A visit to Peru spotlights a pesto recipe that features spinach. Also: soba with miso butter and asparagus; pisco sours; and the Sicilian pasta dish of trapanese pesto. Rounding out the show, Chris discusses Andy Ricker's kitchen cabinet essentials.
Turkish cuisine is featured. Included: Turkish meatballs with lime-yogurt sauce from panade, a bread-based paste that helps keep the meat moist. Also: Israeli hummus; sweet-and-sour mint dressing; and tahini swirl brownies.
Baking techniques such as under-whipping egg whites for a lighter cake are featured when London's Violet Bakery is paid a visit. A chocolate, prune and rum cake is made as well as a brown sugar tart with foolproof single-crust pie dough. Also: a Japanese baking technique coupled with a cornstarch paste for a prebaked pie crust that won't slump in the pan is explained.
In the series premiere, London is visited to learn about the Chinese approach to cooking. Included: making Chinese white-cooked chicken with ginger-soy dressing; and hot oil-flashed chard with ginger, scallions and chili. Also: why an Asian cleaver may have the edge over the ubiquitous western chef's knife.