AFN (HD)

In southern Lombok, Lara Lee finds soulful seafood, skilled craftswomen, and stunning coastlines on an island where tradition and regeneration are powerfully entwined.

The host invites experts to share the origin of Hungry Ghost Festival and learns about sesame rice dough, tortoise bun & other offerings.

The different Chinese dialect groups have different traditional Lunar New Year dishes.

Elizabeth bakes a hummingbird breakfast cake to help fuel the cowboy crew for a day of gathering cattle.

Elizabeth prepares a special barbecue dinner for her cousin Roz's family visiting the ranch.

Luke Nguyen goes on a fascinating culinary journey through the charming old town of Hanoi.

Luke explores the many street food and fresh local produce options available in Dalat.

My Kyoto Ramen Journey Part 2. At "Kyoto Wakasa Road Restaurant Yuge," I enjoyed a set meal of sauce katsu-don and ramen. After that, I headed to "Ichiban" along Route 1.

My Kyoto Ramen Journey Part 3. I started off with a bowl of chuka soba at "Restaurant Hyakkaen.".

The trio relishes simple pleasures in Jenjarom Happy Village with making and flying kites as well as trying their local delicacies.

The host invites experts to share the origin of Hungry Ghost Festival and learns about sesame rice dough, tortoise bun & other offerings.

The Thai people follow the most traditional craftsmanship to create their desserts and this can be meticulously found in every dessert.

Diana closes the series in Penang, one of Malaysia's most celebrated food destinations.

To close the season, Justine dines at award-winning Hong Kong Cuisine before sharing a vibrant rice noodle recipe.

Elizabeth bakes a hummingbird breakfast cake to help fuel the cowboy crew for a day of gathering cattle.

Elizabeth prepares a special barbecue dinner for her cousin Roz's family visiting the ranch.

Today a classic casserole is transformed into a vegan delight by Nadia Fragnito, and Justine prepares tasty dumplings filled with mushrooms and crab.

Julia Busuttil Nishimura is back in the kitchen to share a taste of her new cookbook with miso caramel apple pudding.

In the past, fishermen in Hong Kong's coastal areas, such as Ma Wan and Lamma Island, used to make shrimp paste, but now only Tai O still has a shrimp paste factory.

“Hing Fat Hong” has been working in Seafood Street for decades, witnessing the rise and fall of the street from retailing to wholesaling.

Sashi is in the island of Java and he's on a unique mission to discover how coffee was brought to Asia.

Sashi finally leaves the comfort of his favorite island of Bali and heads to another famous one in the Indonesian archipelago.

The Mid-Autumn Festival is a day of family reunion.Besides introducing the making of the Cantonese,Teochew and Hainanese mooncakes,the host also invites restaurant chefs.

My Kyoto Ramen Journey Part 2. At "Kyoto Wakasa Road Restaurant Yuge," I enjoyed a set meal of sauce katsu-don and ramen. After that, I headed to "Ichiban" along Route 1.

My Kyoto Ramen Journey Part 3. I started off with a bowl of chuka soba at "Restaurant Hyakkaen.".

Esther Choi teaches how to make two types of kimchi and shares kimchi recipes, including kimchi fried rice and Korean pork belly wraps.

Chef Asma Khan celebrates being a patient cook with slow cooked kosha mangsho, a divine duck bhuna, veg filled parathas and an incredible dessert.

David begins atop Yangmingshan and travels to National Palace Museum, where he and special guest Ariel Tsai dine at the acclaimed Silks Palace Restaurant.

Continuing at Silks Palace, David and Ariel Tsai explore intricate dishes modeled after famous cultural treasures.

The Mid-Autumn Festival is a day of family reunion.Besides introducing the making of the Cantonese,Teochew and Hainanese mooncakes,the host also invites restaurant chefs.

In the past, fishermen in Hong Kong's coastal areas, such as Ma Wan and Lamma Island, used to make shrimp paste, but now only Tai O still has a shrimp paste factory.

“Hing Fat Hong” has been working in Seafood Street for decades, witnessing the rise and fall of the street from retailing to wholesaling.

The different Chinese dialect groups have different traditional Lunar New Year dishes.

Adam is joined by Kumi Taguchi and Chase Kojima as they create some of their favourite chicken thigh recipes.

Recipe developer Breda Fenn and Maître d' of Momofuku Seibo fame, Kylie Javier Ashton join Adam Liaw in The Cook Up Kitchen to bring their favorite pies.

Elizabeth bakes a hummingbird breakfast cake to help fuel the cowboy crew for a day of gathering cattle.

