Rick Stein's Far Eastern Odyssey
Rick learns the art of creating a hot and sour tom yum goong.
Rick learns the art of creating a hot and sour tom yum goong.
Rick delights in the varied and delicious street food of Hanoi.
Rick Stein samples swimmer crabs cooked with green peppercorns.
Rick travels to RNAS Culdrose to cook a special meal for Trafalgar Day.
Rick talks about oysters and cooks baked Cod Portuguese; Rick goes out fishing with two friends.
Rick Stein uses the humble whelk to make a mouth-watering dish.
A dish of crabmeat, wine and garlic.
Squid in red wine.
Fish tagine, monkfish tacos and some tangy Thai fishcakes.
Rick cooks seafood paella, spicy Thai fish curry, and scallops.
Rick heads to the Yucatan Peninsula - a place once frequented by pirates of the Caribbean.
Rick Stein's latest travels take him to Mexico's culinary capital Oaxaca.
Rick explores the culture and cuisine of Mexico City, Puebla and the deserts of Oaxaca.
Rick explores the metropolis that gave us mariachis and dishes like chilli con carne.
Rick Stein's latest culinary travels take him from San Diego into Mexico's Baja Peninsula.
Rick Stein continues travelling down the Californian coastline immortalised by Steinbeck.
Rick is in San Francisco to taste legendary dishes like the hangtown fry.
Rick Stein goes on a voyage of discovery to the ultimate seafood lovers' destination.
Rick Stein's journey takes him to Languedoc before finally crossing over to Provence.
Rick Stein continues his trip through France, ending his journey at the Mediterranean.