Three brothers make Texas barbecue in Houston; a chef gives traditional Gulf crayfish boil a spicy, wok-fried Vietnamese twist; a pho master turns traditional broth into America's new comfort soup.

Drinking Culture introduces trendsetters in world of spirits and libations. We meet childhood friends who opened a bar as an homage to their Indian upbringing, the founders of a microbrewery incorporating local Hawaiian flavors, a rum company preserving sugar cane farming and traditional rum agricole, and a chef combining a dynamic bar program with her James Beard Award winning cooking.

Food grounded in memories and cultural history somehow tastes better. In this episode, we explore nostalgia with father-son team Hidehito and Kenshiro Uki of Sun Noodles; Cantonese American chef Calvin Eng and his mom, Bonnie; an organization preserving and reimagining 14th century Korean noble cuisine; and the iconic Halekulani hotel where traditional Hawaiian dance and food share a stage.

On a trip to Oahu, we meet the Reppun family who are preserving taro farming; chef Mark Noguchi who prepares an epic potluck dinner; and chefs Michelle and Wade Ueoki who get personal when it comes to Hawaiian food while their mentor, chef Alan Wong, creates a tuna poke. We also meet Brooks Takenaka who runs a fish auction that helps regulate, market, and preserve Honolulu’s fishing industry.

Today’s trendsetting Asian restauranteurs/entrepreneurs are delighting diners with traditional Malay breakfast (Kopitiam), the unique Thai-Chinese cuisine of Phuket (Wan Wan), reimagined temaki (Nami Nori), luxe Michelin-starred contemporary Korean BBQ (Cote), and reimagined South Indian cuisine (Unapologetic Foods). Learn why Asian food has never been more exciting or inventive.