Food & Living

The Mentawai people inhabit a group of islands west of Sumatra, in Indonesia.

Pati meets with women chefs, business owners and leaders of society, exploring the role of women in Oaxaca and their influence on the customs and cuisine. In her kitchen, she cooks recipes that she learned from Oaxacan women including coloradito chicken and a mashed potato cazuela. Then, she ends with a favorite of the women in her family, a milky and luscious chocolatey dessert.

Traveling to a city with so much to see is often a challenge, but not for Samantha! She starts her journey through Hong Kong by first visiting PMQ, a venue for local arts and design. After visiting various shops, Samantha meets designer Douglas Young at his popular Goods of Desire shop and learns how to play the generational tile-based game, Mahjong. Taking a stroll through the Yuen Po Street Bird Garden, Samantha takes in the unusual sights of this unique street, seeing all the exotic birds and ornate cages.

Filipinos comprise the second-largest Asian-American population nationwide, yet their cuisine is relatively unknown. PJ Quesada, founder of the Filipino Food Movement, explains Filipino cuisine while feasting at his friend Tim Luym's global-Filipino restaurant in San Mateo, Calif. Meet restaurateur Nicole Ponseca, who left her life as a advertising executive in New York to give voice to her culture through food. And finally, the two friends behind Bling Bling Dumplings manufacture thousands of dumplings - from scratch, at home - to serve at Coachella and other festivals.

Norman Lear is a World War II veteran as well as a television producing icon. He is the creator of such legendary sitcoms as "All in the Family," "Good Times," "Sanford and Son," "The Jeffersons" and many, many more. Norman has been instrumental in the creating and the success of so many Hollywood professionals, yet his biggest contribution is the discussion his work has sparked. Norman takes us to his favorite restaurant in the heart of L.A., Crossroads, to talk about what makes a great meal and a great T.V. show.

Roy visits Chris Yang’s Pop Cultivate to explore the emergence of a new culinary landscape since the advent of legalized recreational marijuana. He then tackles the gentrification of cannabis culture by visiting Med Men, the leader in upscale legal weed retailers in Los Angeles. An interview with Virgil Grant, a formerly incarcerated weed dealer now seeking to run a legal distribution business, sheds light on efforts to build cannabis equity for those hit hardest by the War on Drugs. The episode also features interviews with actor/activist Cheech Marin and Shep Gordon.

Chris and Dave enjoy unforgettable rides with professional racers, then see an ancient cave near Winnemucca Lake and climb McLane Peak, named in memory of Alvin McLane.

Guest: Stanley McChrystal, Retired U.S. Four-Star General. The war in Afghanistan has gone on so long that people born after 9/11 can now enlist. So how do we get out? Ian digs into it and then talks to Retired General Stanley McChrystal, who once commanded all NATO forces in Afghanistan.

This week on "Simply Ming," New York executive chef Shaun Hergatt from the restaurant Juni joins the show. Today it's duck two ways. He creates an acacia-glazed duck breast with plum puree and fennel salad, while Ming tries to match him with duck pho with sweet potato noodles and Thai herbs.

Why did the Scottish kings live in Edinburgh, and why don't we have Scottish kings anymore? Why was Edinburgh Castle built high upon on Castle Rock? What's the connection between Edinburgh and Harry Potter? And where are the real-life inspirations for Harry Potter locations? What is so royal about Edinburgh's Royal Mile? Who is Arthur, and why does he get his own Seat?

Guest: Avi Loeb, Harvard University astrophysicist. Ian Bremmer delves into the geopolitics of space before sitting down with Harvard astrophysicist Avi Loeb to examine cutting-edge research on the galaxies -- everything from interstellar travel to black holes.

In this episode, Robin Wright (House of Cards) and Chris Pine (I Am the Night) talk about working with female director Patty Jenkins and how to navigate playing morally ambiguous characters. Meanwhile, former co-stars Michelle Williams (Fosse/Verdon) and Patricia Clarkson (Sharp Objects) discuss why they made the jump from the big screen to television. Finally, in this episode, Sacha Baron Cohen (Who is America?) talks about how he escapes recognition when playing a character.

