With his industry on lockdown and no end in sight, Toronto chef Luke Donato tries to keep his culinary passion alive during the COVID-19 pandemic - even if it means teaching a group of misfits online.

From a secret lab to hidden codes, this special reveals the inner workings of Greggs, the iconic bakery known for its delectable sausage rolls.

Go where no American has ever gone before. CNBC's Carl Quintanilla takes viewers behind the scenes of the world's most successful restaurant chain.  In this original production, travel with CNBC cameras across the country -- and journey as far away as China -- for an insider's look at: - What it takes to run a McDonald's restaurant -- and how lucrative it can be. - How chefs in the McDonald's top-secret test kitchen are working to develop the next big menu items. - Why the drive-thru lanes at McDonald's restaurants in China have caused unexpected problems.  Get a look at how McDonald's is defending itself against critics who complain that its food is contributing to an epidemic of obesity in America.  And peek behind McDonald's curtain to see for yourself how a quick-service hamburger stand grew into one of the most famous brands on the planet, serving 52 million people around the world each day.  It's McDonald's ... Super-Sized.

The moral dimension of humanity's interaction with nonhuman animals and the industries that profit from their exploitation, as informed by world religions. A historical explanation of how the current global situation came to be.

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”

King Corn is a fun and crusading journey into the digestive tract of our fast food nation where one ultra-industrial, pesticide-laden, heavily-subsidized commodity dominates the food pyramid from top to bottom – corn. Fueled by curiosity and a dash of naiveté, two college buddies return to their ancestral home of Greene, Iowa to figure out how a modest kernel conquered America. With the help of some real farmers, oodles of fertilizer and government aide, and some genetically modified seeds, the friends manage to grow one acre of corn. Along the way, they unlock the hilarious absurdities and scary but hidden truths about America’s modern food system in this engrossing and eye-opening documentary.