World Cuisines (Engl)

Ancient Traditions (Engl)

Travel across the world to meet a diverse group of artisans committed to keeping ancient food traditions alive. In a private kitchen just outside Hong Kong, a chef draws upon old village recipes and time-intensive techniques to secretly prepare dishes for a dining room of just eight people. In Chile, the birthplace of potatoes, you’ll meet a woman who has dedicated her life to preserving Chile’s unmatched tuber diversity of more than 200 varieties. Along southern India’s Malabar Coast, local men enjoy a naturally fermented coconut liquor that stays drinkable for just 24 hours. Back in the Gourmet test kitchen, executive editor John Willoughby makes a pork stew that builds flavors with a variety of Latin roots.

Links to the Episodes:

http://www.gourmet.com/diaryofafoodie/video/2009/01/303_ancient_traditions

Hawaii’s Big Island: Food Lover’s Paradise (Engl)

How can an island with barely any native produce evolve into a food lover’s paradise? Discover the many ways in which Hawaii has developed into a unique melting pot of flavors from around the world. Meet Peter Merriman, a chef who launched a regional cuisine based on splendid local bounty prepared in the simplest possible way. Then see fruits you won’t find anywhere else with Ken Love, a man obsessed with ultra-exotics such as tree tomatoes and poha berries. Journey to the Valley of the Kings, where three generations of a family have devoted themselves to farming taro to create traditional poi. Back in the Gourmet test kitchen, food editor Paul Grimes shares a simple recipe for macadamia nut shortbread that gives you a taste of the big island at home.

http://www.gourmet.com/diaryofafoodie/video/2009/01/301_hawaii

Oaxaca: Food of the New World (Engl)

Experience the unique culture and customs of the Mexican state of Oaxaca, a region that offers dramatic beauty, an ancient heritage, and some of Mexico’s best food. Visit a traditional Zapotec village and meet a family of weavers as they take advantage of indigenous ingredients using recipes passed down by their ancestors. Journey a few miles outside of Oaxaca City to uncover the tradition of stone soup, a dish local men have made to honor women since the pre-Columbian era. Back in the Gourmet test kitchen, executive food editor Kemp Minifie shares a rich and tangy recipe for beef in a spicy tomatillo sauce, adapted from a dish she discovered during a trip to Oaxaca.

http://www.gourmet.com/diaryofafoodie/video/2009/01/304_oaxaca

Oaxaca: The seven Moles (Engl)

http://www.gourmet.com/video?videoID=22045665001


Chile Peppers: Playing with Fire (Engl)

What could be more exhilarating than the rush of a chile pepper? Discover the many ways in which these peppers have set the global palate on fire. Native to Mexico, chile peppers play a huge role in the country’s cuisine. In Oaxaca, family and friends come together to make Mexico’s most patriotic dish—Chiles en Nogada. Join John “Doc” Willoughby, executive editor of Gourmet magazine, in Şanliurfa, Turkey, as he researches a story on Urfa and Maraş peppers. In Lenhartsville, Pennsylvania, meet an obsessive farmer who harvests over 100 different kinds of chiles, including the hottest pepper in the world. In the Gourmet test kitchen, Ian Knauer uses serrano chiles to make an Indian shrimp curry that mixes heat with a harmony of spices.

http://www.gourmet.com/diaryofafoodie/video/2009/02/311_chile_peppers

Korea: Ancient Food, Modern World (Engl)

In Korea, food doesn’t simply influence culture; it defines it. Korea’s food remains tied to a venerable past with cooking techniques that reflect its royal dynasties and home kitchens. Watch a certified royal-cuisine chef exercise precision and patience to create kimchi, a fermented-vegetable dish that has been a staple here for more than a thousand years. Discover authentic North Korean recipes, part of a disappearing cuisine largely unknown to the outside world. Marvel at the intense and mysterious process of cultivating pyog’o mushrooms, a revered delicacy in a country where mushrooms are a staple. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a simple yet flavorful recipe for warm tofu with spicy sauce.

http://www.gourmet.com/diaryofafoodie/video/2009/01/306_korea

Tasmania: The Next Culinary Frontier (Engl)

