Fresh vs Frozen: Which Is Better?

Anthony Bourdain: Parts Unknown

June 2025 •English

Bourdain travels across the globe to uncover little-known areas of the world and celebrate diverse cultures by exploring food and dining rituals. Known for his curiosity, candor, and acerbic wit, Bourdain takes viewers off the beaten path of tourist destinations – including some war-torn parts of the world – and meets with a variety of local citizens to offer a window into their lifestyles, and occasionally communes with an internationally lauded chef on his journeys.

The Food That Built America

June 2025 •English

The fascinating stories of the families behind the food that built America, those who used brains, muscle, blood, sweat and tears to get to America's heart through its stomach, those who invented new technologies and helped win wars.

Stolen Taste of Formosa

June 2025 •

Taiwan is famous for its night market street food and delicious cuisine, especially its spicy Sichuan-style dishes, such as duck blood, taro with pork intestine, pineapple shrimp balls, and three-cup chicken, which are popular with locals and tourists alike. In this program, the hosts lead the audience on a culinary adventure, visiting renowned Taiwanese restaurants and popular spots recommended by local foodies. Along the way, they learn from the restaurant owners and top chefs, and provide tips for viewers to recreate authentic Taiwanese dishes at home.

Hungry For Answers

June 2025 •English

Caroline Randall Williams, an award-winning writer, cookbook author and restaurateur, travels the United States uncovering the fascinating, essential and often untold black stories behind American food.

Street Food Icons

June 2025 •English

Big Chef Takes on Little Chef

June 2025 •English

Rick Stein's Spain

June 2025 •English

Rick Stein has visited Spain since he was a young boy. In the past, French and Italian cooking have been seen to have more finesse, but thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. According to Rick, no one cooks fish with more respect or grills meat better. Now, he travels the length and breadth of the country in an old campervan, going off the beaten track to discover the authentic soul (‘duende’) of Spanish cooking.

Taco Chronicles

June 2025 •Spanish

Many of the most popular taco styles have long, rich, little-known histories. Explore some of them in this eye-opening, mouth-watering food adventure.

A Nation of Broth

June 2025 •Korean

A humble bowl of good soup sits at the heart of every Korean table. Take off on a journey that explores the history and evolution of Korean soup.

The Chef Show

June 2025 •English

Writer, director and food enthusiast Jon Favreau and chef Roy Choi explore food in and out of the kitchen with accomplished chefs and celebrity friends.

På jakt med Lotta och Leif

June 2025 •Swedish

Leif G.W. Persson is a seasoned hunter, while Lotta Lundgren has never held a weapon before. He wants to teach her to be a good hunter and she wants to understand what the hunt, the weapon and the hunting culture say about our time. The program is about, among other things, learning to shoot, skin, cut, store and cook game. It also covers hunting dogs, weapon handling and equipment. In between there will be meal breaks.

Asia Unplated with Diana Chan

June 2025 •English

Join Diana Chan as she unpacks the flavours of Asia, from North Indian korma to Korean kimchi and everything in between.

Kokkeliv

June 2025 •Norwegian

Bouffe en cavale

June 2025 •French

Vincent and Norman hit the road in Ontario. Still on the lookout for local specialties, they set up their mobile kitchen in picturesque settings and prepare dishes they’ve discovered through their contacts with farmers, breeders, fishermen and craftspeople.

Remarkable Places to Eat

June 2025 •English

Leading chefs take host Fred Sirieix to experience the restaurants where they genuinely love to eat and explore what goes into making them so special.

Restaurant of the future

June 2025 •Dutch

What is on our plate in the future? Will we soon be putting meat made from air on the barbecue? And do we drink potato milk for breakfast? You can see it in 'Restaurantvande Toekomst', a new TV program from KRO-NCRV. In the six-part series, presenters Sosha Duysker and Anna Gimbrère, together with chefs Marleen Brouwer and Dennis Huwaë, compete to prepare the most popular dishes in the Netherlands with future-proof ingredients.

Am Pass - Geschichten aus der Spitzenküche

June 2025 •German

Benefit Busters

June 2025 •English

Benefit Busters is a British documentary series, broadcast on Channel 4 during August and September 2009.

Hyper HardBoiled Gourmet Report

June 2025 •Japanese

To live is to eat. For people around the world in precarious and dangerous circumstances, eating itself is dangerous, precarious, and essential.

Agrofun

June 2025 •French