Korean-American Author and Chef David Chang visits a noodle factory in Japan, eats the best bowl of...

In San Sebastian, Puerto Rico, David Chang discusses pork bushi and prepares pork belly and tonkotsu...

David Chang revisits his favorite dishes from childhood and reflects upon summer eating, his time in...

This episode is all about Spain’s influence on Chang’s career. He visits with some of his idols- Jua...

There is something rotten in David Chang’s kitchen and that’s a good thing. Rotten is delicious; kat...

Chang hangs out with one of his best friends- who happens to be the world’s top chef- Rene Redzepi.

Dishes in this episode are deceivingly simple; Chang travels to Japan for some Yakitori and high-end...

It’s gluttonous goodness in this episode; over the top indulgence with Joe Beef chefs Federic Morin...

Chang makes eggs with his chef pals; Wylie Dufresne, Daniel Patterson, Rene Redzepi, and makes his K...

Chang travels to Tokyo and Kyoto where he visits a street market and Kikunoi, a Michelin three-star...

This episode is all New York with the Torrsi boys, oysters, carrot dashi, and farming. Plus Chang vi...

This episode explores the idea of fresh in the kitchen; instant broth, pea agnollini, fresh and aged...

This episode is all soy; Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Bu...

Chang’s protégé Christina Tosi makes corn cookies three ways and her three layered Arnold Palmer Cak...

Chang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky b...

Chang cooks and goofs around with his friends; Peter Meehan in Japan, Laurant Gras, Set Bains, and R...

A spotlight on the regional variations of southern cuisine. Chef Steven Satterfield makes okra and g...

It all began when Sean Brock went looking for Jimmy red corn. That simple journey turned into a life...

The resurrection of Carolina gold rice, which disappeared following the Civil War era, is examined....

A look at Louisiana cuisine features a visit to Middendorf's Restaurant in Akers, La., with food wri...

Preservation techniques that play an important role in Southern culture are discussed, including dry...

Host Sean Brock prepares a typical Appalachian dinner; cooks chicken dumplings with his mother; visi...

Host Sean Brock prepares an outdoor feast on a friend's farm, where he's joined by barbecue pitmaste...

The influence of West Africa on Southern cuisine is explored during a visit to Senegal. Historian an...

Chef April Bloomfield visits London, where she began her cooking career. Cooking walnut tagliatelle...

Focus on April’s love of the sea, which is deep and fully realized.

Explore the origins of curry and England’s versions of this historic cuisine.

Explore April Bloomfield’s deep love for Italian cuisine and its influence on her cooking.

Review some of the signature dishes of UK cuisine: bangers and mash, fish-n-chips, and pies.

April travels four hours outside London to Cornwall to visit and cook with farmer and chef Tom Adams...

This episode aims to prove that nasty bits have been given a bad rap and deserve to be on the kitche...

Chef Bloomfield wrestles with the questions every aspiring new or expanding veteran chef has to conf...

Ed returns to his roots in East Brooklyn and the eclectic mix of cuisines that inspired how he cooks...

Head to Houston, Texas, where a sweat-inducing crawfish dinner exemplifies how flavors can blend tog...

Travel with Ed to the foothills of the Andes to explore the most elemental part of cooking: fire.

Taste the food and culture of Louisville, Kentucky, the place Ed now calls home.

From the smokehouse to the plate, see why country ham is one of Ed’s favorite ingredients from the B...

What grows together, goes together. Ed explores combining the food of different cultures as culinary...

The more things change… the more they continue to change. Explore the ephemeral with Ed as he tries...

Ed tends bar and serves up a tentacled dish for actress and bourbon-lover Aisha Tyler.

Explore the ways that the Scandinavian people have survived winter through the practice of preservat...

After a long winter, the arrival of spring awakens the delicate flavors of young herbs. The sun rema...

When Chef Nilsson develops a dish at Fäviken, he pays careful attention to the unique properties of...

Return with Magnus to France, a place that had a profound impact on his culinary career.

Examine how the bonds of tradition help to forge the identities of families and individuals.

Explore how seasons affect a restaurant’s menu when the food is sourced in a 100-mile radius.

Chef Magnus Nilsson's efforts to document and preserve Nordic traditions are detailed including a vi...

A day in the life of chef Magnus Nilsson as he and the Fäviken staff prepare for dinner. The routine...

With every chipped plate and hand-written to-do list, Gabrielle Hamilton’s “presence” is all over he...

Having been raised in a large family with many mouths to feed, to then needing to fend for herself f...

Explore Gabrielle’s deep love with this ancient city.

From a very young age, Gabrielle Hamilton was left alone in her home to fend for herself. She rummag...

It’s an age-old saying, but where you have been is almost as important as where you are going and ul...

Surviving the restaurant game for 15 years in New York City takes some major hustle. From lying abou...

Milan is a meeting ground of both contemporary and classic Italian culture. But what really entices...

Gabrielle looks long and hard at how she has evolved not only as a chef, but as a writer and restaur...

Things can change in an instant, as David discovered in July of 2014, when he got a fateful call tha...

Food is evolution, and wise chefs never forget from whence they came. A solid foundation allows them...

Nothing is more calming or inspiring than the sea, and living in Santa Cruz, David is never far from...

A dish is only as good as its ingredients, but an ingredient can also be manipulated in many ways. I...

For Chef David Kinch, balance in life is as important as balance in a dish. And seeking that balance...

Diners these days can be pickier than ever, and they seem to have no problem telling a chef how to d...

When your first restaurant job is Commander’s Palace in New Orleans, you are inevitably destined for...

A perfect tasting menu relies on balance, and on not fatiguing a customer’s palate. Based on that th...

From the NYC classic egg on a roll to Faroe Island fulmar egg and curry, re-fall in love with the be...

It takes a great chef to make a great chef. This episode is all about paying homage to the greatest...

When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep...

How does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? L...

Trois Mec and Petit Trois can be found side-by-side in a Hollywood strip mall, nestled between a dry...

Ludo came up under mentors like Alain Passard and Mark Meneau, chefs with an almost pathological obs...

Today’s chef reveres his gardener as much as his butcher. Ludo explores the vegetables, gardens, and...

The demands of a celebrity chef, especially one that runs three vibrant restaurants and a fried chic...

A bistro is typically defined by its modesty – they are relatively small, affordable and humble. Wit...

Does an artist follow instinct, training or intuition…or perhaps all three? This episode examines th...

Ludo began his US career cooking at Los Angeles restaurant Bastide, but after it closed for renovati...

Explore the wet and dry side of our culinary world as Magnus Nilsson dry-ages a steak in kidney fat...

We take a long, hard look at the cherry on top of a dining experience. On the menu is burnt miso app...

We open the birdcage on some of our familiar (and some not so familiar) poultry dishes. Chinese chic...

Nobody gets a say in the life they’re born into. Thrust into a body, a family, a country and a histo...

Danny spends the bulk of his time obsessing over the future – there is urgency in him that needs to...

Danny has been to China several times, but he’s visited Chengdu (the geographical and spiritual capi...

For better or worse, we do not get to choose the family into which we’re born. In Danny’s case, nor...

Without risk, there would not be the valuable by-products of risk – success and failure. Danny Bowie...

Danny Bowien does not cook authentic Chinese cuisine, but he cooks genuine Danny Bowien cuisine – fo...

Continuing on the Hero’s Journey, if Korea was his starting point and San Francisco was his first th...

What would have happened if Danny never left Oklahoma, or was not adopted at all? Instead of looking...