Mary Berry's Ultimate Christmas

Pelican, a bakery located at Asakusa, Tokyo, becomes crowded every morning. There are only two types of bread sold. It looks ordinary but meet a bakery that has been loved for 74 years with a taste you won't get tired of even if you eat it everyday!

He's hungry, and chances are you're also hungry, so tag along. Who knows, you might learn a thing or two.

Simon Russell Beale takes a journey through Italy, Britain, Germany and Austria as he explores how the sound of Christmas has evolved in response to changing ideas about the Nativity. His story takes us through two millennia of music, from a fragment of papyrus preserving the earliest known piece of Christian music to the stories behind Hark the Herald Angels Sing, Silent Night and In the Bleak Midwinter, and the work of popular Christmas composer, John Rutter. Music is performed by Harry Christophers and his choir, The Sixteen.

The cooking show is as old as television itself. But why do we like watching the making of a meal that most of us will never cook, let alone eat? Dirty Furniture’s jam-packed video essay is a rollercoaster ride through the history of the genre, at once a staple of television viewing and a hotpot of shifting perspectives and sociocultural values.

In the year Queen Elizabeth marks her 70th on the throne, Fortnum & Mason has challenged home bakers to create a tart, cake, or pudding to honor her legacy. Seven judges headed by Dame Mary Berry invite the final five bakers to London where over one extraordinary day they bake their cakes, tarts, and trifles – hoping it will be the winning recipe.

It’s Christmas in Alaska, but a sparsely populated state means a scarce amount of priests. From Christmas eve to Christmas day, two Dominicans traverse icy roads and harsh winds to celebrate Christmas mass for 3 remote communities in the last frontier.

In the lead-up to the festive bonanza, an exclusive look inside the chocolate-maker's inventing room, and its 'chocolate imaginarium' too. Prepare for special choc drinks and cranberry treats.

Cameras go behind the scenes at Brown's, London's oldest luxury hotel, during the Christmas season, as staff face the expectations of delivering a luxury festive stay for guests booking rooms that start at £750 a night. The hotel's elite team hosts a vibrant charity Christmas fayre, creates imaginative festive pastries, and concocts a signature holiday cocktail, all aimed at delivering the Christmas feast of a lifetime.

Feathered friends prepare to meet their fate in this seasonal newsreel outing to a Norfolk turkey farm.

Norway’s beloved home economics teacher and cooking pioneer Ingrid Espelid Hovig charmed viewers for decades, showing everyone how to cook — from everyday meals to the perfect crispy Christmas pork rind. A forty-year career celebrated through classic clips and memorable moments.

Using never-before-seen archival footage, personal photos, first-person narratives, and cutting-edge, mouth-watering food cinematography, the film traces Julia Child's surprising path, from her struggles to create and publish the revolutionary Mastering the Art of French Cooking (1961) which has sold more than 2.5 million copies to date, to her empowering story of a woman who found fame in her 50s, and her calling as an unlikely television sensation.

This Christmas, step into the magical world of The Nutcracker. For the first time in many years, the Royal Ballet has given full access behind the scenes for a landmark 90-minute documentary as they prepare for this season's yuletide production.

A stranger-than-fiction-story, the core is a mysterious package that the Sandnes family from Valdal in Norway has been receiving every Christmas for the past two decades, with gifts for everyone.

A group of historians and archaeologists prepare a Tudor feast as it would have been over 400 years ago, including the use of period clothes, recipes from the era, food sourced from the land and the absence of modern conveniences.

This vintage film discusses the importance of paying full attention when cooking with vegetable oils and shortening to prevent kitchen fires. It demonstrates through controlled experiments that oil and shortening can smoke and catch fire if left unattended over high heat, and emphasizes the need to reduce heat immediately if smoke is detected. The film highlights the basic safety guidelines for safe home frying, such as using a medium heat source and never leaving heating oil or shortening unattended.

A short film made by the Central Office of Information about how to cook Potatoes, with narration from Max Munden.