Healthy Omega-3 fatty acids are found in a variety of fresh foods, but according to resident dietician and "Second Helpings" co-host, Elizabeth Kelsey, seafood, particularly finned fish like salmon and mackerel, is the most efficient source for our bodies. Episode three begins beside Uig Bain the Outer Hebrides, and leads the viewers through three great seafood recipes high in Omega-3's. They include mussels marinara, smoked mackerel pate, and foil roasted salmon with lemon and dill.

Can anyone imagine Greek cuisine without the tomato? When this relative newcomer arrived in Greece it was at first disparaged and feared. It took a curious Capuchin monk living on one of the oldest streets in the world, in the Plaka section of Athens, to first plant this new-world vegetable in the 18th century. From there, the tomato spread to Santorini, where it has been a staple crop ever since. And the rest is history. Diane follows the path of this most basic food, all the while cooking up some of Greece's most delectable tomato-based dishes.

Inez's extreme approach to carbs has left her not only feeling tired, but stressed from making separate meals for herself and her family. Ellie helps Inez bring balance to her home, by dispelling misinformation about carbs and sharing healthy recipes she can enjoy with her family. Recipes: Whole grain penne with chicken, Mushrooms and spinach, basil pesto with spaghetti squash, 3 Ingredient Recipe: Quinoa pilaf.

Charles Namba and Courtney Kaplan, the couple behind Echo Park's Tsubaki, have always loved the culture of izakaya but found Los Angeles lacking in these Japanese taverns. Sonoko Sakai is a teacher with a passion for buckwheat and the near-sacred art of soba noodles, and Seiichi Yokota knows how to prepare and preserve fresh fish with a traditional Japanese technique never seen before in Los Angeles. Each aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.

This episode is all about Pati's boys - it's time for a little mother-son bonding. First, Pati takes Alan, Sami and Juju to their favorite place to have fun. Then for lunch, the boys will pick their favorite dishes that their mom makes. The only hitch? They have to give Pati a hand as she prepares each dish. Recipe 1: Alphabet Soup; Recipe 2: Molletes, Grilled Cheese & Bean Heroes; Recipe 3: Pico de Gallo Salsa; Recipe 4: Dulce de Leche (Cajeta) Cheesecake.

This episode introduces Olivia Wu, designer of the original Asian restaurant concepts on Google's "campus." Go behind-the-scenes at Google's first sit-down restaurant, as the assembly line churns out 2, 000 servings of the Indian fried rice dish, biryani. A visit to Google's purveyors showcases the ethos of the Bay Area food culture - local, seasonable and sustainable. After a career in Silicon Valley, two retired Japanese executives returned to their ancestral farming roots and constructed an indoor vertical farm which services some of the top restaurants in the Bay Area.

What Art Deco is to Miami is what Mid-Century Modern is to Palm Springs. Samantha finds this out first-hand by taking a tour of several iconic homes built in this style, then visits Gypsyland, a local furniture shop that specializes in period furniture. Golf is hugely popular in Palm Springs, but FootGolf? Samantha learns all about this new international sport and gets a chance to put her foot into it. At The Living Desert Zoo and Gardens, Samantha volunteers to help assemble some of the unique enrichment meals with an Animal Care Curator.

A stop at the California Trail Interpretive Center, which shares the story of immigrant travel across the West. Then, it's on to Battle Mountain for a tour of the Cookhouse Museum followed by an exciting ride along the Shoshone OHV Trails.

The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Factor’s Famous Deli has been a central pillar for the community for 70 years while newcomers like Micah Wexler and Michael Kassar of Wexler’s Deli bring a fresh take to classic deli food traditions.

In this episode, Rachel Brosnahan (The Marvelous Mrs. Maisel) and Billy Porter (Pose) discuss how fashion can actually elicit social change; Tracee Ellis Ross (Black-ish) and Sarah Paulson (American Horror Story) speak about what it’s like to direct their own series and their feelings on aging in an image-conscious business.

Why is there a stone giant holding a flame, high in the hills overlooking the town? How did silver help shape this Mexican town? Why are its streets and alleys so winding, and what happened to the Guanajuato River? What does the town's main church have to do with the King of Spain? Why does the town's marketplace look like a Paris train station? And its theatre looks like the Paris Opera House?

Dion Kaszas is an artist and scholar of mixed heritage who feels a strong connection to his Interior Salish roots.

