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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.

Available until
2021-05-01T00:00:00-07:00

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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.

  • 2018-12-16T02:00:00-08:00
    KCETLINK

Bay Area's Pacific Rim Cuisine

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.

  • 2018-12-23T02:00:00-08:00
    KCETLINK

Chinatown, Reimagined

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.

  • 2018-12-30T02:00:00-08:00
    KCETLINK

Ramen Mania

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.

  • 2019-01-06T02:00:00-08:00
    KCETLINK