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Naan with Beatrice Ojakangas
Jeffrey Alford and Naomi Duguid demonstrate naan. Beatrice Ojakangas makes hardtack.
Upcoming
Dumpling Dilemma
Vivian learns about how dumplings stretch ingredients and imaginations.
Poultry & Sauce
Aaron finds he's not in Texas anymore when he competes at a BBQ competition.
Brisket
Learn what makes brisket the centerpiece of the Central Texas BBQ plate.
Sausage
Get a "Meat 101" lesson and learn how to work with a butcher to find great beef rib cuts.
Direct Heat & Mesquite
Learn the steps that go into a whole hog cook, from snout to tail.
Leftovers
Explore the building blocks of BBQ: wood and fire.
Fire & Smoke
See why for good BBQ, you need a good BBQ pit.
Pickin' Beef
Take a BBQ tour of chicken and regional sauces.
Whole Hog
See what happens when 3 chefs turn leftover brisket into something unexpected.
Heirloom Favorites
Jacques shares anecdotes from his childhood while preparing a classic dumpling dish.
Just Ducky!
Jacques and Claudine make favorite duck recipes, including duck liver mousse with apples.
Crock of Flavor
Small Crocs of Shrimp in Hot Vegetable Broth; Pork Medallions; Butter Pecan Ice Cream.
Spice Up Your Life
Lamb Curry over Rice with Raisins; Scallop Pancakes on Boston Salad; Crisp Apricot.
Perfect Presentations
Lobster Roll Medallions on Spinach Salad; Lamb Stew; small Berry Custards.
Fast Proof
Slow and Easy Bread in a Pot; Cocotte Eggs with Creamed Mushrooms; Ragout of Broccolini.
Dessert First!
Savory Iceberg Cup; Caramel Pear Tart; Italian Sausage Patty with Masa Harina.
Dessert First!
Savory Iceberg Cup; Caramel Pear Tart; Italian Sausage Patty with Masa Harina.
Layered Elegance
Greek Tomato Salad; Poached Salmon in Sour Cream Herb Sauce; Stew of Peas and Carrots.
Sole-ful Suppertime
Butternut Squash Velvet; Fillet of Sole with Mushroom Sauce; Seckel Pears in Coffee.
Simple Sweet Notes
Roasted Split Chicken; Fluffy Mashed Potatoes; Smoked Salmon Pizza; Greek Yogurt.
Seafood Tricks
Baked Clams Madison; Cod; Skillet Broccoli Bits; Hazelnut-Chocolate Spread.
Chockfull of Surprises
Pumpkin Gratin; Tomato Surprise; Grilled Striped Bass with Romesco Sauce.
Smooth Food
Mini Cheesecakes on Arugula; Steamed Scrod Packages; Butternut Squash Saute.
Bread Flip
Tibetan Flatbread; Risotto with Broccoli Stems; Salmon Burgers on Arugula; Grapefruit.
Viva Espana
Spicy Gazpacho; Shellfish and Chicken Paella; Pineapple in Dark Rum Sauce.
Wild Rice in Minnesota
Learn the history of wild rice and try decolonized dishes with Sioux Chef Sean Sherman.
Robert Del Grande
Robert Del Grande prepares sea scallops and filets of beef in pasilla chile sauce.
Patés
Julia Child presents perfect French pates for great events.
French Omelette
Julia Child teaches a lesson on how to make a real French omelette.
French Crêpes II- Suzette
Julia Child makes a flaming dessert -- authentic Crepes Suzette!
Low Country BBQ
Journey to the low country, for highlights of both the food and the people.
Southerners
Explore some of the unique regional cuisines in the South with Sean Brock.
Preserve
Explore the food preservation techniques that are critical components of southern culture.
Leftovers
Find out why “nasty bits” deserve to be on the kitchen table.
Sea/Salt
Focus on April Bloomfield’s love of the sea, which is deep and fully realized.
Restaurateur
Follow April Bloomfield as she wrestles with the questions every chef must confront.
José Goes Nuts
José whips together a nutty dessert called postre de turron; the Valencia Fallas festival.
Minnesota with Jamie Malone
Visit Minneapolis for Salmon Mi Cuit. A stop at the Grand Café and Whole Grilled Salmon.
Rick Bayless
Rick Bayless shares Street Corn Tacos. Ming makes an Omelet Wrap.
Adam Richman
Adam Richman makes a Salmon BLT while Ming prepares a BLT without the B, L or T!
The Salmon Show
Julia Child hopes to catch salmon for her main course. With Douglas Grech and Zelma Long.
Bouillabaisse
Julia Child visits Fisherman’s Wharf. With Sally Darr and Richard Arrowood.
