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Stagione 1
Data di messa in onda
Apr 27, 2015
Wook’s Food Odyssey Kitchen follows producer Lee Wokjung as he cooks and prepares the over 100 kinds of dishes he was introduced to in the 24 countries he traveled to as part of Wook’s
.. show full overview
Wook’s Food Odyssey Kitchen follows producer Lee Wokjung as he cooks and prepares the over 100 kinds of dishes he was introduced to in the 24 countries he traveled to as part of Wook’s Food Odyssey. This is daily “foodmentary” program that brings a fresh cultural take on these meals.
Data di messa in onda
Apr 28, 2015
Coq au vin is a traditional French dish with fresh vegetables, Bresse chicken, and wine. The Michelin star chef Didier offers tips to Wook to make his own coq au vin.
Coq au vin is a traditional French dish with fresh vegetables, Bresse chicken, and wine. The Michelin star chef Didier offers tips to Wook to make his own coq au vin.
Data di messa in onda
Apr 29, 2015
The Japanese dessert casdos is made by coating castella in eggs and sugar. Chef Matsuo Toshiyuki, whose family has been baking pastries for 24 generations, tells us about the casdos, with its 500 year history!
The Japanese dessert casdos is made by coating castella in eggs and sugar. Chef Matsuo Toshiyuki, whose family has been baking pastries for 24 generations, tells us about the casdos, with its 500 year history!
Data di messa in onda
Apr 30, 2015
Chef Laurent’s croissant is distinct for the 64 layers of flaky crust that rises like a pretty flower. Chef Wook introduces the croissant sandwich, the breakfast of Parisians.
Chef Laurent’s croissant is distinct for the 64 layers of flaky crust that rises like a pretty flower. Chef Wook introduces the croissant sandwich, the breakfast of Parisians.
Data di messa in onda
Mag 01, 2015
Curry and udon come together in this special dish. We go to a small udon restaurant in a college district of Tokyo, where curry udon was born! Chef Gato Mineko tells us the secret to the original curry udon.
Curry and udon come together in this special dish. We go to a small udon restaurant in a college district of Tokyo, where curry udon was born! Chef Gato Mineko tells us the secret to the original curry udon.
Data di messa in onda
Mag 04, 2015
The French begin their day with baguettes. Let’s make beef steak sandwiches with fresh baguettes, perfect for a picnic!
The French begin their day with baguettes. Let’s make beef steak sandwiches with fresh baguettes, perfect for a picnic!
Data di messa in onda
Mag 05, 2015
This is a great vegetarian dish developed in the Middle East, a region full of strictly religious countries. Let’s make Israel’s famous falafel sandwich, made with spiced fried chickpeas in oil!
This is a great vegetarian dish developed in the Middle East, a region full of strictly religious countries. Let’s make Israel’s famous falafel sandwich, made with spiced fried chickpeas in oil!
Data di messa in onda
Mag 06, 2015
Mexicans enjoy various ingredients such as beef, beans, and tomatoes to go with their tortillas. We take a leaf from Mrs. Soledad Ipolito’s book to make Mexican chili wrap!
Mexicans enjoy various ingredients such as beef, beans, and tomatoes to go with their tortillas. We take a leaf from Mrs. Soledad Ipolito’s book to make Mexican chili wrap!
Data di messa in onda
Mag 07, 2015
Bagels have been made by Jews for 2,000 years. Today we hear from Jewish baker Ronnie about the famous lox bagel sandwich, a sandwich beloved by the Jews.
Bagels have been made by Jews for 2,000 years. Today we hear from Jewish baker Ronnie about the famous lox bagel sandwich, a sandwich beloved by the Jews.
Data di messa in onda
Mag 08, 2015
The ciabatta is Italy’s answer to the French baguette. Today, we’ll make the Italian sandwich known as panini, using ciabatta bread!
The ciabatta is Italy’s answer to the French baguette. Today, we’ll make the Italian sandwich known as panini, using ciabatta bread!
Data di messa in onda
Mag 11, 2015
Laghman noodles, ancestor to all noodles, from Xinjiang, China.
Laghman noodles, ancestor to all noodles, from Xinjiang, China.
Data di messa in onda
Mag 12, 2015
Khanom chin is one of the oldest rice noodles known in Thailand. We meet with Tawit Bunyang, who was busy making rice noodles with the villagers.
Khanom chin is one of the oldest rice noodles known in Thailand. We meet with Tawit Bunyang, who was busy making rice noodles with the villagers.
