Gordon tries to improve business for an upscale California restaurant in desperate need of clientele the executive chef has a showdown with Gordon in front of the entire staff.
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Chef Ramsay visits a chaotic Burbank, Calif., restaurant and goes head-to-head with the owner to simplify the menu.
Gordon tries to improve business for an upscale California restaurant in desperate need of clientele the executive chef has a showdown with Gordon in front of the entire staff.
Gordon tries to help put a deserted California restaurant back on the map the restaurant's owner does not want to accept the changes, which leads to a screaming match.
Comfort food beef ribs flank steak salsa culture.
Tomatillo salsa verde, tomatillo-braised pork loin, pescado encornflecado, esquites.
Classic ceviche, tostadas, shrimp ceviche cocktail, salmon ceviche.
Homemade tortillas, guajillo-spiked pork and potato tacos and Mexican-style zucchini tacos.
Potato sopes with salsa, goat cheese and fresh herbs, bacon gorditas with roasted poblano guacamole.
Mushroom quesadillas, squash blossom quesadillas, queso fundido with Mexican sausage and roasted peppers.
Pork tacos a la plancha, tacos with skirt steak, tacos of portobello mushrooms.
Red chile enchiladas, red chile enchiladas with spicy potatoes and fried eggs, creamy enchiladas with chicken, tomatoes and green chile.
Corn-husked tamales at Tamales Teresita banana-leaf-wrapped chiapanecos style tamales classic Central-style tamales sweet corn tamale.
From making soy sauce to shrimp paste and harvesting Thai delicacies of purple rice, giant river prawn, and ant larvae, David has his hands full to recreate the meal of Asia's top restaurant, Le Du!
From cinnamon to cumin to chilies - David uncovers the bold flavors of Sri Lanka, but it's stilt fishing where the adventure gets really spicy!
French cuisine is world-renowned and David is working with one of the best of the best this week, Mauro Colagreco. But things go sideways scalloping in the freezing North Atlantic, trying to harvest Caviar and turning the best butter in the world.
It's raining pecans in Texas, but David faces challenges finding other key ingredients and is forced to hunt alone for the first time.
The swampy everglades and the warm blue water of south Florida call to David as he farms, fishes and hunts to recreate a Cuban American meal at Amelia 1931. But by far the scariest harvest on the menu is fishing for alligator.
Portland is one of the best food cities in the world and Kachka is a foodie extravaganza. David stalks the pacific northwest woods for salmon and the most expensive mushroom in the world to recreate an amazing post-Soviet meal.
David harvests crab and prawns for Michelin star chef Paul Lee. Then he heads into the mountains to forage with the native peoples who have been making meals from scratch for 25,000. Things get tough when a Typhoon slams the island.
Winter has come to Sitka, Alaska and food is scarce. Working with James Beard nominee Beak, David explores the edges of subsistence food gathering in a harsh land.
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