No Passport Required

Chef Yong Liu at Chengdu Taste

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.

Chef Yong Liu at Chengdu Taste

1m 34s

  • Boston: asset-mezzanine-16x9

    Boston

    S2 E6 - 54m 41s

    Host Marcus Samuelsson goes to the greater Boston area to learn more about Portuguese, Brazilian, and Cape Verdean food traditions. Marcus eats Portuguese chowder with halibut on a fishing boat, visits a Portuguese marketplace where he tries plenty of bacalhau, and later, in a home kitchen, he makes a bacalhau gratin with cheese and potatoes.

  • Las Vegas: asset-mezzanine-16x9

    Las Vegas

    S2 E5 - 52m 4s

    Host Marcus Samuelsson visits Las Vegas to learn more about the city’s long-standing Chinese community and their food traditions. He makes hand-pulled noodles and Peking duck, eats regional favorites from xiao long bar and beef noodle soup to cumin lamb and fish braised in clay pots.

  • Philadelphia: asset-mezzanine-16x9

    Philadelphia

    S2 E4 - 54m 41s

    Host Marcus Samuelsson heads to Philadelphia, where he meets new friends and old, and learns more about the city’s Italian food scene. Italian-Americans have been driving food culture in the U.S. for over a century, and Philadelphia is one of the original hubs for both classic and modern Italian cuisine.

WETA Passport

Stream tens of thousands of hours of your PBS and local favorites with WETA Passport whenever and wherever you want. Catch up on a single episode or binge-watch full seasons before they air on TV.