With its rich volcanic soils, clean air, and pristine waters, the island of Tasmania, off the southeast coast of Australia, is quickly becoming a food utopia. Visit Tasmania’s first Wagyu beef ranch, where cattle roam lush seaside pastures to produce some of the world’s highest-quality beef. Meet a truffle expert who took a gamble on Tasmania’s climate and won when he became the only person in the past century to grow truffles in Australia. He shares the truffle secrets he learned from the French and explains the delicate nature of digging up these aromatic gems. Then head out to a smokehouse located in an organic apple orchard. There, a smoke master uses applewood to create highly prized cold-smoked trout and salmon. Back in the Gourmet test kitchen, food editor Paul Grimes prepares a recipe for Mediterranean Lamb Salad, a dish made from an interesting cut of meat he discovered in Tasmania.

http://www.gourmet.com/diaryofafoodie/video/2009/02/307_tasmania

Turkey: Iftar in Istanbul (Engl)

Travel to Istanbul, an ancient Turkish city with a culinary past that weaves its way through the Byzantine, Roman, and Ottoman empires. During the holy month of Ramadan, locals fast from sunrise to sunset. Join a food author for the Iftar meal, the traditional feast when the fast is broken. Visit the famed 150-year-old bakery that makes Turkish flatbread pide, a mainstay of the Iftar, in a time-consuming, authentically traditional way. Discover the beauty of güllaç, a multilayered dessert studded with pistachios and pomegranates, and meet a family that has perfected the art of making Turkish delight, an early ancestor of the jellybean. In the Gourmet test kitchen, executive editor John “Doc” Willoughby prepares spicy grilled köfte, a Turkish street-food favorite that gets its irresistible flavor from a unique blend of spices.

http://www.gourmet.com/diaryofafoodie/video/2009/02/308_turkey


Bread: The Foundation of a Meal (Engl)

Bread: a simple staple at the center of almost any meal, on every table, across the globe. We’ll travel through the bustling streets of Paris to learn the secret to a beautifully baked French loaf, and then head to Italy where an Italian baker shares the legend of Tuscan bread. We’ll also spend time in the Adirondack Mountains with a baker who sees bread as a way of life. Back in the Gourmet kitchen, we’ll get a taste of a legendary recipe for savory brioche from Richard Bertinet.

http://www.gourmet.com/diaryofafoodie/video/2008/01/203_bread_preview

The World of Sweet (Engl)

Sweet doesn’t necessarily just mean dessert—it is a basic flavor element in all types of food in cultures around the world. We’ll attend a traditional Moroccan tea ceremony, complete with amazing sugared pastries, then travel to Shanghai to sample a sweet meat dish. From Morocco to Vietnam to Shanghai, we’ll discover the many uses of sugar and learn why it’s an ingredient we simply can’t live without. Back in the Gourmet kitchen, we’ll share the gooey goodness of a homemade marshmallow.

http://www.gourmet.com/diaryofafoodie/video/2008/04/217_worldofsweet_preview

Vietnam: The Taste of Simplicity (Engl)

Join us on a trip to the incredible country of Vietnam, where fine cuisine is utterly simple. In a remote fishing village in the waters of Ha Long Bay, we’ll experience one of the most popular dishes in Vietnam: Canh Chua Ca (Sweet and Sour Fish Soup). Next we’ll take a caffeine-buzz tour with a food blogger to the many coffee houses in Hanoi. In Tay Ninh, the local rice paper at a family-run factory is so special that cooks come from all over Vietnam to stock up. Back in the Gourmet kitchen, Clay Pot Pork combines sweet, salty, and spicy in a single easy-to-make dish.

http://www.gourmet.com/diaryofafoodie/video/2008/04/219_vietnam_preview

Aromas: Fragrance and Taste (Engl)

Come with us as we fan out across the world to meet with chefs and scientists who are exploring the importance of aromas, proving that the fragrance of a dish does not come only from the ingredients it contains. At the Monell Chemical Senses Center in Philadelphia, we talk with a “taste scientist” who demonstrates the crucial role that aromas play in our enjoyment of food. In the French countryside, we meet a chef who enlivens the dining experience with a wide range of aromas from the plants in the garden just outside his door. And in the Gourmet kitchen, we’ll show you how to keep your kitchen smelling delicious, even when you cook fish.

http://www.gourmet.com/diaryofafoodie/video/2008/04/218_aromas_preview

The Hungry Luddite (Engl)

No doubt, technology has altered the world of food, making ingredients easier to produce and faster to distribute globally. But at what cost? Fortunately, there are artisans who are working to preserve the traditional methods of cooking that have shaped the world’s culinary history. We’ll meet a Japanese knifemaker and visit a market run by a passionate Parisian gardener, discovering how ancient cooking techniques are being revived and sustained.

