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.
Jacques Pepin & Paner (#901Z) Duration: 26:46 STEREO TVG
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.
- KQED Life: Tue, Jun 18, 2013 -- 3:00pm
Andrew Zimmern & Cooking Veggies for Kids (#902Z) Duration: 27:17 STEREO TVG
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.
- KQED Life: Wed, Jun 19, 2013 -- 3:00pm
Masuhara Morimoto & Sushi (#903Z) Duration: 26:46 STEREO TVG
Ming is on the road and heading to Napa Valley. Learn how to make sushi from the master, Iron Chef Morimoto, when Ming stops in at his downtown Napa Valley Restaurant. Together the chefs take us through Sushi 101. With perfectly cooked and seasoned rice, fresh farm produce from Napa Valley, and pristine fish - they come up with Ming's Omusubi with Alaskan Crab Salad and Morimoto's Sashimi Salad.
- KQED Life: Thu, Jun 20, 2013 -- 3:00pm email reminder
Joanne Chang & Pastry (#904Z) Duration: 26:46 STEREO TVG
If you ever thought you couldn't bake because it requires precision, you are not alone. Ming shows how grasping one small but important rule can allow viewers to bake countless desserts with just a few ingredients in quantities you can eyeball. Joining Ming, fabulous Boston baker, Joanne Chang, proves you don't need recipes to make amazing desserts on the fly.
- KQED Life: Fri, Jun 21, 2013 -- 3:00pm email reminder
Azores: Pedro Oliviera (#1011H) Duration: 27:54 STEREO TVG
This week Simply Ming is on the road traveling to the exotic Azores to learn how to make one of the region's most famous dishes - Cozida - a one-pot meal that's literally cooked underground by the Earth's volcanic heat. Rising to the challenge, Ming also serves us his own take on this national dish.
Jonathan Waxman & Oven-Roasting Vegetables (#905Z) Duration: 26:46 STEREO TVG
Ming demonstrates how one of the best ways to cook vegetables is to roast them because it concentrates their flavor. And for guest chef Jonathan Waxman, one of the godfathers of New American Cuisine, exalting great ingredients is what it's all about. Together, Ming and Jonathan, draw inspiration from mystery ingredients and the fantastic technique of oven roasting to create two delicious recipes: Spicy Oven-Roasted Chicken Breast with Baby Cauliflower and Potatoes and Macadamia Duck with Roasted Vegetables Waxman Style.
- KQED Life: Mon, Jun 24, 2013 -- 3:00pm email reminder
Iris Tsai & Roasting Whole Birds (#906Z) Duration: 26:46 STEREO TVG
Ming drops into the heart of Napa Valley, where some of the best grapes are grown, producing some of the best wines around. He is joined in the kitchen by his mom, Iris Tsai. Together they cook on they fly, showing how to master cooking whole birds on the grill. And where better to pair wines with their dishes than in Napa? Veteran wine-maker Chris Howell, joins Ming and his Mom at Cain Vineyard where he shows them how he blends boutique red wines that match perfectly with the dishes they've grilled up: Tea-Smoked Whole Duck and Tea-Smoked Marinated Chicken.
- KQED Life: Tue, Jun 25, 2013 -- 3:00pm email reminder
Jason Santos & Pounding Meat (#907Z) Duration: 26:00 STEREO TVG
Ming demonstrates one of the best ways to give home chefs more options with meat and fish - by pounding.Pounding tenderizes the meat, makes it thinner for faster cooking, and makes food go farther. Using this technique with some mystery ingredients, Chef Jason Santos of Boston's Blue Inc., joins Ming to cook on the fly and invent two completely new dishes: New Style Sashimi with Soy-Lemon Syrup & Curry-Coriander Oil and Buttermilk Fried Pork Loin with a Heirloom Tomato Salad.
- KQED Life: Wed, Jun 26, 2013 -- 3:00pm email reminder
Michael Schlow & Butterflying (#908Z) Duration: 26:46 STEREO TVG
If you're a home cook, you may think the culinary technique of butterflying is something better left to those in white jackets. As Ming demonstrates, it's actually a straightforward technique that's great for speeding up cooking time and offering many more options when you're cooking on the fly. Ming, along with his pal, Chef Michael Schlow, show you just how easy it is, creating two delicious new dishes together: Crispy Potato Shrimp with Warm Pineapple Salsa and Pork Chops a la Nonna.
