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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
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.
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
S8, EP1 "Mediterranean Baja"Grilled octopus; mesquite-grilled lamb; tacos of kale and spinach with a green garlic mojo; geoduck ceviche; grilled lamb with fennel and a red chile salsa.
Mexico: One Plate at a Time With Rick Bayless
S8, EP2 "Tijuana Taco Crawl"Skirt steak tacos; suadero tacos; fried shrimp tacos; steamed tacos; smoked salmon tacos.
Mexico: One Plate at a Time With Rick Bayless
S8, EP3 "Cooking on the Sea of Cortez"A grilled dinner on the beach at Espiritu Santo Island includes fish and papaya salsa.
Mexico: One Plate at a Time With Rick Bayless
S8, EP4 "Presenting: World-Class Wines of Baja"Hugo D'Acosta, founder of La Escuelita, offers a tour of his winemaking school; Tres Mujeres; stuffed chiles with red wine; winemaker Camillo Magoni; Ludwig Hussong, San Rafael Winery.
Mexico: One Plate at a Time With Rick Bayless
"Mexico: One Plate at a Time With Rick Bayless"Rick Bayless is an American chef, born in Oklahoma, who specializes in modern interpretations of traditional Mexican cuisine. In this series, he encourages home cooks to incorporate the vibrant flavors of Mexican cuisine into their everyday cooking. Bayless travels throughout Mexico, highlighting the country's landscape as well as the nation's culinary finds -- including a taco tour of Tijuana, using a 150-year-old crushing wheel to make olive oil and cooking lessons at Ensenada's legendary fish market.
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