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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

S11, EP2 "A Tour of Traditions"

Recado spice pastes; achiote-smothered pit-cooked suckling pig; classic panuchos, sopa de lima and queso relleno; papadzules.

Mexico: One Plate at a Time With Rick Bayless

S11, EP3 "Off the Beaten Path in Playa del Carmen"

Cochinita pibil tortas; carnitas with spicy salsa; thin-cut seared beef with grilled onions and nopales; creating a taco party at home with slow cooker carnitas, summer squash and guero chilies; grilled achiote catfish with habanero mayo.

Mexico: One Plate at a Time With Rick Bayless

S11, EP4 "Ceviches Gone Wild"

Ceviche of lobster; Peruvian-inspired mandarin, carrot, habanero and ginger ceviche with leche de tigre broth; coconut shrimp ceviche; pargo with green mojito broth; aguachile in a cocktail shaker; bloody Maria coctel.

Sweets Made Simple

S1, EP1 "Sweets After Dark"

Kitty Hope and Mark Greenwood make sweets perfect for after dark.

Celebrity Fish N' Fire

S1, EP2 "Slow and Steady Wins the Race"

Turks quickly dominates on the water.

At the Chef's Table

"At the Chef's Table"

The fast-paced life of a chef at a five-star restaurant.

A Cook's Tour

S1, EP1 "A Taste of Tokyo"

The Japanese have a healthy respect for food, which Tony can definitely appreciate; a trip through a market with a sushi chef prepares Tony for his dinner; he also eats a meal with sumo wrestlers.

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

S9, EP8 "Mercado Madness"

Tour of the 21 de Noviembre market; salsa; spit-roast chicken; enfrijoladas topped with chorizo; Chaguita, a 200-year-old frozen ice and ice cream stand; coconut ice and a deep-pink Jamaica syrup.

Mexico: One Plate at a Time With Rick Bayless

S9, EP9 "Oaxacan Cheese Primer"

Queso fresco and quesillo; a simple dinner features cheese and salsa from the grill with a garden salad.

Mexico: One Plate at a Time With Rick Bayless

S9, EP10 "Puerto Escondido: Living the Dream"

Hotel Villas Carrizalillo in Puerto Escondido; spear fishing off Roca Blanca Playa; ceviche appetizer; brothy soup with chayote and beer; pan-seared robalo with a tomatillo-pumpkinseed sauce.

Mexico: One Plate at a Time With Rick Bayless

S9, EP11 "Chocolate & Coffee From Bean to Cup"

Mayordomo; making chocolate from roasted cacao beans at Seasons of My Heart Cooking School; day trip to Finca Las Nieves coffee plantation; Oaxacan-style tres leches cake with coffee and chocolate.

Mexico: One Plate at a Time With Rick Bayless

S9, EP12 "Bringing Oaxaca Home"

Restaurants, traditional markets and art galleries of Oaxaca, Mexico; shrimp and crab; red mole with pineapple, pork and chicken; avocado ice.

Jeremy Pang's Asian Kitchen

S1, EP9 "Crowd Pleasers"

Jeremy begins with the perfect party platter, steamed bao with black pepper beef short-rib filling; next, he teaches Joe how to make salt and pepper chili squid; Jeremy then fires up the barbecue to make a soy chicken burrito.

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