Gourmet's Diary of a Foodie

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.

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.

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.

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.

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.

“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.

“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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.