- KQED Life: Thu, Jun 27, 2013 -- 3:00pm email reminder
Masuhara Morimoto & Lightly Cooked Fish (#909Z) Duration: 26:00 STEREO TVG
Ming Tsai is back in beautiful Napa Valley visiting his good friend, Iron Chef Morimoto who, of course, knows how to demonstrate how to work his magic with all things fish. Morimoto shows us how to first break down a fish and then cook it to maintain its pristine flavor.
- KQED Life: Fri, Jun 28, 2013 -- 3:00pm email reminder
Pan Sauces with Guest Norman Van Aken (#1012H) Duration: 27:52 STEREO TVG
Front and center on this week's episode of Simply Ming are Pan Sauces - an easy way to use what's right in your pan to create great flavor. Joining Ming in the kitchen to demonstrate this indispensable culinary technique is Chef Norman Van Aken. Together they cook on the fly using surprise ingredients and Ming's East-West pantry to create: Pan Seared Steak, Beet Salad and Hash Browns and Pork Chop, Kimchee-Kale Pan Sauce and Sweet Potato Cake.
- KQED 9: Sat, Jun 29, 2013 -- 10:00am email reminder
Mom & Dad Tsai & Pressure Cookers (#910Z) Duration: 26:38 STEREO TVG
Ming's on top of the world in Napa Valley, affectionately known as the Spring Mountain District where he's joined by his parents, Steven & Iris Tsai. Together they show us the perfect culinary marriage of chicken, duck and wine when they create Coq au Vin and Red Roast Duck with Scallion Pancakes.
- KQED Life: Mon, Jul 1, 2013 -- 3:00pm email reminder
Jody Adams & Pan Roasting (#911Z) Duration: 27:55 STEREO TVG
Pan roasting is a technique used all the time in restaurants-you start searing something on the stove, and finish it off in the oven. Ming shows you a favorite technique that all home chefs should add to their repertoire. It's easy, saves time in the kitchen, and guarantees great flavor. Joining Ming is Boston's own, Jody Adams. Together they cook on the fly whipping up Pan-Roasted Chicken with Orzo Sausage Risotto & Chinese Mushrooms and Pan Roasted Halibut with Eggplant Caponata.
- KQED Life: Tue, Jul 2, 2013 -- 3:00pm email reminder
Kf Seetoh & Street Hawker Food (#912Z) Duration: 27:26 STEREO TVG
Ming Tsai tours the famous hawker stalls of Singapore and experiences the myriad of tastes that Singapore street food has to offer. After trying the best of the best,Ming and KF Seetoh make their own version of their favorite street food right in the middle of all the action - on the fly in Singapore.
- KQED Life: Wed, Jul 3, 2013 -- 3:00pm email reminder
Bryan Caswell & Filleting Fish (#913Z) Duration: 28:00 STEREO TVG
Do you know what to do when your kid or a friend brings you a whole fish? Well, Ming is going to show you how to break down that tasty fresh filet the right way! And waiting in the wings joining Ming, is Houston's Chef Bryan Caswell. Working together with the surprise catch of the day, and ingredients from Ming's pantry, they create two delicious dishes on the fly: Tea-Smoked Trout with Thai Cucumber Tomato Salad and Crispy-Skin Snapper with Fennel & Swiss Chard Agro Dolce.
- KQED Life: Thu, Jul 4, 2013 -- 3:00pm email reminder
Julio Bermejo & Cooking with Spirits (#914Z) Duration: 26:03 STEREO TVG
We all love cooking with wine but how about using spirits? Ming shows how as he cooks with tequila. He'll be joined by longtime friend, Julio Bermejo, the tequila master at Tommy's in San Francisco. Looking for inspiration Julio and Ming explore amazing food stalls at the Ferry Plaza Farmer's Market before heading back to Tommy's to cook on the fly.
