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.
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, Jul 31, 2014 -- 3:00pm
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: Fri, Aug 1, 2014 -- 3:00pm 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.
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: Mon, Aug 4, 2014 -- 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: Tue, Aug 5, 2014 -- 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: Wed, Aug 6, 2014 -- 3:00pm 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: Thu, Aug 7, 2014 -- 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: Fri, Aug 8, 2014 -- 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: Mon, Aug 11, 2014 -- 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: Tue, Aug 12, 2014 -- 3:00pm email reminder
Vancover - Tojo (#1113H) Duration: 26:48 STEREO TVG
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!
- KQED Life: Wed, Aug 13, 2014 -- 3:00pm email reminder
Vancouver - Rain City (#1114H) Duration: 26:24 STEREO TVG
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.
- KQED Life: Thu, Aug 14, 2014 -- 3:00pm email reminder
Richmond - Ian Lai (#1115H) Duration: 26:46 STEREO TVG
In this episode of Simply Ming, Chef Ming Tsai is on the road in Richmond, British Columbia. Joined by local chef Ian Lai, our team grabs some fresh haddock and salmon fresh off the boat at Fisherman's Wharf, then heads out to Terra Nova Park to cook with some wonderful Canadian ingredients fresh from the Terra Nova community garden.
- KQED Life: Fri, Aug 15, 2014 -- 3:00pm email reminder
Richmond - Andy Liu (#1116H) Duration: 26:46 STEREO TVG
On the road in Richmond, British Columbia, Chef Ming Tsai and Chef Andy Liu cook with one of the region's best local ingredients, crab. On this episode of Simply Ming, they cook crab together, not one, not two - but four different ways - combining their own tricks and techniques for getting the most flavor.
- KQED Life: Mon, Aug 18, 2014 -- 3:00pm email reminder
Tony Maws & Funky Cuts (#1117H) Duration: 26:34 STEREO TVG
On this episode of Simply Ming, those funky cuts of meat you might have trouble identifying -- or identifying with-- at the market. But they're hot items at restaurants, inexpensive and easy to cook, as Chef Tony Maws is here to show us, this week on Simply Ming.
- KQED Life: Tue, Aug 19, 2014 -- 3:00pm email reminder
Mom and Dad - Show One (#1118H) Duration: 26:46 STEREO TVG
In this special edition of Simply Ming, Ming is joined by his Mom and Dad to cook some of their favorite dishes.
- KQED Life: Wed, Aug 20, 2014 -- 3:00pm email reminder
Mom and Dad - Show Two (#1119H) Duration: 26:46 STEREO TVG
In this special edition of Simply Ming, Ming is joined by his Mom and Dad to cook some of their favorite dishes.
- KQED Life: Thu, Aug 21, 2014 -- 3:00pm email reminder
Cooking at Home - Miso (#1120H) Duration: 26:46 STEREO TVG
On the Road in Japan, Chef Ming Tsai sees first hand how Japan's famous miso is made as he visits one of the oldest miso factories still operating in Japan. Back in the kitchen, Ming learns miso cooking techniques from one of his college friends and her mother who share their secrets of cooking with miso, this week on Simply Ming..
- KQED Life: Fri, Aug 22, 2014 -- 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.
Rakutaian-Kobe (#1121H) Duration: 27:00 STEREO TVG
Anyone who goes to Japan knows about Kobe beef, that wonderful marbled beef found in only one small region in Japan. In this episode of Simply Ming, Chef Ming Tsai goes on the road to find out why this beef is so special - and then cooks at one of the best beef restaurants in Osaka, Rakutaian.
- KQED Life: Mon, Aug 25, 2014 -- 3:00pm email reminder
Sake/Yonemura (#1122H) Duration: 27:27 STEREO TVG
On the Road in Japan, Chef Ming Tsai goes to the Sake Brewery in Nara, Japan to discover the wonders of sake. Then Ming returns to the kitchen to cook with sake with Chef Masayasu Yomemura at Restaurant Yonemura.
- KQED Life: Tue, Aug 26, 2014 -- 3:00pm email reminder
Rocky Mountaineer (#1123H) Duration: 28:00 STEREO TVG
All aboard the Rocky Mountaineer!! Chef Ming Tsai goes on the road in Canada in this special episode of Simply Ming. Cooking on the move, Ming travels across British Columbia to experience the best of Canadian cuisine with Rocky Mountaineer Chef Jeanne Pierre Guerin.
