Seasons & Episodes
Noodle
Korean-American Author and Chef David Chang visits a noodle factory in Japan, eats the best bowl of ramen in his life, a
Pig
In San Sebastian, Puerto Rico, David Chang discusses pork bushi and prepares pork belly and tonkotsu. Later, he and come
Memory
David Chang revisits his favorite dishes from childhood and reflects upon summer eating, his time in Japan and golf.
Spain
This episode is all about Spain’s influence on Chang’s career. He visits with some of his idols- Juan Mari Arzak and
Rotten
There is something rotten in David Chang’s kitchen and that’s a good thing. Rotten is delicious; katsuibushi in Japa
René
Chang hangs out with one of his best friends- who happens to be the world’s top chef- Rene Redzepi.
Simple
Dishes in this episode are deceivingly simple; Chang travels to Japan for some Yakitori and high-end sushi, and his pal
Gluttony
It’s gluttonous goodness in this episode; over the top indulgence with Joe Beef chefs Federic Morin and David McMillia
Chef
Chang makes eggs with his chef pals; Wylie Dufresne, Daniel Patterson, Rene Redzepi, and makes his Ko egg.
Japan
Chang travels to Tokyo and Kyoto where he visits a street market and Kikunoi, a Michelin three-star restaurant.
New York
This episode is all New York with the Torrsi boys, oysters, carrot dashi, and farming. Plus Chang visits native New York
Fresh
This episode explores the idea of fresh in the kitchen; instant broth, pea agnollini, fresh and aged steak with Chef Tie
Soy
This episode is all soy; Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Burnt Miso.
Sweet Spot
Chang’s protégé Christina Tosi makes corn cookies three ways and her three layered Arnold Palmer Cake, Chef Burns ma
Smoke
Chang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky bacon from Allen Bent
Buddies
Chang cooks and goofs around with his friends; Peter Meehan in Japan, Laurant Gras, Set Bains, and Rene Redzepi in Copen
Southerners
A spotlight on the regional variations of southern cuisine. Chef Steven Satterfield makes okra and grits. Chef John Curr
Seeds
It all began when Sean Brock went looking for Jimmy red corn. That simple journey turned into a lifetime of searching, a
Rice
The resurrection of Carolina gold rice, which disappeared following the Civil War era, is examined. Included: making pil
Louisiana
A look at Louisiana cuisine features a visit to Middendorf's Restaurant in Akers, La., with food writer John T. Edge; an
Preserve
Preservation techniques that play an important role in Southern culture are discussed, including drying, salt-curing, ca
Roots
Host Sean Brock prepares a typical Appalachian dinner; cooks chicken dumplings with his mother; visits with chef Joseph
Low Country BBQ
Host Sean Brock prepares an outdoor feast on a friend's farm, where he's joined by barbecue pitmaster Rodney Scott, who
Senegal
The influence of West Africa on Southern cuisine is explored during a visit to Senegal. Historian and chef Fati Ly leads
London
Chef April Bloomfield visits London, where she began her cooking career. Cooking walnut tagliatelle with chef Ruth Roger
Sea/Salt
Focus on April’s love of the sea, which is deep and fully realized.
Curry
Explore the origins of curry and England’s versions of this historic cuisine.
Italian
Explore April Bloomfield’s deep love for Italian cuisine and its influence on her cooking.
British Classics
Review some of the signature dishes of UK cuisine: bangers and mash, fish-n-chips, and pies.
Farmer
April travels four hours outside London to Cornwall to visit and cook with farmer and chef Tom Adams on his farm. Tom ra
Leftovers
This episode aims to prove that nasty bits have been given a bad rap and deserve to be on the kitchen table along with m
Restauranteur
Chef Bloomfield wrestles with the questions every aspiring new or expanding veteran chef has to confront. April and her
NYC Origin
Ed returns to his roots in East Brooklyn and the eclectic mix of cuisines that inspired how he cooks today.
American
Head to Houston, Texas, where a sweat-inducing crawfish dinner exemplifies how flavors can blend together to create an e
Argentina
Travel with Ed to the foothills of the Andes to explore the most elemental part of cooking: fire.
Louisville
Taste the food and culture of Louisville, Kentucky, the place Ed now calls home.
Kentucky
From the smokehouse to the plate, see why country ham is one of Ed’s favorite ingredients from the Bluegrass State.
Latitude
What grows together, goes together. Ed explores combining the food of different cultures as culinary borders disappear.
Impermanence
The more things change… the more they continue to change. Explore the ephemeral with Ed as he tries his hand at cookin
Bourbon
Ed tends bar and serves up a tentacled dish for actress and bourbon-lover Aisha Tyler.
Winter
Explore the ways that the Scandinavian people have survived winter through the practice of preservation and aging with C
Spring
After a long winter, the arrival of spring awakens the delicate flavors of young herbs. The sun remains perched in the s
Creation
When Chef Nilsson develops a dish at Fäviken, he pays careful attention to the unique properties of an ingredient. Thro
France
Return with Magnus to France, a place that had a profound impact on his culinary career.
Traditions
Examine how the bonds of tradition help to forge the identities of families and individuals.