- KQED Life: Fri, Jul 5, 2013 -- 3:00pm email reminder
Modern Azorean Cuisine (#1013H) Duration: 28:00 STEREO TVG
Steeped in tradition, the islands that make up the Azores are rich with culinary traditions that will be shared as Simply Ming goes "on the road". Ming shops in a local market where he discovers the vast array of local fruits, vegetables, meats and cheeses. He joins a celebrated chef from the cooking school on the island of Sao Miguel, and together the two cook on the fly using their market ingredients to come up with dishes that reflect Azorean culinary traditions but with a modern day twist.
- KQED 9: Sat, Jul 6, 2013 -- 10:00am email reminder
Jamie Bissonnette & Breaking Down A Chicken (#915Z) Duration: 26:35 STEREO TVG
Ming shows you one of his top techniques for a home cook to master, breaking down a chicken. "Buying a whole bird is so much cheaper than chicken parts", says Ming. With the help of Boston Chef Jamie Bissonnette, a nose to tail specialist, Ming shows viewers how much more mileage you can get out of a whole bird. Together, these two master chefs come up with some creative ways to use chicken - like roast chicken breast with Kimchee braised wings.
- KQED Life: Mon, Jul 8, 2013 -- 3:00pm email reminder
Damian D'silva & Authentic Singapore Cuisine (#916) Duration: 27:18 STEREO TVG
Ming is granted privileged access to the home kitchen of Singapore Chef Damian D'Silva. Damian is a fixture on the Singapore culinary scene, where he is bringing back centuries old culinary traditions. Using surprise ingredients from a local open market, Ming and Damian cook up some traditional ethnic cuisine - on the fly - in Damian's home kitchen.
- KQED Life: Tue, Jul 9, 2013 -- 3:00pm email reminder
The Pallotta Sisters & Infusing Flavor Into Pasta (#917) Duration: 27:58 STEREO TVG
Chefs from Asia to Italy agree the best way to infuse noodles with flavor is to saute them. It's a critical step many home cooks skip. Ming and his guests, The Pallotta Sisters, focus on that technique. The Pallotta sisters, who serve up countless platters of delicious pasta in Boston's North End, work with Ming to create Stir Fry of Wonton Noodles with Scallops and Bacon with an Arugula, Radicchio Pine Nut Salad and Cioppino.
- KQED Life: Wed, Jul 10, 2013 -- 3:00pm email reminder
Dennis Lee & Cooking with the Binchotan (#918) Duration: 27:46 STEREO TVG
Sitting by the dock of the bay at San Francisco's Ferry Plaza Farmers Market, Ming shows viewers some of the city's best street food. Gone are the days of hot dogs, pretzels and fried dough. In their place you'll now find restaurant quality food in the form of Korean tacos, wood fired pizzas and Roti. Ming visits Dennis Lee, chef/owner of Namu at his Korean Street Food Cart to try some amazing Korean food. Back at Namu's restaurant kitchen Ming and Dennis try their hand at cooking on the fly when they come up with their own versions of modern day street fare.
- KQED Life: Thu, Jul 11, 2013 -- 3:00pm email reminder
Janice Wong & Desserts (#919) Duration: 27:52 STEREO TVG
Dessert before dinner? Absolutely! It's all the rage at Singapore's 2am Dessert Bar. Ming and Chef Janice Wong, travel to the outskirts of the city to find inspiration at Oh Farms. With a bag-full of delicious edible flowers and greens, they head back to 2am Dessert Bar where they each whip up a delicious dessert that is not only a feast for the stomach but also the eyes.
- KQED Life: Fri, Jul 12, 2013 -- 3:00pm email reminder
On The Road In Chattanooga with Guest Daniel Lindley (#1014H) Duration: 27:54 STEREO TVG
Ming goes where he's never gone before as he heads south to Chattanooga, Tennessee to cook with renowned local chef, Daniel Lindley of St. John's Restaurant. Together they shop for inspiration at local Chattanooga markets to come up with two distinct dishes that call upon the region's heritage and culinary uniqueness.
- KQED 9: Sat, Jul 13, 2013 -- 10:00am email reminder
Michael Ruhlman & Salt (#920Z) Duration: 28:00 STEREO TVG
Seasoning with salt. What could be simpler, right? Wrong! Think about how many meals you've had that were either too salty or under-seasoned! Ming is zeroing in on a technique that is critical to successful cooking if done with a gentle hand. Joining him is the perfect man for the job, the ultimate scrutinizer of cooking techniques, author and chef Michael Ruhlman.