Calgary (#1124H) Duration: 26:46 STEREO TVG
Get a taste of the West with this episode of Simply Ming - as Ming travels on the road to Calgary, Alberta. Ming and his team travel to the Canadian Rocky Mountain Ranch where he joins chef Allistair Barnes in cooking elk and bison, grown on the ranch.
- KQED Life: Thu, Aug 28, 2014 -- 3:00pm email reminder
Ellie Krieger and Better Burgers (#1125H) Duration: 26:46 STEREO TVG
Want to eat more burgers? Well, on this episode of Simply Ming, Chef Ellie Krieger makes that easy! Joining forces with Host Ming Tsai the two cook up some lighter, even tastier burgers on the fly, this week on Simply Ming.
- KQED Life: Fri, Aug 29, 2014 -- 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.
Einat Admony & Purees (#1126H) Duration: 26:46 STEREO TVG
Purees used to be synonymous with baby food. Not anymore! On this episode of Simply Ming, we show you how to make purees explode with texture and flavor, especially in the hands of Chef Einat Admony, who mixes it up with Ming this week on Simply Ming.
- KQED Life: Mon, Sep 1, 2014 -- 3:00pm email reminder
Organic Ponzu and Jamon De Fermin (#1127H) Duration: 28:00 STEREO TVG
During a recent trip to Spain, Ming fell in love with ham- and not just any ham, but the most luscious, silky ham he ever tasted-jamon iberico de Fermin. On today's SIMPLY MING, Ming takes his new love and pairs it with an old favorite in his pantry- ponzu. That tangy citrus condiment from Japan heads to Europe to start today's meal with Ming's Fennel Salad on Jamon 'Carpaccio'. A never fail dish that can work as both an appetizer or a side is next on the menu as Ming shows us his Jamon Wrapped Asparagus with Ponzu Syrup. Then, Ming takes his master duo on holiday to France with his Seared Jamon Wrapped Chicken Breast with Ponzu Glazed Melon de Cavaillion Finally, fellow fan of today's master pair, Chef Marco Canora of Hearth Restaurant joins Ming's dynamic duo in his Linguini with Ponzu Steamed Clams and Crispy Jamon.
- KQED Life: Tue, Sep 2, 2014 -- 3:00pm email reminder
Spring Roll Wrappers and Pesto (#1128H) Duration: 28:00 STEREO TVG
Both the East and the West have versatile ingredients that really deserve to be given the opportunity to spread their wings. For example, spring roll wrappers can do much more than contain fillings and pesto rates more partners than pasta. So today Ming will bring these two together with some "out of the box" recipes including Pesto Chicken and Spinach Spring rolls, Tomato and Cucumber Napoleon and then an easy delicious Italian Sausage and Reggiano "Pan Pizza". Finally, New York chef, Marc Forgione joins Ming and takes this pair to a whole new level with his Tomato Soup with Basil Marinated Cherry Tomatoes and Spicy Spring Roll "Crouton".
- KQED Life: Wed, Sep 3, 2014 -- 3:00pm email reminder
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: Thu, Sep 4, 2014 -- 3:00pm email reminder
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: Fri, Sep 5, 2014 -- 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.
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: Mon, Sep 8, 2014 -- 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: Tue, Sep 9, 2014 -- 3:00pm email reminder
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: Wed, Sep 10, 2014 -- 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: Thu, Sep 11, 2014 -- 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: Fri, Sep 12, 2014 -- 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.
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: Mon, Sep 15, 2014 -- 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: Tue, Sep 16, 2014 -- 3:00pm 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.
Damian D'silva & Authentic Singapore Cuisine (#916Z) 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.
The Pallotta Sisters & Infusing Flavor Into Pasta (#917Z) 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: Fri, Sep 26, 2014 -- 3:00pm email reminder
Dennis Lee & Cooking with the Binchotan (#918Z) 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: Mon, Sep 29, 2014 -- 3:00pm email reminder
Janice Wong & Desserts (#919Z) 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: Tue, Sep 30, 2014 -- 3:00pm email reminder