Amid rapid modernization, China strives to preserve ancient food traditions, while satisfying a hungry middle class with modern techniques and trendy restaurants. From the rural countryside to the urban centers of Beijing and Shanghai, we explore the then and now of Chinese cuisine.
What goes into the making of a meal? Through the eyes of José Andrés, one of the world’s top chefs, we will deconstruct a meal from start to finish, looking at the philosophies, ingredients, and methods that take a dish from initial conception to savory last bites. We’ll also visit Andrés’ native city of Barcelona to explore the elements of Spanish culture that have shaped his culinary outlook, then head to his popular Washington, D.C. restaurant, Café Atlántico, to see how his ideas translate into everyday cuisine.
Italy has long been one of the world’s top food destinations. These days, a growing number of visitors are choosing to experience the hospitality and tastes of Italy by dining with locals in private residences. Journey with us from the urban, fast-paced sprawl of Rome to the sleepy, picturesque villages of the countryside, and see how hungry travelers are treated to the authentic, delicious and fulfilling tastes of traditional Italian homes.
Water—an essential element of life that has influenced cuisines around the world. From the oyster-rich shores of Seattle’s Puget Sound to a specialty shop serving hundreds of imported mineral waters in Rome’s railway station, this versatile ingredient has evolved into so much more than a thirst quencher. Dive in and discover how chefs think about the use of water, and the ways in which it sustains, enhances, and sometimes even transforms their recipes.
No doubt, technology has altered the world of food, making ingredients easier to produce and faster to distribute globally. But at what cost? Fortunately, there are artisans who are working to preserve the traditional methods of cooking that have shaped the world’s culinary history. We’ll meet a Japanese knifemaker and visit a market run by a passionate Parisian gardener, discovering how ancient cooking techniques are being revived and sustained.
“Green” is in. This timely episode will explore ways that food and cooking affect our environment and vice-versa. Join us as we meet people across the globe who bring their values to the table.
“Fusion,” the art of intermingling two distinct cuisines into one imaginative and singular culinary form, is thriving in Brazil. Join us as we travel to this place where the jungle collides with civilization, to see how chefs blend their own culinary traditions with newfound indigenous ingredients. From pizza to sushi, see how just about every type of cuisine can be reinvented and enhanced with Brazilian flavor.
Dessert: The most anticipated course and the perfect ending to any meal. From Barcelona's legendary all dessert restaurant, Espai Sucre, to a visit with edgy New York pastry chef Sam Mason, this delicious episode features tasty stories about unusual desserts and the culinary wizards who create them.
We’ll hear the stories of chefs and home cooks alike who use only the freshest, purest natural ingredients—from organic foods to exotic fruits—to create delicious and unusual recipes. Crisscrossing the globe, we’ll find out how a couple in Maine have been changing the face of American farming with their cutting-edge cold-weather harvesting techniques; head to Lima, Peru where we’ll catch fish in the Amazon; and explore the incredible offerings of a garden in western France. Join us as we learn how local products and traditions influence cuisine around the world.
Many Australian chefs have been gravitating towards the “slow” approach to cuisine, taking the time to fully appreciate the skill of cooking. This movement is growing not only “Down Under” but also across the world, with chefs who are passionate about protecting and promoting the use of local ingredients and culinary traditions. These Aussie foodies show us how to create a “slow food” feast, while revealing a deeper message: Slow down, appreciate our natural resources, and enjoy them whole-heartedly.
Did your mother tell you not to play with your food? Meet some innovative chefs who didn’t listen. In this episode, we look at how some of the world’s top culinary experts are using molecular gastronomy—the application of scientific principles to food preparation—to push the boundaries of what can be achieved in the kitchen.
What is the true path to culinary enlightenment? In this episode, we’ll look at how some chefs achieve inner harmony from cooking. From a California cheese maker to a New York chocolatier, food artisans show us how they find their Zen through their relationship with food.
Salt and pepper: The most important mineral in the human diet, and the most widely used spice. In this episode, we’ll take a close look at the ubiquitous most renowned duo. Join us as we learn why salt and pepper are earning a newfound respect from chefs in the know.
What happens when indigenous ingredients meet passionate food lovers? In this episode, we’ll meet a Peruvian chef who transforms local fruits and vegetables into haute cuisine, and then learn how an Aboriginal community keeps its Outback traditions alive and thriving. We’ll also visit a French-born chef as he forages for seaweed on the Irish Coast, then hop over to Seattle, Washington to dig for geoduck, a large saltwater clam that can live for up to 140 years and weigh up to 10 pounds. Join us as we learn how these indigenous foods make for rich traditions and delicious cuisine.
