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

Served with crispy rice pappadams and grated wasabi, this sashimi starter fuses Japanese and Indian flavours.
This is a recipe I created with my mother, Eleni and sweet hint - the thyme honey ouzo makes these ribs so moreish.
This is a take on an old yum cha staple, prawn toast. Pick through the crabmeat first to ensure it is free of shell fragments.
Cider is the perfect pipi companion from Adelaide's restaurant Africola. A supreme snack combining pipis, fermented chilli, garlic and a nice dry drop.
Executive chef from Melbourne's Dandelion restaurant serves up this clean, crisp salad tossed with fragrant herbs and spicy dressing, Vietnamese-style.

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