No Passport Required

Food Series / 2 Seasons

Join chef Marcus Samuelsson on an inspiring journey across the U.S. to explore and celebrate the wide-ranging diversity of immigrant traditions and cuisine woven into American food and culture.

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Kemi Ariyo and Kavachi Ukegbu at Wazobia Market

3m 3s

Jollof rice is one of the most popular dishes in West Africa. Marcus tries some Nigerian jollof rice at Wazobia Market in Houston and draws comparisons to jambalaya from the southern U.S., essentially a derivative of jollof. Kavachi tells Marcus a story about her third grade teacher not accepting West African food, after having asked the students to bring in home cooking to share with the class.

Vincent, Joseph, and Vincent Jr. at Termini Bakery

2m 10s

Termini Bakery owner Vincent Termini and his sons, general managers Joseph Termini and Vincent Termini Jr., guide us through the century-old process of baking their famous family recipe for ricotta cheese cannoli with chocolate chips.

Chef Yong Liu at Chengdu Taste

1m 34s

Chef Yong Liu of Chengdu tastes remarks on the unique and comprehensive flavors of Sichuan cuisine: numbing, sour, sweet, bitter, spicy, and more. He discusses his desire to appeal to a wide audience, beyond just the Chinese community, while preparing kou shui ji (steamed chicken with chili oil and peanuts), as well as toothpick lamb.

Capoeira in the Context of the Brazilian Slave Trade

3m 9s

Capoeira is a combination of music, dance, and martial arts, originally used by African slaves for secret intercommunication. Mestre Chuvisquinho, a master capoeirista, talks to Marcus about growing up practicing capoiera in his community in Sao Paulo, Brazil, and how it helped him focus his energies. Marcus touches on the inextricable influence of the slave trade on Brazilian culture.

Preview: Seattle

30s

Host Marcus Samuelsson goes to Seattle, where he spends time with immigrant and second-generation Filipinos who are taking charge of their city's food scene. As Filipino food gains more national, mainstream recognition, members of the community are working to tell the story on their own terms. Premieres December 13.

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