Data di messa in onda
Mag 13, 2015
There are more udon restaurants than stoplights at Kagawa Prefecture, of Japan. We meet Chef Yamauchi, Kagawa’s best udon master, and try our hand at making his fried shrimp and udon recipe..
There are more udon restaurants than stoplights at Kagawa Prefecture, of Japan. We meet Chef Yamauchi, Kagawa’s best udon master, and try our hand at making his fried shrimp and udon recipe..
Data di messa in onda
Mag 14, 2015
We go to Bumthang, deep in the heart of Bhutan, where the people love their buckwheat noodles, since wheat is harder to grow. Chef Hamo and her entire family gather to make Bumthang’s special noodle dish, the puta!
We go to Bumthang, deep in the heart of Bhutan, where the people love their buckwheat noodles, since wheat is harder to grow. Chef Hamo and her entire family gather to make Bumthang’s special noodle dish, the puta!
Data di messa in onda
Mag 15, 2015
Japan is the home to ramen, where there are over thousands of ramen all around the country. Today, we head to a small experimental ramen restaurant in Kyoto, where Chef Masamichi shows us how to make negi ramen!
Japan is the home to ramen, where there are over thousands of ramen all around the country. Today, we head to a small experimental ramen restaurant in Kyoto, where Chef Masamichi shows us how to make negi ramen!
Data di messa in onda
Mag 18, 2015
Timballo was a pasta made especially for the Pope! Let’s make timballo!
Timballo was a pasta made especially for the Pope! Let’s make timballo!
Data di messa in onda
Mag 19, 2015
This pasta was beloved by the Sicilians, who enjoyed music. Let’s make pasta alla norma!
This pasta was beloved by the Sicilians, who enjoyed music. Let’s make pasta alla norma!
Data di messa in onda
Mag 20, 2015
Dumpling-shaped pasta the size of a fingernail! Let’s make tortellini, said to have been made to look like Venus’ belly button.
Dumpling-shaped pasta the size of a fingernail! Let’s make tortellini, said to have been made to look like Venus’ belly button.
Data di messa in onda
Mag 21, 2015
Spaghetti vongole was a hearty dish served to fishermen living in the harbor towns. We make spaghetti alle vongole, with its clam sauce and rich taste!
Spaghetti vongole was a hearty dish served to fishermen living in the harbor towns. We make spaghetti alle vongole, with its clam sauce and rich taste!
Data di messa in onda
Mag 22, 2015
Bolognese sauce, from Bologna, Italy! Let’s make pasta Bolognese!
Bolognese sauce, from Bologna, Italy! Let’s make pasta Bolognese!
Data di messa in onda
Mag 25, 2015
A behind-the-scenes look at producing the documentary, with its stories of food and cooking. Today, we make Iranian kebab, the taste of Persia!
A behind-the-scenes look at producing the documentary, with its stories of food and cooking. Today, we make Iranian kebab, the taste of Persia!
Data di messa in onda
Mag 26, 2015
Europe is home to various meat pies. Of these, we are introduced to the French terrine, made of thinly sliced meats and fats.
Europe is home to various meat pies. Of these, we are introduced to the French terrine, made of thinly sliced meats and fats.
Data di messa in onda
Mag 27, 2015
The Steak Diane was a huge hit in New York in the 60s. Let’s make Steak Diane, the classic New York steak.
The Steak Diane was a huge hit in New York in the 60s. Let’s make Steak Diane, the classic New York steak.
Data di messa in onda
Mag 28, 2015
Italian traditional dish, beef carpacchio. Slice raw beef thinly and top it off with delicious sauce!
Italian traditional dish, beef carpacchio. Slice raw beef thinly and top it off with delicious sauce!
Data di messa in onda
Mag 29, 2015
Food and cooking, a behind-the-scenes look at the making of this documentary, with chicken pilau!
Food and cooking, a behind-the-scenes look at the making of this documentary, with chicken pilau!
Data di messa in onda
Giu 01, 2015
Food and cooking, a behind-the-scenes look at the making of this documentary, Indonesia’s sambal goreng!
Food and cooking, a behind-the-scenes look at the making of this documentary, Indonesia’s sambal goreng!
Data di messa in onda
Giu 02, 2015
Cinnamon turned Sri Lanka into an island of jewels! Today, we take a look at Sri Lanka crab curry with its famous mud crabs!
Cinnamon turned Sri Lanka into an island of jewels! Today, we take a look at Sri Lanka crab curry with its famous mud crabs!
Data di messa in onda
Giu 03, 2015
Food and cooking, a behind-the-scenes look at the making of Wook’s Food Odyssey. England’s favorite dish, chicken tikka masala!
