A day in the life of chef Magnus Nilsson as he and the Fäviken staff prepare for dinner. The routine starts early, as Nilsson forages for spruce branches for his scallop dish; and ends late, as every detail of the dinner is meticulously choreographed and executed.moreless
Host Magnus Nilsson recalls his early years as a chef in France, when he learned the importance of caring for ingredients. Also: the people and places that had a profound impact on his cooking philosophy.moreless
Cross-cultural dishes, including a salad inspired by San Francisco and the Mediterranean; Memphis favorites imbued with Calabrian family traditions; and a pancake that ties together the influences of China, Korea and Kentucky.
Kentucky's culinary delights are explored. Included: Nancy Newsom of Col. Bill Newsom's Aged Kentucky Country Ham; and chef Ouita Michel, who makes a dish that features smoke and spoonbill caviar. Also: making ice cream with sorghum.moreless
How curry became popular in England. Also: cookbook author Madhur Jaffrey's favorite curry spot in New York; chef Stevie Perle on making and eating English and Pakistani curries; food scientist Harold McGee on the magic of curry.moreless
Host April Bloomfield and chef Anita Lo go clamming in Riverhead, N.Y.; and make clam chowder. Later, Bloomfield makes carte da musica with bottarga and chili; and visits with Ben Jacobsen of Jacobsen Salt Co. Also: food scientist Harold McGee breaks down salt.moreless
Chef April Bloomfield visits London, where she began her cooking career. Included: cooking walnut tagliatelle with chef Ruth Rogers; making rabbit pie with chef Fergus Henderson; and enjoying a pint and scotch eggs with chef Rowley Leigh.moreless
The influence of West Africa on Southern cuisine is explored during a visit to Senegal. Historian and chef Fati Ly leads a tour of the markets in Dakar and M'Bour; and cooks theibou yapp, a traditional Sengalese dish.moreless
Host Sean Brock prepares an outdoor feast on a friend's farm, where he's joined by barbecue pitmaster Rodney Scott, who roasts a whole pig; and Steven Satterfield, who makes Savannah red rice. Brock also prepares frogmore stew.moreless
Host Sean Brock prepares a typical Appalachian dinner; cooks chicken dumplings with his mother; visits with chef Joseph Lenn at Blackberry Farms in Tennessee; and learns how to make fried okra and country ham.moreless
The resurrection of Carolina gold rice, which disappeared following the Civil War era, is examined. Included: making pilaf and Hoppin' John fritters. Also: Louisiana chef Donald Link makes jambalaya; and Senegalese chef Fati Ly makes pilau.moreless
Host Sean Brock shares his passion for archiving and reviving lost crops of the South. Included: hand-querning Jimmy red corn, learning fire threshing and cooking hominy. He also travels to Tennessee's Blackberry Farm, where master gardener John Coyenkdall discusses heirloom seeds; Brock's friend David Shields experiments with seeds at Brock's R&D lab and shares the story of the near-extinct Bradford watermelon; and food scientist Harold McGee talks about combining corn and lye.moreless
The Season 2 premiere spotlights the regional variations of southern cuisine. Included: chef Steven Satterfield makes okra and grits; chef John Currence makes tamales; chef Ed Lee creates a dish using bourbon, sorghum and country ham; pastry chef Lisa Donavan makes a buttermilk pie; and new host Sean Brock is joined by the Lee Brothers to make deviled crab. Also: a visit to Fishnet Seafood in South Carolina spotlights Jesus crabs.moreless
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