Test cook Becky Hays makes host Bridget Lancaster Perfect Pan-Seared Pork Tenderloin Steaks. Then, equipment expert Adam Ried reveals his top pick for air fryers, and test cook Dan Souza makes a show stopping Crispy Slow-Roasted Pork Belly for Julia.

Kavita holds four patents for a world changing invention that does one simple thing: extend the life of produce. After a trip to visit her grandmother in her native India, she developed a recipe for a paper that would stop the spoilage of food. Her work is revolutionizing the world's food supply especially in the poorest pockets of the globe. Kavita takes us to Great Sage restaurant in Clarksville, Maryland just minutes from where she grew up in Maryland. The perfectly seasoned Spinach curry is a reminder of who she is and where she came from.

Nick talks about his growth as a chef while preparing a trio of comforting soups. Dishes include: Mussel Soup with Brandy and Saffron / Lentil Soup with Sausages / Butternut Squash Soup with Cannellini Beans and Ham.

Jake Myrick and Noriko Kamei have taken their love for namazake and created Sequoia Sake, a small brewery in the heart of San Francisco. Rooted in the traditions of Japanese sake brewing, they work to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the US.

Roy journeys from L.A. to Orange County to discover how two non-profit innovators are tackling the problem of food waste. Roy visits Robert Egger, whose project LA Kitchen is simultaneously aggregating wasted food, using it to cook fresh meals for those in need, and providing workforce training. Roy also follows Bill Bracken of Bracken’s Kitchen, who partners with Chefs to End Hunger to reuse leftover food and distribute it with his food truck in Orange County.

Ground zero for climate change and literally at risk of being wiped off the map, George is in Bangladesh during monsoon season to see how resilient and creative locals are adapting to their increasingly hostile environment.

Pati takes viewers on an in-depth exploration of all things mole. Oaxaca is known as the land of moles, and there are too many varieties to name. Through instruction in her kitchen and exploration while in Oaxaca, she's going to give viewers the basics of mole, some of its history and importance, and a few of her personal favorite recipes. Recipes include Mole verde with pork and white beans, and Almendrado with chicken.

This week on "Simply Ming," the award-winning chef, health advocate and New York Timesbest-selling cookbook author, Rocco DiSpirito is on the show. Voted "America's Most Exciting Young Chef" by Gourmet Magazine, his three-star restaurant Union Pacific was a New York City culinary landmark for years. Rocco starts us off with an almond vanilla protein smoothie, followed by a great spinach pesto pasta with tomatoes, and tops it all off with an instant almond cake with mixed berries.

Guests: Yvonne Aki-Sawyerr, Mayor of Freetown; Marvin Rees, Mayor of Bristol; and Giuseppe Sala, Mayor of Milan. Cities are stepping up to address the world's thorniest challenges, from climate change to migration. Ian Bremmer sits down with three mayors from across the globe to talk about how their cities are taking on the world's most pressing problems.

This episode shows viewers exactly how to satisfy a sweet tooth with creative deserts containing a healthy package of nutritionally sweet benefits, as opposed to refined white sugar which contains nothing but empty calories. "Sweet Things" opens in the arid date gardens of southern California's Coachella Valley, where David introduces three delectable desert desserts - a Mediterranean sweet/savory dessert tray, boozy oranges with a hint of chocolate and date and bourbon Chantilly cream over fresh fruit. David whips up all these yummy temptations from his kitchen studio near Palm Springs.

Beans and legumes are among the most ancient foods in Greece, a mainstay of the Greek-Mediterranean Diet. But they also provide a kind of edible philanthropy, as Diane discovers in a visit with the founder and volunteers of a humanitarian group that sets up a street side pot of bean soup for anyone in need. They delve into the subject of the soup itself and the role of beans and pulses in Greek culinary history. As a humble food, pulses have sustained Greeks from prehistoric times to the present.

We all love cheese - who doesn't? But there can be too much of a good thing. Ellie answers an SOS from a home where cheese has completely taken over the menu. Ellie, a self-proclaimed cheesehead herself, shows how to keep from going overboard with cheese and instead utilize its best assets - its great flavor and health benefits. Recipes: Skillet mac and cheese; Parmesan-crusted chicken breast ; Pan-steamed broccoli with lemon, garlic and parsley.

