Rick Bayless just got back from the preeminent culinary event, the Aspen Food and Wine Classic, where he met up with chef Ricardo Zarate and had a taste of Peru.

Travel to Oaxaca with Rick, as he sits down with Iván Saldaña, one of the master minds behind Montelobos Mezcal, to talk about the science behind making the alcohol, mezcal.

Here's the ultimate food Lover's bucket list.  Rick Bayless talks with former New York Times Food Critic, Mimi Sheraton about her newest book 1,000 Foods To Eat Before You Die: A Food Lover's Life List

There’s been a lot of talk recently about the increased popularity of Mexican food in the U.S., so Rick and Steve invited Andrew Knowlton, Restaurants and Drinks editor at Bon Appetit in New York City and Besha Rodell, Restaurant Critic for L.A. Weekly, to see if there is a revolution in high-end Mexican Food, and to discuss the state of Mexican food in the three largest U.S. cities.