BBC Food schedule

Rick Stein's latest travels take him to Mexico's culinary capital Oaxaca.

Rick heads to the Yucatan Peninsula - a place once frequented by pirates of the Caribbean.

Nisha is cooking a chicken korma and a marinated tandoori monkfish tail on the BBQ.

Nisha's family is helping her cook a chicken dhansak and a Hungarian favourite.

Nisha cooks a traditional monsoon mushroom curry with grapes, some tasty barbecued corn.

Nisha Katona cooks a salmon and tomato curry, and an aubergine curry with fresh roti.

Nisha Katona cooks an oxtail and shin curry, spiced barbecued prawns and a banana pudding.

Nisha Katona is cooking some Malaysian mussels and a ginger biscuit lamb raan.

Nisha is cooking a meatball curry and some tandoori chops with turmeric chips.

Nisha is cooking an egg and cauliflower curry and some Hungarian plum dumplings.

Nisha is cooking a Bengali fish in banana leaves and a big roasted rib of beef.

Nisha is cooking a chicken and apricot biryani and some fish finger sandwiches.

Rick celebrates the abundance of seafood and rich, colorful sauces of Naples.

Rick Stein travels to Goa, where he prepares prawn caldine and spicy Goan lobster.

Rick Stein travels to Spain to attend the festival of percebes and creates dishes using hake and clams.

Rick returns to Goa, where he cooks spicy shark vindaloo and dhal with lentils.

In Queensland, Rick learns the tricks of cooking Australian-style. Back at home, he prepares seared tuna.

The chef goes fishing in the Chesapeake Bay and pan-fries the large striped bass he caught.

Rick visits Hua Hin in Thailand, searching the bustling markets for interesting local ingredients.

Rick Stein meets up with an old friend in America, where he fries soft-shell crabs and grills lobsters.

Nigel explores one of the oldest, most successful culinary pairings in the kitchen.

The spotlight is on the classic culinary pairing of fish and meat.

Why do spicy flavors work so well with something cooling? Nigel shares some of his favorite dishes.

Success in the kitchen is not just about tastes and flavors; contrasting textures can lift a dish.

Nigel unravels the magic behind this combination, revealing why this exotic marriage works so well.

Nigel shows us how to transform everyday suppers.

Rick cooks a dish of small, sweet, Chinese-style scallops, paella and a spicy Thai fish curry.

The chef rustles up more delicious seafood delights inspired by his travels.

A fisherwoman in Padstow harbour cooks squid with red wine for the chef.

Rick hunts for spider crabs with Chalkie the Jack Russell and cooks a Basque dish.

Rick goes longline fishing on the beach, catches and cooks plaice and searches for whelks, which he stir-frys.

It's Mayday: Rick cooks a fish pasta, talks about oysters and cooks baked Cod Portuguese.

Rick travels to RNAS Culdrose to cook a special meal for Trafalgar Day.

In Sydney, Australia he prepares spicy laksa, barbecued fish and seared tuna.

Rick's journey around the British Isles leads him to the east coast of Scotland.

Rick prepares a slipper limpet grilled with butter, and goes fishing for black bream in Cornwall.

Rick is in Morecambe Bay, and he goes fishing with a local man who owns a fish shop where he pots the shrimps.