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The heritage and cuisine of the Mexican community in Chicago; tacos de cecina; grilled nopales.

The heritage and cuisine of the Mexican community in Chicago; tacos de cecina; grilled nopales.

From pho to banh mi, young chefs translate culinary Vietnamese traditions for a new generation.

A meal with a Syrian refugee family; falafel; making Iraqi bread; a 700-person Lebanese wedding.

Chef Andrew Le visits Ho Chi Minh City, Vietnam, to taste pho and to connect to his family roots.

Kauai farmer Valerie Kaneshiro shares her story of loss and rediscovery.

Chef Sheldon Simeon makes his first trip to the Philippines.

Jack Johnson enjoys smoked fish and relays tales about early surfer migration to Hawaii.

Apples in red-wine syrup; potato and chorizo sausage; vegetable.

Marinated olives and toast with cheese and anchovy; mushrooms.

Tapa of fried eggs and Spanish chorizo sausage; fried squid sandwich.

Apple-and-cheese salad; hard cider; caramelized onions.

Scallops with albarino white wine; steamed mussels with potatoes.

Salad of cheese, tomato, thyme and walnuts; rabbit with saffron rice.

A cold soup of Basque cheese and the red and white wines of the Basque Country.

Crumbled pork sausage with wild mushrooms; fishing for shrimp; Catalan seafood.

Classic tuna salad; seared tuna with sesame seeds and sweet piquillo peppers; tapas.

Red piquillo peppers stuffed with cheese; cheese and white asparagus salad; a trip to Pamplona.

Sampling food in Los Angeles with Martin Short and Allison Janney; taco truck crawl.

World-class breakfast of foie gras and eggs; a tapas crawl; vermouth bar; jamon.

Hot pot; a classic dish of century-old eggs; unusual tea.