http://www.gourmet.com/diaryofafoodie/video/2008/01/105_hungryluddite_fullep

Anatomy of a Meal with José Andrés (Engl)

What goes into the making of a meal? Through the eyes of José Andrés, one of the world’s top chefs, we will deconstruct a meal from start to finish, looking at the philosophies, ingredients, and methods that take a dish from initial conception to savory last bites. We’ll also visit Andrés’ native city of Barcelona to explore the elements of Spanish culture that have shaped his culinary outlook, then head to his popular Washington, D.C. restaurant, Café Atlántico, to see how his ideas translate into everyday cuisine.

http://www.gourmet.com/diaryofafoodie/video/2008/01/102_anatomymeal_fullep

Chile: Mestizo (Engl)

Come along with us as we discover the unique and little-known cuisine of Chile, a fascinating cross-pollination of native ingredients and European technique. In the charming city of Quintay, we find some of the best seafood in Chile featured in a family-run restaurant that offers just-out-of-the-water-fresh dishes. We also visit the birthplace of potatoes, where we meet a woman who has dedicated her life to preserving Chile’s unmatched potato diversity. And in the Gourmet kitchen, we’ll show you how queso fresco can create an easy, hearty, and very delicious stew.

http://www.gourmet.com/diaryofafoodie/video/2008/04/214_chile_preview

Ancient Traditions: Chilean Potatoes (Engl)

http://www.gourmet.com/video?videoID=22045659001

New Zealand: The Rugged Land (Engl)

With about 10,000 miles of rugged, unspoiled coastline and relative isolation from the rest of the world, New Zealand is the perfect place for growing fresh, organic fare. We’ll travel across the country and meet producers of artisanal honey, hand-crafted goat cheese, single-vineyard wines, and farm-raised venison. Join us as we learn how local products and the natural bounty of the land influence cuisines around the world. And in the Gourmet kitchen, we’re ready for dessert! The taste of fresh honey adds the perfect touch of sweetness to a toffee wafer.

http://www.gourmet.com/diaryofafoodie/video/2008/01/202_newzealand_preview

Bloggers: Confessions of the Food-Obsessed (Engl)

Four stars of the blogging world share their opinions on all things edible, teaching us how to go incognito on the outskirts of Hong Kong and how to gather the sweet goods on the streets of Paris. Join us as we visit bloggers who know that creating a culinary tale is not just about the food, it’s about the adventure along the way. Back in the Gourmet kitchen, Ruth Reichl shares a blog-worthy recipe for apricot pie.

http://www.gourmet.com/diaryofafoodie/video/2008/01/206_bloggers_preview

Bovine Rhapsody (Engl)

Join us as we visit the rugged region of Southwest Tuscany, where semi-wild Maremmane cattle inspire a local specialty called bollito. Next, we’ll travel to Morocco to experience freshly made Beldi butter, and we’ll also try chocolate milk from the American heartland. From Italy to Upstate New York, we’ll show you how cows influence cuisines around the world. Back in the Gourmet kitchen, we’re spicing up a basic cut of meat with a flavorful dry rub and homemade barbecue sauce.

http://www.gourmet.com/diaryofafoodie/video/2008/01/208_bovine_preview

The Open Flame (Engl)

Join us as we travel across the globe to visit chefs who are redefining the art of grilling. In Panzano, Italy, one of the world’s greatest butchers shows us how a perfectly prepared steak begins and ends with the dry heat of an open flame. Next we’ll travel to Morocco to experience an ancient method of cooking that uses the intense heat of the fire in a communal bathhouse. Then, at a Fourth of July barbecue in Massachusetts, a great chef stays up all night to demonstrate an entire range of grilling traditions and techniques. And in the Gourmet kitchen, we’re sharing tips for easy grilling in your own backyard.

http://www.gourmet.com/diaryofafoodie/video/2008/03/210_openflame_preview

The Anglers (Engl)

Join us for a look at the fishing industry through the eyes of some of the world’s best seafood chefs and most forward-thinking fisherman. First, chef and fisherman David Pasternack of Esca in New York City takes us fishing in Long Island Sound. Next, we’ll travel to New Zealand, where a fisherman limits his catch of native Paua abalone to help guarantee the survival of this prized export. And in Italy, a traditional fisherman is changing his ways to ensure that there will still be seafood left in the future. Come travel the world to learn about the latest in sustainable fishing practices. And in the Gourmet kitchen, we’ll show you what to look for when you buy seafood.