Elizabeth prepares a special barbecue dinner for her cousin Roz's family visiting the ranch.

The Thai people follow the most traditional craftsmanship to create their desserts and this can be meticulously found in every dessert.

Adam is joined by Kumi Taguchi and Chase Kojima as they create some of their favourite chicken thigh recipes.

Recipe developer Breda Fenn and Maître d' of Momofuku Seibo fame, Kylie Javier Ashton join Adam Liaw in The Cook Up Kitchen to bring their favorite pies.

Elizabeth prepares a special barbecue dinner for her cousin Roz's family visiting the ranch.

My Kyoto Ramen Journey Part 2. At "Kyoto Wakasa Road Restaurant Yuge," I enjoyed a set meal of sauce katsu-don and ramen. After that, I headed to "Ichiban" along Route 1.

My Kyoto Ramen Journey Part 3. I started off with a bowl of chuka soba at "Restaurant Hyakkaen.".

The Mid-Autumn Festival is a day of family reunion.Besides introducing the making of the Cantonese,Teochew and Hainanese mooncakes,the host also invites restaurant chefs.

In the past, fishermen in Hong Kong's coastal areas, such as Ma Wan and Lamma Island, used to make shrimp paste, but now only Tai O still has a shrimp paste factory.

“Hing Fat Hong” has been working in Seafood Street for decades, witnessing the rise and fall of the street from retailing to wholesaling.

David begins atop Yangmingshan and travels to National Palace Museum, where he and special guest Ariel Tsai dine at the acclaimed Silks Palace Restaurant.

Continuing at Silks Palace, David and Ariel Tsai explore intricate dishes modeled after famous cultural treasures.

Today a classic casserole is transformed into a vegan delight by Nadia Fragnito, and Justine prepares tasty dumplings filled with mushrooms and crab.

Julia Busuttil Nishimura is back in the kitchen to share a taste of her new cookbook with miso caramel apple pudding.

Diana closes the series in Penang, one of Malaysia's most celebrated food destinations.

To close the season, Justine dines at award-winning Hong Kong Cuisine before sharing a vibrant rice noodle recipe.

Elizabeth bakes a hummingbird breakfast cake to help fuel the cowboy crew for a day of gathering cattle.

Elizabeth prepares a special barbecue dinner for her cousin Roz's family visiting the ranch.

The Mid-Autumn Festival is a day of family reunion.Besides introducing the making of the Cantonese,Teochew and Hainanese mooncakes,the host also invites restaurant chefs.

Esther Choi teaches how to make two types of kimchi and shares kimchi recipes, including kimchi fried rice and Korean pork belly wraps.

Chef Asma Khan celebrates being a patient cook with slow cooked kosha mangsho, a divine duck bhuna, veg filled parathas and an incredible dessert.

Adam is joined by Kumi Taguchi and Chase Kojima as they create some of their favourite chicken thigh recipes.

Recipe developer Breda Fenn and Maître d' of Momofuku Seibo fame, Kylie Javier Ashton join Adam Liaw in The Cook Up Kitchen to bring their favorite pies.

David begins atop Yangmingshan and travels to National Palace Museum, where he and special guest Ariel Tsai dine at the acclaimed Silks Palace Restaurant.

Continuing at Silks Palace, David and Ariel Tsai explore intricate dishes modeled after famous cultural treasures.

Justine makes a hazelnut cake that everyone will love, then heads to Barossa again and shares a delicious way to prepare beef cheeks.

Starting things off, Justine makes delicious veal schnitzels that are crisp and satisfying.

The different Chinese dialect groups have different traditional Lunar New Year dishes.

My Kyoto Ramen Journey Part 2. At "Kyoto Wakasa Road Restaurant Yuge," I enjoyed a set meal of sauce katsu-don and ramen. After that, I headed to "Ichiban" along Route 1.

My Kyoto Ramen Journey Part 3. I started off with a bowl of chuka soba at "Restaurant Hyakkaen.".

One is considered a year older after eating tangyuan on Winter Solstice Festival. Host visits home chefs to learn about the traditional Winter Solstice dishes.

The Maximum Foodie journey now spans out of Colombo and Sashi explores other parts of the island.

The Maximum Foodie journey now spans out of Colombo and Sashi explores other parts of the island.

From traditional sweet soups to fruit desserts, from traditional desserts to desserts with a mix of Western and Chinese influence.

The trio arrives in Kuala Lumpur to try their authentic local delicacies at Petaling Street & Kwai Chai Hong.