S2 E1 • Southerners

In this episode, Chef Sean Brock explores a few of the unique regional cuisines in the South.

Première diffusion : 5 septembre 2013

S2 E2 • Seeds

It all began when Sean Brock went looking for Jimmy red corn. That simple journey turned into a lifetime of searching, archiving and reviving lost crops of the South. His partners in crime are legendary owner and operator of Anson Mills, Glen Roberts, and University of South Carolina professor David Shields — a trifecta of seed nerds hell-bent on preserving Southern food heritage.

Première diffusion : 12 septembre 2013

S2 E3 • Rice

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.

Première diffusion : 19 septembre 2013

S2 E4 • Louisiana

A look at Louisiana cuisine features a visit to Middendorf's Restaurant in Akers, La., with food writer John T. Edge; and a frogging excursion with chef Donald Link.

Première diffusion : 26 septembre 2013

S2 E5 • Preserve

Preservation techniques that play an important role in Southern culture are discussed, including drying, salt-curing, canning and fermentation.

Première diffusion : 3 octobre 2013

S2 E6 • Roots

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.

Première diffusion : 10 octobre 2013

S2 E7 • Low Country BBQ

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

Première diffusion : 17 octobre 2013

S2 E8 • Senegal

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.

Première diffusion : 24 octobre 2013

S2 E9 • London

Travel with Chef April Bloomfield to London, where her cooking career began.

Première diffusion : 29 novembre 2013

S2 E10 • Sea/Salt

Focus on April’s love of the sea, which is deep and fully realized.

Première diffusion : 29 novembre 2013

S2 E11 • Curry

Explore the origins of curry and England’s versions of this historic cuisine.

Première diffusion : 6 décembre 2013

S2 E12 • Italian

Explore April Bloomfield’s deep love for Italian cuisine and its influence on her cooking.

Première diffusion : 6 décembre 2013

S2 E13 • British Classics

Review some of the signature dishes of UK cuisine: bangers and mash, fish-n-chips, and pies.

Première diffusion : 13 décembre 2013

S2 E14 • Farmer

April travels four hours outside London to Cornwall to visit and cook with farmer and chef Tom Adams on his farm. Tom raises the cute, furry and delicious mangalitsa pigs. April and Tom butcher and cook the entire pig piece by piece: loin, shoulder, belly and head.

Première diffusion : 13 décembre 2013

S2 E15 • Leftovers

This episode aims to prove that nasty bits have been given a bad rap and deserve to be on the kitchen table along with meatloaf and mashed potatoes. In the kitchen, April cooks faggots, bubble and squeak and pig parts; Fergus Henderson works his offal magic on kidneys.

Première diffusion : 20 décembre 2013

S2 E16 • Restaurateur

Chef Bloomfield wrestles with the questions every aspiring new or expanding veteran chef has to confront. April and her business partner, Ken Friedman, explore the challenges of opening their first out-of-state venture in San Francisco: Tosca. April is inspired by a local morning bun, and she’s busy in the kitchen testing and tasting dishes for her new menu.

Première diffusion : 20 décembre 2013

S2 E17 • Techniques: From the Kitchen of Sean Brock

Sean Brock shares some of the secrets that have made him one of the world's top chefs, including techniques for virtually any type of cuisine.

S2 E18 • Techniques: From the Kitchen of April Bloomfield

Join celebrity chef April Broomfield as she demonstrates indispensable tips for everyone from beginners to experts, no matter what's on the menu.