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Mind of A Chef, The Previous Broadcasts

British Classics (Episode #213H)

KQED Plus: Sun, Feb 23, 2014 -- 2:00 PM

Bangers and mash, fish'n'chips, and pies and more pies ... these are some of the signature dishes of UK cuisine. In this episode, April and friends prepare their versions of the classics. April eats on the streets of London, and April and Fergus Henderson visit a classic London pie shop.

Italian (Episode #212H)

KQED Plus: Sun, Feb 9, 2014 -- 2:00 PM

April explores her deep love for Italian cuisine and its influence on her cooking. She visits Marcella Hazan and cooks a dish that reinvigorated her love of cooking. Chef Ruth Rogers makes walnut tagliatelle; in San Francisco Chef Mike Tusk makes extruded pasta; and April makes her famous gnudi.

Curry (Episode #211H)

KQED Plus: Sun, Feb 2, 2014 -- 2:00 PM

How did curry become so popular in England? When colonial occupiers returned to England, they brought back an appetite for fiery Indian cuisine. Ultimately, this craving resulted in the mass production of the pulverized spice blend known as curry powder. British curries caught on, with chicken tikka masala, which combines grilled, marinated chicken cubes with a hearty tomato-cream sauce, becoming England's national dish. In this episode, April explores the originals and her homeland's versions of this historic cuisine. Legendary cookbook author Madhur Jaffrey takes April to her favorite curry spot in New York City, then cooks. In London, April hangs with her chef friend Stevie Perle and makes and eats English and Pakistani curries. Harold McGee breaks down the magic of curry.

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