Food and cooking, a behind-the-scenes look at the making of Wook’s Food Odyssey. England’s favorite dish, chicken tikka masala!
Data di messa in onda
Giu 04, 2015
Food and cooking, a behind-the-scenes look at the making of Wook’s Food Odyssey. We make Japanese navy curry!
Food and cooking, a behind-the-scenes look at the making of Wook’s Food Odyssey. We make Japanese navy curry!
Data di messa in onda
Giu 05, 2015
American sandwich loved as a brunch menu! Eggs benedict! We make eggs benedict with tomato sauce.
American sandwich loved as a brunch menu! Eggs benedict! We make eggs benedict with tomato sauce.
Data di messa in onda
Giu 08, 2015
Shakshouka, a favorite dish in the Middle East! We make shakshouka, with beef, eggs, and tomato sauce!
Shakshouka, a favorite dish in the Middle East! We make shakshouka, with beef, eggs, and tomato sauce!
Data di messa in onda
Giu 09, 2015
The British loved their eggs as much as they loved literature. Let’s make omelette Arnold Bennett!
The British loved their eggs as much as they loved literature. Let’s make omelette Arnold Bennett!
Data di messa in onda
Giu 10, 2015
Portugal and Chinese cooking come together to make egg tarts! Let’s make egg tarts, with the sweet custard cream filling inside delicious puff pastry!
Portugal and Chinese cooking come together to make egg tarts! Let’s make egg tarts, with the sweet custard cream filling inside delicious puff pastry!
Data di messa in onda
Giu 11, 2015
Scotch eggs, named after Scotland! Let’s make Scotch eggs, round balls of seasoned ground pork with poached eggs covered in batter and fried!
Scotch eggs, named after Scotland! Let’s make Scotch eggs, round balls of seasoned ground pork with poached eggs covered in batter and fried!
Data di messa in onda
Giu 12, 2015
Mapo tofu, famous in Beijing, China! Let’s make mapo tofu, made with fresh tofu, oil, salt, and green onions.
Mapo tofu, famous in Beijing, China! Let’s make mapo tofu, made with fresh tofu, oil, salt, and green onions.
Data di messa in onda
Giu 15, 2015
Let’s make dofu dengaku, roasted skewered tofu with miso sauce!.
Let’s make dofu dengaku, roasted skewered tofu with miso sauce!.
Data di messa in onda
Giu 16, 2015
We make jing jiang rou si, made with shredded pork cooked in black bean sauce and enjoyed with dried tofu!.
We make jing jiang rou si, made with shredded pork cooked in black bean sauce and enjoyed with dried tofu!.
Data di messa in onda
Giu 17, 2015
Clear tofu stew was enjoyed by the great Admiral Lee. Let’s make clear tofu stew, with roast tofu in a rich chicken broth.
Clear tofu stew was enjoyed by the great Admiral Lee. Let’s make clear tofu stew, with roast tofu in a rich chicken broth.
Data di messa in onda
Giu 18, 2015
Let’s make barbeque ribs, pork ribs with sauce slathered on top!
Let’s make barbeque ribs, pork ribs with sauce slathered on top!
Data di messa in onda
Giu 19, 2015
Food and cooking, a behind-the-scenes look at the making of Wook’s Food Odyssey. Let’s make steak, the fare of camping legends!
Food and cooking, a behind-the-scenes look at the making of Wook’s Food Odyssey. Let’s make steak, the fare of camping legends!
Data di messa in onda
Giu 22, 2015
Pulled pork sandwich, a tasty pulled pork dish with cole slaw! Let’s make that barbeque classic, pulled pork sandwich!
Pulled pork sandwich, a tasty pulled pork dish with cole slaw! Let’s make that barbeque classic, pulled pork sandwich!
Data di messa in onda
Giu 23, 2015
Avocado orange salsa and smoked salmon? We have delicious, energy-boosting smoked salmon!
Avocado orange salsa and smoked salmon? We have delicious, energy-boosting smoked salmon!
Data di messa in onda
Giu 24, 2015
Turkey’s traditional kebab! Let’s make shish kebab, with chicken and vegetables!
Turkey’s traditional kebab! Let’s make shish kebab, with chicken and vegetables!
Data di messa in onda
Giu 25, 2015
Radish as pasta? Let’s make paleo spaghetti Bolognese!
Radish as pasta? Let’s make paleo spaghetti Bolognese!
