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From ramen to rotting bananas, from Copenhagen to Kentucky, from pork buns to golf clubs, this series unlocks the potential of food, travel, and the mind.

TV Schedule

Documentation #315 [TV-PG]
Chef Nilsson's motivation for documenting and researching Nordic cultures is examined.

  • KET Friday, December 19 at midnight Eastern Standard Time
  • KETKY Saturday, March 14 at 1:30 am Eastern Daylight Time

Argentina #303 [TV-PG]
Ed travels to Argentina to visit Chef Francis Mallmann, the godfather of open-flame cooking.

  • KETKY Saturday, December 20 at 10:30 am Eastern Standard Time

Faviken #316 [TV-PG]
Chef Magnus Nilsson prepares for a night of service at one of world's most interesting restaurants.

  • KET2 Monday, December 22 at 1:30 pm Eastern Standard Time
  • KET Friday, December 26 at midnight Eastern Standard Time
  • KETKY Saturday, March 21 at 1:30 am Eastern Daylight Time

Kentucky Programming Louisville #304 [TV-PG]
Ed got his start in NYC, but now calls Louisville home and home is where the heart is. He discusses how living and working in Louisville have inspired, influenced and changed him over the past decade - Louisville is where he gently put aside his classic French technique and decided to do something all his own. Working with chef Kevin Ashworth from Ed's restaurant Milkwood, the chefs experiment with farmers market finds, allowing a view into how a new dish is created. Ed then delves into Louisville's fried chicken scene and cooks up his own version with North Carolina chef Ashley Christensen. Finally, honoring the woman who kept him in Louisville in the first place, Ed uses the city's German heritage as inspiration to cook hasenpfeffer for his wife, Dianne.

  • KETKY Tuesday, December 23 at 5:00 am Eastern Standard Time
  • KETKY Saturday, December 27 at 10:30 am Eastern Standard Time

NYC Origin #301 [TV-PG]
Chef Ed Lee returns to his roots in East Brooklyn and cooks Korean-Southern American cuisine.

  • KET2 Monday, December 29 at 1:30 pm Eastern Standard Time

Kentucky Programming Kentucky #305 [TV-PG]
The Bluegrass State offers so much more than just mint juleps and the Kentucky Derby, with a rich culinary history that rivals that of America's more well-known food destinations. A few ingredients come to Ed's mind when he thinks about his adopted state: country ham, sorghum and smoke. Ed visits Nancy Newsom, still making her family's ham with their century-old recipe, with Southern food historian and Atlanta chef Linton Hopkins. Then it's off to Owensboro with homegrown chef (and local celebrity) Ouita Michel, to make a dish featuring two more local ingredients: smoke and spoonbill caviar. Yes, caviar from Kentucky. And finally, Ed places Kentucky's most prized crop - sorghum - on a pedestal and creates a decadent ice cream with the viscous, sweet, earthy amber syrup.

  • KETKY Tuesday, December 30 at 5:00 am Eastern Standard Time
  • KETKY Saturday, January 3 at 10:30 am Eastern Standard Time

Noodle #101 [TV-PG]
David Chang makes instant ramen dishes and tsukemen. He travels to Japan for a bowl of the original tsukemen and visits a noodle factory. Food scientist Harold McGee explains alkalinity and its role in ramen.

  • KET2 Monday, January 5 at 1:30 pm Eastern Standard Time

Latitude #306 [TV-PG]
Mediterranean dim sum and Memphis favorites imbued with Calabrian family traditions are showcased.

  • KETKY Tuesday, January 6 at 5:00 am Eastern Standard Time
  • KETKY Saturday, January 10 at 12:30 am Eastern Standard Time

Pig #102 [TV-PG]
Explore David Chang's relationship to the pig. He travels to San Sebastian to discuss pork bushi, prepares pork belly and tonkotsu, and visits Montreal with comedian Aziz Ansari for Wilensky's fried bologna sandwich.

  • KET2 Monday, January 12 at 1:30 pm Eastern Standard Time

Impermanence #307 [TV-PG]
Ed dissects the evolution of a dish and the public's changing tastes. He tries his hand at cooking alternative meats like alligator.

  • KETKY Tuesday, January 13 at 5:00 am Eastern Standard Time
  • KETKY Saturday, January 17 at 12:30 am Eastern Standard Time

Memory #103 [TV-PG]
This episode explores David Chang's past: dishes from childhood, summer eating, his time in Japan and golf.

  • KET2 Monday, January 19 at 1:30 pm Eastern Standard Time

Kentucky Programming Bourbon #308 [TV-PG]
What is bourbon? A whiskey, sure, but what makes bourbon the classic American spirit, and why is it so closely associated with Kentucky? Ed and his band of merry men and women, including whiskey patriarch Julian Van Winkle, Matt Jamie from Bourbon and Barrel Foods, chef Paul Qui, and special guest and bourbon-lover Aisha Tyler, set out to distill this prized and often misunderstood liquor down to its many parts and enjoy it both in the glass and on the plate.

  • KETKY Tuesday, January 20 at 5:00 am Eastern Standard Time
  • KETKY Saturday, January 24 at 12:30 am Eastern Standard Time

Spain #104 [TV-PG]
Learn all about Spain's influence on David Chang's career. He visits with some of his idols - Juan Mari Arzak and Andoni Aduriz - makes fideos, salt cod omelet and a sponge cake from chef Albert Adria.

