Long before the advent of the icebox was the ice age! Ice cream has a long history as a human comfort food. Pastry genius Johnny Iuzzini takes us from ices to ice cream in a knockout dessert. Take a ride on Ben van Leeuwen's organic ice cream truck, discover ice cream that stretches like taffy and tastes like BLT. Marvel at an instant frozen treat made with the miraculous anti-griddle and explore the secret halls of the IFF, where vanilla is born.
Once upon a time, eating outdoors was the only option. But even when life got a little cushier, mankind found that to their surprise, they still yearned to dine al fresco. To see how cooking has evolved beyond the hearth, journey with us from Plimoth Plantation to the Red Hook Ball Fields. Whether it's artisanal sausages in Rhode Island, whole baby lambs on a spit in Williamsburg, or luxury barbecue in L.A., outdoor cooking and dining is here to stay.
Follow the deep, dark path of chocolate from the depths of the rainforest to the back rooms of master chocolatiers. Visit Ultramarinos where Maricel Presilla will take us back to the earliest Meso-American chocolate beverage or see how Hershey's Kisses have been challenged by Victorian clad blenders at Mast Brothers Chocolate in New York.
Slurp, twirl and trace the delicious journey of the noodle from its twisted past via China, the Arab world and of course, the famed pastas of Italy. Meet handmade noodle makers from Italian, Chinese and Japanese traditions, take a tour of D. Maldari & Sons pasta die factory in Brooklyn, meet American pasta royalty and watch as the noodle takes the road less traveled.
From the first cookbook, Apicius, to Julia Child's masterpiece, we're diving headfirst into the glossy oversized tomes spread across your kitchen table. You don't even need a library card -- we'll help you click through virtual cookbooks and phone apps for all of your favorite recipes.
Learn where the cocktail has been, who's leading it into the future and how to mix up one of your own. Cocktail experts and historians like David Wondrich will get you up to speed on everything alcohol. Jim Meehan from PDT will show us the path of the American speakeasy and cocktail master Eben Freeman will mix up some incredible cocktails with some unusual flavors like bacon. We'll enjoy a round at Manhattan's posh Carlyle Hotel where we'll imbibe in New York's best kept secret, Bemelman's Bar. From bargain pirate punches to $22 mixologist cocktails, we'll stir it all up.
Ah, the art of dessert pastry! The history of these delicacies is one of exacting skill and indulgent excess. Watch the wizardry and take a taste from the otherworldly arts of L.A. pastry hotshot Jordan Kahn to the classic French mille feuille puff pastry at the French Culinary Institute. Don't miss Del Posto's drummer turned master pastry chef Brooks Headley's unusually delicious Eggplant Chocolate Crostata. Plus San Francisco's hottest bakery: Tartine's Bavarian splendor.
Whey through the ripe, gooey and intentionally moldy history of cheese, and meet some of the eccentric and passionate artisans who take milk and turn it into so much more. Chef and owner Jon Shook is serving up a new twist on a classic comfort food at his restaurant Animal and James Beard winner Barbara Lynch is making a ricotta gnudi to share. Cheese can be an appetizer, a main course and of course, a dessert. We'll even gaze into the future and see what wacky flavors are starting to make their way into cheese!
From the classic hot dog in Midtown Manhattan to the newest fleet of gourmet food trucks, to the unexpected treasures in Minneapolis, eating on the run has gone from drab to today's hottest trend in haute cuisine. We'll see how Dante Gonzales is combining soul, food, music and art into his new roving restaurant. With blog alerts, tweets and phone apps to help you keep track of your favorite mobile meal, we'll map out a course; meeting the personalities behind the trucks and getting a few delicious recipes along the way.
You should always save room for pie. Pies and Thighs, the hottest, hippest kitchen on the east coast shows us how they earned their cult-like following. Pulino's restaurant shows us why the ancient crostata still has a place of honor on their menu. Chef Landon Schoenefeld takes comfort food out of its comfort zone in Minneapolis with a Ham and Escargot Pot Pie. And Gilt's David Carmichael peeks into the future with an Inside-Out Blueberry Pie. Plus many more crusty, crumbly tidbits including star April Bloomfield's Stilton Pie at the The Breslin!
Few foodies are more dedicated than those who belong to the heat-seeking cult called the Spiceheads! Learn exactly what makes those habanero peppers so much hotter than the rest, discover the hottest wings in New York and snack on some crunchy Korean kimchee at Good Fork. Aaron Sanchez will take us south of the border and Joey Campanaro will serve up a spicy Italian peasant dish made with lobster. Later, we'll imbibe in a cocktail called the Sangrita that heats you up while it cools you down. There's even room for a spicy dessert with Pichet Ong. You'll want to keep a glass of milk close at hand.
This very special Food(ography) takes an in-depth look at the sandwich, literally the greatest thing since sliced bread. From its inception at the poker table to its international hits like the spicy Mexican Torta, the hearty Chicken Parmesan, or the proper English Tea Sandwich, this show's got you covered like cheese on a tuna melt. And yes, that is a Sea Urchin Sandwich that Chef George Mendes put in your lunchbox.
You want candy, you know you do. Step inside the ultimate candybox, Economy Candy, where you can get candy from your childhood, candy from the future and even some that only costs a penny! Sugar artist Elizabeth Hodes makes blown candy glass sculptures that will blow your mind. We explore every gooey, stretchy, hard and chewy candy you've ever heard of and some you haven't, like Eddie Huang's incredible candy-filled pork sandwich, the Chairman Bao. Pastry chef Michael Laiskonis of Le Bernardin will transform an old-fashioned favorite into a four-star dessert. And of course we'll find time to deep-fry some Mars Bars.
New Wed. 9|8c