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.
On The Road In San Antonio with Chef John Besh (#1015H) Duration: 27:37 STEREO TVG
Ming heads to the Lone Star State. 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 Life: Mon, Dec 22, 2014 -- 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. 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 Life: Tue, Dec 23, 2014 -- 3:00pm email reminder
Azores: Eduardo Reis (#1017H) Duration: 27:31 STEREO TVG
Traveling to the Azorean island of Terceira, Ming cooks with a celebrated local chef and learns the history of the very popular dish called Alcatra which is baked in a traditional Azorean wood oven. Influenced by the Portuguese discoverers in the 15th century, this dish is made with fish or beef cooked slowly in a clay pot with bacon, onion, and local spices.
- KQED Life: Wed, Dec 24, 2014 -- 3:00pm email reminder
On The Road In San Antonio with Chef Elizabeth Kossick (#1018H) Duration: 27:45 STEREO TVG
San Antonio is home to one of the country's leading culinary schools - the Culinary Institute of America (CIA) where Ming teams up with the CIA's own Chef Elizabeth Kossick. Working in their unique Latin Kitchen, Ming and Elizabeth use ingredients fresh from Elizabeth's extensive pepper garden. The focus of the dishes will be Peruvian with Ming adding his own personal twist.
- KQED Life: Thu, Dec 25, 2014 -- 3:00pm email reminder
Kangaroo Island with Kate Sumner and Craig Wickem (#1212H) Duration: 26:46 STEREO TVG
This special edition takes viewers out into the bush for a firsthand look at wildlife in Australia - kangaroos, koalas, and wallabies. They are everywhere as we explore Kangaroo Island in South Australia where we cook with chef Kate Sumner and our adventure guide Craig Wickham. Our ingredients are only found here - Australian marron, which is a kind of crawfish, and King George Whiting, an amazing white fish - all on the barbie!
- KQED Life: Fri, Dec 26, 2014 -- 3:00pm email reminder
On The Road In Chattanooga (#1019H) Duration: 27:32 STEREO TVG
On this Southern-inspired episode, Ming Tsai takes us to Chattanooga, Tennessee to learn some of the region's culinary secrets. An up and coming culinary hotspot, Chattanooga has a lot to offer the adventuresome palate. Ming and his local guest chef will explore the local markets and come up with two dishes that are sure to make your mouth water.
- KQED Life: Mon, Dec 29, 2014 -- 3:00pm email reminder
Grilling with Andy Husbands (#1020H) Duration: 27:50 STEREO TVG
Grilling is as American as Apple Pie and on this week's episode, Chef Ming Tsai joins forces with the ultimate master of grilling, author and Boston-based chef - Andy Husbands. Ming and Andy will share their secrets for grilling as they cook on the fly using mystery ingredients and some zesty spices from Ming's pantry. Together they will grill up: a Thai Buffalo Salad and Grilled Mussels and Clams with tomatoes and a Polenta Cake.
- KQED Life: Tue, Dec 30, 2014 -- 3:00pm email reminder
On the Road in San Antonio with Chef Johnny Hernandez (#1021H) Duration: 27:49 STEREO TVG
Ming travels "south of the border" when he visits the hacienda of Johnny Hernandez, one of San Antonio's most popular chefs. Together Johnny and Ming shop at a local Latin market where they look for inspiration and fresh ingredients. Back home at Johnny's, Ming and Johnny chop, dice, and grill two fabulous Latin-inspired dishes.
- KQED Life: Wed, Dec 31, 2014 -- 3:00pm email reminder
Poaching with Guest Jasper White (#1022H) Duration: 27:46 STEREO TVG
This week it's all about Poaching - a technique that is often forgotten in today's kitchens. To help bring poaching back into favor, Ming teams up with friend and celebrated chef, Jasper White. Together they demonstrate how poaching preserves moisture and texture while adding flavor and no fat. Ming and Jasper also serve up two tasty dishes: Striped Bass Poached in Saffron Broth with Fennel and Potatoes and a Salad Lyonaise with Red Wine Poached Eggs.
- KQED Life: Thu, Jan 1, 2015 -- 3:00pm email reminder
Wood-Fired Cooking with Robert Marchetti (#1213H) Duration: 26:46 STEREO TVG
Wood-fired cooking is the theme to this special episode as we travel on the road in Sydney, Australia. Joining Ming is Australian uber-chef Robert Marchetti. Robert fires up the grill and prepares some tuna belly to create a Seared Tuna Nicoise with Poached Duck Egg and Herbed Butter Sauce, while Ming cooks up a spectacular Grilled Quail with Garlic-Parsley Butter and Ginger-Vegetable Rice Pilaf.
