Connor Luke Simpson

Howard Stern

Tyra Banks

Trisha Paytas

Megyn Kelly

Filmmaker Connor Luke Simpson explores the underground-and often misunderstood-subculture known as feederism. A community where the fatter you are, the sexier you are.

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.

It is a documentary on food design, redefining food through the lens of creativity and design. The film features interviewees from Italy, Spain, Taiwan, the Netherlands and the United Kingdom.

Documentary filmmaker Robert Kenner examines how mammoth corporations have taken over all aspects of the food chain in the United States, from the farms where our food is grown to the chain restaurants and supermarkets where it's sold. Narrated by author and activist Eric Schlosser, the film features interviews with average Americans about their dietary habits, commentary from food experts like Michael Pollan and unsettling footage shot inside large-scale animal processing plants.

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

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.

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?

An intimate, behind-the-scenes look at how an anonymous chef became a world-renowned cultural icon. This unflinching look at Anthony Bourdain reverberates with his presence, in his own voice and in the way he indelibly impacted the world around him.

A documentary film that takes us on a scientific and spiritual journey where we discover that by changing one's perceptions, the human body can heal itself from any disease.