Banh Mi. Spring rolls. Pho. The war and its subsequent refugees. These are things most commonly associated with the Vietnamese culture and its people. But a group of chefs in Los Angeles (including Cassia’s Bryant Ng and Diep Tran of Good Girl Dinette) are hoping to demonstrate that there’s so much more than that. Featured in the episode: Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs.

Pati is a busy mom on the go. If you're a mom that likes to cook for your family AND take your kids to school, practice and everywhere else, you need a few quick and easy meals in your arsenal. Pati's oldest sister, Karen, shares a few tips as they visit her favorite restaurant in Mexico City. Then back at home, Pati shows us some of her go-to weekly dishes. Recipe 1: Tortilla Soup; Recipe 2: Tuna Casserole; Recipe 3: Triply Limey Pound Cake; Recipe 4: Papaya Relish.

Track the evolution of Chinese food in America through the lens of two third-generation Chinese-American restaurateurs. Wilson Tang preserves the legacy of his family's dim sum parlor (America's oldest) while opening a fine-dining Chinese restaurant on Chinatown's expanding Lower East Side. Ed Schoenfeld, a self-proclaimed Chinese food expert and owner of one of the most critically acclaimed Chinese restaurants in New York, provides a tutorial on Peking duck preparation.

Of all the magnificent regions in Switzerland, the Valais Region is home to Barryland, where Samantha visits this living museum that serves as a breeder for the famed St. Bernard dogs. Off to Geneva, Samantha visits the historic Beau Rivage Geneva hotel and talks about its legacy with the great grandson of its founder. Samantha then takes a stroll through Old Town, walking past the world's longest bench while making her way to Initium, where she learns about the watchmaking tradition and assists in designing an authentic Swiss watch.

Chris and Dave enjoy activities that lie just outside of Las Vegas. They visit St. Thomas and Tule Springs Fossil Beds National Monument, before heading south of town to Sloan Canyon National Conservation Area.

This episode features Julia Roberts (Homecoming) in conversation with Patricia Arquette (Escape at Dannemora). Learn which movie both stellar actresses auditioned for and if either of them got the part. Meanwhile, Amy Adams (Sharp Objects) and Richard Madden (Bodyguard) discuss how they handle the anxiety of playing difficult characters. Finally, Taraji P.

Why is a European Christmas Market also called Weihnachtsmarkt or a Christkindlmarkt? And what do these markets have to do with the Holy Roman Empire? Why do you find Christmas Markets mostly in German-speaking countries? What is the curious history of the Advent Wreath, of Silent Night, and a creepy Christmas character named Krampus? And is a Krampus different than a Krapfen?

Western Samoa is one of the few places on the planet where traditional tattooing continued unimpeded through the colonial era.

In this episode, test cook Dan Souza and host Julia teach viewers how to make the ultimate Grilled Chicken Thighs. Tasting expert Jack Bishop then challenges Bridget to a fresh mozzarella tasting, and gadget critic Lisa McManus reviews popsicle molds. Next, test cook Keith Dresser makes Bridget a foolproof Italian Pasta Salad.

Jessica Alba had already become a successful Hollywood actress when she decided to start her own business. She never dreamed it would be so tough to begin. Even though she received many rejections and faced much disbelief in her ability, she persevered. Now her eco-conscious baby products company, The Honest Company is valued at more than a billion dollars.

Nick recounts an amusing anecdote from his childhood about the trouble that ensued when his father brought home live lobsters. Dishes include: Pasta with Lobster Sauce / Langoustine Sliders / White Chocolate Pudding.

Chef Claudette Zepeda-Wilkins opens her new restaurant, El Jardín, in San Diego. Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.

Roy takes a head-on look at efforts to heal the social and economic wounds of Watts, acknowledging one of the oldest communities in Los Angeles as a mirror into ourselves and our future. Led by activist Aqeela Sherrills, Roy visits with Sherrills' mother as she prepares free food for the community, digs into the soul of what makes Watts Coffee House a cornerstone in the neighborhood and examines the missed opportunities of the Jordan Downs Housing Project redevelopment.

The world’s largest land predator is under threat, and George is heading to Canada’s far north to see how polar bears are coping with their rapidly changing climate.

Pati travels to a region in Oaxaca known as La Mixteca and learns what makes the food and culture so unique. She meets up with Ixchel Ornellas, a chef, restaurant owner, and one of Mixteca's best cooks, who invites her on a personal tour of her city. Then, back in her kitchen, Pati creates new recipes based on that experience corn soup with queso and pescado agridulce. Corn soup with queso; Pescado agridulce.