Laid Back Turkey
Julia prepares Cheese Stuffed Dates. With Jim Cohen and Richard G. Peterson.
Pork Wellington
Julia Child tours a California vineyard. With Brooks Firestone and Rene Verdon.
Chicken: Winged Victory
Julia picks a plump and perfect chicken. With Wolfgang Puck and Richard Graff.
Saddle of Veal
Julia prepares chocolate truffles. With Leslee Reis and Louis Martini.
Beef: Braised and Stuffed
Julia forages for chanterelles. With Louis Evans, Jr. and Warren Winiarski.
Deviled Rabbit
Julia's makes Kentucky Ham Puffs for a dinner with James Beard as the guest of honor.
Designer Duck
Julia’s prepares an original duck dish. With Yves Labbe and Paul Draper.
Desert Creek Honey / Blue Ridge, Texas
Blake Shook started Desert Creek Honey, a company that sells raw, unfiltered honey.
Risk
Danny has learned to take risks while navigating the creative process.
Unexpected
Danny cooks his own cuisine, inspired by Szechuan food, New York City, family and more.
Threshold
In San Francisco, Danny formed who he was as a person and as a chef.
Genesis
Meet Danny Bowien, a Korean American chef who carries traces of his past with him.
Classics
Danny joins the ultra-competitive dining scene in New York City.
Multiverse
Danny considers what his life would have been like if factors were different.
Mentor
Danny visits Chengdu to reconnect with Szechuan food as well as renowned chef, Yu Bo.
Family
Danny has cultivated strong family units in his life, both at home and at work.
The Sorcerer’s Apprentice
Eggplant Cushions; Sea Bass; Curried Cole-Slaw; Melon/Strawberry Dessert.
The Pastry Lesson
Pastry: Brisee; Sucree; Quiche; Salmon Mousse, Tomato Butter; Raspberry Galette.
Easy Short-Cut Supper
Greens-and-Sardine Salad; Shoulder Steak; Roasted Potatoes; Blueberries au Citron.
A Lesson in Economy
Hard-Cooked Eggs in Mustard Sauce; Turkey Roulade; Carrot/Parsley Salad; Rice Pudding.
Mosel Valley, Germany
Liora and Yolanda visit Mosel Valley in Germany and challenge Michelin-chef Harald Russel.
Dessert Essentials I
Using parchment paper; sugaring souffle molds; making cornets; piping meringues.
Dessert Essentials II
Preparing a tart crust; dipping st
Puff Pastry and Pate a Choux
Puff pastry; rolling, cutting and making shapes from puff pastry; using pate a choux.
Buche de Noel and More
Peppers; peeling and segmenting oranges; pureeing raspberries; Christmas log.
Buche de Noel and More
Peppers; peeling and segmenting oranges; pureeing raspberries; Christmas log.
Genesis
Meet Danny Bowien, a Korean American chef who carries traces of his past with him.
Threshold
In San Francisco, Danny formed who he was as a person and as a chef.
Mentor
Danny visits Chengdu to reconnect with Szechuan food as well as renowned chef, Yu Bo.
Family
Danny has cultivated strong family units in his life, both at home and at work.
Risk
Danny has learned to take risks while navigating the creative process.
Unexpected
Danny cooks his own cuisine, inspired by Szechuan food, New York City, family and more.
Classics
Danny joins the ultra-competitive dining scene in New York City.
Multiverse
Danny considers what his life would have been like if factors were different.
Noodle
Chang makes instant ramen dishes and tsukemen, visits a noodle factory and goes to Japan.
To Be Announced
Program information is not yet available
Pig
Chang’s relationship to the pig, and makes pork belly and tonkotsu.
Memory
Dishes from Chang's childhood, summer eating, his time in Japan and golf.
Spain
Spain’s influence on Chang’s career. Chang makes fideos, salt cod omelet and sponge cake.
Rotten
There is something rotten in David Chang’s kitchen and rotten is delicious.
Rene
Chang hangs out with one of his best friends--top chef Rene Redzepi.
Simple
Simple dishes as Chang travels to Japan for some yakitori and high-end sushi.
To Be Announced
Program information is not yet available
Gluttony
It’s gluttonous goodness and over-the-top indulgence in this episode.
Chef
Chang makes eggs with his chef pals and makes his Ko egg.
Japan
Chang travels to Tokyo and Kyoto.
New York
This episode is all New York with the Torrsi boys, oysters, carrot dashi and farming.
Fresh
Chang explores the idea of fresh in the kitchen, including instant broth and pea agnollini
Soy
Chang visits tofu and miso factories in Japan; Christina Tosi makes Burnt Miso.
Sweet Spot
Christina Tosi makes corn cookies three ways; Chang goes strawberry picking.
