Gasztroangyal

Join chef Marcus Samuelsson on an inspiring journey across the U.S. to explore and celebrate the wide-ranging diversity of immigrant traditions and cuisine woven into American food and culture.

A series about the evolution of various spheres of Ukrainian culture and its modern heroes. This is the result of 100+ interviews and stories about how whole layers of culture were created in Ukraine. It is an attempt to capture the outbreak that is happening today and that we are waiting for tomorrow, to understand the strengths and weaknesses, identify trends and find answers to questions that concern. Each episode reveals an important topic: from the phenomenon of Ukrainian pop music and clipmaking to movies, comedy, street art and local clothing brands.

Going to the local market when we visit a foreign city is something we all love to do. More people visit them in one day than all the city's art museums put together. Markets attract us for their colours, smells, people, sounds and taste.

In 2016, a famous French restaurant in Tokyo closed its doors. The chef Otsuka Kenichi and his wife Keiko fell in love with the rich local foods in Hokkaido and relocated to Furano city. They collaborate with local producers to make attractive dishes that you could have nowhere else. Unique dishes with local ingredients, such as freshly harvested asparagus and corns, oysters and scallops, also melons and haskaps. Beautiful 4K footage captures the nature of Hokkaido and the colorful cuisine.

Baker Tom Herbert and his brother Henry, a chef, are on a mission to prove that British food is among the best in the world. To set the record straight, they are visiting six of their favorite locations to meet people who are producing great British grub.

Whether they were born in Brazil, Argentina, Japan, South Africa, or Cameroon, they all learned how to cook in France. Meet these young and creative chefs who drew their know-how from their unique gastronomic cultures. Filled with a passion for taste and texture, this journey reveals the secrets of their cooking and takes us to the places that have inspired these chefs.

A web documentary miniseries that travels through various regions of Ecuador to present a gastronomic tour of little-known "exotic" dishes. Each episode delves into the lives of traditional cooks, mothers, street vendors, and local communities as they prepare ancestral recipes steeped in history, emotion, and cultural roots. Beyond showcasing ingredients and techniques, the series addresses the clash between tradition and prejudice, questioning how to keep alive culinary practices that have been marginalized. Its aim is to rescue, dignify, and bring visibility to these dishes, inviting viewers to reflect sensorially, empathetically, and critically on the cultural and human richness they represent.

The series chronicles the everyday lives of young Michelin-starred chefs. On the pass, the interface between kitchen and service, they prepare their extraordinary creations, reflecting their world of thought. They all share a passion for cooking, 16-hour workdays, and enormous responsibility. "On the pass" looks behind the scenes and provides unusual and very personal insights into the world of Michelin-starred cuisine.

Filmed during Scotland’s busy summer season in August 2026, the series follows people who live and work along this remarkable coastline as they welcome visitors from near and far, balancing thriving local businesses with the responsibility of preserving the history, character and natural beauty of the places they are proud to call home. From the ancient woodlands and shifting dune forests of Tentsmuir, where the North Sea continues to add to the shoreline, to the puffin colonies of the Isle of May National Nature Reserve and the dolphin-rich waters of the Moray Firth, cameras will capture the landscapes and wildlife that make this golden coast such a treasure.