Programación de BBC Food

Rick heads to the Spanish island of Mallorca, where he eats the most succulent lamb he has ever tasted.

In Morocco, Rick enjoys couscous and tucks into the tagines and mint tea found in the bazaars.

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 explores the regions that began Britain's love affair with curry - Bengal and Tamil Nadu.

Rick explores the melting pot that is Mumbai in search of the bombil, the fish that immortalised Bombay Duck.

Rick arrives in the cultural city of Lucknow, reputed to be the curry capital of India and possibly the world.

Rick arrives in the royal state of Rajasthan, the land of the kings, where he meets some serious meat eaters.

Rick Stein visits a five-star hotel in Madurai employing local housewives for genuine home-cooked dishes.