culinary

FOOD – DELICIOUS SCIENCE
A Matter of Taste

FOOD – DELICIOUS SCIENCE: A Matter of Taste

 

This three-part series is the scientific story of the food on your plate. Hosts Michael Mosley and James Wong present a celebration of the physics, chemistry and biology that lies hidden inside every bite. Together they travel the world and take over the UK’s leading food lab as they deconstruct our favorite meals, taking us inside the food, right down to the molecular level.

 

A Matter of Taste
Travel the world with Michael and James to learn about the science that makes our food taste delicious and the powerful effect it has on our tongues and noses.

 

This program will encore Fri., May 26, 11:00 pm

 

AMERICAN MASTERS
Alice Waters

 

Discover how Alice Waters, who, with her cafe Chez Panisse, became a force behind the way Americans eat and think about food, launching the explosion of local farmers’ markets and the edible schoolyard.

 

FOOD – DELICIOUS SCIENCE
We Are What We Eat

FOOD - DELICIOUS SCIENCE: We Are What We Eat

 

Michael and James explore how the chemicals in our food feed and build our bodies. The world is full of different cuisines and thousands of different meals. Yet when they’re reduced to their essence, there are actually just a handful of ingredients that our bodies absolutely need from our food to survive. These essential molecules come in a series of familiar sounding groups – carbohydrates, fat, protein, vitamins and minerals – but Michael and James discover plenty of surprises as they seek to understand exactly why each class of molecule is so important for the way our bodies work.

 

AMERICAN MASTERS
Julia Child

AMERICAN MASTERS: Julia Child

 

Savor the life and legacy of Julia Child, who introduced French cuisine to America through her public TV series, “The French Chef,” in 1963.

 

FOOD – DELICIOUS SCIENCE
Food on the Brain

 

This three-part series is the scientific story of the food on your plate. Hosts Michael Mosley and James Wong present a celebration of the physics, chemistry and biology that lies hidden inside every bite. Together they travel the world and take over the UK’s leading food lab as they deconstruct our favorite meals, taking us inside the food, right down to the molecular level.

 

Food on the Brain
Michael and James explore the effect of food on the brain. The brain is one of the greediest organs in the body in terms of the energy it needs to run. The way it influences our diet is, in the main, by generating the cravings we all experience.

 

GLOBE TREKKER
Food Hour: Provence, France

GLOBE TREKKER - Food Hour: Provence, France

 

Culinary writer Rosie Lovell explores the South of France’s famous Cote D’Azur and encounters a rustic cuisine far removed from the French cooking of renown, like foie gras and truffles. Instead, Rosie discovers that the colloquial cuisine is shaped not just by the seasons but also by a wide-ranging climate, soil and geology. This is a remarkable region blessed with sun, sea, mountains, flowing rivers and lush plateau, offering up the most eclectic and fantastic produce served fresh on the plate.

 

GLOBE TREKKER
Food Hour: Southern China

GLOBE TREKKER - Food Hour: Southern China

 

Celebrated New Zealand chef Peter Gordon discovers the roots of Cantonese cuisine. Peter’s journey takes him north to Lianzhou, the mountain home of the Yao tribe, where he cooks succulent spiced pork. Next he walks the rice fields of the Pearl River Delta, and meets traditional medical doctors in Foshan. He also cooks up a strength-giving feast for dragon boat racing crews in Guangzhou, shops in the fabled market of Qingping and samples street fare in Chaozhou.

 

SIMPLY MING
Matt Louis

SIMPLY MING: Matt Louis

 

Chef Ming is joined by Chef Matt Louis, known for his Spanish-style tapas using seasonal New England ingredients. Matt cooks up goat meatballs with garlic mustard pesto, local farm feta and sunchoke chips, while Ming whips up surf-n-turf meatballs with his favorite Blue Dragon vinegar fries.

 

MOVEABLE FEAST WITH FINE COOKING
Culinary Institute of America

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian chef Pete Evans goes coast-to-coast, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other locations across the United States to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Culinary Institute of America
Pete joins three award-winning chefs – Germano Minin, Bruno Difabio and Tim Reardon – at the prestigious Culinary Institute of America in Hyde Park, New York for an Italian feast. First stop is Arthur Avenue Marketplace in the Bronx to pick-up some wonderful Italian ingredients, then on to Sprout Creek Farm in Poughkeepsie to source some local goat cheese. On the menu tonight at the CIA: classic caponata with prosciutto, grilled octopus salad, sun-dried tomato gnocchi and Bruno’s famous pizzas.

 

I’LL HAVE WHAT PHIL’S HAVING
Los Angeles

 

Journey with Phil Rosenthal, creator of the TV series Everybody Loves Raymond , as he learns from chefs, vendors, culinary leaders and style-setters. Rosenthal visits the kitchens on and off the well-worn gastronomic path that keep traditions alive and create new ones.

 

Los Angeles
Tag along as Phil invites his LA friends, like Martin Short and Allison Janney, to his favorite spots around the city, including LA’s oldest farmers’ market. A taco truck crawl and visits to bakeries complete the tour.

 

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