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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
S1, EP11 "Cobra Heart: Food That Makes You Manly"Anthony Bourdain travels to Ho Chi Minh for their famous foetal duck egg in a bed of feathers; "flavors of the forest" which includes cobra's heart in blood which will enhance manly qualities.
A Cook's Tour
S1, EP3 "Eating on the Mekong"On the Mekong river in Vietnam, Tony drinks Mekong moonshine with the welcoming owners of a duck farm; although Tony finds his Vietnam experience fascinating, he's not sure that the royal dish "Birds Nest Soup" is all it's cracked up to be.
A Cook's Tour
S1, EP4 "Wild Delicacies"Tony travels to Phnom Penh, Cambodia, with a friend; there he explores a unique food culture which is both pleasing to the palette and yet slightly frightening.
Mexico: One Plate at a Time With Rick Bayless
S10, EP10 "Market Inspirations, Local Genius"Pablo Salas discusses inspiration for his Mexiquense cooking; chorizo; mole with oxtail; making an easy version of chorizo to use in crispy potato sopes.
Mexico: One Plate at a Time With Rick Bayless
S10, EP11 "Mexican Chocolate: The Next Chapter"The cultural importance of chocolate in Mexico; pastry chef Jose Ramon Castillo; chocolate cocktail; Mexican truffles; chocolate-mesquite cake.
Mexico: One Plate at a Time With Rick Bayless
"Mexico: One Plate at a Time With Rick Bayless"Rick visits the Coronado Cooking School that serves to educate the next generation of chefs.
Mexico: One Plate at a Time With Rick Bayless
S10, EP13 "It All Begins With Beans"Bean soup; barbacoa; the cuisine of Oaxaca, Mexico.
Mexico: One Plate at a Time With Rick Bayless
S11, EP1 "The Hunt for Caribbean Lobster"Caribbean lobster prepared in coconut soup; grilled lobster zarandeado with adobo mayo and sweet corn puree; greens with grilled honey-lime dressing; chipotle honey-glazed shrimp.
Mexico: One Plate at a Time With Rick Bayless
S12, EP10 "Crispy Carnitas"Carnitas at Los Panchos; Medellin Market; three versions of carnitas, including a duck carnitas.
Mexico: One Plate at a Time With Rick Bayless
S12, EP11 "Always Time for Tacos"Steak tacos al carbon; colorfully garnished bistec tacos a la plancha; stewed tacos de guisado.
Mexico: One Plate at a Time With Rick Bayless
S12, EP12 "All in for Albondigas"Traditional versions of albondigas in Bar Mancera and modern versions in Cicatriz; meatball torta; a version of albondigas suitable for weeknight cooking.
Mexico: One Plate at a Time With Rick Bayless
S12, EP13 "Mole Is Mexico's Mother Sauce"Mole madre at Enrique Olvera's Pujol; a lesson in red mole making; a herbaceous mole verde with fish.
Jeremy Pang's Asian Kitchen
S1, EP7 "Quick and Easy"Jeremy begins with chili oil noodles, while Joe Swash seeks to master kung pao chicken; Jeremy also receives a masterclass in filleting before firing up the catch of the day on the beach; his last dish is peanut butter french toast.
Jeremy Pang's Asian Kitchen
S1, EP8 "Dishes to Impress"Jeremy's BBQ chicken wings with spicy slaw; Joe prepares Malaysian fried rice; after being inspired by drunken prawns in a home dedicated to whisky, Jeremy makes cinnamon bao doughnuts and chocolate sauce.
Chuck and the First Peoples' Kitchen
S1, EP3 "Iqaluit, Nu: Ptarmigan"In Iqaluit, Chuck meets Solomon Awa, a well-known hunter; Solomon invites Chuck on a hunting expedition for ptarmigan; Chuck is glad to visit the Qajuqturvik Centre, where fighting food insecurity is their mission.
Chuck and the First Peoples' Kitchen
S1, EP4 "Pikogan"Chuck visits Pikogan in Quebec where he experiences goose hunting and cooks burgers with the hunters.
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