To Be Announced
Program information is not yet available
Smoke
Chang profiles regional BBQ in North Carolina, Texas and Kansas City.
Buddies
Chang cooks and goofs around with his friends around the world.
Lidia Celebrates America: Life's Milestones
Lidia celebrates commencements, baptisms, house blessings and Sweet Sixteens.
Lidia Celebrates America: Weddings: Something Borrowed, Something New
From jumping the broom to tying the knot, Lidia celebrates diverse wedding celebrations.
To Be Announced
Program information is not yet available
Monique Barbeau
Monique Barbeau prepares tequila-cured gravlax with savory dill pancakes.
Lidia Celebrates America: Freedom & Independence
Lidia explores Juneteenth, Bastille Day, Fourth of July and Philippines Independence Day.
Lidia Celebrates America: Overcoming the Odds
Lidia shares the inspiring stories of Americans who have overcome extraordinary odds.
The U.S. of Agriculture
What has 200 years of farming progress brough to the table?
To Be Announced
Program information is not yet available
The Pac-Rim Grill
Begin with Jidori chicken. Then, baby back ribs from Thailand and an Asian herb salad.
Fish Hits the Fire
Featured meals include Singapore-spiced halibut, Alaskan salmon riffs and fresh oysters.
Grill Top Cocktail Party
This cocktail party features jumbo shrimp, lamb chops, Catalan tomato bread and bellinis.
Grilling 24/7
Steven has wood-fired pizzas, pastrami beef ribs and a South African grilled Cheese.
Extreme Grilling
See a grilled pork tomahawk, salmon steaks, pork chops and brownie s’mores.
Raichlen's Rules
Steven looks at fundamental techniques that he has used over the years.
To Be Announced
Program information is not yet available
So-Cal Grill
See a reimagined fish taco, char-grilled lobsters and tri-tip with chimichurri.
One Good Turn
Meals include game hens, meaty spare ribs and a cinnamon-and sugar-crusted pineapple.
Wrangler Tailgate
This tailgate includes lamb, honey soy chicken wings, brisket tacos and potato salad.
Fusion Q
See cross-culture mashups, from California paella, to a stuffed heirloom pork loin.
Steak and Beyond
Meals include a New York strip and lamb steaks with Moroccan charmoula.
Wine Country Grill
Featured meals include Jidori-breed chicken breasts, flank steak and a wagyu strip loin.
To Be Announced
Program information is not yet available
Jacques Pepin's 80th Birthday Celebration
Famous chefs celebrate Jacques Pepin's birthday with favorite recipes and a live audience.
Magdalena’s Catering and Events / Fort Worth, Texas
Paige and Juan Rodriguez created Magdalena’s Catering and Events in Fort Worth.
Water Song / Baltimore, MD
Water Song is a restaurant that brings flavors from Colin Liang’s hometown in China.
Water Song / Baltimore, MD
Water Song is a restaurant that brings flavors from Colin Liang’s hometown in China.
To Be Announced
Program information is not yet available
Meshuggah Bagels
Janna and Pete Linde opened Meshuggah Bagels to bring New York bagels to Kansas City.
Big Bon Family / Savannah, GA
Big Bons started out as a pizza food truck and has grown and developed into so much more.
Bitty and Beau’s Coffee / Wilmington, NC
The Wrights started Bitty & Beau Coffee to teach acceptance and inclusion.
To Be Announced
Program information is not yet available
End of Days Distillery / Wilmington, NC
Shane and Beth Faulkner took the plunge and opened End of Days Distillery.
Churn Homemade Ice Cream and Coffee/ Gibsonia, PA
Churn, founded by Kelly Costa, is committed to coffee, community and homemade ice cream.
Glacier Confectioners
At Glacier Confection in Tulsa, US Army vet Bill Copeland leads chocolate making classes.
The Rounds / Philadelphia, PA
Alex Torrey founded The Rounds, a company that refills non-perishable pantry items.
Vertical Roots / Charleston, SC
Andrew Hare and Matt Daniels started Vertical Roots to bring local produce to their state.
Desert Creek Honey / Blue Ridge, Texas
Blake Shook started Desert Creek Honey, a company that sells raw, unfiltered honey.
To Be Announced
Program information is not yet available
On the Road: Cologne
Ming visits chef Rene Stessel at Wurst Case Scenario Restaurant in Cologne, Germany.
Carla Hall
Carla Hall cooks delicious Sea Island Shrimp and Ming does Shrimp and Squash Grit Tempura.
Sara Moulton
Sara Moulton, a protege of Julia Child, joins Ming to make some family comfort food.
Akhtar Nawab
It's East meets West, meets Italy for chef Akhtar Nawab and Ming.
