Côte de Boeuf, wagyu brisket sliders, Peruvian border ceviche, uni dynamite rice, Los Angeles bacon street dog and Pasta a la Raimi are only a few of the mouthwatering dishes featured in the third volume of “The Chef Show.” While the close-up shots of the food are enticing, the featured dishes are far from being the only appealing aspects of “The Chef Show.”
This Netflix documentary series stars filmmaker Jon Favreau and chef Roy Choi.
Who hasn’t wondered about that creepy house down the road?
“The Goop Lab” is a bizarre look into Gwyneth Paltrow’s notoriously misleading lifestyle and beauty brand, Goop.
The holiday season is the time of year when pictures of reindeer cakes or dreidel cake pops appear all over Pinterest.
Written by British actress Charlie Covell, “The End of the F***ing World” season one was an uncomplicated and charming look at the romance between two angsty teenagers.
What’s better than one Paul Rudd?
The Netflix series “The Politician” constructs an outlandish and extravagant satirical world in which a campaign for student body president is marred with lies, scandal and even assassination attempts.
Buttermilk fried chicken; lamb al pastor tacos; Hangtown fry; tomato carrot salad; linguini and clams; and french onion soup are only some of the many dishes that will make the viewer hungry while watching “The Chef Show.” This Netflix documentary series is a spin-off of filmmaker Jon Favreau’s 2014 film “Chef,” and it stars Favreau and chef Roy Choi, who team up to create delicious food.
Only 230 out of every 1,000 sexual assaults are reported to the police, according to the Rape, Abuse & Incest National Network.
“Carole & Tuesday” is an anime Netflix series that depicts the music industry in the futuristic world of Alba City, Mars.
“13 Reasons Why” is a thrilling Netflix series about life, death, truth and lies.
“GLOW,” which stands for “Gorgeous Ladies of Wrestling,” uses a fictional portrayal of ’80s televised women’s wrestling to explore the complex lives of a diverse group of female characters.
