Current A–Z Programs

Program Reminder:

Simply Ming

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
36.1 Tony Maws & Funky Cuts Those funky cuts of meat you might have trouble identifying -- or identifying with-- at the market are hot items at restaurants, inexpensive and easy to cook. Chef Tony Maws shows how. (17 of 28)
WEB LINK
1117 SU 06/29/14 11:00am 00:26:34 - (CC) × ST
36.1 Mom and Dad - Show One In this special edition of Simply Ming, Ming is joined by his parents to cook some of their favorite dishes. (18 of 28)
WEB LINK
1118 SU 07/06/14 11:00am 00:26:46 - (CC) × ST
36.1 Mom and Dad - Show Two Chef Ming is joined by his mom and dad to prepare some of their favorite dishes. (19 of 28)
WEB LINK
1119 SU 07/13/14 11:00am 00:26:46 - (CC) × ST
36.1 Cooking at Home - Miso On the Road in Japan, Chef Ming sees how Japan's famous miso is made as he visits one of the oldest miso factories still operating in Japan. Ming learns miso cooking techniques from one of his college friends and her mother. (20 of 28)
WEB LINK
1120 SU 07/20/14 11:00am 00:26:46 - (CC) × ST
36.1 Rakutaian-Kobe Anyone who goes to Japan knows about Kobe beef, that wonderful marbled beef found in only one small region in Japan. Chef Ming Tsai goes on the road to find out why this beef is so special - and then cooks at one of the best beef restaurants in Osaka, Rakutaian. (21 of 28)
WEB LINK
1121 SU 07/27/14 11:00am 00:27:00 - (CC) × ST
36.1 Sake/Yonemura Chef Ming Tsai goes to the Sake Brewery in Nara, Japan to discover the wonders of sake. Ming cooks with sake with Chef Masayasu Yomemura at Restaurant Yonemura. (22 of 28)
WEB LINK
1122 SU 08/03/14 11:00am 00:27:27 - (CC) × ST
36.1 Rocky Mountaineer Chef Ming Tsai goes on the road in Canada, traveling across British Columbia to experience the best of Canadian cuisine with Rocky Mountaineer Chef Jeanne Pierre Guerin. (23 of 28)
WEB LINK
1123 SU 08/10/14 11:00am 00:28:00 - (CC) × ST
36.1 Calgary Ming and his team travel to the Canadian Rocky Mountain Ranch where he joins chef Allistair Barnes in cooking elk and bison, grown on the ranch. (24 of 28)
WEB LINK
1124 SU 08/17/14 11:00am 00:26:46 - (CC) × ST
36.1 Ellie Krieger and Better Burgers Chef Ellie Krieger joins Host Ming Tsai the two cook up burgers that are light and tasty. (25 of 28)
WEB LINK
1125 SU 08/24/14 11:00am 00:26:46 - (CC) × ST
36.1 Einat Admony & Purees Purees used to be synonymous with baby food. Not anymore! Ming shows how to make purees exploding with texture and flavor. Guest: Chef Einat Admony. (26 of 28)
WEB LINK
1126 SU 08/31/14 11:00am 00:26:46 - (CC) × ST
36.3 Organic Ponzu and Jamon De Fermin During a recent trip to Spain, Ming fell in love with ham- and not just any ham, but the most luscious, silky ham he ever tasted-jamon iberico de Fermin. Ming takes his new love and pairs it with an old favorite in his pantry- ponzu. That tangy citrus condiment from Japan heads to Europe to start today's meal with Ming's Fennel Salad on Jamon 'Carpaccio'. (27 of 28)
WEB LINK
1127 FR 06/27/14 06:00pm 00:28:00 - (CC) × ST
36.3 Organic Ponzu and Jamon De Fermin During a recent trip to Spain, Ming fell in love with ham- and not just any ham, but the most luscious, silky ham he ever tasted-jamon iberico de Fermin. Ming takes his new love and pairs it with an old favorite in his pantry- ponzu. That tangy citrus condiment from Japan heads to Europe to start today's meal with Ming's Fennel Salad on Jamon 'Carpaccio'. (27 of 28)
WEB LINK
1127 FR 06/27/14 11:30pm 00:28:00 - (CC) × ST
36.3 Einat Admony & Purees Purees used to be synonymous with baby food. Not anymore! Ming shows how to make purees exploding with texture and flavor. Guest: Chef Einat Admony. (26 of 28)
WEB LINK
1126 SA 06/28/14 11:30am 00:26:46 - (CC) × ST
36.3 Einat Admony & Purees Purees used to be synonymous with baby food. Not anymore! Ming shows how to make purees exploding with texture and flavor. Guest: Chef Einat Admony. (26 of 28)
WEB LINK
1126 SA 06/28/14 11:30pm 00:26:46 - (CC) × ST
36.3 Spring Roll Wrappers and Pesto Ming uses spring roll wrappers to make Pesto Chicken and Spinach Spring rolls, Tomato and Cucumber Napoleon and then an easy delicious Italian Sausage and Reggiano "Pan Pizza". Chef Marc Forgione joins Ming to make his Tomato Soup with Basil Marinated Cherry Tomatoes and Spicy Spring Roll "Crouton". (28 of 28)
