Vivian Howard and Marcus Samuelsson enjoy Julia Child’s presentation of chickens. They note how she invented cooking on television and discuss her mission to educate viewers about the value of prime ingredients and how to prepare them.
Vivian Howard, Marcus Samuelsson, Carla Hall and Sara Moulton follow Julia Child’s breadmaking recipes for classic pain de mie and a raisin bread, highlighting her role in reorienting people’s perception of food.
Explore Las Vegas and its deep-rooted Chinese community, from the Strip’s neon-lit casinos to modest shopping malls. Chef Marcus Samuelsson learns about diverse food traditions and meets a new wave of chefs transforming their parents’ cuisine.
Join Chef Marcus Samuelsson in Philadelphia, where he meets new friends and old, and learns about the city’s Italian food scene while sampling everything from pizza to cannoli, with plenty of red sauce, burrata and handmade pasta in between.
Join Chef Marcus Samuelsson in Houston — America’s most diverse city — to explore the food and culture of its Nigerian and West African community. Along the way, Samuelsson cooks with cutting-edge chefs as well as traditional home cooks.
Host Marcus Samuelsson arrives in sunny Los Angeles to meet with Armenians influencing the city’s food scene. Armenian food is diaspora food — the community is widespread, building homes in countries like Turkey and Syria following the Armenian Genocide.
Vivian Howard & Marcus Samuelsson have been traveling around the country to better understand immigrant foodways. While in Los Angeles, the two chefs visit Grand Central Market to meet new friends who contribute to the richness of L.A.’s food scene.
Chef Marcus Samuelsson dines, dances and dishes with the Ethiopian community in the nation’s capital. He enjoys staples like kifto and injera, and celebrates the culture through cooking, dance and a traditional coffee ceremony.
Chef Marcus Samuelsson explores the cuisine, culture and history of Miami’s Haitian community. From tropical, tangy soursop ice cream to mamba spread to soupe joumou and deep-fried pate korde, Marcus eats his way through Haiti’s culinary classics.
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