http://www.gourmet.com/diaryofafoodie/video/2008/03/212_anglers_preview

The Inventors (Engl)

Curious about the most advanced gadgets in the 21st century kitchen? Come along and meet the people who are pushing the art of cooking to new heights. First, former chief technology officer of Microsoft shows off his incredible home kitchen, which is full of high-tech gizmos. Next we’ll travel to France to meet the man who coined the term “molecular gastronomy,” and discover why he thinks everyone should be a chemist. Finally, in Chicago the genius behind the “anti-griddle” shows us his latest inventions. Back in the Gourmet kitchen, we’ll give you a few tips to inspire your inner inventor.

http://www.gourmet.com/diaryofafoodie/video/2008/03/213_inventors_preview

Anatomy of a Meal: Paul Bartolotta (Engl)

How did a kid from Milwaukee become one of America’s finest chefs? Join us as Paul Bartolotta, one of the first chefs in America to elevate Italian cuisine to four-star status, shows us the fresh ingredients and the classic techniques behind his wonderful, deceptively simple cuisine. Then we’ll travel to Italy to discover some of Bartolotta’s inspirations: The age-old craft of making Parmigiano-Reggiano, and one of the most important fishing ports along the Adriatic. Back in the Gourmet kitchen, we’ll mix Italian ingredients with French techniques to amazing effect.

http://www.gourmet.com/diaryofafoodie/video/2008/04/215_anatomymealbartolotta_preview

Brazil: When Foods Collide (Engl)

“Fusion,”
the art of intermingling two distinct cuisines into one imaginative and singular culinary form, is thriving in Brazil. Join us as we travel to this place where the jungle collides with civilization, to see how chefs blend their own culinary traditions with newfound indigenous ingredients. From pizza to sushi, see how just about every type of cuisine can be reinvented and enhanced with Brazilian flavor.

http://www.gourmet.com/diaryofafoodie/video/2008/01/107_brazil_fullep

Just Desserts (Engl)

Dessert: The most anticipated course and the perfect ending to any meal. We’ll look behind the scenes at Barcelona’s legendary all-dessert restaurant, Espai Sucre, and talk with edgy New York pastry chef Sam Mason, discovering unusual desserts and the culinary wizards who create them. Join us as we take a look at some of the world’s culinary masters of confection in action, and find out why desserts are more than just after-dinner treats.

http://www.gourmet.com/diaryofafoodie/video/2008/01/108_justdesserts_fullep

Living Off The Land (Engl)

We’ll hear the stories of chefs and home cooks alike who use only the freshest, purest natural ingredients—from organic foods to exotic fruits—to create delicious and unusual recipes. Crisscrossing the globe, we’ll find out how a couple in Maine have been changing the face of American farming with their cutting-edge cold-weather harvesting techniques; head to Lima, Peru where we’ll catch fish in the Amazon; and explore the incredible offerings of a garden in western France. Join us as we learn how local products and traditions influence cuisine around the world.

http://www.gourmet.com/diaryofafoodie/video/2008/01/109_livingofftheland_fullep

Australia: Slow Food (Engl)

Many Australian chefs have been gravitating towards the “slow” approach to cuisine, taking the time to fully appreciate the skill of cooking. This movement is growing not only “Down Under” but also across the world, with chefs who are passionate about protecting and promoting the use of local ingredients and culinary traditions. These Aussie foodies show us how to create a “slow food” feast, while revealing a deeper message: Slow down, appreciate our natural resources, and enjoy them whole-heartedly.

http://www.gourmet.com/diaryofafoodie/video/2008/01/110_australia_fullep

Delicious Indigenous (Engl)

What happens when indigenous ingredients meet passionate food lovers? In this episode, we’ll meet a Peruvian chef who transforms local fruits and vegetables into haute cuisine, and then learn how an Aboriginal community keeps its Outback traditions alive and thriving. We’ll also visit a French-born chef as he forages for seaweed on the Irish Coast, then hop over to Seattle, Washington to dig for geoduck, a large saltwater clam that can live for up to 140 years and weigh up to 10 pounds. Join us as we learn how these indigenous foods make for rich traditions and delicious cuisine.

http://www.gourmet.com/diaryofafoodie/video/2008/01/114_deliciousindigenous_fullep

