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Season 2
Host Marcus Samuelsson goes to Seattle, where he spends time with immigrant and second-generation Filipinos who are taking charge of their city's food scene. As Filipino food gains more
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Host Marcus Samuelsson goes to Seattle, where he spends time with immigrant and second-generation Filipinos who are taking charge of their city's food scene. As Filipino food gains more national, mainstream recognition, members of the community are working to tell the story on their own terms.
Host Marcus Samuelsson arrives in sunny Los Angeles to meet with Armenians influencing the city's food scene. Armenian food is diaspora food — the community is widespread, building homes
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Host Marcus Samuelsson arrives in sunny Los Angeles to meet with Armenians influencing the city's food scene. Armenian food is diaspora food — the community is widespread, building homes in countries like Turkey and Syria following the Armenian Genocide.
Host Marcus Samuelsson visits Houston to learn more about food and community in the Nigerian and greater West African diaspora. Centered around the large Nigerian population but also
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Host Marcus Samuelsson visits Houston to learn more about food and community in the Nigerian and greater West African diaspora. Centered around the large Nigerian population but also focused on Senegalese, Ghanaian, and other West African cultures, the episode explores how West African immigrants preserve recipes and food traditions and re-contextualize them in the Houston dining scene.
The Italian food scene in Philadelphia features everything from pizza to cannoli and burrata to handmade pasta.
The Italian food scene in Philadelphia features everything from pizza to cannoli and burrata to handmade pasta.
The deep-rooted Chinese community in Las Vegas, including its diverse food traditions and a new wave of chefs transforming their parents' cuisine.
The deep-rooted Chinese community in Las Vegas, including its diverse food traditions and a new wave of chefs transforming their parents' cuisine.
Host Marcus Samuelsson goes to the greater Boston area to learn more about Portuguese, Brazilian, and Cape Verdean food traditions. Marcus eats Portuguese chowder with halibut on a
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Host Marcus Samuelsson goes to the greater Boston area to learn more about Portuguese, Brazilian, and Cape Verdean food traditions. Marcus eats Portuguese chowder with halibut on a fishing boat, visits a Portuguese marketplace where he tries plenty of bacalhau, and later, in a home kitchen, he makes a bacalhau gratin with cheese and potatoes.
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