- KQED Life: Mon, Jul 15, 2013 -- 3:00pm email reminder
Samson Chan & Shellfish (#921) Duration: 27:42 STEREO TVG
Ming meets up with Chef Samson Chan, the mastermind behind one of Singapore's favorite restaurants, Barnacles. Together they shop for some great living treasures from the South China Sea at Grand Atlantic Fishery. Bringing back the freshest seafood to Chef Samson's restaurant for an afternoon of cooking on the fly, they'll show us how easy it is too cook with the shell on!
- KQED Life: Tue, Jul 16, 2013 -- 3:00pm email reminder
Charles Phan & Wok-Stirring (#922) Duration: 27:56 STEREO TVG
The wok- there's a reason why everyone from college students to Italian chefs have one of these in their kitchen. Stir-frying is a technique that can be your best friend when you need to cook on the fly, which is exactly what Ming is doing on this episode. He'll enlist the help of Charles Phan, the chef who put great Vietnamese food on the map in San Francisco. Together they'll create two new wok-stirred dishes on the spot, Sweet and Sour Clams with Plums and Cucumbers and a Classic Lemongrass Chicken.
- KQED Life: Wed, Jul 17, 2013 -- 3:00pm email reminder
Andre Chiang & Cooking with Our Senses (#923) Duration: 27:13 STEREO TVG
We have all heard the saying " you eat with your eyes" - well on this week's episode, Michelin Star Chef Andre Chiang of Singapore's famous Restaurant Andre, shows us what this really means. Shopping at one of the city's well-known wet markets, Ming and Andre find inspiration in pristine, fresh ingredients that they use to create two memorable culinary creations.
- KQED Life: Thu, Jul 18, 2013 -- 3:00pm email reminder
Blue Ginger Chefs (#924) Duration: 27:52 STEREO TVG
Ming takes us behind-the-scenes to meet his James Beard Award-Winning Blue Ginger Team. Putting his own chefs to the challenge with surprise ingredients and a visit to his studio pantry, Ming and company cook up three separate dishes fit for a king.
- KQED Life: Fri, Jul 19, 2013 -- 3:00pm email reminder
On The Road In San Antonio with Chef John Besh (#1015H) Duration: 27:37 STEREO TVG
Ming heads to the Lone Star State on today's episode of Simply Ming. Joining him is his long time friend Chef John Besh. At Chef Besh's critically acclaimed San Antonio restaurant - Luke. Ming and John will get inspired by fresh ingredients just picked from an area farm and will use them to create two delicious dishes, on the fly, that reflect the spirit and spiciness of San Antonio.
- KQED 9: Sat, Jul 20, 2013 -- 10:00am email reminder
Shermay Lee & Peranakan Cooking (#925) Duration: 27:51 STEREO TVG
Ming explores Peranakan cooking in Singapore with chef and cookbook author Shermay Lee whose cooking is living proof that grandmothers know best. Sharing with Ming her grandmother's decades old recipe for a traditional dish, Shermay takes us, and Ming, on a culinary adventure. From finding ingredients in an outdoor market to using her family's timeworn mortar and pestle, this episode highlights the culinary history and the exotic flavors found only in Singapore.
- KQED Life: Mon, Jul 22, 2013 -- 3:00pm email reminder
Dante Demagistris & Garlic (#926) Duration: 27:18 STEREO TVG
Everyone loves garlic, but if you don't handle it properly, it can take you to the culinary dark side-whether undercooked or overcooked. Ming zeros in on prepping garlic the right way. Joined by Boston chef Dante De Magistris, Ming uses garlic and some mystery ingredients to create two new dishes on the spot, Beef and Broccolini Stir Fry with Mango Puree and Basil Ricotta Gnocchi with Shrimp and Asparagus.
- KQED Life: Tue, Jul 23, 2013 -- 3:00pm email reminder
Blanching with Guests Seth & Angela Raynor (#1001H) Duration: 26:59 STEREO TVG
On the premiere episode of Simply Ming, it's all about blanching - the secret to improving color, taste and texture in foods. In the studio Host Ming Tsai cooks on the fly with Nantucket chefs Seth & Angela Raynor. Using the blanching technique and secret ingredients they team up to create two new dishes: Grilled Lobster with Summer Herbed Butter Roasted Potatoes and Fried Pork & Couscous with Peach Sesame Compote.