  • KET2 Monday, January 26 at 1:30 pm Eastern Standard Time

Winter #309 [TV-PG]
The ways that the Scandinavian people use preservation and aging during winter are explored.

  • KETKY Tuesday, January 27 at 5:00 am Eastern Standard Time
  • KETKY Saturday, January 31 at 12:30 am Eastern Standard Time

Rotten #105 [TV-PG]
There's something rotten in David Chang's kitchen - and that's a good thing. Rotten is delicious: katsuibushi in Japan, XO sauce, rotten bananas with Chef Christina Tosi, and kimchi.

  • KET2 Monday, February 2 at 1:30 pm Eastern Standard Time

Spring #310 [TV-PG]
The ingredients of spring, including young herbs and flavorful fungi, in Sweden are explored.

  • KETKY Tuesday, February 3 at 5:00 am Eastern Standard Time
  • KETKY Saturday, February 7 at 12:30 am Eastern Standard Time

Rene #106 [TV-PG]
David Chang hangs out with one of his best friends, Rene Redzepi - who happens to be the world's top chef.

  • KET2 Monday, February 9 at 1:30 pm Eastern Standard Time

Creation #311 [TV-PG]
Chef Nilsson follows the life cycle of an ingredient as it transforms from an idea into a dish at his restaurant.

  • KETKY Tuesday, February 10 at 5:00 am Eastern Standard Time
  • KETKY Saturday, February 14 at 12:30 am Eastern Standard Time

Simple #107 [TV-PG]
David Chang visits Japan for some yakitori and high-end sushi. Daniel Patterson prepares beets.

  • KET2 Monday, February 16 at 1:30 pm Eastern Standard Time

France #312 [TV-PG]
Magnus Nilsson's time in France and the people that impacted his cooking philosophy are explored.

  • KETKY Tuesday, February 17 at 5:00 am Eastern Standard Time
  • KETKY Saturday, February 21 at 12:30 am Eastern Standard Time

Kentucky Programming Gluttony #108 [TV-PG]
It's gluttonous goodness in this episode - over-the-top indulgence with Joe Beef chefs Federic Morin and David McMillian's foie gras sandwich, a whiskey tasting mayhem with Chef Sean Brock at Buffalo Trace in Kentucky and the classic dish "Hot Brown" served up three ways.

  • KET2 Monday, February 23 at 1:30 pm Eastern Standard Time

Traditions #313 [TV-PG]
A look at how the bonds of tradition help to forge the identities of families and individuals.

  • KETKY Tuesday, February 24 at 5:00 am Eastern Standard Time
  • KETKY Saturday, February 28 at 12:30 am Eastern Standard Time

Chef #109 [TV-PG]
David Chang prepares eggs with his chef pals -Wylie Dufresne, Daniel Patterson and Rene Redzepi - and makes his Ko egg.

  • KET2 Monday, March 2 at 1:30 pm Eastern Standard Time

Locality #314 [TV-PG]
Chef Nilsson depends on his network of local purveyors to keep the restaurant supplied.

  • KETKY Saturday, March 7 at 12:30 am Eastern Standard Time

Japan #110 [TV-PG]
David Chang visits a street market in Tokyo, a fish auction in Kyoto, and a Michelin three-star restaurant, Kikunoi. In the kitchen, he cooks yakitori.

  • KET2 Monday, March 9 at 2:30 pm Eastern Daylight Time

New York #111 [TV-PG]
This all-New York features the Torrisi boys, oysters, carrot dashi, and farming. David Chang visits native New Yorker Ivan Orkin in Tokyo, where he's making ramen that's taking the city by storm.

  • KET2 Monday, March 16 at 2:30 pm Eastern Daylight Time

Fresh #112 [TV-PG]
This episode explores the idea of fresh in the kitchen: instant broth, pea agnollini, fresh and aged steak with Chef Tien, and "ike jime" with Dave Arnold and Chef Murata in Kyoto.

  • KET2 Monday, March 23 at 2:30 pm Eastern Daylight Time

Soy #113 [TV-PG]
Chef Christina Tosi makes burnt miso apple pie, Laurent Gras takes on tofu, David Chang makes his classic corn miso, and the Torrisi boys compare making tofu to making mozzarella.

  • KET2 Monday, March 30, 2015 at 2:30 pm Eastern Daylight Time

Sweet Spot #114 [TV-PG]
Christina Tosi makes corn cookies three ways and her three-layered Arnold Palmer cake. Chef Burns makes ice cream and David goes strawberry picking.

  • KET2 Monday, April 6, 2015 at 1:30 pm Eastern Daylight Time

Smoke #115 [TV-PG]
David Chang profiles regional BBQ in North Carolina, Texas, and Kansas City and the other-worldly smoky bacon from Allen Benton in Tennessee.

  • KET2 Monday, April 13, 2015 at 1:30 pm Eastern Daylight Time

Buddies #116 [TV-PG]
David Chang cooks with his friends Peter Meehan in Japan, Laurent Gras, Sat Bains, and Rene Redzepi in Copenhagen.

  • KET2 Monday, April 20, 2015 at 1:30 pm Eastern Daylight Time
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