Food Evolution

The environmental problems caused by fracking in America have been well publicized but what's less known are the gas industry's plans for expansion in other countries. This investigation, filmed in Botswana, South Africa and North America, reveals how gas companies are quietly invading some of the most protected places on the planet.

This short film reveals the story behind oatmeal cookies, from the farmer's field to fresh from the oven. Without words.

A documentary on Al Gore's campaign to make the issue of global warming a recognized problem worldwide.

Gaz Oakley goes on a culinary journey across his home country of Wales & is blown away with what he finds.

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?

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In Ramen Heads, Osamu Tomita, Japan's reigning king of ramen, takes us deep into his world, revealing every single step of his obsessive approach to creating the perfect soup and noodles, and his relentless search for the highest-quality ingredients.

Intermittent fasting, autophagy, "metabolic switch": ten years after their first successful documentary on fasting, Sylvie Gilman and Thierry de Lestrade delve back into promising research on a booming practice.

A look at how form, color, smell, consistency, the sounds made during eating, manufacturing technique, history and stories influence food design.

Bill Nye and Ken Ham debate whether creation is a viable model of origins in today's modern scientific era.

A young and ambitious team of chefs face the life-changing challenges of competing in the world's most prestigious culinary competition.

In an age when every fast food place seems the same, diners have remained distinctive, fun places to stop, full of local flavor. This program takes a look at several of the most interesting diners in Pennsylvania, and also considers a few other roadside restaurants (like Midway Plaza on the Pennsylvania Turnpike) that have interesting histories and reputations for good “home-cooked” food. So get a cup of coffee. Have a seat. And come along as we visit great little restaurants from Wellsboro to Downingtown, from Milford to Conneaut Lake. Let’s go to Potato City, to the Melrose in Philly and to unforgettable little places from Pittsburgh to Poconos. Whether it’s the middle of the night in State College or lunchtime in Smethport, this documentary gives you an unusual taste of Pennsylvania and some of its quirkier cuisine.

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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.

This film shows how far we have come since the cold-war days of the 50s and 60s. Back then the Russians were our "enemies". And to them the Americans were their "enemies" who couldn't be trusted. Somewhere in all this a young girl in Oklahoma named Shannon set her sights on becoming one of those space explorers, even though she was told "girls can't do that." But she did.

Britain is undergoing a domestic heating revolution - heat pumps are replacing gas boilers and apparently everyone should prepare to put one in their homes. Alexis Conran investigates whether these devices live up to the hype, examining the pros and cons to help consumers choose the best option. Plus, tips on maximising savings.

Philoxenia is a short documentary highlighting the synergy between the Greek notion of philoxenia ("friend of the stranger") and Southern hospitality, as expressed through Birmingham, Alabama's Greek-owned restaurants. The film features six local favorite restaurants, two historians and, of course, a lot of mouthwatering dishes.

With the most tech startups and venture capital per capita in the world, Israel has long been hailed as The Startup Nation. WIRED’s feature-length documentary looks beyond Tel Aviv’s vibrant, liberal tech epicenter to the wider Holy Land region – the Palestinian territories, where a parallel Startup Nation story is emerging in East Jerusalem, Nazareth, Ramallah and other parts of the West Bank, as well as in the Israeli cybersecurity hub of Be’er Sheva. And we will learn how the fertile innovation ecosystem of Silicon Wadi has evolved as a result of its unique political, geographical and cultural situation and explore the future challenges – and solutions – these nations are facing.

Paella, tapas or tortillas: Spanish cuisine, which gives pride of place to vegetables and fresh produce, is a guest of choice at the French table.

Deep down at the bottom of the ocean lies the mysterious world of the abyss. In the midst of boiling, toxic geysers, a rich ecosystem flourishes. This miracle is possible thanks to bacteria, micro-organisms crucial to all living beings. How can bacteria survive in such extreme conditions?