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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, 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
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
S10, EP10 "Market Inspirations, Local Genius"Pablo Salas discusses inspiration for his Mexiquense cooking; chorizo; mole with oxtail; making an easy version of chorizo to use in crispy potato sopes.
Mexico: One Plate at a Time With Rick Bayless
S10, EP11 "Mexican Chocolate: The Next Chapter"The cultural importance of chocolate in Mexico; pastry chef Jose Ramon Castillo; chocolate cocktail; Mexican truffles; chocolate-mesquite cake.
A Cook's Tour
S1, EP7 "Puebla, Where the Cooks Are From"Tony's favorite kitchen comrades all seem to come from Mexico, and he wants to know why; Eddy takes him on a tour of his home and town for some great meals of ant eggs, worms and more.
A Cook's Tour
S1, EP9 "Los Angeles: My Own Heart of Darkness"Tony isn't so sure about the glamorous world of Los Angeles, so he begins with hot dogs; after a long day, he has gained a new appreciation for the City of Angels.
A Cook's Tour
S1, EP17 "The French Laundry Experience"Tony travels to Napa to eat at the restaurant of the chef he believes is the best at French cuisine, Thomas Keller, who designs a menu superficially for him.
A Cook's Tour
S1, EP16 "My Hometown Favorites"Tony decides to share all of his hometown haunts with the viewers; lox and bagels, wine and dinner, a variety of cheese and great hot dogs make his list of top stops.
A Cook's Tour
S1, EP6 "My Life as a Cook - New York City"Tony revisits his first job, the culinary institute that taught him the basics, a normal working day at Les Halles Brasserie, and his mysterious mentor, Bigfoot in this culinary reflection on his own career.
Mexico: One Plate at a Time With Rick Bayless
S9, EP3 "Off the Beaten Path in Huatulco"Huatulco's Playa Chahue; omelets in salsa at Sabor de Oaxaca; wood-fired grilled fish; Playa Carrizalillo; cheesey shrimp tacos; seafood cocktail.
Mexico: One Plate at a Time With Rick Bayless
S9, EP4 "Artisan Mescal"Mescal; hand-pressed memelas topped with avocado salsa; mescal tasting and snacks.
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