Data di messa in onda
Giu 26, 2015
Let’s make delicious baked eggplants with yogurt!
Let’s make delicious baked eggplants with yogurt!
Data di messa in onda
Giu 29, 2015
Let’s make Waldorf salad, first invented at the Waldorf Astoria Hotel in New York! We add baked cod to the salad.
Let’s make Waldorf salad, first invented at the Waldorf Astoria Hotel in New York! We add baked cod to the salad.
Data di messa in onda
Giu 30, 2015
Food and cooking, a behind-the-scenes look at the making of this documentary. Today we make shojin udon, a food enjoyed in the temples by Buddhist monks!
Food and cooking, a behind-the-scenes look at the making of this documentary. Today we make shojin udon, a food enjoyed in the temples by Buddhist monks!
Data di messa in onda
Lug 01, 2015
Traditional Russian dish first made by Lucien Olivier. We make Olivier salad, with potatoes!
Traditional Russian dish first made by Lucien Olivier. We make Olivier salad, with potatoes!
Data di messa in onda
Lug 02, 2015
The mille-feuille, or a thousand leaves, is a delicious, flaky French dessert! Today, we make mille-feuille!
The mille-feuille, or a thousand leaves, is a delicious, flaky French dessert! Today, we make mille-feuille!
Data di messa in onda
Lug 03, 2015
Pistachios are good for our vascular system, and help to keep us healthy! They also can prevent cancer. Since it’s summer, we make our own pistachio ice cream.
Pistachios are good for our vascular system, and help to keep us healthy! They also can prevent cancer. Since it’s summer, we make our own pistachio ice cream.
Data di messa in onda
Lug 06, 2015
Sweet, tangy fruit jelly! We make this delicious dessert once enjoyed by the queen!
Sweet, tangy fruit jelly! We make this delicious dessert once enjoyed by the queen!
Data di messa in onda
Lug 07, 2015
We’re seeking out the greatest memories found in food! Today, we make cherry pie, where one bite will bring up old, fond memories.
We’re seeking out the greatest memories found in food! Today, we make cherry pie, where one bite will bring up old, fond memories.
Data di messa in onda
Lug 08, 2015
We make Japanese tempura, which are seafood or vegetables lightly coated in flour and fried!
We make Japanese tempura, which are seafood or vegetables lightly coated in flour and fried!
Data di messa in onda
Lug 09, 2015
We make faloodeh, an Iranian dessert made of frozen noodles with lime and rosewater, along with the traditional toffee known as sohan!
We make faloodeh, an Iranian dessert made of frozen noodles with lime and rosewater, along with the traditional toffee known as sohan!
Data di messa in onda
Lug 10, 2015
We make pizza, a round, flat bread, with plenty of tomato sauce and mushrooms!
We make pizza, a round, flat bread, with plenty of tomato sauce and mushrooms!
Data di messa in onda
Lug 13, 2015
We use the traditional Moroccan pot known as the tagine to make lamb tagine!
We use the traditional Moroccan pot known as the tagine to make lamb tagine!
Data di messa in onda
Lug 14, 2015
Injera is a traditional Ethiopian dish. It’s especially good when enjoyed with wat! Let’s make injera and wat!
Injera is a traditional Ethiopian dish. It’s especially good when enjoyed with wat! Let’s make injera and wat!
Data di messa in onda
Lug 15, 2015
We make the English traditional dish, Beef Wellington, with beef tenderloin, foie gras, mushroom paste, and puff pastry!
We make the English traditional dish, Beef Wellington, with beef tenderloin, foie gras, mushroom paste, and puff pastry!
Data di messa in onda
Lug 16, 2015
Tofu over meat! We make fried ganmodoki, a Japanese fried tofu dish made with tofu and vegetables!
Tofu over meat! We make fried ganmodoki, a Japanese fried tofu dish made with tofu and vegetables!
Data di messa in onda
Lug 17, 2015
Go behind-the-scenes to take a look at the making of Ms. Tamara’s shomtym papu!
Go behind-the-scenes to take a look at the making of Ms. Tamara’s shomtym papu!
Data di messa in onda
Lug 20, 2015
Food and cooking, a behind-the-scenes look in the making of a documentary. Today, we make soy sauce chicken barbeque!!
Food and cooking, a behind-the-scenes look in the making of a documentary. Today, we make soy sauce chicken barbeque!!
Data di messa in onda
Lug 21, 2015
Food and cooking, a behind-the-scenes look at the making of this documentary. This is the last episode.
Food and cooking, a behind-the-scenes look at the making of this documentary. This is the last episode.
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