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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, 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.
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.
Mexico: One Plate at a Time With Rick Bayless
S11, EP7 "Baking Up Comfort"Home-cooked meals in Hunucmá, Yucatán; Panaderia Liz in Merida; hojaldras -- a pastry stuffed with ham, cheese and chili; frijol con puerco.
Mexico: One Plate at a Time With Rick Bayless
S11, EP1 "The Hunt for Caribbean Lobster"Caribbean lobster prepared in coconut soup; grilled lobster zarandeado with adobo mayo and sweet corn puree; greens with grilled honey-lime dressing; chipotle honey-glazed shrimp.
Mexico: One Plate at a Time With Rick Bayless
S11, EP9 "A Place of Deeply Rooted Innovation"Tacos at Wayan'e, a family-run taco stand in Merida; traditional sopa de lentejas; recado negro and cured duck; tacos with eggs and burnt habanero salsa, avocado and red onion.
Mexico: One Plate at a Time With Rick Bayless
S11, EP10 "Chocolate Dreams, Cacao Fantasies"A tour of cacao groves in Ticul; Ki' Xocolati chocolate factory; chocolate cake with candied ancho chili; red mole with chocolate; a cocktail featuring macerated cacao and chili-infused tequila.
Mexico: One Plate at a Time With Rick Bayless
S11, EP11 "Dreaming of Sustainable Agriculture"Chef Pedro Abascal uses local farms to supply his hotel restaurants; lamb farm; making roasted lamb in adobo at C-Grill; grilled leg of lamb with green garlic mojo and camote mash; grilled asparagus wtih pasilla crema; skillet cake.
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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