The Mind of a Chef

Best Of: Fried

When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry. We dip the basket in hot oil, serving up everything from oyster poboys to pig’s head, from alligator filets to sardine spines.

Best Of: Fried

23m 10s

  • Best Of: Birds: asset-mezzanine-16x9

    Best Of: Birds

    S5 E14 - 23m 10s

    We open the birdcage on some of our familiar (and some not so familiar) poultry dishes. Chinese chicken noodle soup, and chicken and dumplings make an appearance, but also stuffed Faroe Island puffin and duck-on-a-string.

  • Best Of: Desserts: asset-mezzanine-16x9

    Best Of: Desserts

    S5 E13 - 23m 10s

    We take a long, hard look at the cherry on top of a dining experience. On the menu is burnt miso apple pie, the English classic banoffee pie, and sorghum ice cream, so grab a spoon!

  • Best Of: Surf N' Turf: asset-mezzanine-16x9

    Best Of: Surf N' Turf

    S5 E12 - 23m 10s

    Explore the wet and dry side of our culinary world as Magnus Nilsson dry-ages a steak in kidney fat as long as he possibly can, April Bloomfield hallucinates while at a butcher shop, and Ed Lee makes a ribeye with eel puree.

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