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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

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

  • KET2 Monday, October 13 at 1:30 pm EDT
  • KETKY Tuesday, October 14 at 5:00 am EDT
  • KET Friday, October 17 at midnight EDT
  • KETKY Saturday, October 18 at 10:30 am EDT

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.

  • KET2 Monday, October 20 at 1:30 pm EDT
  • KETKY Tuesday, October 21 at 5:00 am EDT
  • KET Friday, October 24 at midnight EDT
  • KETKY Saturday, October 25 at 10:30 am EDT

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.

  • KET2 Monday, October 27 at 1:30 pm EST
  • KETKY Tuesday, October 28 at 5:00 am EST
  • KET Friday, October 31 at midnight EST
  • KETKY Saturday, November 1 at 10:30 am EST

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

  • KET2 Monday, November 3 at 1:30 pm EST
  • KET Friday, November 7 at midnight EST

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.

  • KETKY Tuesday, November 4 at 5:00 am EST
  • KETKY Saturday, November 8 at 10:30 am EST

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

  • KET2 Monday, November 10 at 1:30 pm EST
  • KET Friday, November 14 at midnight EST

Southerners #201 [TV-PG]
Chef Ed Lee cooks a dish using the Kentucky holy trinity: bourbon, sorghum, and country ham. Okra and grits, tamales, buttermilk pie, and more Southern foods are explored.

  • KETKY Tuesday, November 11 at 5:00 am EST
  • KETKY Saturday, November 15 at 10:30 am EST

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.

  • KET2 Monday, November 17 at 1:30 pm EST
  • KET Friday, November 21 at midnight EST

Preserve #205 [TV-PG]
Sean explores the preservation techniques of drying, salt curing, canning, fermentation, and jamming.

  • KETKY Tuesday, November 18 at 5:00 am EST
  • KETKY Saturday, November 22 at 10:30 am EST

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

  • KET2 Monday, November 24 at 1:30 pm EST
  • KET Friday, November 28 at midnight EST

Roots #206 [TV-PG]
Sean Brock prepares a typical Korean meal with his mom. Louisville Chef Ed Lee makes chicken dumplings.

  • KETKY Tuesday, November 25 at 5:00 am EST
  • KETKY Saturday, November 29 at 10:30 am EST

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

  • KET2 Monday, December 1 at 1:30 pm EST
  • KET Friday, December 5 at midnight EST

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

  • KET2 Monday, December 8 at 1:30 pm EST
  • KET Friday, December 12 at midnight EST

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

  • KET2 Monday, December 15 at 1:30 pm EST
  • KET Friday, December 19 at midnight EST

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 EST
  • KET Friday, December 26 at midnight EST
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