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Marcus visits the longstanding Mexican community in Chicago.

Marcus visits the longstanding Mexican community in Chicago.

Chef Marcus Samuelsson discovers how Vietnamese residents influenced food in New Orleans.

Marcus heads to Detroit and learns more about its culture, history and food.

José creates a quick tapa of apples in a red wine syrup, using Rioja.

José introduces us to two famous Catalans: artist Salvador Dali and chef Ferran Adrià.

Onion Soup Gratinée Lyonnaise, Pan-Broiled Venison Steaks and Cheesecake Roland.

Spinach- and Cheese-Stuffed Roast Cream of Leek and Mushroom Soup Mini Almond Cakes.

Rigatoni with Lettuce and Eggplant Sauteed Julienned Endive Steamed Fish and Shellfish.

Chile con Carne with Lettuce and Cheese Pears Bonne Femme Criques Californian Caviar.

Mini Cheesecakes on Arugula Steamed Scrod Packages Butternut Squash Saute.

Small Crocs of Shrimp in Hot Vegetable Broth Pork Medallions Butter Pecan Ice Cream.

Butternut Squash Velvet Fillet of Sole with Mushroom Sauce Seckel Pears in Coffee.

Vegetable Bean Soup Chicken Supremes with Tapenade Vegetable Couscous Pear Compote.

Lamb Curry over Rice with Raisins Scallop Pancakes on Boston Salad Crisp Apricot.

Picante Mussel Pilaf Onion-Crusted Sole with Anchovy Butter Apricot Clafouti.

Chicken Thighs with Mushroom Sauce Fricassee of Brussel Sprouts Seafood Chowder.

Slow and Easy Bread in a Pot Cocotte Eggs with Creamed Mushrooms Ragout of Broccolini.

Asparagus Fans with Mustard Sauce Scallops Grenobloise with Potato Gratin Jam Tartines.

Greek Tomato Salad Poached Salmon in Sour Cream Herb Sauce Stew of Peas and Carrots.

Chang cooks and goofs around with his friends around the world.