Fatima Ali
Top Chef alum Fatima Ali joins Ming for some healthy cooking and eating!
On the Road: Wines of the Rhine
Ming talks Char with Fritz Pilcher in Rudesheim am Rhein, Germany.
To Be Announced
Program information is not yet available
On the Road: Amsterdam II
Ming visits Amsterdam’s Ron Blaauw for Smoked Eel with Brioche, Egg Salad and Pickles.
On the Road: Strasbourg
Ming cooks with Romain Chassignet in Strasbourg, France.
Simon Majumdar
Simon Majumdar makes Chicken Tikka Masala, and Ming shares a taste of his childhood.
On the Road: Riquewihr
In the picturesque town of Riquewihr, France, Ming learns how macarons are made.
Joanne Chang
Joanne Chang stops in for a day of desserts. Get your sweet tooth ready!
Billy Dec
Billy Dec joins Ming to share flavors from the Philippines.
To Be Announced
Program information is not yet available
Cherries and Cheeses
José cooks with a local cheese from Extremadura and the region’s cherries.
Jacques Pépin: The Art of Craft
Discover the story of Chef Jacques Pépin, a young immigrant who ushered in a new era in Am
Corn in Arizona
In Arizona, Capri learns how seeds are saved, visits a garden and make blue corn cakes.
Wild Rice in Minnesota
Learn the history of wild rice and try decolonized dishes with Sioux Chef Sean Sherman.
Apples in Virginia
Learn the story of the apple from a horticultural historian and a foodways interpreter.
To Be Announced
Program information is not yet available
Maple in Vermont
In Vermont, Capri sees how syrup is made and how maple producers experiment with flavors.
Chiles in New Mexico
Trace the history and current state of chiles from Santa Fe to Hatch and beyond.
Cheese & Beer in Wisconsin
In Wisconsin, we meet one of the first women to own a brewery and artisan cheesemakers.
Pecans in Georgia
In Georgia, Capri learns about the role of African-American farmers in the pecan industry.
Ramps in West Virginia
Capri forages for ramps in West Virginia and celebrates Appalachian culture.
Oysters in South Carolina
Explore the storied history of the oyster in modern-day South Carolina.
To Be Announced
Program information is not yet available
Gulf Coast Grill
Taste Grilled Oysters with Charred Corn Salsa, grill-top Shrimp Boil and Grilled Snapper.
Wedding Shower Buffet
Parties; Raw-Tomato Soup; Open-Face Sandwiches; Frozen Watermelon Slush.
Cooking for Your Boss
Polenta-and-Vegetable Gateau; Escalopes of Veal in a Mushroom-and-Cognac Sauce.
A Tribute to Grandmere
Bread-and-Onion soup; Chicken Ragout; Frisee with Croutons; Apple Tart.
Cuisine d’Amour
Herb-and-Goat-Cheese Souffle; Veal Blanquette; Apple-and-Potato Puree; Flan a la Vanille.
The Duck Party
Bean Casserole; Mock Peking Duck; Sauteed Duck Vinaigrette; Rhubarb/Strawberry Coulis.
Birthday Party for Mom
Ricotta Dumplings; Cornish Hens Tabaka; Green Salad; Bread-and-Butter Pudding.
To Be Announced
Program information is not yet available
Pennywise Potluck
Turkey Soup; Cumin, Lamb Breast, Potatoes; Mushrooms en Papillote; Cucumber Summer Salad.
A Family Celebration
Artichoke-and-Tomato Stew; Poached Salmon; Green Couscous; Chocolate Paris-Brest.
Weekly Planner
Scotch Barley/Mushroom Soup; Curry of Lamb; Lamb Steaks Vinaigrette; Gratin Dauphinois.
A Lean Feast
Steamed Scallops with Walnut Sauce; Corned Beef Pot-au-Feu; Herbed Yogurt Cheese.
Lisbon & Alentejo, Portugal
In Portugal, the hosts challenge chef João Rodrigues to complement their wines.
Indiana, USA
Maya, Yolanda and Liora discover the distinct qualities of the local wines of Indiana.
To Be Announced
Program information is not yet available
The Light Side of Classic
Grilled swordfish; poached turkey; rice pudding.
The Unconventional Cook
Walnut pork sausage; lentil and potato salad; stuffed zucchini; meringue chocolate mousse.
Homage to Van Gogh
Zucchini and tomato fans; beef Arlesienne; red wine; strawberries.
Joys of Cooking
Asparagus; barley-stuffed cabbage; lemon bananas.
Joys of Cooking
Asparagus; barley-stuffed cabbage; lemon bananas.
To Be Announced
Program information is not yet available