FREE Episodes

  • More Stuff than Greens Salad

    Chef Kristen’s version of the perfect salad - more stuff than greens! This crazy flavorful Roasted Chicken Salad has saved her on more than one occasion - it’s the perfect balance of salty, sweet and sour. On the side, savory charred broccoli with fried garlic-oregano vinaigrette.

  • Dinner for One

    Mary is her own guest of honour so she sears up some delicious salmon for her dinner for one.

  • Smoked Trout and Black Bean Beef Burgers

    Jamie is cooking up fettuccine, smoked trout, asparagus, and peas. Plus, black bean beef burgers, noodles, and pickle salad.

  • Ramen Mania

    A master class on ramen fundamentals at national purveyor Sun Noodles. A peek inside the mind of ramen madman Ivan Orkin. Yuji Haraguchi shows how to incorporate seafood. A group of Chez Panisse graduates decide to start a Ramen Shop.

  • Seafood With A Bang, Here In Da Nang

    On this stop of his Vietnam journey, Luke visits the bustling seaside city of Da Nang. Join him as he visits the spectacular Dragon Bridge, looks up some succulent shimp on the beach, and stumbles upon a tiny fishing village packed with restaurants and other hidden gems!

  • Royce Burke

  • Contemporary California Cuisine in Venice

    Meet Chef Nyesha Arrington, who has worked in some of the best kitchens across the country and is now building a restaurant of her own - Leona, a cozy neighborhood gem nestled by the Pacific Ocean in Venice, CA.

  • Temple of Seitan

    With all the talk about Vegan food, Daisy ventures to Camden to a fast food burger joint with a twist. Next stop, a hip mocktail bar in East London. Then, Daisy is joined by Georgia from Georgias cakes as they magic up their own custom mocktail with exotic fruits and funky garnishes.

  • Mushroom Mania

    Frankie takes us on a magical mushroom trip. Not that kind but hey, no judgement. You may not get the trippy visions or fall in love with a tree, but mushrooms for every day meals are magical in their own special way. They’re packed with nutritional value and they’re an affordable plant-based mea...

  • Food from an Iraqi Childhood

    Chef Einat takes us back in time and recreates some of her favorite Iraqi recipes. She starts with Aruk, a crispy flavorful Iraqi-style potato pancake that she serves with fermented mango Aioli, and Sabich Salad, layered with fried eggplant, perfectly cooked eggs, red pepper tahini and tomatoes.