Simply Ming

Mussels, cider and leeks with sea greens and grilled bread; and Thai king crab legs with green papaya and crispy rice.

A visit to Norway features chef Gunnar Hvarnes, who helps with two cod dishes.

In Norway, chef Geir Skeier helps prep a cocktail from traditional Norwegian aquavit and also make two salmon dishes.

In Norway, chef Ørjan Johannessen helps make two trout dishes; pickled herring; and caramel pudding.

"New Scandinavian Cooking" host Andreas Viestad helps prepare two dishes.

Duck breast with hay-roasted carrots and toasted pistachios; and pressure cooked Szechwan duck legs with Yukon gold potato fried rice.

Oysters with kimchee ice; brown butter lobster roll; beer battered Island Creek oysters; and shallots with Chinese vinegar mignonette aioli.

Bread-crusted halibut with broccoli rabe and chorizo emulsion; and halibut fish stew with roasted garlic aioli and grilled bread.

A visit to Hawaii features chef Issac Boncaco. Included: two different takes on tuna.

A visit to Hawaii features chef Ed Kenney. Included: unique takes on traditional Hawaiian dishes.

A visit to Hawaii features chef Lee Anne Wong and the Kako'o 'Oiwi farm.

Ming visits his parents in Honolulu and enjoys a family meal.

Ming bumps into chefs Roy Yamaguchi and Alan Wong at the Hawaii Food and Wine Festival; and the three head into the kitchen to create three distinct and flavorful fish dishes.

Rye berry salad with wine cap mushrooms, wild greens and an herbed crème fraiche; coriander-crusted salmon; and quinoa with an asparagus sauce and asparagus salsa.

Lobster risotto with lobster gravy; Thai basil-lobster risotto cakes; and tomato-lobster emulsion.

Grilled mackerel with charred eggplant puree and eggplant pickle; and tea-smoked mackerel with Hunan eggplant.

The Season 14 finale features goat meatballs with garlic mustard pesto, feta and sunchoke chips; and surf-n-turf meatballs with Blue Dragon vinegar fries.