Doc Zone Eat, Cook, Love (Part 2 of 2)

You are what you eat. But what if when you eat, how you eat, who you eat with and who cooked your meal is just as important as what is on your plate? We love to watch, especially when it’s in the kitchen, and just like the other kind, food porn is passive. We watch TV food chefs instead of ...
  • 2012
  • 00:43:38
  • 13-14
  • Added on: 06/14/2013

Doc Zone Christmas Confidential

No event in history has ever marshalled so many people and so much effort to celebrate just one day. Viewers will meet unabashed Christmas enthusiasts. Eavesdrop on backroom deals of Christmas industry insiders and witness turkey therapists talk anxious cooks through the big day. Chef and author Nigella Lawson weighs in, offering Christmas recipe secrets and tips to survive the ...
  • 2006
  • 00:44:32
  • 13-14
  • Added on: 06/14/2013

Eat, Cook, Love

The solution to healthy living seems simple: making healthy food choices should translate into better health, longer lives. We’ve let our relationship with food slide, lost sight of the passion, the sensuality. We’ve become overwhelmed with the constant bickering over what we should put on our table and forgotten how much fun food can be. This series will serve as ...
  • 2014
  • 13-14
  • Added on: 09/25/2014

Land and Sea Fried Squirrels and Beaver Tales

Hazel Tubrett lived in Labrador for ten years. During that decade, she heard many tales of earlier days on the Labrador coast. How people lived, what they ate, how they survived, Hazel never forgot those stories. And when she eventually met her partner Dan Stanford, a trapper, she put some of them to good use…in the kitchen! In their cabin ...
  • 2010
  • 00:21:57
  • 13-14
  • Added on: 06/14/2013

We are the Best The Bayview Malpèque Oyster

One hundred and seventeen years ago, P.E.I.'s Malpeque was named the world's best oyster. Here's why. Join chef Ricardo Larrivée as he as explores one of Eastern Canada's most famous treats.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

We are the Best The Peameal Bacon Sandwich

How do you make the most of a cured cut of peameal bacon? You slice it and fry it. That's the kind of thinking that brought the world famous peameal bacon sandwich into existence. For 40 years, Carousel Bakery, birthplace of the peameal sandwich, has been serving the crowds at Toronto's St. Lawrence Market. Now tourists from all over the ...
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/27/2017

We are the Best Couscous from Candiac

What do Casablanca and Candiac, Quebec, have in common? Couscous. Did you know that 400 tons of couscous is shipped across the Atlantic every year? Join chef Ricardo Larrivée as he gets to the root of this golden grain.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

We are the Best Maple Syrup from Saint-Robert-Bellarmin

Step inside two Quebec sugar shacks — one vintage, the other state-of-the-art. Join chef Ricardo Larrivée as he taps into the sweet heart of maple country and learns just how much the industry has changed.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

Doc Zone Eat, Cook, Love (Part 1 of 2)

The solution to healthy living seems simple: making healthy food choices should translate into better health, longer lives. We’ve let our relationship with food slide, lost sight of the passion, the sensuality. We’ve become overwhelmed with the constant bickering over what we should put on our table and forgotten how much fun food can be. This series will serve as a ...
  • 2012
  • 00:43:45
  • 13-14
  • Added on: 06/14/2013

Fortune Hunters Easy Meals: The Ready-To-Eat Trend

With Canadians working longer hours than ever, many people are just too busy to cook but still want a home-cooked meal. Combine that with an increased focus on health and nutrition and you've got a hot market full of new companies offering options in the "ready-to-eat" category. From Dartmouth, NS, Greg and Paulette Dunn are running their meal assembly kitchen, ...
  • 2008
  • 00:21:55
  • 13-14
  • Added on: 06/14/2013

What a Waste Food Waste

Health officials estimate North Americans throw out about one-third of our groceries, while millions go hungry in other parts of the world. Scientists are working to turn that wasted food into plastic, animal feed, even fuel.
  • 2014
  • 00:27:28
  • 13-14
  • Added on: 08/08/2014

We are the Best Sparkling Cider from Rougemont

This pioneering Quebec cider house is spearheading Canada's craft cider revival. Join chef Ricardo Larrivée as he explores what goes into making world-class cider.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

