Political dissent finds expression in food; Sophia cooks fishballs and curry sauce; meeting a chef who wrote a protest cookbook; a Black woman making a statement by foraging.
Exploring the future of meat from aging oxen to 3D printed steaks; Sophia elevates beef with compound butter; vegan butcher; Venezuelan making a Trump Burger.
A family brings coffee from a warzone to Michigan. Sophia bakes glazed coffee bundt cakes & meet the Monk of Mohka. Plus a social experiment in Black history with black coffee
Champagne makers grapple with the pandemic as Sophia cooks fennel crusted pork with champagne and grape sauce. We meet a bubbly empress while Taji hangs with a boozy treat dealer.
Mexico bans junk food to tackle disease as Sophia cooks a dinner with canned and frozen food. We probe trade impacts on tradition and meet snackers scouring the globe for treats.
Lebanon shifts away from meat amid an economic crisis as Sophia cooks a vegan Kibbeh. Meet a NY chef working in the pandemic & a prisoner who converted his bed to a grill.
Sanctions in Russia help spawn a new industry and Sophia makes sweet and savory Sirniki. A photographer explains why older Russians pack a month's worth of food in the pantry.
We celebrate the unexpected winner of a bizarre year by digging into mushroom mania. Sophia makes wild mushroom soup and geeks out with Chile’s first female mycologist.
Uighur restaurateurs use food to preserve their heritage as Sophia cooks Kewap lamb kebabs. We meet a Uighur school founder and a TikToker blending activism and makeup tutorials.
Fishing moves to indoor tanks to feed demand as Sophia makes salmon poke bowls. We meet an evironmental advocate who's shelling out for cleaner waters and see Japan's Ama divers.
Mexican cartels muscle in on America's avocado trend while Sophia cooks with cactus to make nopales fish tacos. We meet a supply chain expert and learn the origins of the Hass avocado.
Japan's Fukushima farmers work to overcome radiation stigma as Sophia makes black rice pudding & peach compote. We meet a sommelier who says Fukushima's sake is nothing to fear.
Desperate Venezuelans turn to tea to fend off the coronavirus and Sophia makes preserved lemons and discusses when food can be considered medicine.
Australians milk an invasive species for a dairy alternative as Sophia cooks up some glazed goat milk waffles. We meet a dairy farmer breaking down the impact of milk alternatives.
Amid questions about conventional farming methods, many look to do more with less. We meet people building farms of the future and Sophia shows us how to make braised cabbage.
As COVID takes its toll on restaurants, we meet those impacted. Sophia bakes them a tribute and meets an expert who suggests that there are hopeful business models on the rise.
China super-charges its take-out industry at a cost as Sophia uses restaurant leftovers in a dish. We meet furloughed chefs shifting to delivery and salute the "Thank You" bag.
We meet the people of Ikaria cooking up a healthy way of life as Sophia prepares a Mediterranean classic. We ask if the blue zone diet can be replicated around the world.
We go to the annual saffron harvest to see why Kashmir's legally protected spice is so coveted. Sophia explores the roots of the spice trade and makes chai saffron crème brûlée.
French businesses bet big on insects as food while Sophia shows us how to cook with bugs at home. We explore the off-limit foods that might soon be on our plates.
Decades of political instability take a toll on Iraq's national dish, grilled carp. Sophia shows us how to make Masgouf sauce and meets a chef upholding his heritage through food
Counter Space takes on systemic racism in America's food systems. Sophia pays homage to the legendary chef Edna Lewis through cooking and talks with culinary star Kia Damon.
Sophia explores kids' access to food in Kenya and cooks a traditional Kenyan stew. We meet NY teachers bridging the hunger gap in the U.S. and pay homage to the humble lunch box.
Counter Space explores the role that isolation has had on eating disorders this year. Sophia and friend Jessie Kahnweiler cook remotely and forge connection during lock down.
We get up extra early for the unique flavors of Thailand, as Sophia creates a bacon egg and cheese pop tart. Japanese Breakfast's Michelle Zauner tells us what makes her breakfast personal, and we meet a man with a large cereal box collection.
China's recent wealth is re-imagining Chinatowns worldwide as Sophia pays tribute to Buwei Yang Chao with a classic recipe. Comedian Jenny Yang explains diaspora foodways over shaved ice, and we eat the best fried rice in the Mississippi Delta.
Hunters in Appalachia use wild game to address food access as Sophia cooks duck gumbo at the New York's Soul Fire Farm. Black forager Alexis Nikole shows us that the beach isn't just for surfing and we meet a man who turns to roadkill for his dinner.
Researchers in the Netherlands are creating a better banana as Sophia makes chow chow on a bunless burger. We meet the task force charged with intercepting smuggled food at JFK and a retired detective working to make sure that no apple goes extinct.
The mezcal boom has made sustainability a crucial part of Mexico's recipe, and actor/entrepreneur Eva Longoria explains why business is a key ingredient. Sophia makes ceviche with tequila and we meet the man who has dedicated his life to saving bats.
Climate change threatens a way of life for Turkish honey producers as Sophia elevates popcorn shrimp with something extra sweet. We meet a beekeeper who explains the link between bees and food and another who creates a link between buzzing and beats.
Nomadic sea tribes in Malaysia unlock the power of seaweed as Sophia uses it to make a Semifredo with Furikake crumble. Bren Smith explains how ocean farming could save the planet and we meet an innovator who makes a snack that tastes like the ocean.
An old taste for plant-based meats is back on the menu in China and Sophia grills up a convincing take on shawarma. Dirt Candy's Amanda Cohen sings praises for the humble vegetable and the developers Mortal Kombat show us the meaning of Fruitality.
A new generation reclaims Ghanian chocolate, and Sophia makes a hand-cut chocolate pasta with a bacon cream sauce. Sophia catches a cacao ceremony and we take a trip down memory lane of chocolate bars and golden tickets.
A prison in Maine has a solution to the problem of unhealthy food in prisons as Sophia pays homage to instant ramen. We discuss ice-cream with Mikey Cole and meet a formerly incarcerated person who makes food a key part of his annual freedom day.
We explore the roots of veganism in Jamaica's Rastafarian community while Sophia makes grilled cheese on ube bread. Shaggy takes us to his favorite NYC restaurant and we meet the folks working up a dance hall sized hunger.
Science and senses collide in the food labs of the Netherlands and Sophia creates a savory gravy and braciole. Chef Eric Huang talks about the racist roots of the falsely maligned MSG, and an ecologist makes a tree-sized case for flavor.