- KQED Life: Wed, Jul 24, 2013 -- 3:00pm email reminder
Creme Anglaise with Guest Duff Goldman (#1002H) Duration: 27:27 STEREO TVG
This week on Simply Ming, Host Ming Tsai is joined by pastry chef extraordinaire - Duff Goldman. Together they show us how to use Creme Anglaise - a key ingredient in every pastry chef's arsenal, and create two delicious desserts: Old School Chocolate Souffle with Creme Anglaise and Vanilla Frozen Custard with Flambeed Berries.
- KQED Life: Thu, Jul 25, 2013 -- 3:00pm email reminder
Caramelization with Guest Jody Adams (#1003H) Duration: 26:17 STEREO TVG
This week on Simply Ming - Caramelization - a technique that enhances both savory and sweet cooking. Done right it enhances a dish, and done wrong will turn it bitter. Joining Ming in the kitchen is Chef Jody Adams. Together they cook on the fly creating: Scallops with Curried Gooseberries and Loin Lamb Chops with Plums.
- KQED Life: Fri, Jul 26, 2013 -- 3:00pm email reminder
Reconstituting with Guest Gordon Hamersley (#1016H) Duration: 27:37 STEREO TVG
Drying foods to keep them preserved is a technique that dates back hundreds of years. On this episode of Simply Ming, host Ming Tsai and special guest, Gordon Hamersley, show how the technique of reconstituting - bringing a dried ingredient back to life by simply adding liquid - can be used to cook up two unique dishes: Salt Cod with Pasta and English Peas and Chicken Stir-fry with Wood Ear, Fermented Black Beans and Wasabi Yogurt.
- KQED 9: Sat, Jul 27, 2013 -- 10:00am email reminder
Thickening with Guest Susur Lee (#1004H) Duration: 27:41 STEREO TVG
In this episode of Simply Ming - the key to making sauces - thickening. Ming demonstrates how to make a reduction and a roux. And joining him in the kitchen is Top Chef Masters culinary sensation, Susur Lee. Together Ming and Susur will cook on the fly, using mystery ingredients and the technique of thickening to serve up two tasty dishes: Chinese-Style Paella and Seared Chicken Breast Orzo Risotto with Endive Caper Salad.
- KQED Life: Mon, Jul 29, 2013 -- 3:00pm email reminder
On The Road with Michael Schlow at Tico (#1005H) Duration: 27:59 STEREO TVG
Buying local and buying fresh are key to great cooking. This week on Simply Ming, Chef Ming Tsai and longtime friend Boston Chef, Michael Schlow, go to Boston City Hall Plaza Farmer's Market for a little inspiration and then head back to Chef Schlow's restaurant, Tico, where they cook up two mouth-watering dishes: Red Tape Steak and a Double Lamb Chop with Pea Shoot-Beet Salad.
- KQED Life: Tue, Jul 30, 2013 -- 3:00pm email reminder
Making Sausage with Guest Chris Cosentino (#1006H) Duration: 26:50 STEREO TVG
On this episode of Simply Ming - how to grind your own meat and make your own sausage with the help of a man who can teach most butchers a thing or two, Chef Chris Cosentino. Ming and Chris cook on the fly together creating two very different dishes: San Francisco Sausage and Peppers and Chicken Mushroom Sausage Patties with Orange Snow Pea Salad.
- KQED Life: Wed, Jul 31, 2013 -- 3:00pm email reminder
Also on KQED.org this week ...
"The Bay Bridged" Music for June
Listen the The Bay Bridged mix of bands performing live in the Bay Area this month, including The Mantles, Cold Cave, The Spyrals, Blitzen Trapper, Monster Rally, and more. Enjoy the podcast and then go see some concerts!
Obamacare Explained: A Guide for Californians
Starting Jan 1, 2014, most Americans will be required to have health insurance or pay a fine. KQED has created a simple guide to explain how the health law affects you, your family or your small business, here in California.