"Vegucated is a feature-length documentary that follows three meat- and cheese-loving New Yorkers who agree to adopt a vegan diet for six weeks. Lured with true tales of weight lost and health regained, they begin to uncover hidden sides of animal agriculture and soon start to wonder whether solutions offered in films like Food, Inc. go far enough. Before long, they find themselves risking everything to expose an industry they supported just weeks...

Cook up some science at home with Little Learning Labs: Kitchen Science for Kids. Conduct physics, chemistry, and biology experiments with tools and ingredients found in any kitchen. The home provides an environment for freedom, creativity and invention-all important elements for great science. And you would never have guessed that science can be as easy as baking. It's simple, inexpensive, and fun to whip up amazing science experiments like straw...

In the 12 episodes of The Everyday Guide to Beer, Dr. Charlie Bamforth and Sierra Nevada Brewing Company take you on a journey through the history of this surprisingly complex beverage. You'll learn how popular styles like pilsners, IPAs, and stouts were originally developed, and how daring new types of beer continue to push the envelope on what a beer is...and isn't.

Discover how you can incorporate one of the world’s most heart-healthy and delicious styles of cooking into your everyday meals with this recipe-filled course presented by a chef-instructor at The Culinary Institute of America.

How a beer looks can influence our perception before we even take our first sip. Learn why everything from a beer's packaging and label to the bottles a brewery uses can affect our experience. You'll also discover how to pour a beer properly to get the appropriate amount of foam, and what nucleation sites in a glass do for both presentation and flavor.

How can you make cooking for others more enjoyable? Break down the menu for a dinner party into more manageable tasks. Find out how to remove the stress from a multicourse meal for a group featuring several appetizers, a bread salad, steak with chimichurri sauce, plank-roasted salmon, and a surprisingly simple dessert.

See how a typical Sunday dinner in Greece might look, complete with roasted chicken; a horta featuring boiled wild greens, feta, and squash blossoms; and an orzo pasta salad with lentils. But first, learn how to make a simple, five-ingredient soup known as avgolemeno, and a saganaki using Kefalotyri, a unique, non-melting cheese.

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.

Now that you've made your way around the Mediterranean, consider how what you've learned can be applied to make your cooking more satisfying. Discover new ways to incorporate olive oil, particularly at breakfast; revisit the brandade; learn how to feature the flavors of bouillabaisse in a versatile vinaigrette; and more.

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.