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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.

 

A Few Good Pie Places

 

Come along on a tour of fruity and creamy pie shops from New York to Montana. Meet the bakers who know how to make dough, add spices to fillings and crisscross a lattice top. Classic apple pies abound, but there is also cherry, blueberry, fluffy coconut cream, cherry lattice and sweet potato.

 

FRONTLINE
The Trouble with Chicken

 

FRONTLINE investigates the spread of dangerous pathogens in our meat – particularly poultry – and why the food-safety system isn’t stopping the threat. Focusing on an outbreak of salmonella Heidelberg at one of the nation’s largest poultry processors, the episode shows how contaminants are evading regulators and causing more severe illnesses at a time when Americans are consuming more chicken than ever.

 

THE MIND OF A CHEF
Bourbon

 

Chef Edward Lee embarks on adventures that take him out of the kitchen and into the depths of what moves and motivates him — seeking the history of what it means to be a chef, the key to making a perfect bourbon, the call of that culinary siren, the American South. One part Southern soul, one part Asian spice and one part New York attitude, Lee is a Korean American who grew up in Brooklyn, trained in NYC kitchens and has spent the better part of a decade honing his vision at 610 Magnolia Restaurant in Louisville, Kentucky.

 

 

Bourbon
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.