- KQED Life: Fri, Jan 2, 2015 -- 3:00pm email reminder
Wine & Tapas (#1023H) Duration: 27:32 STEREO TVG
Seafood and the Azores go hand in hand, and 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.
- KQED Life: Mon, Jan 5, 2015 -- 3:00pm email reminder
On the Road in San Antonio with Diana Barrios Trevino (#1024H) Duration: 27:00 STEREO TVG
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.
- KQED Life: Tue, Jan 6, 2015 -- 3:00pm email reminder
Fish Broth (#1025H) Duration: 26:03 STEREO TVG
Soup is on the menu in this episode 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.
- KQED Life: Wed, Jan 7, 2015 -- 3:00pm email reminder
On the Road - Boston Vendor Trucks - Mobile Cuisine (#1026H) Duration: 27:50 STEREO TVG
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!
- KQED Life: Thu, Jan 8, 2015 -- 3:00pm email reminder
Australian Lamb with Tim Bourke (#1214H) Duration: 26:46 STEREO TVG
Who out there hasn't heard of Australian lamb? This episode brings us to Kangaroo Island in South Australia where we cook with world-famous Australian lamb alongside some of the most beautiful views in the world. Ming makes Orange-Ginger Lamb Shanks with Garlic Barley "Risotto" and his chef colleague Tim Bourke cooks up Lamb Belly with Wild Garlic Puree, Olives and Wild Greens.
- KQED Life: Fri, Jan 9, 2015 -- 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. 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 9: Sun, Jan 11, 2015 -- 11:00am email reminder
Kristen Kish & Soup (#1101H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Jan 12, 2015 -- 3:00pm email reminder
Grant Achatz & Scent Infusion (#1102H) Duration: 25:18 STEREO TVG
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.
- KQED Life: Tue, Jan 13, 2015 -- 3:00pm email reminder
Duff Goldman & Caramel (#1103H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, Jan 14, 2015 -- 3:00pm email reminder
Morimoto & Knives (#1104H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Thu, Jan 15, 2015 -- 3:00pm email reminder
Oysters Three Ways with Darren Robertson (#1215H) Duration: 26:46 STEREO TVG
You can't visit Australia without tasting some oysters! We are on the road heading out to Bondi Beach to cook oysters 3 ways with Australian chef and surfer dude Darren Robertson. Darren and Ming forage along the beach and collect everything from seaweed to sea grass. Then it's back to cook in the kitchen - what's not to love about oysters for everyone!
- KQED Life: Fri, Jan 16, 2015 -- 3:00pm email reminder
Jody Adams & Cooking Greens (#1105H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Jan 19, 2015 -- 3:00pm email reminder
Jamie Bissonnette & En Pappiote (#1106H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Tue, Jan 20, 2015 -- 3:00pm email reminder
Michael Schlow and Basting (#1107H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, Jan 21, 2015 -- 3:00pm email reminder
Amanda Cohen & Season Veggies (#1108H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Thu, Jan 22, 2015 -- 3:00pm email reminder
Gourmet Markets with Dominique Rizzo (#1216H) Duration: 26:46 STEREO TVG
We are on the road in Sydney. Today's theme is gourmet markets and Ming shops in some of the best of them with Aussie super-chef Dominique Rizzo. Dominique creates some classic Italian flavors with a unique Australian spin and Ming cooks up a comfort dish of his own.
- KQED Life: Fri, Jan 23, 2015 -- 3:00pm email reminder
Making Sausage with Guest Chris Cosentino (#1006H) Duration: 26:50 STEREO TVG
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 9: Sun, Jan 25, 2015 -- 11:00am email reminder
Todd English & Quick Pan Sauce (#1109H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Jan 26, 2015 -- 3:00pm email reminder
Michiba - Seafood (#1110H) Duration: 26:00 STEREO TVG
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.
- KQED Life: Tue, Jan 27, 2015 -- 3:00pm email reminder
Wakiya - Ramen (#1111H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, Jan 28, 2015 -- 3:00pm email reminder
Street Foods (#1112H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Thu, Jan 29, 2015 -- 3:00pm email reminder
Cooking in the Oval with Dennis Leslie (#1217H) Duration: 26:46 STEREO TVG
We are on the road in South Australia. Join host Ming Tsai has he travels to Adelaide, also known as Australian wine country. Ming joins fellow East-West chef Dennis Leslie at the Adelaide Oval, a magnificent landmark stadium. We also visit wineries and taste some of the best local food. The chefs showcase their shared cooking styles with Pork Adobo with Muntrie Jam and Quondong and Grilled Pepperberry Goat with Garlic-Black Pepper Sauce.
- KQED Life: Fri, Jan 30, 2015 -- 3:00pm email reminder