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Food, cooking, adventures, and more all come together on Food TV Plus. Featuring the world’s largest food stars and chefs coming together to teach you something new about the culinary arts every day!
A Cook's Tour
S2, EP5 "Elements of a Great Bar"Tony tries to discover what exactly makes up the perfect watering hole in New York City; some of his requirements include a loaded jukebox, an absence of karaoke and a bartender who leans towards crazy.
A Cook's Tour
S2, EP12 "The BBQ Triangle"Tony explores the three largest types of barbecue when he visits Kansas City, Houston and North Carolina; each offers their own variation of sauce, smoke, ribs and brisket.
A Cook's Tour
S2, EP6 "The Struggle for the Soul of America"Tony visits the Mall of America to discover what draws Americans to the food court; a local French chef will explain his approach to broaden Americans' palates.
A Cook's Tour
S2, EP7 "Mad Tony: The Food Warrior"Tony travels half-way round the world to eat the world's best meal at Tetsuya's; along the way, he must survive the Australian outback and a host of wild characters.
Mexico: One Plate at a Time With Rick Bayless
S9, EP13 "Oaxaca's Top Chefs"Red chili beef and fruit stew; a taco made from jelled carrot filled with a chintestle and shrimp ceviche; salsa made with garden cilantro; octopus barbacoa; mole de caderas accompanies suckling goat.
Mexico: One Plate at a Time With Rick Bayless
S10, EP1 "A Seafood Dream"Robalo with porcini and green garlic; tuna tostadas; green adobo grilled fish.
Mexico: One Plate at a Time With Rick Bayless
S10, EP2 "A Chef's Path"Suckling pig carnitas; tomatillos, pork and potatoes.
Mexico: One Plate at a Time With Rick Bayless
S10, EP3 "Island Time"Chefs grow organic and specialty produce at Xochimilco, Mexico City's ancient floating gardens; Green City Market in Chicago; taco party.
A Cook's Tour
S1, EP19 "Portugal: Cod Crazy"Tony samples bacalao, a dried cod that's Portugal's national dish; he stops in Oporto, where port wine was created.
A Cook's Tour
S1, EP20 "San Sebastian: A Food Lover's Town"The Basque food culture in Spain has a rich history and tradition; Tony and Luis Irizar visit gastronomic societies and tapas bars to try and experience all of the tastes.
A Cook's Tour
S1, EP5 "Childhood Flavors"In Arcachon, France, Tony first learned to love food as a child; in a nostalgic trip down memory lane, he enjoys the food of his childhood including steak frites, gaufres (waffles), soupe de pecheur (fisherman's soup) and fresh oysters.
A Cook's Tour
S1, EP21 "Portugal to France: Stuffed Like a Pig"Tony joins Jose at the family farm to enjoy a fattened pig at the village feast, and then travels to a destination from his childhood where he debates eating a calf's head.
Mexico: One Plate at a Time With Rick Bayless
S8, EP6 "From Lobster to Chocolate Clams: A Delicious Feast in Magdalena Bay"Sizing lobsters; chocolate clams; stuffed spiny lobsters; tagging and releasing a protected sea turtle; grilled clams.
Mexico: One Plate at a Time With Rick Bayless
S8, EP7 "Cooking in Wine Country"Adobe Guadalupe; Mogor Badan Winery; artisanal cheese at Rancho La Campana; breads and olives at Cremeria Los Globos; leg of lamb with a pasilla olive sauce; mixed greens with mussels and fava beans; strawberries with chamomile sabayon.
Mexico: One Plate at a Time With Rick Bayless
S8, EP8 "Tijuana Round Table"Braised beef short ribs wrapped in fig leaves and served with black mole and kabocha foam; layered tuna with nopales, chicharron and avocado meringue.
Mexico: One Plate at a Time With Rick Bayless
S12, EP6 "Beautifully Balanced Ceviche"Three eateries turn fresh fish into balanced ceviches; classic ceviche; recipes for ceviche with coconut and alcohol.
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