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Learn the history of the famous noodle, ramen.
Explore David Chang’s relationship to the pig.
Join David Chang to explore his past.
Learn about Spain’s influence on David Chang’s career.>
Find out why rotten is good.
Hang out with the world’s top chef: Rene Redzepi.
Travel with David Chang to Japan for yakitori and high-end sushi, deceptively simple dishes.
Get into gluttonous goodness with a foie gras sandwich, a whiskey tasting and the classic “Hot Brown.”
Watch four chefs prepare eggs.
Join David Chang on a trip from Tokyo to Kyoto.
Enjoy an ode to the ingredients and personalities of the Empire State.
Explore the idea of fresh in the kitchen.
Savor an entire episode devoted to soy.
Hit the sweet spot with Christina Tosi’s corn cookies and her Arnold Palmer cake.
Explore some of the unique regional cuisines in the South.
Learn how Chef Brock began searching, archiving and reviving lost crops of the South.
Learn about rice and its essential role in Southern cuisine.
Find out about the heavy influence of Louisiana cuisine on Chef Brock.
Explore the food preservation techniques that are critical components of southern culture.
Join Sean Brock as he explores his roots and prepares a typical Appalachian dinner.
Journey to the low country, for highlights of both the food and the people.
Travel to Senegal with Brock to understand how West Africa influenced the ingredients of America.
Travel with Chef April Bloomfield to London, where her cooking career began.
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.
Travel with David Chang on a BBQ tour to North Carolina, Texas and Kansas City.
Join the fun as David Chang cooks and goofs around with friends.
Travel to Cornwall with April, who visits farmer and chef Tom Adams on his pig farm.
Find out why “nasty bits” deserve to be on the kitchen table.
Follow April Bloomfield as she wrestles with the questions every chef has to confront.
Follow Ed as he returns to East Brooklyn, where a mix of cultures and cuisines inspired his cooking.
See the mix of ingredients that create a new American cuisine beyond burgers and hot dogs.
Visit with Francis Mallmann, Argentina’s most esteemed chef and the godfather of open-flame cooking.
Learn how living and working in Louisville have inspired, influenced and changed Ed and his cooking.
Explore some culinary treasures of the Bluegrass State: country ham, sorghum and smoke.
Examine some interesting culture crossings for Chef Lee and other southern chefs.
See how the public’s changing tastes affect the evolution of a dish.
Learn what makes bourbon the classic American spirit and why it’s closely associated with Kentucky.
Explore ways that Scandinavians have survived winter through food preservation and aging.
Examine the ingredients of spring in Sweden.
Follow the life-cycle of an ingredient as it transforms from an idea into a restaurant dish.
Visit with the people and places in France that had an impact on Nilsson’s cooking philosophy.
Examine the bonds of tradition that help to forge the identities of families and individuals.
Examine the connection to locality that Chef Nilsson views as a staple of his cooking philosophy.
Follow Nilsson’s regional travels to research Nordic traditions that are rarely documented.
Survey a day in the life of Nilsson as he and the Fäviken staff prepare for a night of service.
Join Chef Hamilton as she shares what drives a reluctant chef and her “family.”
Explore what is, and what is not, garbage in the kitchen.
Venture into this ancient city with Chef Hamilton to see what makes it a culinary hub.
Explore the many meanings of hunger and how hunger influences Hamilton as a person and chef.
Join Chef Hamilton as she revisits her past and sees how it sculpted her as a chef.
Roll up your sleeves and learn why hustle is at the core of the restaurant game.
Explore both contemporary and classic Italian culture with Chef Hamilton.
Venture into the unknown with Chef Hamilton as she explores what’s next for her.
Join Chef Kinch as he explores how a devastating restaurant fire changed and improved him.
Learn how David inspired past Manresa chefs and how they’ve shaped dishes on the restaurant’s menu.
Watch David take the muscular abalone and transform it into something soft and supple.
Follow David as he focuses attention on the strawberry, celebrating the summer favorite.
Join David and Chef Carlo Mirarchi as they head up the coast for a carefree hangout with friends.
Learn how Kinch sees typical diners’ restrictions as opportunities to push himself.
Follow David as he returns to his old stomping grounds in New Orleans.
Learn why Chef Kinch believes no meal should take more than 25 bites to finish.
Crack them open and let the fun begin.
Watch Fergus Henderson, Eric Ripert, Pascal Barbot and more cook with series alumni.
Revel in a good, old-fashioned deep fry, crispy and sizzling in grease.
Learn how a chef trained in the finest kitchens of France translates his haute cuisine to fast food.
Watch Ludo prepare restaurant dishes that embody the high/low flair of his strip mall philosophy.
Explore the oceanic bounty of France.
See where ingredients for some of Ludo’s favorite dishes are cultured, grown, harvested and served.
Head to Paris in the spring, where the emphasis is on the joy and fun of life.
See how Ludo has brought the spirit of the bistro to Los Angeles.
See how a move to Los Angeles and a rough restaurant review determined Ludo’s culinary path.
Learn how and why Ludo created a unique dining experience that became known as LudoBites.
Explore the wet and dry side of our culinary world in this “best of” episode.
Take a look at the cherry on top of a dining experience in this “best of” episode.
Open the birdcage on some familiar (and not so familiar) poultry dishes in this “best of” episode.
