Lucky Chow

Vincent and Norman hit the road in Ontario. Still on the lookout for local specialties, they set up their mobile kitchen in picturesque settings and prepare dishes they’ve discovered through their contacts with farmers, breeders, fishermen and craftspeople.

Rick Stein sets out on his German voyage with his usual appetite to unearth some of the country's hidden culinary gems. As always, Rick seeks out enticing fishing opportunities and is on the hunt for the most tantalising seafood - but this journey is different to most because it is one that is very close to Rick's heart. Although Rick has always known he was of German descent, he knows very little of his German family - but the one thing he is sure of is that he wouldn't have the business he has today without them. In the early 70s, he inherited £10,000 from a great uncle that he never knew, money which provided him with a great investment in his restaurant.

Adventurous chef, entrepreneur and global trailblazer Kristen Kish travels the world in search of the people, places, culture and traditions behind the world’s most remote restaurants.

Join world-renowned chef, Analiese Gregory as she steps out of the restaurant kitchen and in to nature in Tasmania, Australia. Share her journey of discovery as she learns to hunt, fish, forage and live seasonally off the land before the wild southern winter sets in.

Many of the most popular taco styles have long, rich, little-known histories. Explore some of them in this eye-opening, mouth-watering food adventure.

Exploring China: A Culinary Adventure is a four-part British documentary television series that aired on BBC Two. Chefs Ken Hom and Ching He Huang, both Chinese food specialists, describing their travels through China and the recipes and personal stories they find there.Hom and Huang will travel to Beijing, learning about Peking Duck, and on to the Silk Road, Kashgar, and the Sichuan Province,together bringing a unique and authoritative perspective on Chinese food that will surprise and inform.Ken and Ching undertake an epic 3000-mile culinary adventure across China - not only to reveal its food, but its people, history, culture and soul.BBC Books has acquired and published the title to accompany the BBC Two series of four hour-long episodes.

Am Pass - Geschichten aus der Spitzenküche

A humble bowl of good soup sits at the heart of every Korean table. Take off on a journey that explores the history and evolution of Korean soup.

Big Chef Takes on Little Chef

Bizarre Foods America is an American television series, and a spin-off of Bizarre Foods, this time focusing on the United States rather than international travel. Andrew Zimmern travels to various cities throughout the country and samples local cuisines and ways of life. The format is similar to Bizarre Foods. The show premiered Monday January 23, 2012 at 9:00 ET on Travel Channel. Much like the popular Bizarre Foods, Andrew heads to some of the most unique food hubs in the country. Once there he meets with locals and local chefs to gain a better understanding of American cuisine and to see how America has developed its reputation as a melting pot of cultures and foods and what sort of unusual foods people in America might have in their own cities and not realize.

Leading chefs take host Fred Sirieix to experience the restaurants where they genuinely love to eat and explore what goes into making them so special.

Rick Stein has visited Spain since he was a young boy. In the past, French and Italian cooking have been seen to have more finesse, but thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. According to Rick, no one cooks fish with more respect or grills meat better. Now, he travels the length and breadth of the country in an old campervan, going off the beaten track to discover the authentic soul (‘duende’) of Spanish cooking.

To live is to eat. For people around the world in precarious and dangerous circumstances, eating itself is dangerous, precarious, and essential.

Agrofun

Taiwan is famous for its night market street food and delicious cuisine, especially its spicy Sichuan-style dishes, such as duck blood, taro with pork intestine, pineapple shrimp balls, and three-cup chicken, which are popular with locals and tourists alike. In this program, the hosts lead the audience on a culinary adventure, visiting renowned Taiwanese restaurants and popular spots recommended by local foodies. Along the way, they learn from the restaurant owners and top chefs, and provide tips for viewers to recreate authentic Taiwanese dishes at home.

Jimmy Doherty sets out to discover if the world's farmers will be able to feed us in the future

La main à la pâte

What is on our plate in the future? Will we soon be putting meat made from air on the barbecue? And do we drink potato milk for breakfast? You can see it in 'Restaurantvande Toekomst', a new TV program from KRO-NCRV. In the six-part series, presenters Sosha Duysker and Anna Gimbrère, together with chefs Marleen Brouwer and Dennis Huwaë, compete to prepare the most popular dishes in the Netherlands with future-proof ingredients.

Two lifelong bikers and foodies, Dave Myers and Si King, take to the road to find gastronomic treats.

Whether they were born in Brazil, Argentina, Japan, South Africa, or Cameroon, they all learned how to cook in France. Meet these young and creative chefs who drew their know-how from their unique gastronomic cultures. Filled with a passion for taste and texture, this journey reveals the secrets of their cooking and takes us to the places that have inspired these chefs.