WEB LINK
1128 MO 06/30/14 06:00pm 00:28:00 - (CC) × ST
36.3 Spring Roll Wrappers and Pesto Ming uses spring roll wrappers to make Pesto Chicken and Spinach Spring rolls, Tomato and Cucumber Napoleon and then an easy delicious Italian Sausage and Reggiano "Pan Pizza". Chef Marc Forgione joins Ming to make his Tomato Soup with Basil Marinated Cherry Tomatoes and Spicy Spring Roll "Crouton". (28 of 28)
WEB LINK
1128 MO 06/30/14 11:30pm 00:28:00 - (CC) × ST
36.3 Kristen Kish & Soup Chef Ming Tsai and his guest Chef Kristin Kish, who snared success with her soup on "Top Chef," shares her soupy secrets as they cook on the fly. (1 of 28)
WEB LINK
1101 FR 07/04/14 06:00pm 00:26:59 (RPT) (CC) × ST
36.3 Kristen Kish & Soup Chef Ming Tsai and his guest Chef Kristin Kish, who snared success with her soup on "Top Chef," shares her soupy secrets as they cook on the fly. (1 of 28)
WEB LINK
1101 FR 07/04/14 11:30pm 00:26:59 (RPT) (CC) × ST
36.3 Spring Roll Wrappers and Pesto Ming uses spring roll wrappers to make Pesto Chicken and Spinach Spring rolls, Tomato and Cucumber Napoleon and then an easy delicious Italian Sausage and Reggiano "Pan Pizza". Chef Marc Forgione joins Ming to make his Tomato Soup with Basil Marinated Cherry Tomatoes and Spicy Spring Roll "Crouton". (28 of 28)
WEB LINK
1128 SA 07/05/14 11:30am 00:28:00 - (CC) × ST
36.3 Spring Roll Wrappers and Pesto Ming uses spring roll wrappers to make Pesto Chicken and Spinach Spring rolls, Tomato and Cucumber Napoleon and then an easy delicious Italian Sausage and Reggiano "Pan Pizza". Chef Marc Forgione joins Ming to make his Tomato Soup with Basil Marinated Cherry Tomatoes and Spicy Spring Roll "Crouton". (28 of 28)
WEB LINK
1128 SA 07/05/14 11:30pm 00:28:00 - (CC) × ST
36.3 Grant Achatz & Scent Infusion Molecular gastronomy and sous vide are a few of the innovative chef's techniques that home cooks are now trying themselves. Chef Grant Achatz, the avant-garde leader of American cuisine, brings his magic home. (2 of 28)
WEB LINK
1102 MO 07/07/14 06:00pm 00:25:18 (RPT) (CC) × ST
36.3 Grant Achatz & Scent Infusion Molecular gastronomy and sous vide are a few of the innovative chef's techniques that home cooks are now trying themselves. Chef Grant Achatz, the avant-garde leader of American cuisine, brings his magic home. (2 of 28)
WEB LINK
1102 MO 07/07/14 11:30pm 00:25:18 (RPT) (CC) × ST
36.3 Duff Goldman & Caramel Ming shares a great technique for caramel! Duff Goldman of the Ace of Cakes, loves it too! He joins Ming to work his magic. (3 of 28)
WEB LINK
1103 FR 07/11/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Duff Goldman & Caramel Ming shares a great technique for caramel! Duff Goldman of the Ace of Cakes, loves it too! He joins Ming to work his magic. (3 of 28)
WEB LINK
1103 FR 07/11/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Grant Achatz & Scent Infusion Molecular gastronomy and sous vide are a few of the innovative chef's techniques that home cooks are now trying themselves. Chef Grant Achatz, the avant-garde leader of American cuisine, brings his magic home. (2 of 28)
WEB LINK
1102 SA 07/12/14 11:30am 00:25:18 (RPT) (CC) × ST
36.3 Grant Achatz & Scent Infusion Molecular gastronomy and sous vide are a few of the innovative chef's techniques that home cooks are now trying themselves. Chef Grant Achatz, the avant-garde leader of American cuisine, brings his magic home. (2 of 28)
WEB LINK
1102 SA 07/12/14 11:30pm 00:25:18 (RPT) (CC) × ST
36.3 Morimoto & Knives The difference between having fun and being miserable in the kitchen can come down to this: the right knife. Iron Chef Morimoto joins Ming to make sure we all know how important knife skills are. (4 of 28)
WEB LINK
1104 MO 07/14/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Morimoto & Knives The difference between having fun and being miserable in the kitchen can come down to this: the right knife. Iron Chef Morimoto joins Ming to make sure we all know how important knife skills are. (4 of 28)
WEB LINK
1104 MO 07/14/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Jody Adams & Cooking Greens Chef Jody Adams knows her foliage, and she's going to help Ming make it tasty on the fly on this episode of Simply Ming. (5 of 28)