Noble Rot (Engl)

Cheese is the most famous example of foods that rely on the development of mold. But did you know that there are many other products that depend on the process of decay? Carefully cultivated through the centuries as a way to preserve food, mold and rot are used throughout the world to make products such as botrytis (wine made with rotten grapes) and Mexican huitlacoche (made from moldy corn). We’ll meet the experts who turn what would be considered “food gone bad” into creative and exceptionally great cuisine.

http://www.gourmet.com/diaryofafoodie/video/2008/01/115_noblerot_fullep

Cure de Force (Engl)

Curing: Used to preserve food and enhance flavor, but this method of aging, salting, and smoking food creates spectacular culinary effects. We’ll visit New York salami king Mark Buzzio as he demonstrates the art of producing fine Italian dry-cured meats and cheeses. Then we’re off to Cobh, Ireland to experience the nuanced flavors of Irish smoked salmon and seafood, and to Shanghai to try Sichuan-style camphorwood-smoked duck. Lastly, we’ll take a look at avant-garde uses of smoking in Spain, such as a dessert of mushroom ice cream infused with beechwood smoke trapped inside a globe of sugar. Join us as the masters of curing from around the world share their closely guarded secrets.

http://www.gourmet.com/diaryofafoodie/video/2008/01/116_curedeforce_fullep

Anatomy of a Meal 2 with Lydia Shire (Engl)

Lydia Shire is a legend in her own time, a culinary pioneer who featured offal on the menu at the Boston’s legendary Locke Ober Restaurant at a time when other chefs shied away from entrails. Now that the rest of the world has caught up, this intrepid chef is on a new mission: to counter the no-fat, no-fun fad that encourages eliminating butter, meat, and salt from our diets. Shire believes in the enjoyment of rich, full flavors, and advocates using only the finest-quality ingredients from only the best sources. In this episode Shire will introduce us to Diane St. Clair’s rich, creamy Vermont butter; sweet Maine lobsters direct from the Atlantic Ocean; and the freshest cuts of meat from Lobel’s Butcher Shop in New York City. Discover the world of this passionate chef as we take the rare opportunity to visit her at home for an intimate Sunday family dinner.

http://www.gourmet.com/diaryofafoodie/video/2008/01
/119_anatomymeal2_fullep

Baja: The New Provence (Engl)

We’ll travel to Baja, the peninsula south of California in Mexico that is fast becoming an epicenter in the culinary world. We’ll meet a chef who has built a destination restaurant using fresh herbs, vegetables, and seafood for his restaurant Laja. We’ll also travel to a wine school in the fertile valley of Guadalupe, then visit a French chef who runs a five-diamond resort restaurant in Los Cabos. Join us as we show you why this Mexican hotspot is compared to the major gastronomic regions of France. And in the Gourmet kitchen, we’re sharing a savory recipe for Mongolian stewed garlic.

http://www.gourmet.com/diaryofafoodie/video/2008/01/207_baja_preview

A Shore Thing: Fiji (Engl)

In this episode a taboo on fishing ends and the village takes to the water. Circular netting and lots of big sticks are used for the catch. The fish look like aquarium escapees as they are driven into human pens across the coral reef. If this seems unusual they then bury the fish in a "lovu" wrapped in banana leaves and volcanic rocks with lots of goodies. Fishing and cooking doesn’t get more fun than this.

http://www.factualtv.com/documentary/A-Shore-Thing-Fiji

A Shore Thing: Thailand (Engl)

The best things in life are free, but not here. Gambling rules!.. And it can be anything from roosters or cards to fish. Tackle shop owner, Preecher, shows his mates some stiff and dangerous competition. The rage is all lures, trawling behind an 8-cylinder canoe and landing meter long, angry barracuda and African Pompano. It's all bravado and glory but who cares when it ends up as Tom Yum Prad, (fish soup) bubbling with lemongrass and chilies. Away from the big money, Gotlam hangs out in a stilt kitchen where you can check the tide underneath you. He chases Mengdas, or Horseshoe crabs which resemble squashed armadillo. You only eat their eggs as the Mengda itself is poisonous if cooked incorrectly… and they taste like they look!

(Link)

http://www.factualtv.com/documentary/A-Shore-Thing-Thailand

South African Food and Wine (Engl)

CNN’s Nadia Bilchik talks all things South African food and wine and takes us to a local South African restaurant.