Chef Yong Liu at Chengdu Taste

Chef Yong Liu of Chengdu tastes remarks on the unique and comprehensive flavors of Sichuan cuisine: numbing, sour, sweet, bitter, spicy, and more. He discusses his desire to appeal to a wide audience, beyond just the Chinese community, while preparing kou shui ji (steamed chicken with chili oil and peanuts), as well as toothpick lamb.

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.

Clips

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

Chef Jonathan "Jonny" Rhodes at Restaurant Indigo

Chef Jonathan "Jonny" Rhodes discusses soul food and demonstrates a couple dishes.

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

Philadelphia

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

Houston

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