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- A future-set story in which a virus has wiped out most of the human race, and those still alive have their minds linked to the Internet 24 hours a day. Here, a viral incident leads to a new world order.
- Guess who's coming to dinner? During Rock Dinner, the biggest fans will get a once in a lifetime chance to cook dinner for their favorite artists in the intimacy of their own home. But before they get to meet them, preparation needs to be had! With only 12 hours (and a limited budget) to prepare the food, the house and the parents, this excited fan will have to stay cool while trying to impress their superstar dinner guest. Menus chosen by the artists will be given to those lucky selected fans, who will need to prove that anything can and will be done when it comes to their favorite artist. The evening culminates when the invited artist plays an intimate acoustic set for the fan and his/her closest friends, bringing the perfect ending to an unforgettable night.
- A comedy show that helps men deal with a variety of topics.
- Mexican Made Easy features your favorite Mexican dishes as Chef Marcela Valladolid shows how easy it is to make authentic Mexican meals right at home.
- TV Magazine with an extensive coverage of premieres, celebrity interviews, behind the scenes and many of the motion picture events in Latin America and Hollywood.
- A hybrid cooking/travel show where the host Sarah Backhouse visit the homes of families all over the world to experience their diverse culture and traditions.
- Lola's amazing adventures around Latin America.
- Episode 1: Alaska ---> Our five young American Latinos arrive in Alaska and meet for the first time. Perry, a Native American craftsman, helps them find ways to work together, while displaying their own personal talents. A team building challenge kicks off their discovery journey.
- Episode 2: Austin --->The travelers arrive in Austin to meet Rick and Marc Del Castillo, founders of Latin rock band Del Castillo. They are challenged to orchestrate and perform in a charity concert to lift the spirits of locals facing challenging circumstances.
- On the menu: Baja-style tuna tartare; shrimp tacos; Caesar salad; and figs cooked in a sweet syrup made from Baja wine and honey.
- Marcela makes kid-friendly meals, with her son, Fausto, including a cheesy Mexican frittata; pineapple empanadas; mini turkey tacos; and a zucchini-and-corn sauté.
- Marcela celebrates the Day of the Dead, when Mexicans honor their deceased loved ones, by preparing their favorite dishes. On the menu: salmon baked in corn husks with mushrooms and rice; pork-stuffed chilies in a white walnut sauce.
- Episode 4: El Salvador --->Our travelers arrive in El Tunco beach, El Salvador and meet Jaime Papaya, a professional surfer and owner of Papaya's Surf Lodge. The travelers help young local surfers to start a business that offers surfing classes to tourists.
- Episode 3: Mexico ---> Our travelers arrive in Mexico City, their first stop in Latin America. They meet Gaby and Lily, pioneers in transforming dull and rundown spaces into urban planters, getting involved in their guerrilla gardening intervention project and leaving their mark.
- A fall feast, featuring tequila-marinated turkey; potato gratin with poblano chilies; stuffed mushrooms; and pumpkin glazed with piloncillo sugar.
- Episode 8: Chile --> Our travelers help stage and generate awareness of a massive street concert in downtown Santiago with hundreds of young musicians, raising money for new instruments. Through this experience they learn more about the power of hope and resilience.
- Episode 6: Colombia --> The cast "joins the circus" to come up with new, creative ways to raise funds and international awareness for a circus group. Their suggestion is a global online performance they will shoot, edit, package and promote in several social media outlets.
- Episode 5: Costa Rica --> The travelers visit Golfito, Costa Rica, where they meet Susana Matamoros of Marviva. She invites them to spend a day patrolling Golfo Dulce and inspires the team to partner with the organization to help promote Golfito as an authentic Eco-travel experience.
- Episode 7: Peru --> The team builds on Chef Gaston's passion and pride for promoting and making high-end Peruvian food accessible to the masses by taking his message and meals on the road. They restore an old van to share the concept with locals.
- Holiday side dishes include Brussels sprouts in chipotle-chile cream; pan-fried potato croquettes filled with cheese and chiles; pureed squash-and-garlic topped with sautéed apples; and baked yams and apples with marshmallows.
- Shrimp burgers, inspired by Puerto Vallarta street food, are made. Also: grilled-avocado-and-scallop salad; corn with jalapeño butter.
- A cocktail-party menu, featuring spicy crab cakes topped with guacamole; goat-cheese tartlets; raspberry-chili chutney; and Mexican martinis with cucumbers.
- The menu, for a romantic meal, includes butternut squash soup; ancho-crusted rack of lamb with mint-jelly sauce; strawberry tartlets.
- Beer-battered fish tacos, served with tequila-infused salsa and lemon cream sauce. Also: chocolate cake with flan.
- Kid-friendly foods are made. Included: mini pizzas; fruit pops; caramel cupcakes.
- Mexican comfort foods are made, including tortilla soup; chile rellenos; Mexican rice pudding.
- Prepared: picnic burritos with shredded dry beef; Mexican-style slaw with shredded jicama, beets, cucumbers and arbol chiles; and coconut bark.
- Mexican-inspired snacks are made, including baked tortilla chips with homemade guacamole; chipotle-shrimp skewers; sweet-and-spicy drummettes; and cold beer with salt and lime juice.
- Marcela makes Caprese salad with a Mexican twist. Also prepared: chilled avocado soup and tilapia seviche.
- Veracruz-style grouper, served with lobster-and-mango salad, and mango cake.
- Marcela prepares Mexican classics with a twist, including chicken-mole enchiladas; and beef-carpaccio salad topped with chile-infused olive oil.
- Jalapeno roast chicken with broccolini is served, along with a layered rice dish featuring poblano chilies and cheese, and vanilla-pineapple water.
- Prepared: beer-marinated skirt steak, served with fresh salsa and grilled green onions. Also: sautéed potatoes with chorizo; creamy poblano-pepper strips; watermelon-and-mint agua fresca.
- Marcela prepares spicy surf-and-turf with chicken, shrimp and flank steak. Also: a three-shot cocktail inspired by the Mexican flag, featuring white tequila, green lime juice and red sangria.
- Mexican street foods are re-created, including milanesa sandwiches; corn cups with a variety of toppings; and cinnamon-flavored oatmeal drinks.
- Mediterranean-inspired baked cod, served with avocado-tomatillo salsa and chicken tostadas.
- Mexican-inspired meat loaf, served with poblano potato salad and Baja-style lemonade.