WEB LINK
1105 FR 07/18/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Jody Adams & Cooking Greens Chef Jody Adams knows her foliage, and she's going to help Ming make it tasty on the fly on this episode of Simply Ming. (5 of 28)
WEB LINK
1105 FR 07/18/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Morimoto & Knives The difference between having fun and being miserable in the kitchen can come down to this: the right knife. Iron Chef Morimoto joins Ming to make sure we all know how important knife skills are. (4 of 28)
WEB LINK
1104 SA 07/19/14 11:30am 00:26:46 (RPT) (CC) × ST
36.3 Morimoto & Knives The difference between having fun and being miserable in the kitchen can come down to this: the right knife. Iron Chef Morimoto joins Ming to make sure we all know how important knife skills are. (4 of 28)
WEB LINK
1104 SA 07/19/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Jamie Bissonnette & En Pappiote Cooking en papillote, or in parchment paper or foil, is a great way to make an easy, healthy meal, especially on the fly. Chef Jamie Bissonnette shows how versatile en pappiote can be. (6 of 28)
WEB LINK
1106 MO 07/21/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Jamie Bissonnette & En Pappiote Cooking en papillote, or in parchment paper or foil, is a great way to make an easy, healthy meal, especially on the fly. Chef Jamie Bissonnette shows how versatile en pappiote can be. (6 of 28)
WEB LINK
1106 MO 07/21/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Michael Schlow and Basting Chef Michael Schlow cooks with Ming and shows that basting is as easy as a flick of the wrist. (7 of 28)
WEB LINK
1107 FR 07/25/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Michael Schlow and Basting Chef Michael Schlow cooks with Ming and shows that basting is as easy as a flick of the wrist. (7 of 28)
WEB LINK
1107 FR 07/25/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Jamie Bissonnette & En Pappiote Cooking en papillote, or in parchment paper or foil, is a great way to make an easy, healthy meal, especially on the fly. Chef Jamie Bissonnette shows how versatile en pappiote can be. (6 of 28)
WEB LINK
1106 SA 07/26/14 11:30am 00:26:46 (RPT) (CC) × ST
36.3 Jamie Bissonnette & En Pappiote Cooking en papillote, or in parchment paper or foil, is a great way to make an easy, healthy meal, especially on the fly. Chef Jamie Bissonnette shows how versatile en pappiote can be. (6 of 28)
WEB LINK
1106 SA 07/26/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Amanda Cohen & Season Veggies Do you find yourself stuck in a rut when it comes to seasoning vegetables? Chef Amanda Cohen shows how to breathe new life into your veggie dishes. (8 of 28)
WEB LINK
1108 MO 07/28/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Amanda Cohen & Season Veggies Do you find yourself stuck in a rut when it comes to seasoning vegetables? Chef Amanda Cohen shows how to breathe new life into your veggie dishes. (8 of 28)
WEB LINK
1108 MO 07/28/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Todd English & Quick Pan Sauce Ming shares the key to infusing pasta noodles with maximum flavor. Pasta master Todd English whips up a creative quick pan sauce with lobster. (9 of 28)
WEB LINK
1109 FR 08/01/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Todd English & Quick Pan Sauce Ming shares the key to infusing pasta noodles with maximum flavor. Pasta master Todd English whips up a creative quick pan sauce with lobster. (9 of 28)
WEB LINK
1109 FR 08/01/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Amanda Cohen & Season Veggies Do you find yourself stuck in a rut when it comes to seasoning vegetables? Chef Amanda Cohen shows how to breathe new life into your veggie dishes. (8 of 28)
WEB LINK
1108 SA 08/02/14 11:30am 00:26:46 (RPT) (CC) × ST
36.3 Amanda Cohen & Season Veggies Do you find yourself stuck in a rut when it comes to seasoning vegetables? Chef Amanda Cohen shows how to breathe new life into your veggie dishes. (8 of 28)
WEB LINK
