United Tastes of America Episodes
Sushi
This in-the-raw import has become a true American success story. Jeffrey Saad does the legwork to learn what happened when sushi washed up on our shores, and find out why this Japanese classic is still "on a roll!"
Pancakes
Breakfast and dessert became difficult to differentiate with the all-American breakfast fare known as the pancake. As Jeffrey Saad discovers, pancakes make every day a little sweeter, with amazing new variations going on the griddle all over the country.
Sandwiches
Looking for paradise between two slices of bread? Stop by a few of Jeffrey Saad's favorite hot spots and sandwich shops to see how this simple supper is becoming a real destination dinner.
Cocktails
With a new breed of food-loving mixologists blurring the lines between drinks and dinner, cocktails are enjoying an American renaissance. Jeffrey Saad will knock back a couple of classics and belly up to a few thoroughly modern inventions to report on the mixed-drink scene.
Hot & Spicy
Feel the burn and wake up your palate as Jeffrey Saad braves the spiciest all-American variations on the famous chile pepper, and put his taste buds to the test by sampling a few of the hottest dishes in the world.
Mac and Cheese
It's the ultimate American comfort food - the stuff our childhood dreams are made of. But this simple dish is finding a new life as super chefs from coast to coast compete for just the right balance of nostalgia and nouveau. Jeffrey Saad digs in to settle the debate: Is it mac and cheese, or cheese and mac?
Burritos
Burritos are mouth-watering whether wrapped in tinfoil from a food truck or served atop white linen, whether served simply straightforward or gussied up with exotic ingredients. Jeffrey Saad unwraps the history and culture of the dish to reveal that despite its Mexican influence, the burrito is a truly American classic.
Chicken Wings
Served sweet, spicy, sauced, and sassy, chicken wings have become their own food group here in America! Jeffrey Saad will fly through an endless variety of chicken wing styles including Buffalo, Jamaican, Japanese, and Korean, and soar into new culinary skies.
Noodles
Spaghetti, linguine, lo mein, ramen, soba, udon, pad, pho, pasta. Call them what you will, source them where you can, these starchy strands soothe and nourish us, filling our bellies and warming our hearts. Jeffrey Saad slurps up a few of the finest noodle finds in the nation, and finds out how inspired chefs are fusing flavors from around the globe.
Cookies
Satisfy your sweet tooth with an ooey-gooey trek to find the happiest food in America - the cookie. Jeffrey Saad reports from the field, trying a couple of swanky sandwich styles, checking out the most inspired creations of some urban artisan bakers, and getting inspired by chocolate chips all over again.
Beer
Cheers to the all-American whetter of whistles! Craft brewers from coast to coast are preserving history even as they strive to reinvent the future. Jeffrey Saad takes a seat at the bar to sample some of our nation's best brews, soaking up its storied past and reveling in its happening present.
Bacon
It's baaaaaack - and dare we say it? - better than ever. No longer the bane of fat-fearing food police, bacon is on every part of the menu these days - including drinks and dessert. Jeffrey Saad will find out why pork bellies are reaching attaining new culinary heights, and squeal on a few of the best bacon-inspired creations in the nation.
Ribs
When it comes to barbecue, let's face it: We all have a little caveman in us. Ribs appeal to our primal appetites, whether sucked from the bone straight from the smoker or served sauteed and sauced in civilized surroundings. Jeffrey Saad will grab a rack or two, and tell us about the best ribs in America today.
On TV
What's Hot
