Rick invites his old friend, Priscila Satkoff of Salpicon in Chicago, to take on a Chef Challenge featuring Chiles Poblano.

Steve Dolinsky goes on a quest to discover the origins of Jamaican Jerk and visits Micky’s Jerk Centre, the locals favorite Jerk spot in Boston Bay, Jamaica

Steve Dolinsky travels to Chile to visit Boragó, a restaurant that is small in size, but big in culture.  He sits down with Rodolfo Guzman, the owner and head chef of Boragó, to talk about Chilean culture through food.

Travel to Tuscany with Rick Bayless as he sits down with Faith Willinger, food writer, author of Adventures of an Italian Food Lover and other books on Italian cuisine, chef and Italian food enthusiast, as they have a meal that represents flavors from all over Italy.

Its all about Mexico.  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.  Then Rick invites the chef and owner of Salpicon to the test kitchen to see what she can do in a magnifico poblano challenge.  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.  Rick and the Bayless family experience the sites, sounds and tastes of the Oaxaca Taco Corridor.  And a final Bite in the kitchen of Xoco here in Chicago, where the master shows the student how to fully appreciate and eat a Cochinita Pibil Torta.

Rick and the Bayless family experience the sites, sounds and tastes of the Oaxaca Taco Corridor. 

It is the time for summer BBQ, so Rick speaks with Adam Danforth, author of two books on Butchering. They talk  at the Chef Boot Camp for Policy and Change about sacred reverence and process of slaughtering and butchering an animal.

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