Advanced search
- TITLES
- NAMES
- COLLABORATIONS
Search filters
Enter full date
to
or just enter yyyy, or yyyy-mm below
to
to
to
Exclude
Only includes titles with the selected topics
to
In minutes
to
1-87 of 87
- After a long winter, the arrival of spring awakens the delicate flavors of young herbs. The sun remains perched in the sky until midnight, the temperature climbs and life returns to the once snow-covered landscape. This episode takes advantage of this brief window of time to explore the ingredients of spring in Sweden.
- David Chang makes instant ramen dishes and tsukemen; takes a trip to Japan for a bowl the original tsukemen, a visit a noodle factory, and Harold McGee explain alkalinity.
- David Chang travels to San Sebastian to discuss pork bushi. He makes pork belly, and tonkotsu and travels to Montreal with his pal Aziz Ansari for a fried bologna sandwich.
- This episode explores Chang's past; dishes from childhood, summer eating, his time in Japan, and golf.
- Spain's influence on David Chang's career. He visits with some of his idols- Juan Mari Arzak and Andoni Aduriz, makes fideos, salt cod omelet and a sponge cake from chef Albert Adria.
- There is something rotten in David Chang's kitchen and that's a good thing. Rotten is delicious; katsuibushi in Japan, XO sauce, rotten bananas with Chef Christina Tosi, and Kimchi.
- David 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 sushi, and his pal Daniel Patterson makes beets.
- It's gluttonous goodness in this episode; over the top indulgence with Joe Beef chefs Federic Morin and David McMillian's fois gras sandwich, a whiskey tasting Mayhem with Chef Sean Brock at Buffalo Trace in Kentucky and the classic dish Hot Brown served up three ways.
- Chang makes eggs with his chef pals; Wylie Dufresne, Daniel Patterson, Rene Redzepi, and makes his Ko egg.
- David Chang travels to Tokyo and Kyoto.
- New York with the Torrsi boys, oysters, carrot dashi, and farming. Plus David Chang visits native New Yorker Ivan Ramen in Tokyo where he is making ramen that is taking the city by storm.
- The idea of fresh in the kitchen; instant broth, pea agnollini, fresh and aged steak with Chef Tien and Ike Jime with Dave Arnold and Chef Murata in Kyoto.
- David Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Burnt Miso.
- David Chang's protégé Christina Tosi makes corn cookies three ways and her three layered Arnold Palmer Cake, Chef Burns makes ice cream and Chang goes strawberry picking.
- David Chang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky bacon from Allen Benton in Tennessee.
- David Chang cooks and goofs around with his friends; Peter Meehan in Japan, Laurant Gras, Sat Bains, and Rene Redzepi in Copenhagen.
- It is Sean Brock's mission in life to expose the world the regional varieties of Southern cuisine and to erase the misconception that southern cuisine is all the same. In this episode, Sean explores a few of the unique regional cuisines in the South. Sean explores the ever so painful ways of Prince's Hot Chicken. Chef John Currence makes tamales-you read it right...tamales. Tennessee Pastry Chef Lisa Donavan makes a buttermilk pie. Sean and fellow South Carolinians, the Lee Brothers, make deviled crab, before visiting Fishnet's Seafood outside of Charleston to enjoy their more wholesome version "Jesus crabs".
- It all began here when Sean Brock went looking for Jimmy Red Corn. That simple journey turned into a lifetime of searching, archiving and reviving lost crops of the South. His partners in crime are the legendary owner and operator of Anson Mills, Glen Roberts, and University of South Carolina professor, David Shields; a trifecta of seed nerds hell-bent on preserving Southern food heritage. In this episode, Sean makes Jimmy Red Corn Grits and a Chestnut Bread and Red Sive bean salad. David Shields visits Sean's R&D lab to experiment with seeds, and to tell the story of the Bradford Watermelon, a near extinct fruit with a delicious and deadly history.
- This episode is all about rice and its essential role in Southern cuisine. Sean Brock visits Anson Mills, where Glenn Roberts is blazing a trail to reintroduce the world to the Carolina Rice Kitchen. Carolina Gold rice was once the primary crop in South Carolina and sought after worldwide. Using animation and archival images, a timeline will highlight how the Civil War as well as changes in the agricultural economy caused Carolina Gold to all but disappear. Glenn is the reason for its resurrection and Sean is its biggest champion. In the fields at Anson Mills, Sean and Glen prepare an Appalachian classic, perlou. And in Nashville, Sean makes Hoppin' John and Chef Ed Lee shows Sean how to make Korean BBQ.
- This episode focuses on the heavy influence Louisianan cuisine has on Sean Brock. Historian and food-writer John T Edge of the Southern Food Alliance takes Sean to his "favorite place on Earth", Middendorf's Restaurant, where they shave thin slices of catfish into the fryer to create a catfish chip. In the kitchen, Sean makes a gumbo and his version of the catfish chip. Chef Donald Link takes Sean frogging then cooks up a frog dish.
- Sean Brock often describes how his family ate growing up this way: "If we were eating, we were eating food from the garden or the basement-it's a way of life." In this episode, Sean shows us what it means to be eating from the basement by exploring and utilizing the preservation techniques that are critical components to southern culture: drying, salt curing, canning, and fermentation.
- Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. In this episode, Sean explores his roots, prepares a typical Appalachian dinner, cooks chicken and dumplings with his mom, throws down with chef Joseph Lenn at Blackberry Farms, and learns how to make fried okra and country ham on the farm.
- In this episode, Sean Brock highlights both the people and food of the Lowcountry by preparing an epic outdoor feast on his friend's farm. Legendary pit-master Rodney Scott spends the day roasting a whole pig, Steven Satterfield makes Savannah Red Rice, and to finish off the feast, Sean prepares Frogmore stew made from the bounty of the Charleston bay.
- The history of southern cuisine is incomplete without understanding how West Africa influenced the cultural heritage and ingredients of America. In this episode, Chef Sean Brock travels to Senegal to meet with friend, Fatimata Ly. Together they explore the markets of Dakar and M'Bour, cook the traditional Sengalese dish Theibou Yapp, and search for the connection to American cuisines through techniques and flavors used by the locals.