Season One: Season 1 : gourmet.com

China: One Billion Foodies

Episode 1

Amid rapid modernization, China strives to preserve ancient food traditions, while satisfying a hungry middle class with modern techniques and trendy restaurants. From the rural countryside to the urban centers of Beijing and Shanghai, we explore the then and now of Chinese cuisine.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Drunken Chicken with Rice-Wine Granita
Five-Spice Fortune Cookies
Noodles with Pork and Hot Bean Sauce
Snow Peas with Sichuan Preserved Vegetable
Stir-Fried Asparagus with Oyster Sauce
Stir-Fried Mushrooms with Soy and Rice Wine

Anatomy of a Meal with José Andrés

EPISODE 2

What goes into the making of a meal? Through the eyes of José Andrés, one of the world’s top chefs, we will deconstruct a meal from start to finish, looking at the philosophies, ingredients, and methods that take a dish from initial conception to savory last bites. We’ll also visit Andrés’ native city of Barcelona to explore the elements of Spanish culture that have shaped his culinary outlook, then head to his popular Washington, D.C. restaurant, Café Atlántico, to see how his ideas translate into everyday cuisine.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Caramel Corn Clusters
Caramelized Pork Rinds

Italy: Home Cooking

EPISODE 3

Italy has long been one of the world’s top food destinations. These days, a growing number of visitors are choosing to experience the hospitality and tastes of Italy by dining with locals in private residences. Journey with us from the urban, fast-paced sprawl of Rome to the sleepy, picturesque villages of the countryside, and see how hungry travelers are treated to the authentic, delicious and fulfilling tastes of traditional Italian homes.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Fricos
Fried Artichokes
Fried Zucchini Blossoms
Parmigiano-Reggiano with Fresh Fennel
Pizza Sfogliatella

H2O

EPISODE 4

Water—an essential element of life that has influenced cuisines around the world. From the oyster-rich shores of Seattle’s Puget Sound to a specialty shop serving hundreds of imported mineral waters in Rome’s railway station, this versatile ingredient has evolved into so much more than a thirst quencher. Dive in and discover how chefs think about the use of water, and the ways in which it sustains, enhances, and sometimes even transforms their recipes.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Hollandaise Sauce
Kumamoto Oysters with Ponzu Granita and Tobiko
Lobster, Avocado, and Grapefruit Salad
Oyster Pan Roast
Oyster Po' Boys
Steamed Blue Crabs with Black Ginger Dipping Sauce

The Hungry Luddite

EPISODE 5

No doubt, technology has altered the world of food, making ingredients easier to produce and faster to distribute globally. But at what cost? Fortunately, there are artisans who are working to preserve the traditional methods of cooking that have shaped the world’s culinary history. We’ll meet a Japanese knifemaker and visit a market run by a passionate Parisian gardener, discovering how ancient cooking techniques are being revived and sustained.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Plum Butter
Romaine with Garlic Anchovy Vinaigrette
Summer Squash Bread and Butter Pickles

The Green Kitchen

EPISODE 6

“Green” is in. This timely episode will explore ways that food and cooking affect our environment and vice-versa. Join us as we meet people across the globe who bring their values to the table.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Chicken and Fennel Salad with Garlic Mayonnaise
Chipotle Butter
Green Beans with Poached Egg and Parmesan
Hamburger Buns
Hamburgers
Hash Browns with Red Pepper and Onion
Pan-Seared Tilapia with Chile Lime Butter
Roasted-Beet Salad
Roasted Chicken and Vegetables
Roasted-Garlic Mayonnaise

Brazil: When Foods Collide

EPISODE 7

“Fusion,” the art of intermingling two distinct cuisines into one imaginative and singular culinary form, is thriving in Brazil. Join us as we travel to this place where the jungle collides with civilization, to see how chefs blend their own culinary traditions with newfound indigenous ingredients. From pizza to sushi, see how just about every type of cuisine can be reinvented and enhanced with Brazilian flavor.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Banana Ravioli
Balsamic Reduction
Bobó de Camarão (Shrimp in Yuca Coconut Purée)
Clarified Butter
Collard Greens Miniera
Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains
Moqueca de Camarão (Brazilian Shrimp Stew)
Passion Fruit Sauce

