Ironically, Americans tend to complicate their lives in an effort to simplify them. In this series, chef Ming Tsai helps make the yearning for a more manageable lifestyle a reality. Tsai, experienced in classical French, new American and Pan-Asian cuisine, provides a repertoire of very simple recipes which viewers can integrate into numerous dishes. Each of his flavor-packed sauces, salsas, pastes, rubs, stocks, syrups and doughs consists of fewer than seven ingredients, and each requires no more than 20 minutes to prepare.
Simply Ming Previous Broadcasts
Street Foods (Episode #1112H)
KQED Life: Tue, Apr 22, 2014 -- 3:00 PM
From Osaka to Tokyo, street food is everywhere on the road in Japan. From yakitori to fresh crab, pork offal to takoyaki - Host Ming Tsai experiences some of the best of the day and nighttime street foods that both Osaka and Tokyo have to offer, this week on Simply Ming.
Wakiya - Ramen (Episode #1111H)
KQED Life: Mon, Apr 21, 2014 -- 3:00 PM
Nothing says Japan like Ramen noodles - this episode of Simply Ming brings Chef Ming Tsai on the road to the Instant Ramen Museum in Osaka, Japan. Ming also learns the secrets of cooking Ramen from famous Japanese Chef Yuji Wakiya.
Andrew Zimmern & Cooking Veggies for Kids (Episode #902Z)
KQED 9: Sun, Apr 20, 2014 -- 11:00 AM
Does your kid turn up his nose when certain green foods cross his sight line? Vegetables can make some kids turn and run for the hills before they even give them a chance. Ming joins forces with a man who specializes in close encounters with icky foods to help make "weird" vegetables more appealing to kids. Andrew Zimmern, Mr. Bizzare Foods himself, joins Ming to cook two new dishes your kids will devour: Turkey Spring Rolls with Hoisin-Lime Dipping Sauce with Bacon Brussel Sprouts and Mixed Vegetables and Tofu with a Miso Sabayon.
Vancouver - Rain City (Episode #1114H)
KQED 9: Sat, Apr 19, 2014 -- 10:00 AM
In this episode of Simply Ming, Chef goes on the road to Canada to visit one of the best public markets on the continent, Granville Market. There, along with local Chef Nick Hipperson, our two chefs explore Canada's fresh produce and wonderful salmon. Back in the kitchen, they cook up a feast using ingredients that are found within 100 miles.
Michiba - Seafood (Episode #1110H)
KQED Life: Fri, Apr 18, 2014 -- 3:00 PM
This episode of Simply Ming is all about seafood. On the road in Japan, Host Ming Tsai visits Tsukiji, the biggest wholesale fish and seafood market in the world, which houses more than 400 different types of seafood! Later, Ming joins Japan's first Iron Chef Rokusaburo Michiba to cook some amazing dishes made from seafood bought fresh from the wholesale market.
Todd English & Quick Pan Sauce (Episode #1109H)
KQED Life: Thu, Apr 17, 2014 -- 3:00 PM
On this episode of Simply Ming, we look at the key to infusing (sometimes boring) pasta noodles with maximum flavor. Pasta master Todd English whips up a creative quick pan sauce with lobster.
Amanda Cohen & Season Veggies (Episode #1108H)
KQED Life: Wed, Apr 16, 2014 -- 3:00 PM
Do you find yourself stuck in a rut when it comes to seasoning vegetables? Well, join Chef Ming Tsai and Chef Amanda Cohen for this episode of Simply Ming. Chef Amanda Cohen promises to breathe new life into your veggie dishes.
Michael Schlow and Basting (Episode #1107H)
KQED Life: Tue, Apr 15, 2014 -- 3:00 PM
On this episode of Simply Ming it is all about basting, a technique chef's use that's great for home cooks too. Chef Michael Schlow cooks with Ming and shows that basting is as easy as a flick of the wrist as we cook on the fly on Simply Ming.
Jamie Bissonnette & En Pappiote (Episode #1106H)
KQED Life: Mon, Apr 14, 2014 -- 3:00 PM
Cooking en papillote, or in parchment paper or foil, is a great way to make an easy, healthy meal, especially on the fly. Chef Jamie Bissonnette is in the house to show you just how versatile en pappiote can be, this week on Simply Ming.
Jody Adams & Cooking Greens (Episode #1105H)
KQED Life: Fri, Apr 11, 2014 -- 3:00 PM
We're all supposed to eat more greens, but how do you cook them? Well, Chef Jody Adams knows her foliage and she's going to help Ming make it tasty on the fly on this episode of Simply Ming.
Morimoto & Knives (Episode #1104H)
KQED Life: Thu, Apr 10, 2014 -- 3:00 PM
The difference between having fun in the kitchen and being miserable can come down to this: the right knife. The Blade Master himself, Iron Chef Morimoto, joins Ming to make sure we all know how important knife skills are. Not surprisingly, the chef's recipes are all about fish. Morimoto first shows us a fun technique for a Quick-Smoked Sea Bass and then switches to Sake-Miso Braised Salmon. Ming shows us his take on Fish and Chips with a Sake Mango Sauce.
