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.
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: Wed, Sep 17, 2014 -- 3:00pm
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: Thu, Sep 18, 2014 -- 3:00pm
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: Fri, Sep 19, 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.
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: Mon, Sep 22, 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.
- KQED Life: Tue, Sep 23, 2014 -- 3:00pm email reminder
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.
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
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: Wed, Oct 1, 2014 -- 3:00pm email reminder
Samson Chan & Shellfish (#921Z) 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: Thu, Oct 2, 2014 -- 3:00pm email reminder
Charles Phan & Wok-Stirring (#922Z) 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: Fri, Oct 3, 2014 -- 3:00pm email reminder
Andre Chiang & Cooking with Our Senses (#923Z) 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: Mon, Oct 6, 2014 -- 3:00pm email reminder
Blue Ginger Chefs (#924Z) 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: Tue, Oct 7, 2014 -- 3:00pm email reminder
Blanching with Guests Seth & Angela Raynor (#1001H) Duration: 26:59 STEREO TVG
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.
Creme Anglaise with Guest Duff Goldman (#1002H) Duration: 27:27 STEREO TVG
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, Oct 9, 2014 -- 3:00pm email reminder
The Ultimate Comfort Food: The Egg (#1201H) Duration: 26:46 STEREO TVG
JACQUES PEPIN/ Eggs Jeanette & Maman's Cheese Souffle. Today on Simply Ming, we make filling, flavorful meals from one of the most basic ingredients: the egg! Ming shows you how to make a Wok Stirred Shiitake Omelette that will satisfy the whole family, and then cooking legend, Jacques Pepin, steps into the kitchen for a drink and some home cooking. He'll share two of his mother's recipes, Eggs Jeanette and Maman's Cheese Souffle, and show you how to master the egg.
- KQED Life: Fri, Oct 10, 2014 -- 3:00pm 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, Oct 13, 2014 -- 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, Oct 14, 2014 -- 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, Oct 15, 2014 -- 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, Oct 16, 2014 -- 3:00pm email reminder
Better Built Blt's (#1202H) Duration: 26:46 STEREO TVG
DUSKIE ESTES/Fried Green Tomato BLT w/Tabasco Aioli. On this episode of Simply Ming, we cook with a sure fire hit: bacon! You can never have enough bacon and it goes with everything. Ming whips himself up a quick snack from his childhood, a bacon and peanut butter sandwich, before making a decadent Panko-crusted Eggplant BLT with Homemade Potato Chips. Guest chef Duckie Estes joins him in the kitchen to show off her homemade bacon - that's right, homemade bacon!- which she uses in her version of the BLT classic, Fried Green Tomato BLT with Tabasco Aioli. It's like a BLT with an upgrade.
- KQED Life: Fri, Oct 17, 2014 -- 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, Oct 20, 2014 -- 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, Oct 21, 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: Wed, Oct 22, 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: Thu, Oct 23, 2014 -- 3:00pm email reminder
Leftovers Ignite and Take Flight (#1203H) Duration: 26:46 STEREO TVG
MARCUS SAMUELSSON/Pytt I Panna. Leftovers sometimes get a bad rap but on this episode of Simply Ming we turn those odds and ends into multi-layered, savory meals. Ming makes a childhood favorite, a Crispy Noddle Cake with Ham and Brisket, a fun way to clear out your fridge that the kids will love. Celebrated chef Marcus Samuelsson then traces back his Swedish roots to make a similar dish, Pytt I Panna, a family favorite that defines home cooking at its best.
- KQED Life: Fri, Oct 24, 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: Mon, Oct 27, 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: Tue, Oct 28, 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: Wed, Oct 29, 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: Thu, Oct 30, 2014 -- 3:00pm email reminder
Pizza for Dinner & Dessert (#1204H) Duration: 26:46 STEREO TVG
ELIZABETH FALKNER/ Finocchio Flower Power/Gianduja Pizza. Pizza is the ultimate comfort food. It is totally customizable and can be eaten for breakfast, lunch, dinner and even dessert! You don't need a brick oven for it either. Today on Simply Ming, Ming puts his own spin on an old favorite from Pepe's Pizza, Spicy Clam Pizza. Pizza master, Elizabeth Falkner, then recreates her award-winning Finocchio Flower Power Pizza, and brings something sweet to the table with a hazelnut Gianguja Dessert Pizza. You'll be eager to make your own specialty pizza at home!
- KQED Life: Fri, Oct 31, 2014 -- 3:00pm email reminder