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Koreatown U.S.A.

S1 E102 / 28m / TV-G
Explore New York and Los Angeles, the two largest Korean populations in the US. At dinner with Lisa Ling and her husband Paul Song, chef Sang Yoon breaks down the basics of Korean cooking. At Saveur Magazine's test kitchen, Top Chef winner Kristen Kish, a Seoul-born Korean adoptee, receives her first Korean cooking lesson, a kimchi tutorial, from Korean homemaker and YouTube sensation, Maangchi.
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Northern Thai Cuisine

S1 E103 / 28m 1s / TV-G
At a food festival in Las Vegas, carpenter-turned-chef Andy Ricker prepares a welcome dinner for the participating chefs at the much-loved Lotus of Siam, with chef/owner Saipin Chutima at the helm. Jet Tila rhapsodizes about the days when his family opened America's first Thai grocery store in Hollywood and introduced lemograss, kaffir lime leaves and other ingredients to the American palate.
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Filipino Entrepreneurs

S1 E104 / 27m 15s / TV-G
PJ Quesada, explains Filipino cuisine while feasting at his friend Tim Luym's global-Filipino restaurant in San Mateo, Calif. Meet restaurateur Nicole Ponseca, who left her life as a advertising executive in New York to give voice to her culture through food. Meet the two friends behind Bling Bling Dumplings who manufacture thousands of dumplings to serve at Coachella and other festivals.
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Bay Area's Pacific Rim Cuisine

S1 E105 / 29m / TV-G
Meet Olivia Wu, designer of the original Asian restaurant concepts on Google's campus where the assembly line churns out 2,000 servings of the Indian fried rice dish, biryani. After a career in Silicon Valley, two retired Japanese executives returned to their ancestral farming roots and constructed an indoor vertical farm which services some of the top restaurants in the Bay Area.
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Chinatown, Reimagined

S1 E106 / 27m 47s / TV-G
Wilson Tang preserves the legacy of his family's dim sum parlor (America's oldest) while opening a fine-dining Chinese restaurant on Chinatown's expanding Lower East Side. Ed Schoenfeld, a self-proclaimed Chinese food expert and owner of one of the most critically acclaimed Chinese restaurants in New York, provides a tutorial on Peking duck preparation.
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