Locality
Explore how seasons affect a restaurant’s menu when the food is sourced in a 100-mile radius.
Documentation
Chef Magnus Nilsson's efforts to document and preserve Nordic traditions are detailed including a visit to the Faroe Isl
Fäviken
A day in the life of chef Magnus Nilsson as he and the Fäviken staff prepare for dinner. The routine starts early, as N
Prune
With every chipped plate and hand-written to-do list, Gabrielle Hamilton’s “presence” is all over her NYC restaura
Garbage
Having been raised in a large family with many mouths to feed, to then needing to fend for herself from a very young age
Rome
Explore Gabrielle’s deep love with this ancient city.
Hunger
From a very young age, Gabrielle Hamilton was left alone in her home to fend for herself. She rummaged through what was
Past
It’s an age-old saying, but where you have been is almost as important as where you are going and ultimately makes you
Hustle
Surviving the restaurant game for 15 years in New York City takes some major hustle. From lying about her age to get her
Napkin
Milan is a meeting ground of both contemporary and classic Italian culture. But what really entices Gabrielle Hamilton a
Evolution
Gabrielle looks long and hard at how she has evolved not only as a chef, but as a writer and restaurant owner.
Fire
Things can change in an instant, as David discovered in July of 2014, when he got a fateful call that his restaurant Man
Legacy
Food is evolution, and wise chefs never forget from whence they came. A solid foundation allows them to test new boundar
Ocean
Nothing is more calming or inspiring than the sea, and living in Santa Cruz, David is never far from one of his many mus
Strawberry
A dish is only as good as its ingredients, but an ingredient can also be manipulated in many ways. In this episode, Davi
Balance
For Chef David Kinch, balance in life is as important as balance in a dish. And seeking that balance means walking away
Restrictions
Diners these days can be pickier than ever, and they seem to have no problem telling a chef how to do his or her job. Al
New Orleans
When your first restaurant job is Commander’s Palace in New Orleans, you are inevitably destined for great things. As
25 Bites
A perfect tasting menu relies on balance, and on not fatiguing a customer’s palate. Based on that theory, no meal shou
Eggs
From the NYC classic egg on a roll to Faroe Island fulmar egg and curry, re-fall in love with the best egg dishes from o
Legends
It takes a great chef to make a great chef. This episode is all about paying homage to the greatest culinary minds in th
Fried
When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry. We dip THE MIN
LudoBird
How does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? Ludo’s obsession wi
Strip Malls
Trois Mec and Petit Trois can be found side-by-side in a Hollywood strip mall, nestled between a dry cleaners and a Yum
La Mer
Ludo came up under mentors like Alain Passard and Mark Meneau, chefs with an almost pathological obsession with ingredie
Le Végétale
Today’s chef reveres his gardener as much as his butcher. Ludo explores the vegetables, gardens, and memories he uses
Joie De Vivre
The demands of a celebrity chef, especially one that runs three vibrant restaurants and a fried chicken franchise, are r
Tous Au Bistro
A bistro is typically defined by its modesty – they are relatively small, affordable and humble. With Petit Trois, Lud
Instinct vs. Discipline
Does an artist follow instinct, training or intuition…or perhaps all three? This episode examines the ties between art
LudoBites
Ludo began his US career cooking at Los Angeles restaurant Bastide, but after it closed for renovations he opted not to
Surf N Turf
Explore the wet and dry side of our culinary world as Magnus Nilsson dry-ages a steak in kidney fat as long as he possib
Dessert
We take a long, hard look at the cherry on top of a dining experience. On the menu is burnt miso apple pie, the English
Birds
We open the birdcage on some of our familiar (and some not so familiar) poultry dishes. Chinese chicken noodle soup, and
Genesis
Nobody gets a say in the life they’re born into. Thrust into a body, a family, a country and a history, the story of o
Threshold
Danny spends the bulk of his time obsessing over the future – there is urgency in him that needs to be on top of every
Mentor
Danny has been to China several times, but he’s visited Chengdu (the geographical and spiritual capital of Szechuan fo
Family
For better or worse, we do not get to choose the family into which we’re born. In Danny’s case, nor did he get to ch
Risk
Without risk, there would not be the valuable by-products of risk – success and failure. Danny Bowien has learned that
Unexpected
Danny Bowien does not cook authentic Chinese cuisine, but he cooks genuine Danny Bowien cuisine – food that is inspire
Classics
Continuing on the Hero’s Journey, if Korea was his starting point and San Francisco was his first threshold, New York
Multiverse
What would have happened if Danny never left Oklahoma, or was not adopted at all? Instead of looking at life as a series
Popular Cast
Related TV Series
Gordon Ramsay: Uncharted
Anthony Bourdain: Parts Unknown
Street Food: Latin America
Cooked
The Reluctant Traveller with Eugene Levy
Salt Fat Acid Heat
Top Gear
Disney Gallery / Star Wars: The Mandalorian
Marvel Studios Assembled
Down to Earth with Zac Efron
NOVA
Biography
Planet Earth
Natural World
MegaStructures
Mysteries at the Museum
Antiques Roadshow
Marvel Studios Legends
Grand Designs
