Chef Jonathan "Jonny" Rhodes at Restaurant Indigo

Chef Jonathan "Jonny" Rhodes discusses aking the reigns from African-American soul food pioneers and their industrious use of available ingredients. Chef Jonny demonstrates his creativity for Marcus, cooking a dry-aged heritage pheasant filled with jollof rice, and finishing with a dessert of emulsified candied yams, pecan butter, granola, and torched marshmallows.

Join chef Marcus Samuelsson on an inspiring journey across the U.S. to explore and celebrate the wide-ranging diversity of immigrant traditions and cuisine woven into American food and culture.


No Passport Required Image

Chef Yong Liu at Chengdu Taste

Chef Yong Liu discusses Sichuan flavors and prepares a couple Sichuan dishes.

No Passport Required Image

Professor Emeritus Sue Fawn Chung

Professor Emeritus Sue Fawn Chung discusses the origins of Chinese immigration to the U.S.

No Passport Required Image

Chef Alan Ji at Palazzo's Upscale Restaurant Mott 32

Chef Alan Ji prepares lobster ma pa tofu for Marcus at Las Vegas restaurant Mott 32.

No Passport Required Image

James and Jolly Onobun at Jolly Jolly Bakery

James and Jolly, owners of Jolly Jolly Bakery, share their passion for their business.

Full No Passport Required Episodes

No Passport Required Image


Marcus meets friends new and old, and learns more about the city’s Italian food scene.

No Passport Required Image

Los Angeles

Marcus arrives in sunny Los Angeles to meet with Armenians influencing the food scene.

No Passport Required Image

Las Vegas

Marcus learns about the city’s long-standing Chinese community and their food traditions.

No Passport Required Image


Discover the food and community in Houston's Nigerian and greater West African diaspora.