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Home Cooking in Taiwan
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Quick Suppers from Madrid
Features Joaquín Felipe of Florida Retiro; how to make pork and chorizo with piquillo peppers with chef Abraham García of Restaurante Viridiana; Spanish ratatouille; and how to make sherry-soaked French toast.
Middle East Classics
The secret of making perfect puffed pita bread at home; how to make sumac-spiced chicken; and how to apply Middle Eastern flavors to salad with a recipe for fattoush.
Japanese Tuesday Nights
Culinary instructor Elizabeth Andoh on how to make skillet glazed chicken; chicken teriyaki rice bowl; and pork and vegetable miso soup.
Easy French Desserts
French apple cake; rich, yet light chocolate-orange tart; and pastry chef David Lebovitz's recipe for salted butter caramel-chocolate mousse.
Secrets of Thailand
Transforming a simple bowl of broth and rice into an explosion of flavors. Includes Thai rice soup; Thai stir-fried spinach; and an easy Thai beef salad.
Pizza and Pasta
Features Italian-inspired recipes. Includes roasted mushroom pizza with fontina and scallion; cacio e pepe; and a simple shaved zucchini and herb salad with parmesan.
North African chicken couscous; chickpea and harissa soup; and how to make a harissa.
New Mexico, Old Mexico
How to make a moist and flavorful carne adovada; Mexican chicken soup with tomatillos and hominy; and making a stovetop chocolate cake without an oven.
Taipei Cooking Lesson
Qin Jia Bing Dian's secret in making the flakiest scallion pancakes; and how to make Taiwanese five-spice pork with rice.
South African BBQ
A bright red piri piri chicken with crushed chilies; and Cape Malay chicken curry.
Porchetta at Home
Several wintertime meal, including fennel-rosemary porchetta; chocolate-hazelnut crostata; and mashed potatoes with caraway-mustard butter that uses the Indian flavoring technique, tarka.
Chicken from Paris to the Middle East
The best technique to spatchcock a chicken; how to make chicken soup, the Somali way; an easy recipe for za'atar-roasted chicken; and making chicken en cocotte.
The Japanese Quick Cook
Japanese-style rice with flaked salmon and shiitake mushrooms; Japanese-style salt-pickled radish and red onion; and yakiudon and pickled ginger.
Middle East Favorites
How to make a vibrant salmon chraimeh in less than 30 minutes; bulgur-tomato salad with herbs and pomegranate molasses; and tangerine-almond cake with bay-citrus syrup.
Milk Street Cook Erika Bruce teaches Christopher Kimball how to make aromatic, nutty and tender Pumpkin Seed Rolls. Milk Street Cook Matthew Card whips up an earthy and hearty Portuguese .. show full overview
A Trip to Senegal
A trip to Senegal to learn North African cooking technique with chef and restaurateur Pierre Thiam.
Chicken the Chinese Way
How to bring Chinese cooking techniques to the home kitchen. Includes preparing crispy Sichuan-chili chicken; and ginger-scallion steamed cod.
South American Classics
Exploring the South American food, notably from Colombia and Peru.
Everyday Turkish Favorites
Features Turkish-inspired techniques and flavors, including cooking white beans, how to make the easiest Turkish red lentil soup.
From Vietnam to Burma
Exploring a variety of South East Asian dishes. Includes Vietnamese meatball and watercress soup; coconut cashew cake; and stir-fried chicken with snap peas and basil.
Singapore Satay, Soup and Sling
Exploring the Singaporean cuisine, including Singapore chicken satay with a quick broil and marinade; shrimp and chicken noodle soup; the Singapore sling; and coconut-ginger rice.
West African Weeknight Supper
Exploring the Senegalese cuisine. Includes Senegalese braised chicken with onions and lime; and Senegalese avocado and mango salad with rof.
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