Season 2

The classic flavors and ingredients of Taiwanese cooking from Chuang Pao-hua of the Chung-hua Culinary Teaching Center; Raoche Street Night Market; Kun-Yin Cheng of the Shin Yeh restaurant; how to make Taiwanese beef noodle soup and more.

Features Joaquín Felipe of Florida Retiro; how to make pork and chorizo with piquillo peppers with chef Abraham García of Restaurante Viridiana; Spanish ratatouille; and how to make sherry-soaked French toast.

The secret of making perfect puffed pita bread at home; how to make sumac-spiced chicken; and how to apply Middle Eastern flavors to salad with a recipe for fattoush.

Culinary instructor Elizabeth Andoh on how to make skillet glazed chicken; chicken teriyaki rice bowl; and pork and vegetable miso soup.

French apple cake; rich, yet light chocolate-orange tart; and pastry chef David Lebovitz's recipe for salted butter caramel-chocolate mousse.

Transforming a simple bowl of broth and rice into an explosion of flavors. Includes Thai rice soup; Thai stir-fried spinach; and an easy Thai beef salad.

Features Italian-inspired recipes. Includes roasted mushroom pizza with fontina and scallion; cacio e pepe; and a simple shaved zucchini and herb salad with parmesan.

North African chicken couscous; chickpea and harissa soup; and how to make a harissa.

Preparing a moist and flavorful carne adovada; how to make Mexican chicken soup with tomatillos and hominy; and how to bake a moist cake without an oven.

The secret to making the flakiest scallion pancakes; and Taiwanese five-spice pork with rice.

Exploring the various colors, flavors and textures of South African cooking.

The perfect recipes for wintertime meal; fennel-rosemary porchetta; chocolate-hazelnut crostata; and mash potatoes with caraway-mustard butter.

How to elevate simple chicken recipes using techniques and flavors from around the world.

Exploring Japan and it's cuisine Includes Japanese-style rice with flaked salmon and shiitake mushrooms; salt-pickled radish and red onion; and yakiudon with pickled ginger.

The light and bright recipes of the Middle East. Includes salmon chraimeh; bulgur-tomato salad with herbs and pomegranate molasses; and tangerine-almond cake with bay-citrus syrup.

How to make aromatic, nutty and tender pumpkin seed rolls; Portuguese cornbread; and Macanese sweet potato cake.

A trip to Senegal to learn North African cooking technique with chef and restaurateur Pierre Thiam.

How to bring Chinese cooking techniques to the home kitchen. Includes preparing crispy Sichuan-chili chicken; and ginger-scallion steamed cod.

Exploring the South American food, notably from Colombia and Peru.

Features Turkish-inspired techniques and flavors, including cooking white beans, how to make the easiest Turkish red lentil soup.

Exploring a variety of South East Asian dishes. Includes Vietnamese meatball and watercress soup; coconut cashew cake; and stir-fried chicken with snap peas and basil.

Exploring the Singaporean cuisine, including Singapore chicken satay with a quick broil and marinade; shrimp and chicken noodle soup; the Singapore sling; and coconut-ginger rice.

Exploring the Senegalese cuisine. Includes Senegalese braised chicken with onions and lime; and Senegalese avocado and mango salad with rof.