Seasons & episodes
S1 · E1Pizza 2018-02-23 · 54 min
While pizza purists in Brooklyn and Naples insist on classic ingredients, innovative chefs in Japan and beyond are redefining what makes a good pie.
S1 · E2Tacos 2018-02-23 · 54 min
Taco lovers introduce a skeptical David to an explosive array of flavors at LA food trucks, Arab-style taco joints and pop-up restaurant Noma Mexico.
S1 · E3Home Cooking 2018-02-23 · 48 min
As Dave and Peter Meehan help prep the Chang family's Thanksgiving feast, fellow chefs look back on their most powerful childhood memories of food.
S1 · E4Shrimp & Crawfish 2018-02-23 · 47 min
Frustrated by New Orleans chefs' stubborn refusal to try new things, Dave heads to immigrant-rich Houston for a taste of spicy Viet-Cajun cuisine.
S1 · E5BBQ 2018-02-23 · 46 min
While Peter explores the many flavors and styles of U.S. barbecue, Dave samples mind-blowing Peking duck, yakitori and Korean barbecue.
S1 · E6Fried Chicken 2018-02-23 · 55 min
Dave learns the tricks to making Nashville hot chicken, scopes out KFC's China menu and delves into the loaded history of soul food.
S1 · E7Fried Rice 2018-02-23 · 51 min
Forget fortune cookies and General Tso's chicken: Secret menu items, local delicacies and a lobster volcano reveal the true range of Chinese cuisine.
S1 · E8Stuffed 2018-02-23 · 45 min
Time for the ultimate showdown: Italian stuffed pasta vs. Asian dumplings. Will xiaolongbao or tortellini carry the day?
S2 · E1Kids Menu 2020-03-06 · 52 min
Nervous dad-to-be Dave seeks advice from fellow chefs on how to juggle work and parenting, then tries his hand at making kid-friendly food.
S2 · E2Don’t Call It Curry 2020-03-06 · 50 min
Admitting he's clueless about Indian cuisine, Dave turns to Aziz Ansari and Padma Lakshmi for help and embarks on an eye-opening trip to Mumbai.
S2 · E3Steak 2020-03-06 · 51 min
Dave and friends visit cattle ranches, upscale restaurants and an Outback Steakhouse to unpack the complicated social dynamics of sliced beef.
S2 · E4As the Meat Turns 2020-03-06 · 49 min
An obsession with cooking meat on a spit inspires Dave to drop by a food science lab and explore how displaced people have shaped culinary history.