cuisine

FAMILY INGREDIENTS
Japan – Miso Soup

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawaiʻi restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Japan – Miso Soup
In Japan, miso factories are like microbreweries in America. Host Ed Kenney and fellow Hawai‘i restaurateur Alan Wong dive into the origins of miso soup, Wong’s favorite childhood dish, and search for the finest ingredients.

 

 

THE GREAT BRITISH BAKING SHOW
Cakes

THE GREAT BRITISH BAKING SHOW: Cakes

 

Follow the trials and tribulations of passionate amateur bakers. Each week, they are tested for a different skill, the difficulty of which increases as the competition unfolds. Mary Berry, a leading cookbook writer, and Paul Hollywood, a top artisan baker, serve as judges. Together with hosts Sue Perkins and Mel Giedroyc, they search for the U.K.’s best amateur baker. In the first challenge, the 12 bakers tackle an upside down cake for the Signature bake. In the Technical, they undertake Paul’s recipe for rum babas. For the Showstopper, they attempt to produce a cake that
reveals a hidden design when sliced.

 

 

THE GREAT BRITISH BAKING SHOW
Bread

THE GREAT BRITISH BAKING SHOW: Bread

 

See how 11 bakers make 24 flatbreads for the Signature bake. The Technical challenge has them in a twist as they attempt an eight-strand plaited loaf. To stay in the tent, they must produce 12 sweet and 12 savory bagels for the Showstopper.

 

 

THE GREAT BRITISH BAKING SHOW
Pies

THE GREAT BRITISH BAKING SHOW: Pies

 

In the Signature, the bakers must master a perfect Wellington. The difficult Technical challenge, hand-raised pies, proves the downfall of many. American pies are the Showstopper feature.

 

 

FAMILY INGREDIENTS
California – Pipi Kaula

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawai‘i restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

California – Pipi Kaula
At one time, the Hawaiian cowboys were considered some of the best cowboys in the world. They also made the most tender beef jerky called pipi kaula. We’ll trace the origins of the Hawaiian cowboy lifestyle to the adobes of California and discover how these traditions of music and food are still enjoyed today.

 

FAMILY INGREDIENTS
Tahiti – Poisson Cru

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawaiʻi restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Tahiti – Poisson Cru

It started because they said it couldn’t be done. Polynesians navigated their world on canoes following the stars. Modern seafarers proved it was true. Meet a crewmember on the Hokulea worldwide voyage traversing the planet with a stop at his ancestral home. A family moment to remember and a dish never to forget.

 

 

FAMILY INGREDIENTS
Okinawa – Soki Soba

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawai‘i restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Okinawa – Soki Soba
Okinawan soba is not to be confused with Japanese soba. The blend of noodles, soup and pork spare ribs embodies the spirit of the Okinawan people and the complex history that make up its islands.

 

FAMILY INGREDIENTS
Hawai‘i – Poi

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawai‘i restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Hawai‘i – Poi
Hawaiian cuisine is blazing its way into kitchens across America with exciting flavors and ingredients, but the most famous Hawaiian dish is the one that is most misunderstood.

 

FAMILY INGREDIENTS
Lānaʻi, Hawaiʻi ‐ Venison

 

Cultural pride can be found everywhere in world but on the tiny island of Lanaʻi, one woman makes it a way of life. Hula dancer and sustainable hunter Anela Evans is remarkable in many ways but it is the memory of her father and her love of all things Hawaiian that keeps this young woman committed to championing the land she walks on.

 

 



GLOBE TREKKER
Food Hour: Southern China

GLOBE TREKKER - Food Hour: Southern China

 

Celebrated New Zealand chef Peter Gordon discovers the roots of Cantonese cuisine. Peter’s journey takes him north to Lianzhou, the mountain home of the Yao tribe, where he cooks succulent spiced pork. Next he walks the rice fields of the Pearl River Delta, and meets traditional medical doctors in Foshan. He also cooks up a strength-giving feast for dragon boat racing crews in Guangzhou, shops in the fabled market of Qingping and samples street fare in Chaozhou.

 

 

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