This week on "Simply Ming," Ming is joined by Maine's master of fresh, local and sustainable food, chef Sam Hayward. With his restaurants Fore Street and Scales Restaurant & Seafood Market, Sam is credited with transforming Maine's food scene. Today both Ming and Sam are cooking with shellfish. Sam combines local Bang's Island mussels, local cider, leeks and sea greens with grilled bread while Ming makes wok-stirred Thai King Crab Legs with green papaya and crispy rice.

David Jackson reflects on the passage of time, watching himself on a mid-century television set as much younger David promotes the importance of fiber. This is from his first cooking show 35 years ago. The message is similar. Only the messenger has changed, which in point of fact makes a high fiber message all the more vital. The tasty menu includes David's delicious almost chicken soup, so loaded with hearty, healthy and fresh vegetables and beans that there's almost no room left for lean, skinless chunks of chicken breast.

Honey. Figs. Olives. Olive Oil. Cheeses. Nuts. Snails. Spices. These are just a few of the foods that mark one of the most characteristic aspects of Greek cuisine: the continuity of ingredients from as far back as Neolithic times antiquity to the present. In a magical tour of Athens that stretches from a walk with Diane through the bustling modern market to the Ancient Agora with Dr. John Camp, one of the rock stars of archeology, this episode explores the history of this ancient cuisine, making it delightfully relevant to our needs and tastes today.

Ellie tackles the challenge we all face every day--what's for breakfast, especially in a busy household when everyone is out the door like a pool ball break. She helps out Mary, a mom and an elite athlete and coach, who literally hits the ground running each morning. Recipes: Make-ahead mini frittatas with leeks and asparagus; Morning glory baked oatmeal; Peanut butter and grapes wrap; Avocado toast with egg.

Everyone knows that Mexican food is great for a party. In this episode, Pati invites a few of her son's friends (and their parents) over to her house and makes some of her popular fiesta dishes - perfect for any party! In Mexico, she travels to the town of Quiroga, known as the Carnitas Capital of the World, where she'll show us one of her absolute favorite treats: The REAL Mexican Gazpacho! Recipe 1: Carnitas; Recipe 2: Salsa Verde with Avocad; Recipe 3: Morelia-Style Gazpacho Salad; Recipe 4: Grilled Pineapple Margarita.

This week on "Simply Ming," uber-chef Carla Hall, co-host of the Emmy Award-winning television show "The Chew," stops by to give a fresh take on a shrimp classic. Pulling from her Southern roots, chef Hall creates a delicious sea island shrimp with grits while Ming cooks up a shrimp and squash grit tempura. One ingredient, two dishes, right here on "Simply Ming!"

Ivan Orkin, the renegade New Yorker-turned-Japanese-ramen-chef, discusses ramen culture in New York versus Tokyo. Chef Nakamura from Sun Noodles explains what makes a great bowl of ramen. Later, seafood purveyor-turned-ramen-chef Yuji Haraguchi creates a New York deli-style version of his broth-less ramen dish, mazemen, using sustainable and typically discarded seafood from a nearby supermarket. The episode ends in Berkeley, Calif. with a tour of the local greenmarket from three former Chez Panisse chefs. After traveling to Japan, they opened a restaurant in the U.S.

When ordering a breakfast burrito in Santa Fe, you must specify red, green or Christmas, which is a combination of these two spicy chile pepper sauces. Samantha finds this out quickly at the popular Tia Sophia's, as she meets the renowned cartoonist, Ricardo Cate, whose Native American inspired cartoons combine politics with humor. From there, Samantha visits the New Mexico Capitol Art Collection, where the works of New Mexico artists are on display at the State Capitol Legislature building for all to experience.

Boating at Wild Horse State Recreation Area and an epic drive through beautiful country to Jarbidge. Residents there share their history, then we enjoy a hike to a striking view of Jarbidge Canyon.

Watch veteran actors Michael Douglas (The Kominsky Method) and Benicio Del Toro (Escape at Dannemora) look back on their careers and choice of roles throughout the years; Emilia Clarke (Game of Thrones) and Regina Hall (Black Monday) speak about their first major acting roles and how clothing can help build up a character’s backstory; and finally, Sam Rockwell (Fosse/Verdon) joins Renée Zellweger (What/If) to discuss how the quality of television programs now equal that of theatrical films.