1108 SA 08/02/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Michiba - Seafood Host Ming Tsai visits Tsukiji, Japan, the biggest wholesale fish and seafood market in the world, which houses more than 400 different types of seafood! Later, Ming joins Japan's first Iron Chef Rokusaburo Michiba to cook some amazing dishes made from seafood bought fresh from the wholesale market. (10 of 28)
WEB LINK
1110 MO 08/04/14 06:00pm 00:26:00 (RPT) (CC) × ST
36.3 Michiba - Seafood Host Ming Tsai visits Tsukiji, Japan, the biggest wholesale fish and seafood market in the world, which houses more than 400 different types of seafood! Later, Ming joins Japan's first Iron Chef Rokusaburo Michiba to cook some amazing dishes made from seafood bought fresh from the wholesale market. (10 of 28)
WEB LINK
1110 MO 08/04/14 11:30pm 00:26:00 (RPT) (CC) × ST
36.3 Wakiya - Ramen Nothing says Japan like Ramen noodles. Chef Ming Tsai visits the Instant Ramen Museum in Osaka, Japan. Ming learns the secrets of cooking Ramen from famous Japanese Chef Yuji Wakiya. (11 of 28)
WEB LINK
1111 FR 08/08/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Wakiya - Ramen Nothing says Japan like Ramen noodles. Chef Ming Tsai visits the Instant Ramen Museum in Osaka, Japan. Ming learns the secrets of cooking Ramen from famous Japanese Chef Yuji Wakiya. (11 of 28)
WEB LINK
1111 FR 08/08/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Michiba - Seafood Host Ming Tsai visits Tsukiji, Japan, the biggest wholesale fish and seafood market in the world, which houses more than 400 different types of seafood! Later, Ming joins Japan's first Iron Chef Rokusaburo Michiba to cook some amazing dishes made from seafood bought fresh from the wholesale market. (10 of 28)
WEB LINK
1110 SA 08/09/14 11:30am 00:26:00 (RPT) (CC) × ST
36.3 Michiba - Seafood Host Ming Tsai visits Tsukiji, Japan, the biggest wholesale fish and seafood market in the world, which houses more than 400 different types of seafood! Later, Ming joins Japan's first Iron Chef Rokusaburo Michiba to cook some amazing dishes made from seafood bought fresh from the wholesale market. (10 of 28)
WEB LINK
1110 SA 08/09/14 11:30pm 00:26:00 (RPT) (CC) × ST
36.3 Street Foods From Osaka to Tokyo, street food is everywhere on the road in Japan. From yakitori to fresh crab, pork offal to takoyaki - Host Ming Tsai experiences some of the best of the day and nighttime street foods that both Osaka and Tokyo have to offer. (12 of 28)
WEB LINK
1112 MO 08/11/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Street Foods From Osaka to Tokyo, street food is everywhere on the road in Japan. From yakitori to fresh crab, pork offal to takoyaki - Host Ming Tsai experiences some of the best of the day and nighttime street foods that both Osaka and Tokyo have to offer. (12 of 28)
WEB LINK
1112 MO 08/11/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Vancover - Tojo While on the road in Vancouver, Ming shops for fresh seafood with one of Vancouver's most famous chefs, Hidekazu Tojo, the inventor of the California Roll. Tojo takes Ming to his favorite fish store in Vancouver's Chinatown. Later, they buy some fresh Vancouver crab, fresh off the boat near the famous Fisherman's Wharf. Together they cook up a seafood feast! (13 of 28)
WEB LINK
1113 FR 08/15/14 06:00pm 00:26:48 (RPT) (CC) × ST
36.3 Vancover - Tojo While on the road in Vancouver, Ming shops for fresh seafood with one of Vancouver's most famous chefs, Hidekazu Tojo, the inventor of the California Roll. Tojo takes Ming to his favorite fish store in Vancouver's Chinatown. Later, they buy some fresh Vancouver crab, fresh off the boat near the famous Fisherman's Wharf. Together they cook up a seafood feast! (13 of 28)
WEB LINK
1113 FR 08/15/14 11:30pm 00:26:48 (RPT) (CC) × ST
36.3 Street Foods From Osaka to Tokyo, street food is everywhere on the road in Japan. From yakitori to fresh crab, pork offal to takoyaki - Host Ming Tsai experiences some of the best of the day and nighttime street foods that both Osaka and Tokyo have to offer. (12 of 28)
WEB LINK
1112 SA 08/16/14 11:30am 00:26:46 (RPT) (CC) × ST
36.3 Street Foods From Osaka to Tokyo, street food is everywhere on the road in Japan. From yakitori to fresh crab, pork offal to takoyaki - Host Ming Tsai experiences some of the best of the day and nighttime street foods that both Osaka and Tokyo have to offer. (12 of 28)
