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Rice

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London

London

Season 2 Episode 9
23:16
Origin

Origin

Season 3 Episode 1
23:15
Winter

Winter

Season 3 Episode 9
23:16
Prune

Prune

Season 4 Episode 1
23:16
Fire

Fire

Season 4 Episode 9
23:16
The Mind of a Chef Season 5

LudoBird

Season 5 Episode 4
23:10
Bonus Scene: Poulet a la Crème

Bonus Scene: Poulet a la Crème

Video
1:30
Bonus Scene: Zucchini Tops

Bonus Scene: Zucchini Tops

Video
1:30
Bonus Scene: Marinated Mussels

Bonus Scene: Marinated Mussels

Video
1:30
Bonus Scene: Fried Zucchini Agrodolce

Bonus Scene: Fried Zucchini Agrodolce

Video
1:30
The Mind of a Chef, Episode 4: Spain (Excerpt)

The Mind of a Chef, Episode 4: Spain (Excerpt)

Video
2:55
The Mind of a Chef, Episode 7: Simple (Excerpt)

The Mind of a Chef, Episode 7: Simple (Excerpt)

Video
3:44
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The Mind of a Chef

Rice

Season 2 Episode 3

This episode is all about rice and its essential role in Southern cuisine. Sean visits Anson Mills, where he and Glenn Roberts prepare an Appalachian classic, pilaf. In Louisiana, Chef Donald Link makes jambalaya, and in Nashville, Sean makes Hoppin’ John fritters. In Senegal, Chef Fati Ly makes the pilau from which all of these rice dishes derive.
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The Mind of a Chef Season 5
23:10
Season 5 Episode 4
LudoBird
Meet one of the most influential members of the food scene in LA, Chef Ludo Lefebvre.
Fire
23:16
Season 4 Episode 9
Fire
Watch David Kinch in the second half of Season 4 of THE MIND OF A CHEF.
Prune
23:16
Season 4 Episode 1
Prune
Spend a day at Prune with Gabrielle Hamilton and her staff.
Winter
23:16
Season 3 Episode 9
Winter
Enter the mind of chef Magnus Nilsson in this episode of THE MIND OF A CHEF Season 3.
Origin
23:15
Season 3 Episode 1
Origin
Enter the mind of chef Ed Lee in this premiere episode of THE MIND OF A CHEF Season 3.
London
23:16
Season 2 Episode 9
London
Travel with Chef April Bloomfield to London, where her cooking career began.
Southerners
23:16
Season 2 Episode 1
Southerners
Explore some of the unique regional cuisines in the South.
Noodle
23:15
Season 1 Episode 1
Noodle
Chang dissects the roots of his passion for ramen dishes and tsukemen on a trip to Japan.
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