse à la Marseillaise
• 4. The spinach twins
• 5. Salade Niçoise
• 6. French fries
• Disc 2, Main courses:
• 1. Boeuf bourguignon
• 2. To roast a chicken
• 3. The lobster show
• 4. To stuff a sausage
• 5. Tripes à la mode
• 6. The whole fish story
• Disc 3, Baking, desserts, and other classics:
• 1. Queen of sheba cake
• 2. Cheese and wine party
• 3. Apple dessert
• 4. Mousse au chocolat
• 5. The good loaf
• 6. The omelette show.

Chefs of all ages and abilities can share Julia's love of fine French food and learn to cook some of her most-loved dishes with this collection of eighteen episodes from her original 1960's series. Includes downloadable recipes and a bibliography.

Ted Allen, food and wine connoisseur, sets you straight on the fundamentals of cuisine. Includes recipes for dishes featured on the program. Bonus CD, Lounge Essentials, is a collection of funky, sexy lounge tracks.