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Sake in Japan
Season 6
Episode 3
Journey from Hyogo countryside to Kobe City to learn ancient traditions mixed with modern techniques that craft Japan's esteemed sake.
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7:36
Did you know chocolate originated in Costa Rica? See how the culture is being renewed.
6:00
Kelly heads north to discover exactly what is so special about Wisconsin cheese.
6:00
Visit an Alaskan cooking school to see how salmon can be incorporated into anything.
8:39
See why salmon is the lifeblood of food in Alaska, and how to make a traditional perok.
7:33
Learn why nothing is more integral to Alaskan culture than salmon.
6:00
French cheesemakers face a difficult decision: raw milk or pasteurized?
6:30
Meet a real French affineur to see why they might have the coolest job of all.
5:58
Love goat cheese? Learn about chevre, one of the cherished food traditions of France.
5:58
Discover how to turn your favorite farmers market finds into a sweet treat.
6:00
Salt is one of man's oldest and most important ingredients. Where does it come from?
6:00
Are you brave enough to forage your dinner? Kelly gets a primer on the Oregon Coast.
5:10
Armed with her freshly-caught boar, Kelly visits Chef Amar for a class in Butchery 101.