This episode explores how cultures collide when trends meet traditions. Mister Softee taken over by the Chinese government; Brooklyn Brewery is using Japanese hops from Jeju Island; the Fung Bros visits a New Yorker who is reinventing the Shanghainese soup dumpling.

You may not be able to live like a royal, but wouldn't it be nice to shop like one? In this episode, we explore the curious world of Royal Warrants, a special designation given to only the best shops and services, literally fit for a king (or queen, or prince or princess). Kind of like knighthood for a shop. From the royal dressmakers to tiara makers to the royal cheesemonger (yes, there is such a thing); we take you across London, inside the world of the royals.

Jordan Bennett is an artist of Mi'kmaq descent whose work blends pop culture and traditional teachings into work that connects the past, the present and the future.

Test cook Elle Simone makes Julia the best Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada), and equipment expert Adam Ried reveals his top pick for 9-inch tongs. Then, test cook Erin McMurrer makes Bridget the ultimate Mexican Corn Salad (Esquites).

Nick illuminates the art (and joy) of making handcrafted meatballs. Dishes include: Meatballs Ammugghiate (Mixed-Up Meatballs) / Meatballs Agglassatu (Meatballs with Marsala and Onion Sauce) / Chicken Meatballs in Parmesan Cream Sauce.

Professional storm chaser George Kourounis goes on a global adventure,travelling to some of the most dangerous places on Earth. As the planet heats up, natural disasters are becoming more frequent and severe, George experiences the most extreme forces of nature and reports back from the front lines of climate change.

Pati visits the town of San Martin Tilcajete to meet Maria and Jacobo at their famous art school. There, she learns the ins and outs of their delicate alebrije making process and tastes an outrageously delicious liver and eggs meal prepared for the artists. In her kitchen, those eggs are an inspiration for an Oaxacan-themed breakfast. And because the art of San Martin is all about attention to detail, she's doing the opposite in her kitchen and preparing a meal for her boys with the theme of 'the messier the better.' Eggs in salsa martajada; Oaxaca-style refried beans; Pan de yema.

Roy explores the power of cooking to rehabilitate those on the margins of society and the organizations taking a chance on those who need it most. He spends time with Father Greg Boyle of Homeboy and Homegirl Industries, the pioneer of socially minded food enterprises focused on transitioning former gang members from lives on the street to lives in kitchens. Roy also visits Mar Diego, a food entrepreneur who has opened Dough Girl, a pizza shop in the San Fernando Valley employing local kids struggling with drug use and homelessness. Additionally, the episode features L.A.

Ming takes off for Norway to explore its rich culture, beautiful landscape - and their fresh-from-the-sea fish dishes. Meeting up with chef Gunnar Hvarnes, the two men toast martini's before getting down to business - creating two delicious Cod dishes.

The series is not just an average 'How To' cooking program. Instead, it's more a 'Why To' series emphasizing the importance of a nutritious and health-sustaining diet as we age. This episode advances this philosophy, while balancing good nutrition with abundant flavor, thanks to three disparate but delectable recipes. First, host David Jackson creates a trio of "devilish" eggs in the kitchen. Instead of traditionally deviled yolks, David stuffs the high protein egg whites with enticing and surprising low fat fillings like zesty guacamole and curried squash.

At a local yogurt purveyor in Athens, Diane enjoys a true Greek classic: thick, tart Greek yogurt with honey, great for breakfast, lunch and dinner. Delving into this simple pleasure leads her on an excursion to a small artisanal producer of Greek yogurt in the mountains of the Peloponnese. He follows the whole process of making yogurt and learns the secrets of setting then straining this iconic Greek food. Back in the kitchen, Diane prepares scrumptious dishes that illustrate the versatility of Greek yogurt for every meal of the day.

Ellie visits a busy office where stress has led to junk food snacking and fast-food lunching. Armed with photos of sugary office treats submitted by one office employee to solicit her help, Ellie shares tasty alternatives to fight back. Recipes: Herbed farro salad with chicken, walnuts, feta and spinach; Asian chicken wrap; Buffalo chicken salad.

