Jacques Pépin brings you his final series, with over 100 recipes. The culinary icon shares memories and wisdom from a half a century in the kitchen with passion, humor, and dearest friends and family along the way.
Heart & Soul has 1 Seasons and 26 Episodes. The last episode aired on 2016-03-12, It was titled Menu Memories.
Heart & Soul is Ended. It is Produced By: KQED Public Broadcasting .
Genres: Documentary
Top 20 TV Series like Heart & Soul
Six young British food consumers go to live and work alongside the workers in south east Asian food industries.
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Join Amy Thielen, native Midwesterner, chef and connoisseur of all things authentically Midwestern, in her charming cabin kitchen as she cooks some of the heartland’s most-delicious and often-surprising dishes. She will also take us to meet the locals at their rural homes or restaurants, lakeside kitchens and working farms.
Nancy Fuller prepares recipes made with farm-fresh ingredients.
This show is rated "M" for "Meat". Meet Rahm Fahma. A chef and meat nerd originally from New Mexico, Rahm combs the country for the choicest cuts. He obsesses over meat with fellow chefs, local foodies, and passionate chowhounds across the United States. Rahm makes several stops in each episode to sample meaty fare. From meatballs in New York and chicken-fried steak in Texas to loaded gourmet hotdogs in Chicago, Rahm's carnivorous curiosities uncover the most mouth-watering meats and the side dishes that so perfectly complete them.
Culinary alchemist and three Michelin-starred chef Heston Blumenthal once again demonstrates his incomparable approach, revolutionising some of the nation's favourite dishes.
It has an average vote of 7 on TMDB.
Every country town in Australia has a Chinese restaurant and comedian and food enthusiast Jennifer Wong is on a mission to meet the people behind the wok, to find out what makes their food both Australian and Chinese.
Dig into the best pizzas from around the world, prepared by renowned chefs who bake passion, creativity and hard work into every slice.
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Andrew Graham-Dixon and Giorgio Locatelli's latest Italian adventure brings them to Rome in search of the greatest food and art that they can find off the beaten track.
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.</p><p></p><p>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.
Best friends Yann Vallières and Jean-Michel Péloquin ride around town on a sidecar motorcycle looking for someone of another ethnicity who might agree to invite them to a dinner party at their home.
Each episode offers a behind-the-scenes view of production lines in food factories across Canada to find out how some of the most-popular food items are really made. Through the ingredients, techniques and required processes, this documentary series reveals how raw ingredients are turned into everyday eats.
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A look at how different foods are made.
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"Everybody Loves Raymond" creator Phil Rosenthal travels the globe to take in the local cuisine and culture of Bangkok, Lisbon, Mexico City and more.
It has an average vote of 7.5 on TMDB.
Catch up with Poh and her larger-than-life crew of fun-loving family and friends as they navigate life in the Adelaide suburbs with lots of laughs, an abundance of food and a few secret family recipes.
Filmmaker Warwick Thornton's international success has come at a personal cost. He has reached a crossroad in his life and something has to change. He has chosen to try giving up life in the fast lane for a while, to go it alone, on an isolated beach in one of the most beautiful yet brutal environments in the world, to see if he can transform and heal his life.
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Follow rock star celebrity chef Alisa Reynolds as she discovers what soul food looks like around the world. As she seeks out the food, she also explores the stories, the people, and the traditions of each place she visits, bringing her own flavor right along with her.
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Matthew Evans once trained as a chef before he crossed to the dark side of the industry and became a restaurant reviewer. After five years and 2,000 restaurant meals as the chief reviewer for the Sydney Morning Herald, he came to the slow realisation that chefs don’t have the best produce in the land, normal people who live close to the land do. So he moved to Tasmania, to a small patch of earth, where he’s raising pigs and sheep, milking a cow and waiting for his chickens to start laying.
