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A runny egg is one of the hottest ingredients in food porn. Michael Chernow’s first “EGGtraordinary” find is a poached egg nestled inside a ripened avocado and wrapped in bacon, served
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A runny egg is one of the hottest ingredients in food porn. Michael Chernow’s first “EGGtraordinary” find is a poached egg nestled inside a ripened avocado and wrapped in bacon, served at Estrella in the heart of Los Angeles. Next, he visits 5Church, a former church turned restaurant in Charleston, to witness the creation of a heavenly crab cake topped with a perfectly poached egg. Lastly, Michael heads to Onefold, one of the best breakfast destinations in Denver, to sample an EGGcentric congee dish- a fusion of fried duck, savory rice porridge and topped with a poached egg.
Grandma’s traditional pies get a modern face lift with some of the most inventive creations capturing the hearts of pie lovers everywhere. Michael Chernow visits Farmhouse in Nashville
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Grandma’s traditional pies get a modern face lift with some of the most inventive creations capturing the hearts of pie lovers everywhere. Michael Chernow visits Farmhouse in Nashville where they take an old-fashioned strawberry rhubarb pie and deep fry it into a brand new, golden brown favorite. In Los Angeles, the Pie Hole’s multi-textured earl grey tea pie is baked within a special pie crust, made using a secret 4th generation family recipe. Back in Nashville, Buttermilk Sky Pie gives customers a nostalgic blend of a childhood favorite with its coveted s’mores pie – no campfire required.
Michael Chernow sets out to discover the most outrageous ice cream creations seen on social media. In NYC, Black Tap’s whimsical and over-the-top shakes create an explosion of sweet
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Michael Chernow sets out to discover the most outrageous ice cream creations seen on social media. In NYC, Black Tap’s whimsical and over-the-top shakes create an explosion of sweet goodness with every sip. Blending tradition into the mix, Ample Hills Creamery uses old school techniques to create playful flavors like the popular cream cheese vanilla bean ice cream infused with homemade buttercake. Rolling out a new menu every four weeks, Salt & Straw in Portland uses fresh and local ingredients for innovative flavors like strawberry honey balsamic with black pepper ice cream. At The Church Key in Los Angeles, the Flaming Alaska dessert is so hot, it’s on fire.
Michael Chernow uncovers the most crave-worthy, top-secret dishes that never appear on menus. His first discovery is in Charleston, at Callie’s Hot Little Biscuit where customer’s line
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Michael Chernow uncovers the most crave-worthy, top-secret dishes that never appear on menus. His first discovery is in Charleston, at Callie’s Hot Little Biscuit where customer’s line up to get a taste before it sells out. His next find is a bite-sized pillow of goodness – a pizza muffin specially crafted at Portland’s Sizzle Pie that serves over 50 varieties of pizza. Next, Michael heads to NYC for Pig and Khao’s off the menu sensation, the 9-spice southern curry fried chicken wings. And finally, Michael heads to his own NYC restaurant Seamore’s, to sample the kitchen’s latest creation: a soft-shell crab sandwich, freshly fried to crispy perfection.
Michael Chernow is on a mission to find the spiciest bites from the hottest restaurants across the country. His first stop is a hip Los Angeles restaurant that puts a fresh spin on
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Michael Chernow is on a mission to find the spiciest bites from the hottest restaurants across the country. His first stop is a hip Los Angeles restaurant that puts a fresh spin on traditional Indian food with its spicy dishes and fiery five-pepper hot sauce. Next, he kicks it up a notch with a Nashville specialty – hot chicken, with intense flavor and double the heat. Michael’s last stop is a downtown Los Angeles bistro, turning up the spice on an All-American classic, the hot dog. This scorching frankfurter boasts four levels of spice that set taste buds ablaze.
Michael Chernow is letting the secret out on the most exclusive, hidden restaurants in New York City, Portland and Hollywood.
Michael Chernow is letting the secret out on the most exclusive, hidden restaurants in New York City, Portland and Hollywood.
The food truck movement is sweeping the country and satisfying cravings on the fly. Comida is at the forefront of this movement in Denver, serving a custom selection of tacos, such as
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The food truck movement is sweeping the country and satisfying cravings on the fly. Comida is at the forefront of this movement in Denver, serving a custom selection of tacos, such as its sought-after pork, smoked gouda and sweet potato taco. The Rye Truck, Orange County’s first mobile bakery, uses rye flour to put a healthy spin on some of the tastiest sweet treats, such as the classic pop tart. In New York, Michael Chernow visits Korilla, a truck on the prowl that serves an innovative remix of Korean and Mexican cuisine. Lastly, mastering the art of fulfilling cravings, The Dump Truck delights foodies in Portland with its bacon cheeseburger dumpling, a mashup of culturally diverse comfort food.
