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Cooking tips and demonstrations are shared, with meals prepared by guest chefs and host Ming Tsai.
Season 14, Episode 26
March 25, 2017
The Season 14 finale features goat meatballs with garlic mustard pesto, feta and sunchoke chips; and surf-n-turf meatballs with Blue Dragon vinegar fries.
Season 14, Episode 25
March 18, 2017
Grilled mackerel with charred eggplant puree and eggplant pickle; and tea-smoked mackerel with Hunan eggplant.
Season 14, Episode 24
March 11, 2017
Lobster risotto with lobster gravy; Thai basil-lobster risotto cakes; and tomato-lobster emulsion.
Season 14, Episode 23
March 4, 2017
Rye berry salad with wine cap mushrooms, wild greens and an herbed crème fraiche; coriander-crusted salmon; and quinoa with an asparagus sauce and asparagus salsa.
Season 14, Episode 22
February 25, 2017
Ming bumps into chefs Roy Yamaguchi and Alan Wong at the Hawaii Food and Wine Festival; and the three head into the kitchen to create three distinct and flavorful fish dishes.
Season 14, Episode 21
February 18, 2017
Ming visits his parents in Honolulu and enjoys a family meal.
Season 14, Episode 20
February 11, 2017
A visit to Hawaii features chef Lee Anne Wong and the Kako'o 'Oiwi farm.
Season 14, Episode 19
February 4, 2017
A visit to Hawaii features chef Ed Kenney. Included: unique takes on traditional Hawaiian dishes.
Season 14, Episode 18
January 28, 2017
A visit to Hawaii features chef Issac Bianco, the 2014 Maui chef of the year. Included: two different takes on tuna.
Season 14, Episode 17
January 21, 2017
Bread-crusted halibut with broccoli rabe and chorizo emulsion; and halibut fish stew with roasted garlic aioli and grilled bread.
Season 14, Episode 16
January 14, 2017
Oysters with kimchee ice; brown butter lobster roll; beer battered Island Creek oysters; and shallots with Chinese vinegar mignonette aioli.
Season 14, Episode 15
January 7, 2017
Duck breast with hay-roasted carrots and toasted pistachios; and pressure cooked Szechwan duck legs with Yukon gold potato fried rice.
Season 14, Episode 14
December 31, 2016
"New Scandinavian Cooking" host Andreas Viestad helps prepare two dishes.
Season 14, Episode 13
December 24, 2016
In Norway, chef Ørjan Johannessen helps make two trout dishes; pickled herring; and caramel pudding.
Season 14, Episode 12
December 17, 2016
In Norway, chef Geir Skeier helps prep a cocktail from traditional Norwegian aquavit and also make two salmon dishes.
Season 14, Episode 11
December 10, 2016
A visit to Norway features chef Gunnar Hvarnes, who helps with two cod dishes.
Season 14, Episode 10
December 3, 2016
Mussels, cider and leeks with sea greens and grilled bread; and Thai king crab legs with green papaya and crispy rice.
Season 14, Episode 9
November 26, 2016
Almond-vanilla protein smoothie; spinach pesto pasta with tomatoes; instant almond cake with mixed berries; and wok-stirred brown rice noodles with shiitakes and spicy almond pesto.
Season 14, Episode 8
November 19, 2016
Acacia-glazed duck breast with plum purée and fennel salad; and duck pho with sweet potato noodles and Thai herbs.
Season 14, Episode 7
November 12, 2016
A frozen dark and stormy soufflé; and dark and stormy doughnuts with ginger cloud cream.
Season 14, Episode 6
November 5, 2016
A green chili adobo taco duo, including roasted chayote with herbs and goat cheese; and shrimp skillet tacos. Also: moo shu wraps.
Season 14, Episode 5
October 29, 2016
Marwari-style potatoes with griddle bread; and a Japanese chicken curry with caramelized onions and cauliflower.
Season 14, Episode 4
October 22, 2016
A Vietnamese dish, pad gra pow; meatloaf sliders with sambal-bell pepper chutney; and caipirinha.
Season 14, Episode 3
October 15, 2016
Chicken livers with mushroom port cranberry sauce; olive oil small potatoes; chocolate soufflé; and hot chicken liver mousse with bacon-thyme sauce.
Season 14, Episode 2
October 8, 2016
Calamari alla griglia with head-on shrimp, salsa verde and grilled bread; and blue ginger crispy calamari with Thai-lime dipping sauce.
Season 14, Episode 1
October 1, 2016
The Season 14 premiere features chicken dishes. Included: poulet a l'estragon with rice pilaf and yellow wax beans; and Chinese five-spice split chicken with charred chile-tomato salsa and steamed buns.
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