The National What We Eat

In North America, food is a multi-billion dollar a year industry encompassing everything from advertising to production to sales. Everyone needs food. The biggest paradox is this: we’ve known for 100 years what we should be eating, and now we know even more about what we’re eating. So why then, in a culture that focuses on thin, is obesity on ...
  • 2006
  • 00:44:52
  • 9-12
  • Added on: 06/14/2013

We are the Best Beef from Cochrane

Why Alberta's grasslands are the perfect place to raise cattle. Join chef Ricardo Larrivée for a day of feeding the herd on the lush and temperate grasslands of southern Alberta, as he learns where Canadian beef begins.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

We are the Best Lentils from Riceton

When it comes to lentils, this 65-person Sask. town proves that small things can pack a punch. Join chef Ricardo Larrivée as he roams the Sask. fields and learns why lentils may be the key to a sustainable food future.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

We are the Best Dried Peas from Landis

Why Canada is becoming the pantry of the world (think: peas). Dried peas from Landis, Sask., are sold in over 75 countries. Join chef Ricardo Larrivée as he learns about the power of the pulse.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

Ideas The Degrowth Paradigm

The degrowth movement is a relatively new contender in the economic and political debates that swirl around humanity's future. Degrowthers believe we need a more modest and sane alternative to the constant pressures of expansion that are destroying the ecological basis of our existence. Author and essayist Richard Swift explores the degrowth alternative, in theory and in practice.
  • 2013
  • 00:54:00
  • 15-17
  • Added on: 08/11/2014

The National As Nunavut struggles with food insecurity, students step up to help feed their peers

Food prices in Canada's north are so high that seven out of 10 young people there go hungry. A Nunavut high school is now trying to fight this food insecurity with a free hot lunch program run by the school's food studies class.
  • 2019
  • 00:04:32
  • 9-12
  • Added on: 05/13/2019

The Passionate Eye Wasted! The Story of Food Waste

What if every time you opened your wallet, a third of your cash fell out – and you did nothing about it? Consider the fact that one-third of the food grown annually for human consumption is never eaten – for one reason or another, it ends up in the garbage. In the U.S., that’s $218 billion – or 1.3 billion ...
  • 2017
  • 01:26:17
  • 13-14
  • Added on: 04/17/2018

None of the Above Sparks Will Fly

In this episode Tim Shaw, our guide the to the sensational world of science, takes us on a journey that includes creating man-made lightning, passing a live wire through a pickle, blasting through ice blocks, and attempting to create instant fried turkey from frozen! Along the way the people he meets and viewers are invited to guess the outcome of ...
  • 2013
  • 00:22:01
  • 9-12
  • Added on: 12/21/2015

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We are the Best Icewine from Niagara Peninsula

Canadians didn't invent icewine — but we did perfect it. Join chef Ricardo Larrivée as he tours the famed Inniskillin estate winery in the Niagara Peninsula and explores the intricacies of this classic Canadian beverage.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

The Nature of Things Food for Thought

We’re fed a lot of advice about our diets and what we shouldn't eat, but half the calories we consume come from ultra-processed starch, sugar, salt, hydrogenated oils, preservatives and additives. These processed foods are tasty and manufactured to make us crave them — but they’re killing us.
  • 2019
  • 00:44:09
  • 13-14
  • Added on: 08/14/2019

Doc Zone Chocolate Confidential

It’s the most popular flavour in the world, and as Chocolate Confidential reveals, the lengths to which some people will go to pursue their passion for chocolate are amazing. You can drink it, eat it, it’s good for your heart and can even be a beauty tool — it’s undeniably a universal obsession. With the average North American consuming 11.7 ...
  • 2007
  • 00:44:37
  • 13-14
  • Added on: 06/14/2013

Back in Time for Dinner The 1950s

The affluent 1950s arrive. Like many others, the Campuses are riding the '50s wave of post-war prosperity. They enjoy a number of firsts — new kitchen gadgets, dining out at a restaurant and dinner in front of the TV. Meanwhile, mom Tristan continues to struggle with restrictive gender roles and the pressure for domestic perfection.
  • 2018
  • 00:43:40
  • 9-12
  • Added on: 07/05/2018

News in Review - November 2003 Food Safety: From Store to Fork

The numbers are staggering and the threat almost always unseen. It’s estimated that two million Canadians a year will suffer from food poisoning and on average about 30 will die. In restaurants, grocery stores and at home there’s constant danger from microscopic organisms such as E. coli that can sneak through even the most secure food safety net. News in ...
  • 2003
  • 00:15:57
  • 13-14
  • Added on: 11/15/2003

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