Season 3, Episode 9
How Scandinavians used food preservation and aging to survive winter.
Season 3, Episode 8
Why bourbon is the classic American spirit; and why it's closely associated with Kentucky.
Edward Lee charts the evolution of a dish and discusses people's changing tastes. He also tries cooking alternative meats, including alligator; samples a long-lasting ravioli recipe; and creates a dim sum dish.
Season 3, Episode 6
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.
Season 3, Episode 5
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.
Host Edward Lee reflects on his life in Louisville, including how it has inspired, influenced and changed him over the past decade. With chef Kevin Ashworth from Lee's restaurant Milkwood, he experiments with finds from the farmers' market. He also explores Louisville's fried chicken scene; and creates his take on fried chicken with North Carolina chef Ashley Christensen. Finally, he pays homage to his wife Dianne—the reason he stayed Louisville—and the city's German heritage with hasenpfeffer.
Season 3, Episode 3
A visit to Argentina spotlights Francis Mallmann, the godfather of open-flame cooking.
Host Edward Lee and Pok Pok's Andy Ricker head to Brooklyn's Chinatown, Sunset Park, to pick up exotic ingredients before making jop chai, a Thai stew. Later, Lee visits Houston, where he meets with chefs Chris Shepherd and Paul Qui; and makes crispy fish and Filipino kinilaw. Also: a crawfish dinner in a Vietnamese restaurant shows how Creole, Cajun, Mexican and Asian styles have blended together to create a new American cuisine.
In the Season 3 premiere, chef Edward Lee returns to East Brooklyn, where he grew up surrounded by a mix of cultures and cuisines. He also meets with other chefs who have followed culinary paths not in line with their roots. Later, he's joined by chef Ivan Orkin for a visit to one of the city's oldest "appetizing" stores; and the two share their spins on American cuisine (Japanese-Jewish and Korean-Southern). Lee's mother also offers a lesson on making Korean comfort food.