Just Desserts

EPISODE 8

Dessert: The most anticipated course and the perfect ending to any meal. From Barcelona's legendary all dessert restaurant, Espai Sucre, to a visit with edgy New York pastry chef Sam Mason, this delicious episode features tasty stories about unusual desserts and the culinary wizards who create them.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Chocolate Chile Ice Cream
City Skyline Cupcake
Diane's Six-Spice Oatmeal Raisin Cookies
Hungarian Chocolate Mousse Cake Bars
Lemon Crème Brûlée
Pink Cuts
Pumpkin Seed Brittle
Rice Pudding

Living Off the Land

EPISODE 9

We’ll hear the stories of chefs and home cooks alike who use only the freshest, purest natural ingredients—from organic foods to exotic fruits—to create delicious and unusual recipes. Crisscrossing the globe, we’ll find out how a couple in Maine have been changing the face of American farming with their cutting-edge cold-weather harvesting techniques; head to Lima, Peru where we’ll catch fish in the Amazon; and explore the incredible offerings of a garden in western France. Join us as we learn how local products and traditions influence cuisine around the world.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Beets in Salt Crust
Gazpacho with Moutarde D'Orléans Ice Cream
Lamb's Quarter Pesto
Poached Pears with Quince Paste in Parmesan Cloaks

Australia: Slow Food

EPISODE 10

Many Australian chefs have been gravitating towards the “slow” approach to cuisine, taking the time to fully appreciate the skill of cooking. This movement is growing not only “Down Under” but also across the world, with chefs who are passionate about protecting and promoting the use of local ingredients and culinary traditions. These Aussie foodies show us how to create a “slow food” feast, while revealing a deeper message: Slow down, appreciate our natural resources, and enjoy them whole-heartedly.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Rhubarb Chutney
Rhubarb Tarts

Science of Deliciousness

Episode 11

Did your mother tell you not to play with your food? Meet some innovative chefs who didn’t listen. In this episode, we look at how some of the world’s top culinary experts are using molecular gastronomy—the application of scientific principles to food preparation—to push the boundaries of what can be achieved in the kitchen.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Bacon-and-Egg Ice Cream
Brown-Rice Flour Mix
Chocolate Chip Cookies
Crema Catalana Foam
Five-Herb Ice Milk
Lemon Layer Cake
Pizza Crust
Purple Potato Chips

Zen and the Art of Cooking

Episode 12

What is the true path to culinary enlightenment? In this episode, we’ll look at how some chefs achieve inner harmony from cooking. From a California cheese maker to a New York chocolatier, food artisans show us how they find their Zen through their relationship with food.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Braised Duck Legs with Shallots and Parsnips
Buttered Polenta
Chicken Stock
Crispy Pigs' Tails
Dashi
Miso-Marinated Salmon with Citrus and Shitakes
Pork Dumplings
Rabbit Ragu
Zen Roast Chicken with Mustard Butter

Salt and Pepper

Episode 13

Salt and pepper: The most important mineral in the human diet, and the most widely used spice. In this episode, we’ll take a close look at the ubiquitous most renowned duo. Join us as we learn why salt and pepper are earning a newfound respect from chefs in the know.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Chinese Celery Strips
Melon, Arugula, and Serrano Ham with Smoked Paprika Dressing
Ribboned Zucchini Salad
Salt-Baked Potato
Salted Caramels
Scrambled Eggs with Green Chiles
Slow-Baked Salmon with Avruga Caviar Sauce

