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1-47 of 47
- An unassuming pet photographer is thrown into serious action, adventure and romance when he's forced to marry a Croatian bride and spend his honeymoon at a remote tropical resort where she is kidnapped.
- Rick Bayless, chef, travels to Mexico, samples food, and then returns to his kitchen to teach you how to cook the same dishes.
- Two slackers put a refrigeration box on a skateboard and accidentally invent a new extreme sport: Boxboarding.
- "Encounter in the Third Dimension" tells the tale of when a laboratory accident sends a scientist and his robot assistant on a trip through the history of 3D film. Special appearance by horror host Elvira, Mistress of the Dark.
- The Mind's Treasure Chest stars Patrick Heupal as Jack Patterson, a smart, funny high school student who has one day to prepare a speech to become the president of the student council. He embarks on an amusing, hilarious, and often times dramatic adventure that will no doubt satisfy viewers.
- Liz Taylor as she sang with Alpha of Little Rascals fame Kirk Douglas in his film debut playing opposite Barbara Stanwyck. See them as beginners, including young Elvis Presley, John Travolta, Sophia Loren, Al Pacino, Cary Grant and a bevy of wanna-be movie stars who are in this amazing documentary.
- French jazz singer Raquel Bitton is internationally praised as the greatest interpreter of music from the Édith Piaf repertoire. Raquel Bitton's critically acclaimed hit show, Piaf: Her Story...Her Songs, celebrates Édith Piaf's extraordinary life through stories and songs that reflect the major episodes in her life from singing in the streets of Paris as a child to becoming the highest paid singer in the world at that time. Raquel Bitton's heartfelt renditions (sung in French) and her powerful delivery takes her audience on an intensely moving and emotional journey. Woven into the live concert is a luncheon where noted composers, authors, friends and family of Édith Piaf came together at a small bistro at the foot of the Père Lachaise, the cemetery where she is buried, to share intimate personal stories offering a rare look into the true life and persona of Édith Piaf. As the wine poured, the stories flowed. The film includes a new original song by two of Édith Piaf's favorite composers, Francis Lai and Michel Rivgauche, writing together for the very first time.
- We find Rick somewhere in the jungles of Mexico, pondering the great questions of the ancient world-like, "what was for breakfast?"
- Standing amid the excavated layers of ancient civilizations in the Templo Mayor, right in the heart of modern Mexico City, Rick points out that Mexican cooking has always been a product of diverse cultural influences
- Chilling out in Puerto Vallarta, the jewel of the Mexican Riviera, Rick gets thinking, not surprisingly, about food
- Wading through the surf at Guayabitos, a charming fishing village on Mexico's Pacific coast, Rick sets off in search of the ultimate catch - the Mexican seafood dish that captures everything that is perfect about a day at the beach.
- Rick heads for Jalisco, the place where mariachi music originated, to investigate the history and mystery of this "national soundtrack" of Mexico.
- When Rick wants to get away from the frantic pace of life in the restaurant world, he heads South. Join him as he sets out to find the kind of ultimate serenity he has always sought out in his favorite "secret gardens" of Mexico.
- Over a beautiful plate of food in the kitchen of his white-tablecloth restaurant, Topolobambo, Rick muses on the idea of culinary muses
- Rick cannot resist the kind of well-seasoned, simple food grilled over a live fire that he has enjoyed at thousands of markets, kitchens, and restaurants all over Mexico where cooking comes down to fresh ingredients and flickering flames.
- Rick and his daughter, Lanie, check out Mexico's real-life superhero subculture: the surreal, splashy world of Lucha Libre. The beloved masked wrestling phenomenon captured all of Mexico's imagination and became embraced by its' culture.
- With more than 20 million people, and a dazzlingly rich cultural and culinary history, Mexico City is like its own planet-and these days, it's a younger, hipper planet than ever.
- Sure, there are great male chefs in Mexico. But women are the true mothers of this cuisine. From market cafes to hip new white-tablecloth restaurants, the cuisine of Mexico comes from a rich tradition of hearth, home, and women's hands.
- In Mexico, salsa is neither a dip nor an afterthought. It's an integral part of eating.
- Tequila has come around - from "lick the salt and suck the lime" firewater, to chic drink of connoisseurs and hipsters alike.
- Cochinita pibil is a slow-cooked, banana leaf-wrapped pork specialty from the Yucatan that Rick finds inspiring, and he takes that inspiration to its pinnacle by digging a brick fire pit in his backyard and slow-roasting an entire pig.
- At one time, the henequen trade made Merida, the capital of the Yucatan, one of the richest cities in the world. Journey with Rick into the Merida market stalls for a fresh look at the blending of Mayan traditions with Spanish influences.
- There are days when you want to take it easy and enjoy your favorite comfort food. On other days? You want to turn up the volume. For Rick, that means breaking out the chiles, from the Yucatan's habanero to the hot yellow xcatic chiles.
- Water is a precious resource in life, especially in the Yucatan. Follow Rick deep underground to explore underground rivers and cenotes (sinkholes) throughout the peninsula. Being in all that water makes Rick hungry for one thing- seafood.