Cheese is the most famous example of foods that rely on the development of mold. But did you know that there are many other products that depend on the process of decay? Carefully cultivated through the centuries as a way to preserve food, mold and rot are used throughout the world to make products such as botrytis (wine made with rotten grapes) and Mexican huitlacoche (made from moldy corn). We’ll meet the experts who turn what would be considered “food gone bad” into creative and exceptionally great cuisine.
Curing: Used to preserve food and enhance flavor, but this method of aging, salting, and smoking food creates spectacular culinary effects. Join us as the masters of curing from around the world share their closely guarded secrets.
What does it take to turn a run-of-the-mill beverage into an exceptional drink? We’ll observe artisans across the globe as they elevate wine, beer, and spirits into libations as sophisticated as a fine meal.
Countries around the globe have differing standards of food safety. Most government health organizations quickly ban foods that pose potential health risks. But there is an entirely separate category of cuisine that falls into the “gray zone”—it’s not necessarily dangerous, but it is banned for a variety of other reasons. Often, with this controversial fare, what is legal in one country is considered contraband in another. Join us as we learn about the reemergence of mind-altering Absinthe in France; gourmet uses of the coca leaf; Ireland’s potent Poitin liquor; and an illegal foie gras update to the Chicago-style hot dog.
Lydia Shire is a legend in her own time, a culinary pioneer who featured offal on the menu at the Boston’s legendary Locke Ober Restaurant at a time when other chefs shied away from entrails. Now that the rest of the world has caught up, this intrepid chef is on a new mission: to counter the no-fat, no-fun fad that encourages eliminating butter, meat, and salt from our diets.
A new generation of chefs is exploring the bold frontier of molecular gastronomy, an emerging culinary discipline that focuses on the science of cooking. They think about the restaurant experience as a whole, the emotions surrounding the food, and the way it is served. First, we’ll learn how Raymond Capaldi uses liquid nitrogen as an unusual palate cleanser in Australia. Then, we’ll visit two Chicago innovators: Homaru Cantu, a culinary wizard who serves innovative fare such as edible menus and dehydrated pastries; and chef Grant Achatz, whose high-tech creations at four-star restaurant Alinea are served on specially designed sculptural holders with no flatware. Join us as we discover how these avant-garde chefs are creating new and exciting foods that are cutting edge, delicious, and above all, entertaining.
Join us as we experience the flavors that define South Indian cuisine. We'll visit the home of an award-winning author where she savors the enduring recipes and aromatic spices that connect her to family and an ancient past. Next, we'll visit a tiny farming community where local farmers cultivate indigenous ragi grain without the use of pesticides. We'll also travel along the western Malabar coast where a distinguished chef makes a local favorite using the region's abundant seafood and coconuts.
With about 10,000 miles of rugged, unspoiled coastline and relative isolation from the rest of the world, New Zealand is the perfect place for growing fresh, organic fare. We'll travel across the country and meet producers of artisanal honey, hand-crafted goat cheese, single-vineyard wines, and farm-raised venison. Join us as we learn how local products and the natural bounty of the land influence cuisines around the world.
Bread: a simple staple at the center of almost any meal, on every table, across the globe. We'll travel through the bustling streets of Paris to learn the secret to a beautifully baked French loaf, and then head to Italy where an Italian baker shares the story of Tuscan bread. We'll also spend time in the Adirondack Mountains with a baker who sees bread as a way of life. Back in the Gourmet kitchen, we'll get a taste of a legendary recipe for savory brioche from Richard Bertinet.
We'll take you on a tour of Hong Kong's private kitchens, hidden storefronts, and other secrets known only to the most devoted foodies in Hong Kong. We'll meet chefs at these hideouts and discover the experimental approaches that make what they do so extraordinary. We'll also visit a family-run factory where soy sauce is made using an ancient method. Back in the Gourmet kitchen, we're cooking with oyster sauce, a cornerstone of Asian flavor.
We’ll show you what southern cooking is all about, and it’s not just grits and gravy. We’ll travel to North Carolina where we see the old-style tradition of barbecue come alive with legendary pitmaster Ed Mitchell. Next, we’ll visit an eco-friendly trout farm in the Appalachian Mountains and experience the unique combination of Asian and barbecue cuisine at The Lantern, a famous restaurant in Chapel Hill. Back in the Gourmet kitchen, we’re sharing a recipe that no one can resist: okra fritters.
