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Filipino Entrepreneurs

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.

Available until
2023-05-15T00:00:00-07:00

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Asian Farm to Table

Farmers are the new rock stars of the food world, and in this episode Danielle visits agriculturists large and small, traditional and cutting edge. Ross Koda, a third-generation Japanese-American, runs a renowned Central Valley rice farm and hopes to keep it in the family. Kristyn Leach, a Korean adoptee, hand grows artisanal, heirloom Asian produce for one of San Francisco's most popular restaurants. And on the gorgeous Half Moon Bay coast, a pair of electricians who saw a gap in the market operate America's first wasabi farm.

  • 2019-11-14T08:00:00-08:00
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  • 2019-11-14T16:00:00-08:00
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Food of the Gods

The relationship between faith and food is evident at three Asian houses of worship: an imposing Buddhist temple where Danielle is served an artful vegetarian feast; a Sikh temple where she helps cook Indian flatbread for a communal meal where all are welcome; and a Queens mosque's annual food fair, where she samples Indonesian dishes and learns about life as a Muslim in America.

  • 2019-11-17T02:00:00-08:00
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  • 2019-11-19T08:00:00-08:00
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  • 2019-11-19T16:00:00-08:00
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  • 2019-11-21T08:00:00-08:00
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  • 2019-11-21T16:00:00-08:00
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Made In China

The rise of China has meant the rise of Chinese culinary traditions in America. Danielle checks out an industrial kitchen where traditional "confinement meals" are made for new mothers across the country; an underground Manhattan cocktail den whose main ingredient is the fiery liquor baijiu, the world's most heavily consumed spirit; and a wedding in the heart of San Francisco's Chinatown where old world and new meet at the banquet table and on the dance floor.

  • 2019-11-24T02:00:00-08:00
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  • 2019-11-26T08:00:00-08:00
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  • 2019-11-26T16:00:00-08:00
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  • 2019-11-28T08:00:00-08:00
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  • 2019-11-28T16:00:00-08:00
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The New Indian

A new generation of chefs and entrepreneurs is finally bringing the amazing cooking of the world's second-largest country to a broad American audience. Danielle interviews a former financier who offers a light, healthy take on Indian classics at his fast-casual start-up Inday; the adventurous restaurateurs behind Babu Ji, where meticulous preparations and a Bollywood vibe have led to breakout success; and a Silicon Valley engineer who got her start in the food business selling homemade chai by bicycle in the hills of San Francisco.

  • 2019-12-01T02:00:00-08:00
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  • 2019-12-03T16:00:00-08:00
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  • 2019-12-05T16:00:00-08:00
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Taiwan's True Flavors

Danielle gets back to her roots in an episode devoted to the distinctive, rustic cuisine of Taiwan. With Cathy Erway, author of "Foods of Taiwan," she hits a Chinatown market and then makes the island's most famous dish, beef noodle soup. At Taiwan Bear House, started by homesick young expats, she tries a New York take on the box lunches known as biandang. And in California's Orange County, she pays a twilight visit to America's closest counterpart to a classic Taiwanese night market.

  • 2019-12-08T02:00:00-08:00
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  • 2019-12-10T16:00:00-08:00
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