Make like a Mexican...

Airs 6pm, weeknights, on SBS + encore at 9.30pm on Food Network + stream via SBS On Demand. #TheChefsLine

From corn to chip, have you ever wondered how these moreish munchies come to life? Follow the trail of crumbs we've left behind...
Newly added
Sure, you can just add chilli. But why do that when we've got our favourite salsas, sauces and dishes to spice things up?
Corn chips, beans, tortillas - all Mexican savoury favourites. But Mexico also has a sweet tooth, and you won't want to miss out.
We explore why Mexican food plays so nicely with other cuisines... #teamplayer

Our all-time favourite flans

If you're craving crème caramel, get your eyes across these custardy flans from across the globe.

Missed last week?

#ICYMI here's the French bonanza that rocked our screens...

What you need to know about one of the country's most underrated chefs.
How an apple-themed restaurant in Paris has reinvented the traditional French dessert.
Just how big a part did the historical chefs of France play in the evolution of the Aussie food scene? You might be surprised at the answer.
This traditional French egg dish is a spin-off from beef Bourguignon, designed to please vegetarians and carnivores alike.
While a bottle of Burgundy always goes down well in winter, these tipples bring French flair to comforting, cold-weather dishes.

Cook with Season 2

This creamy dessert gets a double hit of caramel - both in the flan, and in the crisp amaranth snaps! The Chefs' Line
A homemade tortilla, perfectly-cooked protein and a well-balanced and fragrant salsa is the difference between a good taco and a great one - this winner also...

The Chefs' Line recipes from season 1

This is my signature dish named Full Moon Crab because mud crabs are traditionally harvested on a full moon. Don't skimp on the herbs because they are the essence...
Making this Vietnamese coconut pancake can be tricky as you have to spread the mixture around the wok before it sets. Practice, but even if it doesn’t come out...
Bánh xèo is a Saigon-style party pancake. It’s a festive dish, with lots of different fillings. The pancake is large and shared. You break off a piece of the...
This phở is a combination of many tips from family and friends. I use gravy beef – my dad’s touch – for sweetness. The shrimp paste and lemongrass are the X...
Phở varies dramatically from the north of Vietnam to the south. Every family and every street vendor has a unique understanding of what phở should taste like,...
I love adding spice to my desserts to mellow out the sweetness, and I’ve found adding a touch of galangal to my flan really enhances the creamy coconut flavour.
This is how my dad likes his Vietnamese rice paper rolls - without the rice paper! This version is so fresh and crunchy, the flavours are not masked by rice paper...

Join the conversation #TheChefsLine