- There is nothing like a tall glass of fresh-squeezed orange juice, naranjada as it is called in Mexico. Rick takes us on a citrus groove to learn the ins and outs of fresh juice in savory, lip-smacking dishes throughout the Yucatan.
- By now the secret is out: Rick has a sweet tooth. When Rick travels to Mexico, he is on the prowl for it all, from ripe fruit to homemade candies to luscious pies. Rick will also share his personal Caramelized Papaya with Mexican Cheese.
- Join Rick on a field trip through the golden era of the haciendas, and then visit his home to make two classic Mayan-Spanish-European fusion dishes. Hacienda San Jose, a luxury resort, inspires Rick's rendition of Achiote-Seared Shrimp.
- Essential features of the Mayan civilization are infused in the food, art, and architecture of modern Yucatan. Los Dos, a cooking school in Merida run by David Sterlinghich, specializes in classic Mayan food updated for this century.
- How do you transform a simple piece of fresh fish into a gorgeous Yucatecan specialty? The secret is in the magic paste, says Rick. Amid the fragrant Merida market, explore the region's colorful, aromatic, and essential recados.
- 2003–2019TV-GTV EpisodeIn Playa del Carmen, Rick meets with Chef Jacques Pepin. First, they enjoy breakfast at Jacques' favorite local spot before heading to the beach in search of fresh fish. After a stop at Jacques favorite local market, the cooking begins.
- Yucatecan honey is renowned for its glorious color and rich flavor. In the Yucatan, you will find it everywhere. On the Riviera Maya, we visit the Xcaret nature park where we find hives of native bees beloved by the Maya for their honey.
- To Rick, shopping when you are hungry can facilitate inspiration, and in the Merida market he becomes inspired to make homemade tamales made from fresh corn masa flavored with achiote-seasoned chicken or pork and steamed in banana leaves.
- Rick and Lanie begin a romantic adventure on the main square in Merida where they fall under the charms of Marquesitas. In the Santa Ana Market, they savor tortas, panuchos, and impossible cake. Inspired, they head home to make Salbutes.
- Rick reveals how to plan a fiesta for 25 people that is both big and gourmet featuring Mexican takes on Spanish classics. Rick will also show you how to construct a simple outdoor brick fire-pit built for an enormous three-foot paella pan.
- The Baylesses love to feed a crowd, and one of their favorite ways to do so is by firing up the Mexican-style barbecue pit they built in their backyard, one inspired in part by the 3,000-seat Arroyo restaurant they adore in Mexico City.
- With a little imagination, Rick and his family create a Mexican seaside nirvana in their own backyard, and the food is as inviting as the mood, because it all comes from the grill, starting with Rick's Grilled Garlic and Orange Guacamole.
- Rick's having people over for a relaxed evening of parlor games, and he has set himself a challenge: in one hour, with one bag of groceries, he must prepare a big-flavored spread of Mexican party food. The secret is all in the ingredients.
- To celebrate a friend's birthday, Rick reinvents the ice cream social where everyone brings a batch of homemade ice cream. Inspired by the infinitely varied frozen treats and sweets of Mexico, Rick prepares three fresh takes of his own.
- With a houseful of weekend guests Rick, and his daughter Lanie, whip up a special brunch buffet that turns Sunday morning into a mini-Mexican vacation. Throughout the preparations and the party, Rick provides myriad entertaining tips.
- The 19th Century was the golden age of the Mexican hacienda. Today, a handful live on as luxury resorts. Join Rick and his wife Deann in "hacienda heaven" at Hacienda San Jose in the Yucatan, as well as for a dinner party at the Bayless's.
- Who says cocktail parties must be dressy, mood-lit affairs? Rick's menu on this summer Sunday afternoon is all about seafood and ice-cold drinks. His themes are simplicity, fun, and freshness, inspired by Mexican deep-sea fishing trips.
- After providing a quick on-location crash course in Mexican street food, Rick gets an idea: why not create a one-night-only Mexican street-food stall right in his Chicago home kitchen as the centerpiece of an unforgettable cocktail party?
- To beat the heat, Rick leaves the kitchen for a cookout a la Mexicana, inspired by one of his world-favorite meat eateries: El Canelo, near Guadalajara. Rick also provides a quick lesson in setting up a home grill for wood-fired cooking.
- Tacos are Mexico's favorite mini-meal, and it turns out they are also a perfect party food. Rick and his daughter, Lanie, plan a backyard taquisa, and in the true spirit of a taquisa, Rick makes fresh corn tortillas on a hot griddle.
- Rick is on a mission to tell the world about tequila, beginning with a party for 25 at home. Rick hopes to open people's minds and palates to the complexities of Mexico's smooth, super-premium, artisanal tequilas made from 100% blue agave.
- Tamales are Rick's idea of the perfect party food. In Mexico, when family and friends get together for a tamalada, the cooking is as much a part of the celebration as the eating. Rick shows viewers how to pull off a tamalada for a crowd.