AFN (HD)

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

A tongue-tingling tour of the hottest food on Earth, from a spicy shrimp stew in Sao Paulo, to pork belly with a fiery chili sauce in South Korea.

Enriching China's nomadic ethnic groups such as Mongolia, Tibet, and Uyghur and their impoverished diets. The story of the sliced dairy that made it.

It can be as short as 3 years or as long as 9 years. Their jars, in which the beans are fermented and soaked in the intestines, have a unique taste of waiting.

Chef May will start the episode creating a menu of 4 dishes fit for a theme. She will share the menu creation a menu of 4 dishes fit for a theme.

Rachel Khoo brings us her favourite recipes from her culinary travels.

Rachel Khoo comes to the rescue for those times when we have no idea what to cook.

Cooking travelogue show where MasterChef Ranveer Brar takes you on a delicious journey of forgotten traditions, recipes and places to the most colourful cities in India.

Cooking travelogue show where MasterChef Ranveer Brar takes you on a delicious journey of forgotten traditions, recipes and places to the most colourful cities in India.

In the romantic coastal town of Portarlington, we immerse ourselves in nostalgic sentiments.

In Singapore, Lontong is a traditional Malay snack. Host Kym & Pastry Chef Wee visit traditional stalls to learn about the methods of making Lontong rice cake.

Humans have found ways to harness the lush rainforests and the valleys of Asia, to turn the exotic fruits of their land into an extraordinary variety of flavors.

The humble yellow bean that the Chinese call 'The great legume'. Bitter, tough and indigestible, it has been fermented to unleash its nutritional properties.

Every summer on the ranch, Elizabeth and Austin have their boys tackle a big project. This time, they're starting to paint the corrals.

It's lavender season on the ranch. Every year at this time, Elizabeth's friends and family help harvest the lavender field behind her parents' house.

Chef Curtis Stone visits destinations which inform the menu at Maude, his restaurant in Beverly Hills.

Chef Curtis Stone visits destinations which inform the menu at Maude, his restaurant in Beverly Hills.

It can be as short as 3 years or as long as 9 years. Their jars, in which the beans are fermented and soaked in the intestines, have a unique taste of waiting.

The Moxuan people, an ethnic minority in Luhu Lake in China's Yunnan Province, slaughter pigs and put them on sacrifice when an elder in the family dies.

A tongue-tingling tour of the hottest food on Earth, from a spicy shrimp stew in Sao Paulo, to pork belly with a fiery chili sauce in South Korea.

Jet Tila shares how to get Korean flavors into your home kitchen. He fuses cultures with his Korean Short Rib Tacos made with braised beef and a sticky sauce.

Jet Tila cooks up some mouthwatering seafood with two recipes from across Asia. He heats things up with a beautiful Steamed Striped Bass with and sizzling aromatic oil.

Rachel Khoo brings us her favourite recipes from her culinary travels.

Rachel Khoo comes to the rescue for those times when we have no idea what to cook.

Every summer on the ranch, Elizabeth and Austin have their boys tackle a big project. This time, they're starting to paint the corrals.

It's lavender season on the ranch. Every year at this time, Elizabeth's friends and family help harvest the lavender field behind her parents' house.

Jet Tila shares how to get Korean flavors into your home kitchen. He fuses cultures with his Korean Short Rib Tacos made with braised beef and a sticky sauce.

Jet Tila cooks up some mouthwatering seafood with two recipes from across Asia. He heats things up with a beautiful Steamed Striped Bass with and sizzling aromatic oil.

Rachel Khoo comes to the rescue for those times when we have no idea what to cook.

Rachel Khoo brings us her favourite recipes from her culinary travels.

Rachel Khoo comes to the rescue for those times when we have no idea what to cook.

Jet Tila shares how to get Korean flavors into your home kitchen. He fuses cultures with his Korean Short Rib Tacos made with braised beef and a sticky sauce.

Jet Tila cooks up some mouthwatering seafood with two recipes from across Asia. He heats things up with a beautiful Steamed Striped Bass with and sizzling aromatic oil.

Chefs Alvin and Matt travel around Seoul, tasting restaurant-quality and home-made Korean pancakes called jeon.

Chefs Alvin and Matt go to homes in Seoul to get a taste of authentic kimbap, Korean rice rolls.

In Singapore, Lontong is a traditional Malay snack. Host Kym & Pastry Chef Wee visit traditional stalls to learn about the methods of making Lontong rice cake.

Chef May will start the episode creating a menu of 4 dishes fit for a theme. She will share the menu creation a menu of 4 dishes fit for a theme.

Jet Tila shares how to get Korean flavors into your home kitchen. He fuses cultures with his Korean Short Rib Tacos made with braised beef and a sticky sauce.

Jet Tila cooks up some mouthwatering seafood with two recipes from across Asia. He heats things up with a beautiful Steamed Striped Bass with and sizzling aromatic oil.

It can be as short as 3 years or as long as 9 years. Their jars, in which the beans are fermented and soaked in the intestines, have a unique taste of waiting.

The Moxuan people, an ethnic minority in Luhu Lake in China's Yunnan Province, slaughter pigs and put them on sacrifice when an elder in the family dies.

Humans have found ways to harness the lush rainforests and the valleys of Asia, to turn the exotic fruits of their land into an extraordinary variety of flavors.

The humble yellow bean that the Chinese call 'The great legume'. Bitter, tough and indigestible, it has been fermented to unleash its nutritional properties.

In the romantic coastal town of Portarlington, we immerse ourselves in nostalgic sentiments.

Cooking travelogue show where MasterChef Ranveer Brar takes you on a delicious journey of forgotten traditions, recipes and places to the most colourful cities in India.

Cooking travelogue show where MasterChef Ranveer Brar takes you on a delicious journey of forgotten traditions, recipes and places to the most colourful cities in India.

Jet Tila shares how to get Korean flavors into your home kitchen. He fuses cultures with his Korean Short Rib Tacos made with braised beef and a sticky sauce.

Jet Tila cooks up some mouthwatering seafood with two recipes from across Asia. He heats things up with a beautiful Steamed Striped Bass with and sizzling aromatic oil.

In Singapore, Lontong is a traditional Malay snack. Host Kym & Pastry Chef Wee visit traditional stalls to learn about the methods of making Lontong rice cake.

Every summer on the ranch, Elizabeth and Austin have their boys tackle a big project. This time, they're starting to paint the corrals.

It's lavender season on the ranch. Every year at this time, Elizabeth's friends and family help harvest the lavender field behind her parents' house.

Chefs Alvin and Matt travel around Seoul, tasting restaurant-quality and home-made Korean pancakes called jeon.

Chefs Alvin and Matt go to homes in Seoul to get a taste of authentic kimbap, Korean rice rolls.

Chef Curtis Stone visits destinations which inform the menu at Maude, his restaurant in Beverly Hills.

Chef Curtis Stone visits destinations which inform the menu at Maude, his restaurant in Beverly Hills.

A tongue-tingling tour of the hottest food on Earth, from a spicy shrimp stew in Sao Paulo, to pork belly with a fiery chili sauce in South Korea.

Jet Tila cooks up two noodle soups that are near and dear to his heart. He serves up a Quick Beef Pho.

Jet Tila mixes up two classic stir-fries where shrimp is the star of the dish. He starts things off with a flavor-packed Kung Pao Shrimp.

Rachel Khoo brings us her favourite recipes from her culinary travels.

Rachel Khoo comes to the rescue for those times when we have no idea what to cook.

It can be as short as 3 years or as long as 9 years. Their jars, in which the beans are fermented and soaked in the intestines, have a unique taste of waiting.