A Chef's Life
Prepping peppers; stuffing peppers.
Prepping peppers; stuffing peppers.
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A big box store places a huge order and the team must redesign packaging; peach biscuit.
A nostalgic tour of Charleston, S.C., eateries; making espresso; breakfast by the harbor.
Preparing and cooking artichokes.
Salmon Steaks, Lamb Loins in Ambush, Leek-and-Mushroom Pie and fluffy Caramel Snow Eggs.
Oysters on the Half-Shell, Home-Smoked Salmon, Foie Gras, Braised Duck and Bûche de Noël.
José travels to Iles Balears where he makes an omelet with sobrasada--spreadable sausage.
Vik Winery's terroir and wine production in the Chilean countryside.
Sampling a variety of Appalachian wine and food in Gilmer and Dahlonega in Georgia.
The distinct and historical flavors of Indiana wine.
Sampling an array of wine and food at three different wine estates in Traverse City, Mich.
Searching for Douro wines along the Douro River; chef Rui Paula.
Searching for the finest Portuguese wines, from Alentejo to Lisbon; chef Joao Rodrigues.
Liora and Yolanda visit Hardanger in Norway to challenge chef Steinar Rinaldo.
Searching for three wines in Vienna and the surrounding wine region.
Searching for three local Styrian wines to present to chef Harald Irka in Austria.
The origins and traditions of the Hawaiian cowboy lifestyle in California.
A crew member's worldwide voyage includes a stop at his ancestral home.
The blend of noodles, soup and pork spare ribs, embodies the spirit of the Okinawan people.
Sara Mardanbigi and Edgar Rico; Xose Velasco and Anthony Pratto; Luis "Beto" Robledo.
Lynne Rossetto Kasper; pasta with balsamic vinegar; Roberto Donna; pasta with pesto sauce.
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