WEB LINK
1112 SA 08/16/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Vancouver - Rain City Chef Ming goes on the road to Canada to visit one of the best public markets on the continent, Granville Market. He joins Chef Nick Hipperson, to explore Canada's fresh produce and wonderful salmon. They cook up a feast using ingredients that are found within 100 miles. (14 of 28)
WEB LINK
1114 MO 08/18/14 06:00pm 00:26:24 (RPT) (CC) × ST
36.3 Vancouver - Rain City Chef Ming goes on the road to Canada to visit one of the best public markets on the continent, Granville Market. He joins Chef Nick Hipperson, to explore Canada's fresh produce and wonderful salmon. They cook up a feast using ingredients that are found within 100 miles. (14 of 28)
WEB LINK
1114 MO 08/18/14 11:30pm 00:26:24 (RPT) (CC) × ST
36.3 Richmond - Ian Lai Chef Ming visits Richmond, British Columbia and chef Ian Lai. Thy grab some fresh haddock and salmon fresh off the boat at Fisherman's Wharf, then head out to Terra Nova Park to cook with some wonderful Canadian ingredients fresh from the Terra Nova community garden. (15 of 28)
WEB LINK
1115 FR 08/22/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Richmond - Ian Lai Chef Ming visits Richmond, British Columbia and chef Ian Lai. Thy grab some fresh haddock and salmon fresh off the boat at Fisherman's Wharf, then head out to Terra Nova Park to cook with some wonderful Canadian ingredients fresh from the Terra Nova community garden. (15 of 28)
WEB LINK
1115 FR 08/22/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Vancouver - Rain City Chef Ming goes on the road to Canada to visit one of the best public markets on the continent, Granville Market. He joins Chef Nick Hipperson, to explore Canada's fresh produce and wonderful salmon. They cook up a feast using ingredients that are found within 100 miles. (14 of 28)
WEB LINK
1114 SA 08/23/14 11:30am 00:26:24 (RPT) (CC) × ST
36.3 Vancouver - Rain City Chef Ming goes on the road to Canada to visit one of the best public markets on the continent, Granville Market. He joins Chef Nick Hipperson, to explore Canada's fresh produce and wonderful salmon. They cook up a feast using ingredients that are found within 100 miles. (14 of 28)
WEB LINK
1114 SA 08/23/14 11:30pm 00:26:24 (RPT) (CC) × ST
36.3 Richmond - Andy Liu On the road in Richmond, British Columbia, Chef Ming and Chef Andy Liu cook with one of the region's best local ingredients, crab. They prepare crab four different ways-- combining their own tricks and techniques for getting the most flavor. (16 of 28)
WEB LINK
1116 MO 08/25/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Richmond - Andy Liu On the road in Richmond, British Columbia, Chef Ming and Chef Andy Liu cook with one of the region's best local ingredients, crab. They prepare crab four different ways-- combining their own tricks and techniques for getting the most flavor. (16 of 28)
WEB LINK
1116 MO 08/25/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Tony Maws & Funky Cuts Those funky cuts of meat you might have trouble identifying -- or identifying with-- at the market are hot items at restaurants, inexpensive and easy to cook. Chef Tony Maws shows how. (17 of 28)
WEB LINK
1117 FR 08/29/14 06:00pm 00:26:34 (RPT) (CC) × ST
36.3 Tony Maws & Funky Cuts Those funky cuts of meat you might have trouble identifying -- or identifying with-- at the market are hot items at restaurants, inexpensive and easy to cook. Chef Tony Maws shows how. (17 of 28)
WEB LINK
1117 FR 08/29/14 11:30pm 00:26:34 (RPT) (CC) × ST
36.3 Richmond - Andy Liu On the road in Richmond, British Columbia, Chef Ming and Chef Andy Liu cook with one of the region's best local ingredients, crab. They prepare crab four different ways-- combining their own tricks and techniques for getting the most flavor. (16 of 28)
WEB LINK
1116 SA 08/30/14 11:30am 00:26:46 (RPT) (CC) × ST
36.3 Richmond - Andy Liu On the road in Richmond, British Columbia, Chef Ming and Chef Andy Liu cook with one of the region's best local ingredients, crab. They prepare crab four different ways-- combining their own tricks and techniques for getting the most flavor. (16 of 28)
WEB LINK
1116 SA 08/30/14 11:30pm 00:26:46 (RPT) (CC) × ST