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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, 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.
A Cook's Tour
S1, EP22 "Highland Grub"Anthony Bourdain travels to Scotland for the traditional hearty breakfast, a deep-fried pizza, eggs and a Mars Bar.
A Cook's Tour
S1, EP15 "England: A Pleasing Palate"Anthony samples kids' liver salad, roasted pig's head, grilled ox heart and breaded pigtail, then a traditional pie and mashed potatoes, and afterward takes a tour of the local Indian community.
A Cook's Tour
S2, EP2 "No Beads, No Bourbon Street"Tony gets more than he bargains for when he searches New Orleans for places tourists rarely go.
A Cook's Tour
S2, EP1 "Food Tastes Better With Sand Between Your Toes"Tony's favorite escape is the Caribbean island of St Martin, where he enjoys French delicacies, stuffed conch and a johnnycake and saltfish sandwich.
A Cook's Tour
S2, EP3 "Mystical World"Known as Brazil's capital of happiness, Salvador da Bahia offers fruitful local markets and rich cuisine; Tony takes part in a traditional local ceremony and experiences the talents of the famous Bahian artist of the kitchen, Chef Dada.
Mexico: One Plate at a Time With Rick Bayless
S11, EP12 "Pit Cooking, Sacred and Smoky"Mucbil pollo; the entire process of making cochinita pibil; smoky ovens in Temozon; short ribs with ancho barbecue sauce and pollo pibil.
Mexico: One Plate at a Time With Rick Bayless
S11, EP13 "Examining the Yucatán's Abundant Natural Resources"Nectar restaurant in Merida; cebollas negras; poc chuc de pulpo; seared pork belly with grilled pineapple and tomatillo; tostadas of charred octopus and escabeche; slow cooker red chili pork belly with braised kale; manjar blanco.
Mexico: One Plate at a Time With Rick Bayless
S12, EP1 "A Tour of Tacos al Pastor"The taco culture of Mexico City; red chili-marinated pork sliced with pineapple into a warm corn tortilla; grill-roasted black cod al pastor.
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