Episode list

David explores the Wild Atlantic Way and makes a meal with the preeminent Irish chef, JP McMahon. Only able to use ingredients found on the Emerald Isle, he must venture into the sea for seaweed and abalone and on land for vegetables and lamb.

With the help of a historian turned foodie, David dives into the cuisine of Portugal. To make a meal at the first Michelin-starred restaurant in Lisbon, he must harvest in rough seas and winds up in one of the scariest situations he's ever been in.

At the legendary Figlmüller in Vienna, David makes wiener schnitzel. His search for ingredients leads him on to chase cows through the Alps, harvest 250 million-year-old salt, and explore the relationship between the dairy industry and veal.

Tasting a delicious Bison enchilada is one thing, sourcing the ingredients is another. David will need the help of an indigenous tribe, the state's largest chili pepper producer, and innovative farms to recreate the meal from Bishop's Lodge SkyFire.

LA has 25 Michelin-starred restaurants. But David's working with a different type of chef. He's making fig and mushroom focaccia with his son and 20 preschoolers. Along the way, he reveals where food is growing in the second-largest city in America.

David heads south of the border to adventure through beach towns and jungles, transform raw cacao into a mole sauce, harvest shrimp, and attempt to spearfish an octopus. The octopus has eluded him before... will his third time be his charm?

David goes to Tennessee for hot catfish, rice, and red red. The chef sends him on a thrilling mission that spans the history of the South. Learn how and why rice came to America and watch David test the waters to see if catfish turn up. David's culinary adventure takes him through the rich tapestry of Southern cuisine, exploring the origins of these beloved dishes. He discovers the surprising connections between agriculture, culture, and flavors that have shaped the region's food traditions for generations.

Lobster rolls, steamers, and blueberry pie are Maine staples. For David, it's a chance to fulfill his childhood dream of working on a lobster boat. Will he catch lobsters or will he end up with pie in his face? David learns the ropes of lobstering, navigating choppy waters and hauling traps, while exploring Maine's rich maritime culinary history.

Experience the Islands of Tahiti as David rides ATVs through pineapple fields, makes Tahitian vanilla, forages for tropical fruit at the base of a waterfall, and embarks on an epic fishing expedition. With special cameos: whales. David immerses himself in Tahitian culture, exploring lush landscapes and pristine waters while learning their insightful food practices.

Celebrate Thanksgiving with a James Beard Award-winning chef. David harvests cranberries, hunts wild turkeys, and gathers from urban farms, indigenous lands, and the former site underground railroad. And of course, he makes cheese in Wisconsin.