Season 3 Episode 4: Louisville
Preview the fourth episode of Season 3 of The Mind of a Chef featuring Chef Edward Lee.
Season 3 Episode 3: Argentina
Preview the third episode of Season 3 of The Mind of a Chef on PBS Food.
Season 3 Episode 5: Kentucky
Preview the fifth episode of Season 3 of The Mind of a Chef on PBS Food featuring Chef Edward Lee.
Season 3 Episode 2: American
Watch the second episode of Season 3 of The Mind of a Chef on PBS Food featuring Chef Edward Lee.
Season 3 Episode 1: Origin
Chef Ed Lee returns to his roots in East Brooklyn, where as a Korean kid in New York, he was surrounded by an eclectic mix of cultures and cuisines that inspired how he cooks today.
Meet the Chefs
Meet the award-winning chefs featured on the three seasons on The Mind of a Chef on PBS Food.
The Mind of a Chef: Recipes
Get recipes from The Mind of a Chef on PBS Food. Narrated by Anthony Bourdain, the program follows the creation process of award-winning chefs.
August Digest: Most Popular Posts and Recipes
Check out the most popular recipes and food articles on PBS Food during August 2014. See the list including Mexican corn.
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PBS Food – Latest Comments
Re: Southern Summer Desserts: Raspberry Buttermilk Pie
My husband found this and sent it to me, so I made it but used blueberries instead and added some as a topping when I served it. We really enjoyed it, so thank you! We live in Edmonton, Alberta and I'm not sure it that makes a difference but the temperature of 325 F was too low to bake the bottom properly, so I raised it to 350 and still had a little tr
Re: Stay Healthy with No-Mayo Coleslaw
I made a HUGE bowl of this! So so so good, went light on the oil and had it with Jamie Oliver's fish fingers! Thanks so much for the recipe :)!
Re: Make Vegetable Bolognese to Fill You Up
Please, this is not a Bolognese, it is just a Marinara. And a good one.
Re: Cherry Tomato Galette
When I made this, I followed the instructions as clear as day, but my dough was all gloppy and not looking good. Why?
Re: Groaning Cake – A Traditional Cake for New Mothers
Hi Mandy, are you referring to chestnut flour? That's actually one I have never cooked with so I really can't say… though I do love chestnuts! We did make a version of this cake with a mix of almond and spelt flours instead of wheat. It was on the heavy side, but still delicious. If you do make it, let me know how it turns out, I'd be curious
Re: Sweet Potato Fries with Chipotle Mayonnaise
I am making these tonight for a D&D game with some friends. Nerdy nummies.
Re: Season 3 Episode 1: Origin
I tried making the Tofu Coney Island dish, following the episode. It is so good! I'd love a written recipe, so that I can make sure that the proportions are correct, but regardless, it is an amazing alternative to beef chili! Thank you!
Re: The Mind of a Chef: Find the Schedule in Your Area
Just out of curiosity, have any episodes of Season 3 aired anywhere?
Re: Saute Corn with Bacon Vinaigrette
Hi April,hahaha, the "culture" in cultured butter refers to the fermentation it undergoes. In the US we make butter by churning fresh cream, but in Europe they make butter by fermenting the cream first (think sour cream or creme fraiche) and then churning it. The fermentation brings out much more flavor in the butter and so the butter literally tas
Re: Thank You for Subscribing
He is in his own class. Nobody is even close. A true chef!
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