For most Westerners, ramen conjures up images of instant noodles hastily consumed in college dorm rooms after midnight. But any fan of Japanese cuisine will tell you that ramen is a complex dish worthy of respect and appreciation. To quote the ramen master from the 1985 movie Tampopo: ¡°First, observe the whole bowl. Appreciate its gestalt, savor the aromas.¡± Watching Ken Watanabe learn how to properly eat ramen might give you enough of a craving to try to make your own version of tonkotsu ramen from scratch. [Ed. Note: learn more about Andrew Rea's obsession with recreating famous food from movies and television here.]

Remy, the preternaturally talented young rat-chef in Ratatouille, is propelled to the title of ¡°the finest chef in France¡± thanks to this vegetable dish he serves to a food critic. The French will be quick to correct you if you were to call Remy¡¯s signature dish ratatouille, and that¡¯s because the dish in the movie is actually an interpretation concocted by none other than the esteemed chef Thomas Keller, who served as the movie¡¯s food consultant. Attractive and delicious, it¡¯s sure to soften even the most cold-hearted antagonist into cracking a smile and greedily chowing down. [Ed. Note: learn more about Andrew Rea's obsession with recreating famous food from movies and television here.]

Julie Powell, of the movie Julie & Julia, is a food blogger determined to cook through the entirety of Julia Child¡¯s classic cookbook Mastering the Art of French Cooking in one year. The climax of this feat is her attempt at boeuf bourguignon, a dish so important and representative of the intricacies of traditional French cuisine that she decides to serve it to her first food critic. It¡¯s a classic that¡¯s hard to improve on, but we¡¯ve included a pressure cooker version of Ms. Child¡¯s signature dish, which saves time without compromising flavor. [Ed. Note: learn more about Andrew Rea's obsession with recreating famous food from movies and television here.]