The Bon Appétit Test Kitchen is on a quest for perfection, from the perfect pizza to what makes the perfect Thanksgiving meal.

The student council members at Jefferson High School decide to throw a Great Food Adventure buffet. As all kinds of different foods arrive, the students realize that they have different tastes and a variety of reasons for choosing the foods that they eat. Some of the reasons presented include: hunger, taste, culture, religion, emotions, advertising, and a healthy lifestyle. Teach your students about the factors the influence their food choices with...

In Sweet Sorghum we are introduced to the filmmaker's daughter, Rosie, (now in her early twenties) as she reflects on her childhood spent among the Hamar herdsmen, an isolated people of southwestern Ethiopia. The film reveals the intimacy of shared family life and childhood relationships between the Hamar, Rosie and her brother.

We’d all love to create the same wholesome, delicious meals that professional chefs make. But there is one thing that often prevents us from doing so: lack of time. Now, in six innovative and practical lessons, award-winning Chef-Instructor Bill Briwa of the prestigious Culinary Institute of America shows you the same skills, strategies, and tricks that professional chefs use.

A small dish tradition exists all around the Mediterranean. Among the most well known is Spain's tapas, which you'll explore here starting with bartender's chorizo, a dish served flaming in an asador. Take a detailed look at sherry, which is central to tapas culture, and learn how to make other simple small plates.

Make your way to the French Riviera for a lesson on traditional coastal cuisine. Learn how to cook the iconic, elaborate seafood dish known as bouillabaisse and a soup garnish called rouille, in addition to a fresh accompaniment salad that takes its inspiration from the mesclun mixes of days gone by.

Ale is one of beer's most significant and diverse classifications. Here, you'll investigate popular versions like pale ales, India pale ales (IPAs), and Scotch ales. But did you know that porters and stouts are also ales? Go in depth with this important beer category and then discover the unique characteristics of each sub-type.

What is in herbes de Provence? How do you deal with a fresh artichoke? Find out in this presentation on the cooking of Provence where, unlike the rest of France, olive oil is king. Discover how to prepare a quintessentially Provençal vegetable mélange, an olive tapenade, artichokes barigoule, and lamb featuring those famous herbs.

Gain insight into Turkey's culinary influences, then watch as Chef Briwa creates a hot yogurt soup - which uses simple ingredients but a somewhat complex technique - rice-stuffed vegetables, hunkar begendi (a lamb dish whose name means "the sultan's delight"), and a dessert of poached apricots with yogurt and pistachios.

Pairing beer with food effectively can take practice, but a few important tips will help you plan that next meal with confidence. Whether matching beer with existing recipes or actually adding it into a dish, beer's versatility should not be undersold. Experience a five-course dinner menu with beer pairings, specially prepared by Jessie Massie, head chef at Sierra Nevada's Mills River Taproom.