Four stars of the blogging world share their opinions on all things edible, teaching us how to go incognito on the outskirts of Hong Kong and how to gather the sweet goods on the streets of Paris. Join us as we visit bloggers who know that creating a culinary tale is not just about the food, it’s about the adventure along the way. Back in the Gourmet kitchen, Ruth Reichl shares a blog-worthy recipe for apricot pie.
We’ll travel to Baja, the peninsula south of California in Mexico that is fast becoming an epicenter in the culinary world. We’ll meet a chef who has built a destination restaurant using fresh herbs, vegetables, and seafood for his restaurant Laja. We’ll also travel to a wine school in the fertile valley of Guadalupe, then visit a French chef who runs a five-diamond resort restaurant in Los Cabos. Join us as we show you why this Mexican hotspot is compared to the major gastronomic regions of France. And in the Gourmet kitchen, we’re sharing a savory recipe for Mongolian stewed garlic.
Join us as we visit the rugged region of Southwest Tuscany, where semi-wild Maremmane cattle inspire a local specialty called bollito. Next, we’ll travel to Morocco to experience freshly made Beldi butter, and we’ll also try chocolate milk from the American heartland. From Italy to Upstate New York, we’ll show you how cows influence cuisines around the world. Back in the Gourmet kitchen, we’re spicing up a basic cut of meat with a flavorful dry rub and homemade barbecue sauce.
Can a great meal be based on deception? Trompe L’Oeil means “fooling the eye,” and some chefs and experts are doing just that. In this episode, we’ll meet a chef who’s been figuring out ways to fool diners for 45 years, feeding them whimsical creations like “scrambled eggs” made out of scallops. Then we’ll travel to New York City to visit a cake-making “studio” where edible foods replace tubes of paint. Back in the Gourmet kitchen, we’ll show you how to create a slice of “watermelon” that looks exactly like the real thing—with seeds made out of chocolate.
Join us as we travel across the globe to visit chefs who are redefining the art of grilling. In Panzano, Italy, one of the world’s greatest butchers shows us how a perfectly prepared steak begins and ends with the dry heat of an open flame. Next we’ll travel to Morocco to experience an ancient method of cooking that uses the intense heat of the fire in a communal bathhouse. Then, at a Fourth of July barbecue in Massachusetts, a great chef stays up all night to demonstrate an entire range of grilling traditions and techniques. And in the Gourmet kitchen, we’re sharing tips for easy grilling in your own backyard.
A new generation of culinary talent is ignoring tradition and experimenting with techniques, reinventing French cuisine. Come with us to meet these young masters: One is changing the face of the French bistro at his restaurant, Le Chateaubriand; another is taking the organic movement in new directions on his farm in the south of France. And we’ll visit a restaurant in a premier art museum, where the chef is creating iconoclastic dishes based on classic ingredients (foie gras and celery rémoulade with popcorn, anyone?). Join us to find out why France could be on the verge of another revolution. Back in the Gourmet kitchen, we’ll see another innovation from French chefs: the Silpat, which has revolutionized pastry-making.
Join us for a look at the fishing industry through the eyes of some of the world’s best seafood chefs and most forward-thinking fisherman. First, chef David Pasternack of Esca in New York City takes us fishing in the Long Island Sound. Next, we’ll travel to New Zealand, where a fisherman limits his catch of native Paua abalone to help guarantee the survival of this prized export. And in Italy, a traditional fisherman is changing his ways to ensure that there will still be seafood left in the future. Come travel the world to learn about the latest in sustainable fishing practices. And in the Gourmet kitchen, we’ll show you what to look for when you buy seafood.
Curious about the most advanced gadgets in the 21st century kitchen? Come along and meet the people who are pushing the art of cooking to new heights. First, former chief technology officer of Microsoft shows off his incredible home kitchen, which is full of high-tech gizmos. Next we’ll travel to France to meet the man who coined the term “molecular gastronomy,” and discover why he thinks everyone should be a chemist. Finally, in Chicago the genius behind the “anti-griddle” shows us his latest inventions. Back in the Gourmet kitchen, we’ll give you a few tips to inspire your inner inventor.
Come along with us as we discover the unique and little-known cuisine of Chile, a fascinating cross-pollination of native ingredients and European technique. In the charming city of Quintay, we find some of the best seafood in Chile featured in a family-run restaurant that offers just-out-of-the-water-fresh dishes. We also visit the birthplace of potatoes, where we meet a woman who has dedicated her life to preserving Chile’s unmatched potato diversity. And in the Gourmet kitchen, we’ll show you how queso fresco can create an easy, hearty, and very delicious stew.
