From Scratch (2020)

Broken Spanish chef, Ray Garcia and David try to reproduce Ray's famous chicharron taco. A wild boar hunt, followed by a trip to Jalisco to harvest corn, chiles and make tequila, with a stop at the iconic Jose Cuervo.

David works with Michelin starred chef, Christiano Andreini, to recreate his coastal Sardinian dishes. David dives for octopus, goes lobster fishing and learns to make ricotta cheese from scratch on a mountain-side goat farm.

David Higgs, is the one of the best known chefs in South Africa and in his Johannesburg restaurant Marble only cooks over wood fires. David Moscow hunts, gathers and brews across South Africa to make a meal fit for the toughest of critics.

David goes to the original capital of pizza in Naples where he learns to make anchovy pizza with the head chef at Da Michelle. He harvests wheat, milks a water buffalo for mozzarella, and fishes for anchovies to bake the Neapolitan pizza

David heads to one of the most humane cattle processing plants to harvest a cow. He starts at the legendary Louie Mueller Barbecue, heads to Kreuz BBQ in Lockhart Tx and makes beef cheeks in Austin.

David meets with chef Abigail Mbalo-Mokoena of 4Roomed EKasi. After learning how apartheid shaped her cooking and family, David travels the western cape to source ingredients. Sheep head, olive oil, mussels and crayfish featured.

David flies to his wife's homeland to harvest coconuts, rice and seafood for a classic Filipino ceviche by 2019 James Beard nominee, Margarita Manzke of Republique. He works with rice, coconuts, shrimp, and even makes Lambanog.

David visits Michelin starred Olo and works with Chef Jari Vesivalo to craft a sustainable Scandinavian feast. He tackles lake and river fishing, and explores the Finns' relationship with the forest, mushroom hunting and berry foraging.

While home for the holidays, David drops in on Dan Kluger of Loring Place to make a Northeast fall meal. He heads north for duck but must scramble for an alternative. He then harvests Geneva apples and fishes in the long island sound.

Chef Gunnar Karl of Dill in Reykjavik challenges David to source a traditional Icelandic cod dish. David goes dry suit diving in the North Atlantic Sea, learns how to make salt and even smokes butter with lamb dung.