Episode 1
Aired Oct 1, 2016
Daniel Boulud
Chef Daniel Boulud creates tarragon chicken with rice pilaf and yellow wax beans; Chinese five spice split chicken with charred chile-tomato salsa and steamed buns.
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Episode 2
Aired Oct 8, 2016
Lidia Bastianich
Italian chef Lidia Bastianich prepares calamari alla griglia with head-on shrimp, salsa verde and grilled bread; blue ginger crispy calamari with Thai-lime dipping sauce.
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Episode 3
Aired Oct 15, 2016
Jacques Pépin
Jacques Pépin prepares chicken livers with mushroom port cranberry sauce, olive oil small potatoes and chocolate souffle; hot chicken liver mousse with bacon-thyme sauce.
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Episode 4
Aired Oct 22, 2016
Tiffani Faison
Tiffani Faison prepares a Vietnamese dish called pad gra pow; meatloaf sliders with sambal-bell pepper chutney; caipirinha.
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Episode 5
Aired Oct 29, 2016
Madhur Jaffrey
Indian chef Madhur Jaffrey makes potatoes in a Marwari-style with griddle bread; Japanese chicken curry with caramelized onions and cauliflower.
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Episode 6
Aired Nov 5, 2016
Rick Bayless
Rick Bayless prepares green chili adobo tacos that include roasted chayote with herbs and goat cheese and shrimp skillet tacos; surf-n-turf moo shu wraps.
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Episode 7
Aired Nov 12, 2016
Johnny Iuzzini
Pastry chef Johnny Iuzzini creates a frozen dark and stormy souffle; dark and stormy doughnuts with ginger cloud cream.
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Episode 8
Aired Nov 19, 2016
Shaun Hergatt
Acacia-glazed duck breast with plum puree and fennel salad; duck pho with sweet potato noodles and Thai herbs.
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Episode 9
Aired Nov 26, 2016
Rocco Dispirito
Almond vanilla protein smoothie; spinach pesto pasta with tomatoes; instant almond cake with mixed berries; wok-stirred brown rice noodles with shiitakes and almond pesto.
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Episode 10
Aired Dec 3, 2016
Sam Hayward
Combining Bangs Island mussels, cider, leeks and sea greens with grilled bread; wok-stirred Thai king crab legs with green papaya and crispy rice.
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Episode 11
Aired Dec 10, 2016
Gunnar Hvarnes
A trip to Norway includes two fresh-from-the-sea dishes that feature cod.
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Episode 12
Aired Dec 17, 2016
Geir Skeier
Prepping a cocktail from traditional Norwegian aquavit; two meals made with salmon.
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Episode 13
Aired Dec 24, 2016
Orjan Johannessen
Two Fjord trout meals; pickled herring; caramel pudding.
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Episode 14
Aired Dec 31, 2016
Andreas Viestad
Mackerel; farm apple kir.
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Episode 15
Aired Jan 7, 2017
Will Gilson
Duck breast with hay-roasted carrots and toasted pistachios; pressure cooked Sichuan duck legs with Yukon gold potato fried rice.
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Episode 16
Aired Jan 14, 2017
Susan Regis
A rye berry salad with wine cap mushrooms, wild greens and herbed crème fraîche; coriander-crusted salmon with asparagus sauce, quinoa and an asparagus salad.
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Episode 17
Aired Jan 21, 2017
Andrew Taylor and Mike Wiley
Oysters with kimchi ice; brown butter lobster roll; beer battered oysters with shallots and Chinese vinegar mignonette aioli.
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Episode 18
Aired Jan 28, 2017
Hawaii -- Isaac Bancaco
Two different takes on tuna.
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Episode 19
Aired Feb 4, 2017
Hawaii -- Ed Kenney
Two unique versions of traditional dishes feature coconuts, opah and plantains.
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Episode 20
Aired Feb 11, 2017
Hawaii -- Lee Ann Wong
A meal celebrating the heritage of the Hawaiian islands features traditional Hawaiian ingredients such as taro plants, edible ferns and breadfruit.
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Episode 21
Aired Feb 18, 2017
Hawaii -- Mom & Dad
Ming prepares a family meal with his parents in Honolulu.
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Episode 22
Aired Feb 25, 2017
Hawaii -- Roy Yamaguchi and Alan Wong
Preparing three distinct fish dishes.
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Episode 23
Aired Mar 4, 2017
Robert Sisca
Bread-crusted halibut with broccoli rabe and chorizo emulsion; halibut fish stew with roasted garlic aioli and a side of grilled bread.
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Episode 24
Aired Mar 11, 2017
Jason Bond
Grilled mackerel with charred eggplant puree; eggplant pickle; tea-smoked mackerel with Hunan eggplant.
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Episode 25
Aired Mar 18, 2017
Louis Dibiccari
Lobster four ways -- lobster gravy with a lobster risotto; Thai basil-lobster risotto cakes with lobster emulsion.
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Episode 26
Aired Mar 25, 2017
Matt Louis
Goat meatballs with garlic mustard pesto, feta and sunchoke chips; surf-and-turf meatballs with charred scallion yogurt.
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