Pati takes a few classic American meals and gives them an exotic, yet homey, Mexican twist. Plus, take a look as Pati helps make, and then devours, one of Mexico's famed hot dogs at Richard's in Morelia. Recipe 1: Mac 'N Cheese Mexicano; Recipe 2: Chipotle Agave Chicken Wings; Recipe 3: Extreme Brownies with Caramelized Pecans.

This week on "Simply Ming," legendary French chef Jacques Pepin joins Ming in the loft to cook with sole and soul. Chef Pepin creates a fantastic onion-crusted sole with anchovy butter and a butternut squash saute, while Ming follows that with a brown butter onion glazed sole with creamy zucchini "risotto."

This episode visits New York and Los Angeles - home to the two largest Korean populations in the United States - to explore what distinguishes each. Both are 24-hour hubs of food and drinking culture. However, New York City's Koreatown covers just one block, whereas Los Angeles' Koreatown seems like a city unto itself. At dinner with Lisa Ling and her husband Paul Song, chef Sang Yoon breaks down the basics of Korean cooking.

Seoul is a huge metropolis and the capital of South Korea, where high-tech and pop culture meet palaces and street markets. Samantha starts her journey off by taking a tour in Yeonnam-Dong, with Charlie, an ex-pat living in Seoul for the past 10 years. This neighborhood has been re-purposed into a green space filled with a resurgence of diverse restaurants, and most importantly, coffee shops, where Samantha and Charlie try some of the area's best coffee.

Dave and Chris visit Washoe Lake State Park south of Reno, then travel up to Chickadee Ridge for some snowshoeing, followed by a hike on new trail at Ballardini Ranch.

In San Francisco’s Chinatown, Brandon Jew walks the line between his Chinese heritage and his American upbringing with his restaurant, Mister Jiu’s. With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.

Today, what we watch can be just as appetizing as what we eat. From the Korean art of mukbang to viral sensations, artists both amateur and professional are using food as their medium of choice. Being a foodie today is just as likely to happen in a 24/7 Korean spa as it is in a restaurant.

Who is buried under Glasgow Cathedral and why? Who is Saint Mungo, and why is he so big? Why does Glasgow City Chambers look like a palace? How did this seaport town become a center for Scottish Enlightenment? And how did the creativity of one man, Charles Rennie Mackintosh, leave a permanent mark on this city?

If Keone Nunes had never picked up the tools and answered the call to master of kakau, there would likely be no traditional tattooing in Hawaii today.

In this episode, test cook Elle Simone makes Bridget the ultimate deviled pork chops. Then tasting expert Jack Bishop challenges Julia to a tasting of dark chocolate chips, and gadget critic Lisa McManus reviews kids' oven mitts. Science expert Dan Souza reveals the science behind non-Newtonian fluids, and test cook Lan Lam makes the perfect thick-cut oven fries.

Nick describes the need for a chef to trust their instincts and the skills needed to further one's culinary passion. Dishes include: Salad Lyonnaise with Poached Egg / Pork Schnitzel with Jaeger Sauce / Strawberry Pudding.

Deep in the Amazon, George is determined to retrace Theodore Roosevelt’s legendary expedition and witness first-hand how deforestation and climate change are affecting one of the earth’s most critical ecosystems.

People are always asking Pati how she turned a passion for food into a career. Over the years, she has told the story in bits in pieces but she has never told the full story. Throughout this episode, she'll explain where her passion for food started, what decisions led her to where she is today, and some of the twists and turns she took to get here. In Oaxaca, she meets a woman who moved from a small town, without any money or resources, to pursue her own dreams of building a food empire in one of the best culinary destinations in Mexico.

Roy meets the individuals bringing healthy and affordable food options into South L.A. communities that lack access to fresh food. Roy also visits with vegan grocer Olympia Auset, whose startup Süprmarkt delivers healthy and affordable food to the doorsteps of her community. Finally, Roy visits Earle’s Hot Dogs, a vegetarian hot dog cart that has grown over its 30-year history into a multi-location brick and mortar shop, now a staple of a community hungry for healthier options.

This week on "Simply Ming," Chef Tsai continues his adventure in Norway, catching up with chef Geir Skeier, winner of the 2009 Bocuse d'Or world cooking contest. After prepping a delicious cocktail from traditional Norwegian Aquavit, Ming and Geir create two meals from the region's sumptuous salmon.