Duff Goldman & Caramel (Episode #1103H)
KQED Life: Wed, Apr 9, 2014 -- 3:00 PM
In this episode, something we all love - and a great technique - caramel! Duff Goldman, the Ace of Cakes, loves it too, so he's joining Ming to work his magic. Duff prepares an unbelievably decadent Mexican Breakfast Fudge while Ming takes an East-West twist when baking a Five-Spice Tarte Tatin.
Grant Achatz & Scent Infusion (Episode #1102H)
KQED Life: Tue, Apr 8, 2014 -- 3:00 PM
Molecular gastronomy, sous vide - these are a few of the innovative chefs' techniques that home cooks are now trying themselves. Chef Grant Achatz, the avant-garde leader of Progressive American cuisine, brings his magic home. See Grant prepare the show stopping presentation of Seared Wagyu Beef with Fermented Morels, White Soy and Lichen. Using the sous vide technique, Ming prepares Olive Oil Poached Salmon.
Kristen Kish & Soup (Episode #1101H)
KQED Life: Mon, Apr 7, 2014 -- 3:00 PM
In the studio, Ming cooks on the fly with Top Chef star and Menton Chef de Cuisine Kristin Kish. Kristin wowed the Top Chef judges with her English Pea broth, ultimately making her the second woman to win the title in the series' 10 year history. Using the infused stock flavoring technique, Ming and Kristin team up to create two new dishes: Prawn and Bean en Brodo and Spicy Kimchee Seafood Gumbo.
Jacques Pepin & Paner (Episode #901Z)
KQED 9: Sun, Apr 6, 2014 -- 11:00 AM
You know a cooking technique is a true classic when it can be found around the world. The French call it "paner a l'anglaise." Ming and his guest, the great man himself, Jacques Pepin show you the technique. Watch as they cook on the fly together, using the paner technique and our mystery ingredients to launch two new dishes: Panko-Crusted Butter Fish with Wasabi-Avocado Cream & Mango and Paner au Beurre Turkey with Mushroom Ratatouille.
Vancover - Tojo (Episode #1113H)
KQED 9: Sat, Apr 5, 2014 -- 10:00 AM
In this episode of Simply Ming, while on the Road in Vancouver, Ming shops for fresh seafood with one of Vancouver's most famous chefs, Hidekazu Tojo, the inventor of the California Roll. Tojo takes Ming to his favorite fish store in Vancouver's Chinatown, then on to buy some fresh Vancouver crab fresh off the boat near the famous Fisherman's Wharf. Together they cook up a seafood feast!
On the Road - Boston Vendor Trucks - Mobile Cuisine (Episode #1026H)
KQED Life: Fri, Apr 4, 2014 -- 3:00 PM
Our 10th Anniversary season closes with a very unique episode of Simply Ming. Ming ventures into the heart of Boston's sophisticated street food scene when he visits four different vendor trucks and tries his own hand at creating the latest sensation in culinary creations. With the help of the vendor chefs, Ming will create a delicious BBQ marinade, his own take on grilled cheese, a unique East-West Vietnamese sandwich and he'll top it all off with a tasting adventure on the cupcake truck!
Fish Broth (Episode #1025H)
KQED Life: Thu, Apr 3, 2014 -- 3:00 PM
Soup is on the menu in this episode of Simply Ming that goes on the road to the Azores. Stopping off at the Island of Pico - Ming learns the secret behind a famous national soup that is centuries old and treasured by those who live on all 9 of the Azorean islands. Ming also goes fishing for some select local seafood and uses it to create his own twist on this savory dish. Joining Ming will be a local restaurateur who will also introduce us to other delicacies of the Azores like local wines, figs, and cheeses.
On the Road in San Antonio with Diana Barrios Trevino (Episode #1024H)
KQED Life: Wed, Apr 2, 2014 -- 3:00 PM
Simply Ming heads to Texas on this special episode based in San Antonio. Ming joins Chef Diana Barrios Trevino and her family at their famous restaurant, Los Barrios, and learns how to make simple, delicious, flavorful Tex-Mex cuisine right along side Diana and her brother. After "shopping" in the Trevino's family kitchen, Ming comes up with his own take on Tex-Mex cuisine.
Wine & Tapas (Episode #1023H)
KQED Life: Tue, Apr 1, 2014 -- 3:00 PM
Seafood and the Azores go hand in hand, and on today's episode of Simply Ming, Ming gets right into the thick of things when he travels to the beautiful area of Caldeira do Santo Cristo. Here with the help of a local chef, Ming will help harvest limpets and clams to come up with two unique dishes.