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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

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

  • KETKY Saturday, February 28 at 12:30 am EST
  • KETKY Tuesday, May 26 at 5:00 am EDT
  • KETKY Saturday, June 20, 2015 at 12:30 am EDT

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 EST

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

  • KETKY Tuesday, March 3 at 5:00 am EST
  • KETKY Saturday, March 28 at 12:30 am EST

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 EST
  • KETKY Tuesday, June 2 at 5:00 am EDT
  • KETKY Saturday, June 27, 2015 at 12:30 am EDT

American #302 [TV-PG]
Ed makes Jop Chai, a Thai stew, and enjoys a sweat-inducing crawfish dinner in a Vietnamese joint.

  • KETKY Tuesday, March 10 at 5:00 am EST
  • KETKY Saturday, April 4 at 12:30 am EST

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

  • KETKY Saturday, March 14 at 12:30 am EST
  • KETKY Tuesday, June 9, 2015 at 5:00 am EDT
  • KETKY Saturday, July 4, 2015 at 12:30 am EDT

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 16 at 1:30 pm EST

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

  • KETKY Tuesday, March 17 at 5:00 am EST
  • KETKY Saturday, April 11 at 12:30 am EDT

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

  • KETKY Saturday, March 21 at 12:30 am EST
  • KETKY Tuesday, June 16, 2015 at 5:00 am EDT
  • KETKY Saturday, July 11, 2015 at 12:30 am EDT

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 23 at 1:30 pm EST

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, March 24 at 5:00 am EST
  • KETKY Saturday, April 18 at 12:30 am EDT

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 30 at 1:30 pm EST

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, March 31 at 5:00 am EST
  • KETKY Saturday, April 25 at 12:30 am EDT

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, April 6 at 1:30 pm EDT

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 13 at 1:30 pm EDT

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 20 at 1:30 pm EDT

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 27 at 1:30 pm EDT

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

  • KETKY Saturday, May 2 at 12:30 am EDT

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

  • KETKY Tuesday, May 5 at 5:00 am EDT
  • KETKY Saturday, May 30 at 12:30 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.

  • KETKY Saturday, May 9 at 12:30 am EDT

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, May 12 at 5:00 am EDT
  • KETKY Saturday, June 6, 2015 at 12:30 am EDT

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 Saturday, May 16 at 12:30 am EDT

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

  • KETKY Tuesday, May 19 at 5:00 am EDT
  • KETKY Saturday, June 13, 2015 at 12:30 am EDT

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

  • KETKY Saturday, May 23 at 12:30 am EDT
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