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...
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

When tamales are great, they're a parcel of absolute goodness. Having that layer of starchy maize on the outside keeping that flavourful filling tight on the...
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

These crunchy fish nuggets are fragrant with lemongrass and kaffir lime, with punch from homemade red curry paste.
These deep-fried eggs, doused with a sticky sweet-and-sour tamarind sauce, are common street-side snacks in Thailand.
It's all about the broth - sour, salty, hot. Invest time in building complexity in the prawn stock. My daughter drinks this like water.
This recipe has been passed down from my grandmother. I make the curry paste from scratch - toasting the spices and pounding fresh lemongrass and galangal...
This version is my grandmother's recipe. It's a quite a dry pat Thai and doesn't include the traditional egg or tamarind. 
The secret to our version of this Thai classic is the extra layers of fresh flavours - the chicken is marinated in fresh turmeric and we make our chilli oil from...

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