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Danny considers what his life would have been like if factors were different.
Danny cooks his own cuisine, inspired by Szechuan food, New York City, family and more.
Danny visits Chengdu to reconnect with Szechuan food as well as renowned chef, Yu Bo.
Meet Danny Bowien, a Korean American chef who carries traces of his past with him.
Danny has cultivated strong family units in his life, both at home and at work.
We open the cage on some of familiar (and some not so familiar) poultry dishes.
A look at some of the best desserts in the Mind of a Chef archives.
Explore the wet and dry side of our culinary world in this surf and turf special.
Ludo Lefebvre’s restaurants embody the cultural mash-up that is the strip mall philosophy.
Revisit some of the best fried dishes in the Mind of a Chef archives.
Spend some time cooking with the greatest culinary minds in the world.
Fall in love again with the best egg dishes from the Mind of a Chef archives.
A perfect tasting menu relies on balance, and on not fatiguing a customer’s palate.
In high school, David Kinch’s eyes were opened by the glamorous Commander's Palace.
Diners these days can be pickier than ever, and restrictions can be frustrating.
David Kinch focuses his attention to the strawberry, at the height of its season.
Nothing is more calming or inspiring than the sea, which is a muse for David Kinch.
Gabrielle looks long and hard at how she has evolved as a chef, writer and restauranteur.
Hustling was the easy part in running a restaurant for Gabrielle Hamilton.
Gabrielle Hamilton has traveled the world, but it’s also good to go back to your roots.
From a very young age, Gabrielle Hamilton was left alone in her home to fend for herself.
Money is not made in a restaurant, even a booming one, by throwing good food away.
Enter the mind of chef Magnus Nilsson in this episode of THE MIND OF A CHEF Season 3.
Ed Lee tends bar and serves up a tentacled dish for actress and bourbon-lover Aisha Tyler.
Explore the ephemeral with Ed Lee as he tries his hand at cooking alternative meats.
Ed Lee explores combining the food of different cultures as culinary borders disappear.
Taste the food and culture of Louisville, Kentucky, the place Ed now calls home.
Travel with Ed Lee to the Andes to explore the most elemental part of cooking: fire.
In Houston, a sweat-inducing crawfish dinner exemplifies a new American cuisine.
Explore how seasons affect a restaurant’s menu when the food comes from a 100-mile radius.
Examine traditions help to forge the identities of families and individuals.
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