Season 2 (2018)
OVERVIEW
EPISODES
1. Home Cooking in Taiwan
The classic flavors and ingredients of Taiwanese cooking from Chuang Pao-hua of the Chung-hua Culinary Teaching Center; Raoche Street Night Market; Kun-Yin Cheng of the Shin Yeh restaurant; how to make Taiwanese beef noodle soup and more.
2. Quick Suppers from Madrid
Features Joaquín Felipe of Florida Retiro; how to make pork and chorizo with piquillo peppers with chef Abraham García of Restaurante Viridiana; Spanish ratatouille; and how to make sherry-soaked French toast.
3. Middle East Classics
The secret of making perfect puffed pita bread at home; how to make sumac-spiced chicken; and how to apply Middle Eastern flavors to salad with a recipe for fattoush.
4. Japanese Tuesday Nights
Culinary instructor Elizabeth Andoh on how to make skillet glazed chicken; chicken teriyaki rice bowl; and pork and vegetable miso soup.
5. Easy French Desserts
French apple cake; rich, yet light chocolate-orange tart; and pastry chef David Lebovitz's recipe for salted butter caramel-chocolate mousse.
6. Secrets of Thailand
Transforming a simple bowl of broth and rice into an explosion of flavors. Includes Thai rice soup; Thai stir-fried spinach; and an easy Thai beef salad.
7. Pizza and Pasta
Features Italian-inspired recipes. Includes roasted mushroom pizza with fontina and scallion; cacio e pepe; and a simple shaved zucchini and herb salad with parmesan.
8. Tunisian Couscous
North African chicken couscous; chickpea and harissa soup; and how to make a harissa.
9. New Mexico, Old Mexico
Preparing a moist and flavorful carne adovada; how to make Mexican chicken soup with tomatillos and hominy; and how to bake a moist cake without an oven.
10. Taipai Cooking Lesson
The secret to making the flakiest scallion pancakes; and Taiwanese five-spice pork with rice.
11. South African Barbecue
Exploring the various colors, flavors and textures of South African cooking.
12. Porchetta at Home
The perfect recipes for wintertime meal; fennel-rosemary porchetta; chocolate-hazelnut crostata; and mash potatoes with caraway-mustard butter.
13. Chicken from Paris to the Middle East
How to elevate simple chicken recipes using techniques and flavors from around the world.
14. The Japanese Quick Cook
Exploring Japan and it's cuisine Includes Japanese-style rice with flaked salmon and shiitake mushrooms; salt-pickled radish and red onion; and yakiudon with pickled ginger.
15. Middle East Favorites
The light and bright recipes of the Middle East. Includes salmon chraimeh; bulgur-tomato salad with herbs and pomegranate molasses; and tangerine-almond cake with bay-citrus syrup.
16. New Breads
How to make aromatic, nutty and tender pumpkin seed rolls; Portuguese cornbread; and Macanese sweet potato cake.
17. A Trip to Senegal
A trip to Senegal to learn North African cooking technique with chef and restaurateur Pierre Thiam.
18. Chicken the Chinese Way
How to bring Chinese cooking techniques to the home kitchen. Includes preparing crispy Sichuan-chili chicken; and ginger-scallion steamed cod.
19. South American Classics
Exploring the South American food, notably from Colombia and Peru.
20. Every Day Turkish Favorites
Features Turkish-inspired techniques and flavors, including cooking white beans, how to make the easiest Turkish red lentil soup.
21. From Vietnam to Burma
Exploring a variety of South East Asian dishes. Includes Vietnamese meatball and watercress soup; coconut cashew cake; and stir-fried chicken with snap peas and basil.
22. Singapore Satay, Soup and Sling
Exploring the Singaporean cuisine, including Singapore chicken satay with a quick broil and marinade; shrimp and chicken noodle soup; the Singapore sling; and coconut-ginger rice.
23. West African Weeknight Supper
Exploring the Senegalese cuisine. Includes Senegalese braised chicken with onions and lime; and Senegalese avocado and mango salad with rof.
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