How did a kid from Milwaukee become one of America’s finest chefs? Join us as Paul Bartolotta, one of the first chefs in America to elevate Italian cuisine to four-star status, shows us the fresh ingredients and the classic techniques behind his wonderful, deceptively simple cuisine. Then we’ll travel to Italy to discover some of Bartolotta’s inspirations: The age-old craft of making Parmigiano-Reggiano, and one of the most important fishing ports along the Adriatic. Back in the Gourmet kitchen, we’ll mix Italian ingredients with French techniques to amazing effect.
Who says fast food can’t be superb? Join us as we visit chefs around the world who are redefining the very concept of fast food. Chef David Chang of Momofuku Ssäm Bar in New York City turns out a spectacular meal in next to no time. In Florence, Italy, a vendor of tripe sandwiches shows us the glories of the city’s oldest form of fast food, while in Hong Kong we visit a local wonton noodle shop that has gained widespread fame for its recipe, which fans consider to be perfect. In the Gourmet kitchen, we’ll show you how to make Steak Diane in a flash, using a very unexpected ingredient.
Sweet doesn’t necessarily just mean dessert—it is a basic flavor element in all types of food in cultures around the world. We’ll attend a traditional Moroccan tea ceremony, complete with amazing sugared pastries, then travel to Shanghai to sample a sweet meat dish. From Morocco to Vietnam to Shanghai, we’ll discover the many uses of sugar and learn why it’s an ingredient we simply can’t live without. Back in the Gourmet kitchen, we’ll share the gooey goodness of a homemade marshmallow.
Come with us as we fan out across the world to meet with chefs and scientists who are exploring the importance of aromas, proving that the fragrance of a dish does not come only from the ingredients it contains. At the Monell Chemical Senses Center in Philadelphia, we talk with a “taste scientist” who demonstrates the crucial role that aromas play in our enjoyment of food. In the French countryside, we meet a chef who enlivens the dining experience with a wide range of aromas from the plants in the garden just outside his door. And in the Gourmet kitchen, we’ll show you how to keep your kitchen smelling delicious, even when you cook fish.
Join us on a trip to the incredible country of Vietnam, where fine cuisine is utterly simple. In a remote fishing village in the waters of Ha Long Bay, we’ll experience one of the most popular dishes in Vietnam: Canh Chua Ca (Sweet and Sour Fish Soup). Next we’ll take a caffeine-buzz tour with a food blogger to the many coffee houses in Hanoi. In Tay Ninh, the local rice paper at a family-run factory is so special that cooks come from all over Vietnam to stock up. Back in the Gourmet kitchen, Clay Pot Pork combines sweet, salty, and spicy in a single easy-to-make dish.
Come along as we travel the globe to discover the exciting and flavorful world of spirits, looking into the slightly wacky world of mixology and meeting the cocktail artists who are raising the bar for bartenders everywhere. In the field of molecular mixology, risk-taker Tony Conigliaro is known for blending some of the most innovative cocktails in the UK. In India, we’ll watch Keralan coconut climbers make fresh liquor from the sap of a coconut tree. We’ll also visit a micro-distillery in New York, the first to produce bourbon, rye, and vodka in the state since Prohibition. And in the Gourmet kitchen, we’re reinventing the multi-layered Pousse-Café.
How can an island with barely any native produce evolve into a food lover’s paradise? Discover the many ways in which Hawaii has developed into a unique melting pot of flavors from around the world. Back in the Gourmet test kitchen, food editor Paul Grimes shares a simple recipe for macadamia nut shortbread that gives you a taste of the big island at home.
Travel to India and Vietnam and learn how the sophisticated cooking traditions and exotic spices of these countries make their regional cuisines so complex. In Hyderabad, India, discover the intricate process of cooking mutton biryani. Then journey to Vietnam and learn the art of making chao, the country’s pungent version of pickled tofu. In the Gourmet test kitchen, editor in chief Ruth Reichl shares a quick recipe for Indian chicken vindaloo, and food editor Ian Knauer explains how to layer flavors to create a Vietnamese chicken and pineapple soup.
Travel across the world to meet a diverse group of artisans committed to keeping ancient food traditions alive. In a private kitchen just outside Hong Kong, a chef draws upon old village recipes to secretly prepare dishes for a dining room of just eight people. In Chile, a woman has dedicated her life to preserving Chile’s unmatched tuber diversity. Along southern India, local men enjoy a naturally fermented coconut liquor that stays drinkable for just 24 hours. Back in the Gourmet test kitchen, executive editor John Willoughby makes a pork stew that builds flavors with a variety of Latin roots.
