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Pozole broth being poured tableside at restaurant El Jardin. | Still from "The Migrant Kitchen"

El Jardín

Season 3 Episode 3
26:40
Chef Brandon Jew | Antonio Diaz MKs3

Mister Jiu's Chinatown

Season 3 Episode 4
26:40
Labneh from Dyafa | Jim Sullivan MKs3

Man'oushe

Season 3 Episode 5
26:40
Lou Dogg's Crispy Chicken Skin from EP & LP | Antonio Diaz MKs3

Louis & Jazz

Season 3 Episode 6
26:29
Los Angeles: Taiwanese Food

Los Angeles: Taiwanese Food

Season 4 Episode 1
26:48
Portland: Russian Food

Portland: Russian Food

Season 4 Episode 2
26:50
Puerto Rico: Food Sovereignty

Puerto Rico: Food Sovereignty

Season 4 Episode 3
26:47
Houston: African American Foodways

Houston: African American Foodways

Season 4 Episode 4
26:47
Brooklyn: Korean Food

Brooklyn: Korean Food

Season 4 Episode 5
26:47
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The Migrant Kitchen

Sequoia Sake

Season 3 Episode 2

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.

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Season
Brooklyn: Korean Food
26:47
Brooklyn chefs Jenny Kwak and Sohui Kim carry on traditions of female-driven Korean food.
Houston: African American Foodways
26:47
Chefs Chris Williams and Jonny Rhodes uplift African American foodways in Houston, Texas.
Puerto Rico: Food Sovereignty
26:47
Puerto Rican chef José Enrique creates opportunities for a more self-sufficient island.
Portland: Russian Food
26:50
Chef Bonnie Morales celebrates her Russian roots, as well as the Pacific Northwest bounty.
Los Angeles: Taiwanese Food
26:48
In San Gabriel Valley, chef Jon Yao marries Taiwanese traditions with unique ingredients.
Lou Dogg's Crispy Chicken Skin from EP & LP | Antonio Diaz MKs3
26:29
Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.P. & L.P. transport the palate around the world with the complex flavors of Thai cuisine.
Labneh from Dyafa | Jim Sullivan MKs3
26:40
Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
Chef Brandon Jew | Antonio Diaz MKs3
26:40
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.
Pozole broth being poured tableside at restaurant El Jardin. | Still from "The Migrant Kitchen"
26:40
Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
Pastrami sandwich at Wexler's | Courtesy of Antonio Diaz MKs3
26:40
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
Cassia's pot au feu | Courtesy of Life & Thyme
26:40
Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs are hoping to demonstrate that there’s so much more to Vietnamese culture than banh mi, spring rolls and pho.
A dish from Wolfgang Puck using fresh fish from Seiichi | Courtesy of Life & Thyme
26:40
Echo Park's Tsubaki, Sonoko Sakai, Wild Live Seafood's Seiichi Yokota and Spago Beverly Hills aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.
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