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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, EP19 "Portugal: Cod Crazy"Tony samples bacalao, a dried cod that's Portugal's national dish; he stops in Oporto, where port wine was created.
A Cook's Tour
S1, EP20 "San Sebastian: A Food Lover's Town"The Basque food culture in Spain has a rich history and tradition; Tony and Luis Irizar visit gastronomic societies and tapas bars to try and experience all of the tastes.
A Cook's Tour
S1, EP5 "Childhood Flavors"In Arcachon, France, Tony first learned to love food as a child; in a nostalgic trip down memory lane, he enjoys the food of his childhood including steak frites, gaufres (waffles), soupe de pecheur (fisherman's soup) and fresh oysters.
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
S8, EP6 "From Lobster to Chocolate Clams: A Delicious Feast in Magdalena Bay"Sizing lobsters; chocolate clams; stuffed spiny lobsters; tagging and releasing a protected sea turtle; grilled clams.
Mexico: One Plate at a Time With Rick Bayless
S8, EP7 "Cooking in Wine Country"Adobe Guadalupe; Mogor Badan Winery; artisanal cheese at Rancho La Campana; breads and olives at Cremeria Los Globos; leg of lamb with a pasilla olive sauce; mixed greens with mussels and fava beans; strawberries with chamomile sabayon.
Mexico: One Plate at a Time With Rick Bayless
S8, EP8 "Tijuana Round Table"Braised beef short ribs wrapped in fig leaves and served with black mole and kabocha foam; layered tuna with nopales, chicharron and avocado meringue.
Mexico: One Plate at a Time With Rick Bayless
S12, EP6 "Beautifully Balanced Ceviche"Three eateries turn fresh fish into balanced ceviches; classic ceviche; recipes for ceviche with coconut and alcohol.
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
S11, EP12 "Pit Cooking, Sacred and Smoky"Mucbil pollo; the entire process of making cochinita pibil; smoky ovens in Temozon; short ribs with ancho barbecue sauce and pollo pibil.
Mexico: One Plate at a Time With Rick Bayless
S11, EP13 "Examining the Yucatán's Abundant Natural Resources"Nectar restaurant in Merida; cebollas negras; poc chuc de pulpo; seared pork belly with grilled pineapple and tomatillo; tostadas of charred octopus and escabeche; slow cooker red chili pork belly with braised kale; manjar blanco.
Mexico: One Plate at a Time With Rick Bayless
S12, EP1 "A Tour of Tacos al Pastor"The taco culture of Mexico City; red chili-marinated pork sliced with pineapple into a warm corn tortilla; grill-roasted black cod al pastor.
Mexico: One Plate at a Time With Rick Bayless
S12, EP2 "Chilaquiles, Comforting and Classic"Chilaquiles are a mainstay of Mexico City menus; chilaquiles with tangy tomatillo sauce; traditional chilaquiles with fried butternut strips and a complex pasilla chili sauce.
Mexico: One Plate at a Time With Rick Bayless
S12, EP3 "Chocolate and Churros, Breakfast of Champions"El Moro in Mexico City; stuffed churros in Coyoacán; classic Mexican hot chocolate; churro nibbles atop Mexican hot chocolate ice cream.
Jeremy Pang's Asian Kitchen
S1, EP1 "Lighter Bites"Jeremy kicks things off with a fragrant turmeric and dill fish dish; student Joe Swash's first lesson is duck spring rolls; Jeremy also visits an oyster farm and hits the beach where he prepares oysters three ways.
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