Michael Chernow is living a meat lover’s dream, sampling the most mouth-watering meat dishes hand-crafted by the meat masters themselves. His first stop is NYC’s meat mecca Beatrice Inn,
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Michael Chernow is living a meat lover’s dream, sampling the most mouth-watering meat dishes hand-crafted by the meat masters themselves. His first stop is NYC’s meat mecca Beatrice Inn, which serves a dry-aged burger so flavorful, it’s worth every dollar of its hefty price tag. Next, he feasts on succulent pork, fresh from the hog pit at Martin’s Bar-B-Que Joint. At Harry & Ida’s, Michael tastes its savory pastrami sandwich, stuffed to the brim with thickly cut brisket that has been smoked and steamed for hours to create an explosion of flavor. And finally, he discovers a sweet and savory foie gras cr me br l e dessert at Circa 1886 in Charleston.
Michael Chernow travels to legendary restaurants that have revolutionized the food world. His first stop is Peter Luger, a renowned NYC steakhouse that has used a tried and true recipe
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Michael Chernow travels to legendary restaurants that have revolutionized the food world. His first stop is Peter Luger, a renowned NYC steakhouse that has used a tried and true recipe for its meat for over 100 years. Next, he visits the original Nathan’s for a hot dog encased with the same bold flavors that has maintained a dedicated customer base for generations. The journey continues as he heads south to Nashville hotspot, Loveless Cafe, for unrivaled traditional southern cuisine that is sure to melt in your mouth. Lastly, Michael says aloha to one of Hawaii’s premier restaurants, Alan Wong’s, that’s known for its exquisite blend of culturally diverse dishes.
Michael Chernow experiences a feast for the senses with the delectable food masterpieces. The flavor of a vibrantly colored Thai sticky rice dessert lives up to its hype at Portland’s
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Michael Chernow experiences a feast for the senses with the delectable food masterpieces. The flavor of a vibrantly colored Thai sticky rice dessert lives up to its hype at Portland’s Departure restaurant, where plating and presentation are just as important as flavor profile. At Denver’s Beast + Bottle, Michael learns how to turn a short rib into a work of art by transforming bison meat into a delicious arrangement of four diverse textures. In Denver, he tastes a popular gourmet appetizer at Bittersweet, then heads to Tuome in NYC for its watermelon salad, plated with statuesque cubes of watermelon and accented with a sweet and savory garnish.
Michael Chernow says aloha to the buzziest restaurants in Hawaii, serving the most exquisite and exotic island treasures. Beach side restaurant Hula Grill, uses local ingredients to
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Michael Chernow says aloha to the buzziest restaurants in Hawaii, serving the most exquisite and exotic island treasures. Beach side restaurant Hula Grill, uses local ingredients to create mouth-watering dishes like the macadamia nut crusted fish, garnished with lump crab meat. Stunning sunset views are the perfect complement to the fine dining at Beachhouse, which serves a lavish poke bowl worth a billion bucks. Lastly, Michael visits Duke’s, where he tastes the mac nut chicken katsu – a Hawaiian spin on a southern classic plate lunch.
Michael Chernow gets the inside scoop on the most innovative dessert inventions. First, he checks out Thai-inspired rolled ice cream in NYC, where patrons can watch their order being
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Michael Chernow gets the inside scoop on the most innovative dessert inventions. First, he checks out Thai-inspired rolled ice cream in NYC, where patrons can watch their order being made from simple base cream to innovative rolled ice cream. In Nashville there’s a festive dessert that’s sure to get your taste buds marching to the beat of Southern yum – the Peach Cobbler King Cake. And finally, a Denver dessert shop mixes science and sweet to create sci-fi-like desserts that are eye popping and bursting with flavor.
Michael Chernow sets out to uncover some of America’s most outrageously portioned meals. Waikiki’s M.A.C 24/7 serves colossal, fluffy, 14-inch pancakes that only few have conquered. To
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Michael Chernow sets out to uncover some of America’s most outrageously portioned meals. Waikiki’s M.A.C 24/7 serves colossal, fluffy, 14-inch pancakes that only few have conquered. To get the best of BBQ, meat lovers head to Swig & Swine in Charleston for its gigantic platter of diversely prepared pork, beef, turkey and chicken, a novelty Michael calls the 7 meat wonders of the world. At Fish, the bite-sized dim sum sampler features four handmade steamed buns stuffed with French favorites like duck confit, pork belly and crab.
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