Delicious Indigenous

Episode 14

What happens when indigenous ingredients meet passionate food lovers? In this episode, we’ll meet a Peruvian chef who transforms local fruits and vegetables into haute cuisine, and then learn how an Aboriginal community keeps its Outback traditions alive and thriving. We’ll also visit a French-born chef as he forages for seaweed on the Irish Coast, then hop over to Seattle, Washington to dig for geoduck, a large saltwater clam that can live for up to 140 years and weigh up to 10 pounds. Join us as we learn how these indigenous foods make for rich traditions and delicious cuisine.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Asian Sauteed Geoduck
Buffalo Tenderloin with Cranberry Blueberry Sauce
Mashed Yuca with Garlic

Noble Rot

Episode 15

Cheese is the most famous example of foods that rely on the development of mold. But did you know that there are many other products that depend on the process of decay? Carefully cultivated through the centuries as a way to preserve food, mold and rot are used throughout the world to make products such as botrytis (wine made with rotten grapes) and Mexican huitlacoche (made from moldy corn). We’ll meet the experts who turn what would be considered “food gone bad” into creative and exceptionally great cuisine.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Huitlacoche Quesadillas
Salt-Rising Bread
Spinach with Sesame Miso Sauce

Cure de Force

Episode 16

Curing: Used to preserve food and enhance flavor, but this method of aging, salting, and smoking food creates spectacular culinary effects. Join us as the masters of curing from around the world share their closely guarded secrets.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Bresaola Carpaccio with Gribiche Vinaigrette
Croissant Egg Sandwiches
Hearty Lentil and Chorizo Soup
Potato and Celery-Root Gratin with Smoked Haddock
Spaghetti Alla Carbonara
Tea-Smoked Duck Breasts

Raising the Bar

Episode 17

What does it take to turn a run-of-the-mill beverage into an exceptional drink? We’ll observe artisans across the globe as they elevate wine, beer, and spirits into libations as sophisticated as a fine meal.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Cheddar Beer Soup
Chocolate Stout Cake
Chocolate Whiskey Bundt Cake
Pan-Seared Steaks with Bourbon-Shallot Sauce
Pisco Sour
Stilton Cheese Puffs
Stout-Braised Short Ribs

Contraband Cuisine

Episode 18

Countries around the globe have differing standards of food safety. Most government health organizations quickly ban foods that pose potential health risks. But there is an entirely separate category of cuisine that falls into the “gray zone”—it’s not necessarily dangerous, but it is banned for a variety of other reasons. Often, with this controversial fare, what is legal in one country is considered contraband in another. Join us as we learn about the reemergence of mind-altering Absinthe in France; gourmet uses of the coca leaf; Ireland’s potent Poitin liquor; and an illegal foie gras update to the Chicago-style hot dog.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Chicken Faux Gras
Slow-Roasted Pork Belly

Anatomy of a Meal II with Lydia Shire

Episode 19

Lydia Shire is a legend in her own time, a culinary pioneer who featured offal on the menu at the Boston’s legendary Locke Ober Restaurant at a time when other chefs shied away from entrails. Now that the rest of the world has caught up, this intrepid chef is on a new mission: to counter the no-fat, no-fun fad that encourages eliminating butter, meat, and salt from our diets.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Chimichurri Sauce
Grilled Sweetbreads
Lobster Stew
Parmesan Sauce
Super-Prime Côte de Boeuf

Avant Garde à la Carte

Episode 20

A new generation of chefs is exploring the bold frontier of molecular gastronomy, an emerging culinary discipline that focuses on the science of cooking. They think about the restaurant experience as a whole, the emotions surrounding the food, and the way it is served. First, we’ll learn how Raymond Capaldi uses liquid nitrogen as an unusual palate cleanser in Australia. Then, we’ll visit two Chicago innovators: Homaru Cantu, a culinary wizard who serves innovative fare such as edible menus and dehydrated pastries; and chef Grant Achatz, whose high-tech creations at four-star restaurant Alinea are served on specially designed sculptural holders with no flatware. Join us as we discover how these avant-garde chefs are creating new and exciting foods that are cutting edge, delicious, and above all, entertaining.

WATCH THIS EPISODE | Download this episode from iTunes

RECIPES
Carrot Foam with Chocolate Sorbet