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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, EP8 "The Cook Who Came in From the Cold"Tony's friend Zamir shows him around St. Petersburg; Tony makes his way through round after round of blinis, borscht, reindeer, pickled salads and dumplings.
A Cook's Tour
S1, EP14 "So Much Vodka, So Little Time"Tony and his friend explore St. Petersburg; Tony is especially interested in the working class foods of the people; ice fishing, smoked fish and high luxury caviar are a few of the stops.
A Cook's Tour
S1, EP13 "Tamales and Iguana, Oaxacan Style"Tony has always been interested in the Oaxacan tradition in food; a friend leads Tony through a local market in Oaxaca, Mexico, where they taste a variety of interesting foods including tripe, grasshoppers and tequila.
Mexico: One Plate at a Time With Rick Bayless
S8, EP11 "Sustainable Aquaculture in the Rich Waters of Ensenada"Oyster and mussel farming; sauteed abalone and two oyster preparations; green ceviche.
Mexico: One Plate at a Time With Rick Bayless
S8, EP12 "Todos Santos Magic"Cocktails and appetizers at Art & Beer, a roadside bar outside Todos Santos; cooking with dried beef and cactus; vanilla-infused margarita.
Mexico: One Plate at a Time With Rick Bayless
S8, EP5 "Eat Like a Local in Los Cabos"Sopes and beef soup; carnitas; stuffed guero chiles and bacon-wrapped shrimp; guava tamales.
Mexico: One Plate at a Time With Rick Bayless
S9, EP1 "Oaxaca's Most Magical Holiday"Celebrating the Dia de Los Muertos in Oaxaca City, Mexico.
Mexico: One Plate at a Time With Rick Bayless
S9, EP2 "Oaxaca's Live-Fire Cooking"Cooking over wood or charcoal fire; taco corridor at the 20 de Noviembre market; stone soup; La Capilla restaurant; lamb; Oaxacan pasilla tomatillo salsa.
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
S12, EP4 "Teaching Tortilla Soup"Shredded chicken with fried tortillas, red chili, cream and cheese; sopa de tortilla; a meal-in-a-bowl lamb-pasilla caldo.
Mexico: One Plate at a Time With Rick Bayless
S12, EP5 "Picture-Perfect Pozole Party"Pozole -- pork and hominy stew; two pozolerias in Mexico -- Casa Churra and El Pozole de Moctezuma; seafood pozole verde.
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.
Mexico: One Plate at a Time With Rick Bayless
S12, EP7 "Tried & True Tamales"Corn-husked tamales at Tamales Teresita; banana-leaf-wrapped chiapanecos style tamales; classic Central-style tamales; sweet corn tamale.
Mexico: One Plate at a Time With Rick Bayless
S12, EP8 "Choosing Chiles Rellenos"Classic chicken rellenos -- battered and fried poblano chili stuffed with pork picadillo; Oaxacan-style dried, stuffed pasilla chilies and El Pescadito at Pasilla de Humo in Mexico City.
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