Experience the unique culture and customs of the Mexican state of Oaxaca, a region that offers dramatic beauty, an ancient heritage, and some of Mexico’s best food. Back in the Gourmet test kitchen, executive food editor Kemp Minifie shares a rich and tangy recipe for beef in a spicy tomatillo sauce, adapted from a dish she discovered during a trip to Oaxaca.
Discover the many ways in which chefs and farmers around the world are shrinking the distance between farm and table. Back in the Gourmet test kitchen, executive food editor Kemp Minifie shares a resourceful pasta recipe featuring an ingredient many throw away—beet greens.
In Korea, food doesn’t simply influence culture; it defines it. Korea’s food remains tied to a venerable past with cooking techniques that reflect its royal dynasties and home kitchens. Watch a certified royal-cuisine chef exercise precision and patience to create kimchi, a fermented-vegetable dish. Discover authentic North Korean recipes, part of a disappearing cuisine largely unknown to the outside world. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a simple yet flavorful recipe for warm tofu with spicy sauce.
With its rich volcanic soils, clean air, and pristine waters, the island of Tasmania, off the southeast coast of Australia, is quickly becoming a food utopia. Visit Tasmania’s first Wagyu beef ranch, where cattle roam lush seaside pastures to produce some of the world’s highest-quality beef. Meet a truffle expert who took a gamble on Tasmania’s climate and won when he became the only person in the past century to grow truffles in Australia. Then head out to a smokehouse located in an organic apple orchard. Back in the Gourmet test kitchen, food editor Paul Grimes prepares a recipe for Mediterranean Lamb Salad, a dish made from an interesting cut of meat he discovered in Tasmania.
Travel to Istanbul, an ancient Turkish city that weaves its way through the Byzantine, Roman, and Ottoman empires. During the holy month of Ramadan, locals fast from sunrise to sunset. Join a food author for the Iftar meal, the traditional feast when the fast is broken. Discover the beauty of güllaç, a multilayered dessert studded with pistachios and pomegranates. In the Gourmet test kitchen, executive editor John “Doc” Willoughby prepares spicy grilled köfte, a Turkish street-food favorite.
Around the world, chefs and farmers are using their culinary talents to do more than just nourish. They’re helping reshape society. In a small town in upstate Vermont, meet four men who have created a sustainable food infrastructure. Cross the globe to Hanoi, Vietnam and visit a center that gives street kids the skills they need to work in the restaurant industry. High above Oaxaca, Mexico, the native people of a village play unique roles in their agricultural system. And in the Gourmet test kitchen, editor in chief Ruth Reichl turns grilled cheese sandwiches from ordinary to extraordinary with locally sourced ingredients.
Tuscany abounds with pride and passion for local ingredients. Meet the area’s masters of cucina rustica, who explain why the simplest dishes can be the most delicious. A baker reveals the secrets of saltless bread, the foundation of every Tuscan meal. In Florence, grab lunch at a street cart that keeps the city’s 700-year-old obsession with tripe alive. Head to the sea with a fisherman who grills his catch right off the side of his boat. Then share the primal experience of cooking steak over live fire with the most famous butcher in Tuscany.
Discover the many ways in which chile peppers have set the global palate on fire. In Oaxaca, family and friends come together to make Mexico’s most patriotic dish—Chiles en Nogada. Join John “Doc” Willoughby, executive editor of Gourmet magazine, in Şanliurfa, Turkey, as he researches a story on Urfa and Maraş peppers. In Lenhartsville, Pennsylvania, meet an obsessive farmer who harvests over 100 different kinds of chiles. In the Gourmet test kitchen, Ian Knauer uses serrano chiles to make an Indian shrimp curry that mixes heat with a harmony of spices.
In and around Montreal, the great outdoors plays a major role in inspiring the unique local flavor. Just 40 minutes outside the city, the collaboration between a chef and a forager results in an elegant restaurant menu. Meet a fourth-generation apple farmer who mixes the Old World and the New by producing cider using the méthode champenoise. Back in the city, tour the biggest indoor market in Canada. In the garden behind Joe Beef, chef Fred Morin shows how his fearless approach to experimentation defines his restaurant’s quirky comfort food. In the Gourmet test kitchen, food editor Paul Grimes uses Canadian maple syrup to prepare a delicious whole chicken in a pan.
Travel to the southernmost part of Spain—Andalucía, the land of flamenco and bullfighting. Visit the home of a family of flamenco musicians as they prepare classic Gypsy dishes. Meet a local farmer who is committed to producing jamón ibérico in the time-consuming traditional way because he considers its unique flavor a miracle. Learn the history of gazpacho, one of Andalucía’s most well-known delicacies and meet a chef who puts an avant-garde twist on the chilled soup. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a quick and easy way to make paella at home.