Following a disastrous start to his campaign to promote healthy eating in Huntington, West Virginia, Jamie Oliver tries to discourage local children from consuming junk food by showing them what chicken nuggets are made from. He resorts to shock tactics with the parents, collecting all the fat their offspring eat in a year in a giant tarpaulin, meets a 12-year-old who may have diabetes, and finds out whether his experiment will be allowed to continue at the school.

In Huntington, West Virginia, Jamie Oliver is feeling apologetic after banning chips from the high school canteen menu. So he says sorry to the whole school, which seems a bit excessive - he's only trying to get them to eat healthily, for goodness' sake. He also needs to turn on the charm when he visits local hospital chiefs in the hope of persuading them to hand over the $150,000 he needs to keep his crusade alive. Everything seems to be going well until - oh no! - flavoured milk is back on the menu!

Chinese food has recently been declared the world’s favourite takeaway. With more and more people turning to the joys of home cooking, glamorous young chef and bestselling author Ching-He Huang demonstrates how delicious and healthy authentic cuisine can be. Watching her each week as she prepares three mouth-watering recipes will be volunteers who have never cooked Chinese food before. Will they too prove to be gifted in the kitchen when they have to recreate what they’ve seen?

With only two days left to complete his challenge, Jamie Oliver turns to DJ Rod to make an on-air appeal for more people to join the cooking course. The chef also pays a visit to Huntington mortuary, where he discovers that extra-large coffins are being purpose-made to bury super-sized people, and meets a student chef who reveals she may only have seven years to live because of her weight.

If you like Modern Marvels you will probably like this.
HowStuffWorks is about the stuff that makes the world go ‘round. It’s truly incredible to see the ingenious lengths people go to in order to extract rubber and iron, corn and wheat, and water and salt from the earth. Equally amazing is the number of different and varied products that can be derived from something so fundamental. Who would guess that furniture, diesel additives, crayons, solvents, candles, shampoo and tofu can all be derived from the humble soybean? Follow the incredible journey of these goods from the ground to your table, car, closet, medicine cabinet and places you may have never imagined.

Author, chef and restaurateur Thomasina Miers sets off on a hunt for full-on flavour in local festivals, bustling bars and family celebrations across Mexico. There she eats her way through the busy markets of Mexico City and Oaxaca in search of the perfect taco, tamales or tostada before whipping up her own easy-to-do version at home, cooking alongside everyone from internationally acclaimed chefs to Mexican great-grandmothers.

Extruders, molds, in-line conveyor belts. Are these machines manufacturing adhesives, plastics, or parts for your car? No, they're making treats for your mouth--and you will see them doing their seductively tasty work in this scrumptious episode. First, we visit Utz Quality Foods in Hanover, Pennsylvania, that produces more than one million pounds of chips per week, and Snyder's of Hanover, the leading U.S. pretzel manufacturer. Next, we focus on the world's largest candy manufacturer, Masterfoods USA, which makes Milky Way, Snickers, Mars, and M&Ms, and check out the world's largest lollipop producer, Tootsie Roll Industries. And at Flower Foods' Crossville, Tennessee plant, an army of cupcakes rolls down a conveyer belt. The final stop is Dreyer's Bakersfield, California plant, where 20,000 ice cream bars and 9,600 drumsticks roll of the line in an hour.

Author, chef and restaurateur Thomasina Miers sets off on a hunt for full-on flavour in local festivals, bustling bars and family celebrations across Mexico. There she eats her way through the busy markets of Mexico City and Oaxaca in search of the perfect taco, tamales or tostada before whipping up her own easy-to-do version at home, cooking alongside everyone from internationally acclaimed chefs to Mexican great-grandmothers.

From the steamy kitchens of Canton to the arid moonscape of the north, food is the very heart and soul of China. But increasing development and dwindling water supplies threaten the nation's ability to feed itself. Meet the men and women who celebrate the glory of authentic Chinese cuisine - while working to preserve a healthy food supply for future generations.

The Travel Channel's Man Vs. Food is at the Jersey Shore in the episode airing on Wednesday night. They visit three spots at the North Jersey Shore. While I don't mean to bash our northern brothers, I'm annoyed.

Can fast food get any faster? Fast food joints in the US pull in $150 billion dollars in annual sales. Their mantra is "fast, consistent, and inexpensive." Learn how they grow it, process it, freeze it, ship it, track it, fry it, flip it and pack it.

In this beautifully illustrated cookbook, Rachel Allen offers the delicious, inspiring, and easy-to-follow recipes that have made her Ireland's most famous chef. Favorite Food at Home draws on international influences, classic regional Irish fare, and good old family favorites to provide creative options for every occasion, whether planning a simple family meal, hosting a festive dinner, cooking a romantic meal for two, or just relaxing on the sofa with your favorite comfort food.

The war against obesity must go beyond personal responsibility and will power to encompass a Gandhian mass movement against a food industry and a social order intent on fattening us, argues this fact-filled but ferocious manifesto. The authors, academics with the Yale Center for Eating and Weight Disorders, contend that our abundant, super-sized meals and our modern, sedentary lifestyles have formed a "toxic environment" that indulges our genetic fat-storage proclivities to a pathological degree.

An up close and personal session with Alissa Cohen!
Watch and listen as Alissa prepares over 20 delicious, mouthwatering recipes. You will be sitting in on a 3 ½ hour food preparation class and in –depth discussion of the raw and living food diet along with two of Alissa’s clients.

An up close and personal session with Alissa Cohen!
Watch and listen as Alissa prepares over 20 delicious, mouthwatering recipes. You will be sitting in on a 3 ½ hour food preparation class and in –depth discussion of the raw and living food diet along with two of Alissa’s clients.

From Fairway Market's master buyer and author of the hugely successful Cheese Primer comes a celebration of the store's extravagant food collection and the stories surrounding its culture.Fairway, a local institution in New York City for more than fifty years, is the busiest food store in the world. There shoppers can find innumerable artisanal food products, which, for three decades, Steven Jenkins has traveled the world to find. With a wonderful narrative and anecdotes from the man who personally brought so many of the world's greatest foods to New York and the United States, readers will become more enthusiastic shoppers and better cooks. Jenkins's longtime associate, Mitchel London, provides recipes that will attract not only Fairway customers but any home cook who has access to great ingredients.

You've been to her kitchen, enjoyed her desserts, and mastered the essentials; now go with raw food goddess Ani Phyo back to her roots for the first ever Asian raw food cookbook. Along with recipes from Korea, China, Japan, Thailand, Vietnam, India, Indonesia, and Hawaii and background information on traditional dishes, Ani's Raw Food Asia also offers essential tips on green living, well-being, longevity, fitness, beauty, and entertaining as inspired by a healthy Asian lifestyle.

This volume covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides fundamental theories, psychological and statistical, that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are also demonstrated both as stand-alone material presented in appendices and as integrated applications in the context of appropriate sensory methods. Chapters are constructed so that beginning students who want only the practical aspects of conducting sensory test will see clear instruction on how test should be conducted. Advanced students and practitioners will enjoy the more detailed sections on rationale and related issues.

Once a year, the world’s finest and most beloved chefs (and the foodies who love them) converge on Miami’s South Beach for a long weekend of sand, sun, music, and truly extraordinary cuisine. Now, in celebration of the festival’s tenth year, the Food Network South Beach Wine & Food Festival Cookbook brings the glamour and the flavors of the festival to the home kitchen.