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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!
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.
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
S1, EP2 "Dining With Geishas"Tony decides to go in search of a more relaxed and traditional Japanese culinary experience in the countryside; he travels to an old-fashioned Japanese inn that specializes in kaiseki cuisine, the ancient tea ceremony and using local ingredients.
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.
Jeremy Pang's Asian Kitchen
S1, EP10 "Comfort Cooking"Jeremy starts with Guangxi steamed chicken before teaching Joe how to make char sui puffs; after a lesson in foraging, Jeremy creates a tempura medley of mushrooms, finishing with an apple sesame loaf cake.
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