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Passport: Lebanese Kibbeh, From My Aunt

Passport: Lebanese Kibbeh, From My Aunt

A Beirut-born cook makes the kibbeh her aunt taught her in 1989 — fine bulgur, hand-pounded lamb, and a long-fingered shaping technique.

Duration : 12m
Maturity Level : all

Passport: Trinidadian Roti, Three Ways

Passport: Trinidadian Roti, Three Ways

A guest cook makes paratha, dhalpuri, and sada roti in a single session — and tells the story of the kitchen in Port of Spain where she learned them.

Duration : 3m
Maturity Level : all

Passport: Georgian Khinkali

Passport: Georgian Khinkali

A cook from Tbilisi shapes the twenty-pleat dumpling and explains the unwritten rule about how to hold one and what you never do at the table.

Duration : 2m
Maturity Level : all

Passport: Filipino Adobo, the Family Way

Passport: Filipino Adobo, the Family Way

A Manila-born cook makes the chicken-and-pork adobo her father made every Sunday — and the cup of rice she insists doesn't count as a side.

Duration : 1m
Maturity Level : all

Cellar: A Day in the Vineyard, Mosel

Cellar: A Day in the Vineyard, Mosel

A morning-to-evening visit with a Riesling grower in the Mosel, from rope-pulled vine work on the slate slope to a six-glass tasting at dusk.

Duration : 4m
Maturity Level : all

Cellar: The Malt House and the Stillman

Cellar: The Malt House and the Stillman

An hour with a Speyside distiller — malt floor, mash tun, copper still, and a closing conversation in the warehouse with a glass at cask strength.

Duration : 7m
Maturity Level : all

Cellar: Roasting Day in Addis

Cellar: Roasting Day in Addis

A day inside an Ethiopian roastery — the green-coffee silo, the drum profile, and a cupping that closes with a single washed Yirgacheffe.

Duration : 3m
Maturity Level : all

Cellar: A Sake Brewery in Niigata

Cellar: A Sake Brewery in Niigata

A winter morning in a Niigata kura — the koji room, the moromi tank, and a closing taste of three pressings poured side by side.

Duration : 10m
Maturity Level : all

Window: 7am Prep

Window: 7am Prep

A documentary morning at L'Atelier Gris — stocks on, vegetables butchered, fish delivery received, and the chef-patron tasting at the pass.

Duration : 4m
Maturity Level : all

Window: Lunch Service

Window: Lunch Service

A handheld camera covers a forty-cover Friday lunch from first walk-in to last dessert — every ticket called and every plate followed to a table.

Duration : 4m
Maturity Level : all

Window: Dinner, the Long Push

Window: Dinner, the Long Push

A six-hour dinner service told in real time — the rush at 8:15, a single dish sent back, and the moment a sous-chef saves the night.

Duration : 10m
Maturity Level : all

Window: Family Meal at Midnight

Window: Family Meal at Midnight

The crew meal after lock-up — a single tray of pasta, three bottles, and a quiet post-mortem on the night that nobody else hears.

Duration : 1h 21m
Maturity Level : all

Pantry: A Tin of Tomatoes and an Onion

Pantry: A Tin of Tomatoes and an Onion

Three meals built from the two ingredients every home cook already has — a sauce, a soup, and a side, none longer than thirty minutes.

Duration : 1h 17m
Maturity Level : all

Pantry: An Egg, a Lemon, a Loaf

Pantry: An Egg, a Lemon, a Loaf

A trio of recipes built around the same small set — including an emulsion, a brunch, and a custard — taught from the host's own kitchen.

Duration : 1h 16m
Maturity Level : all

Pantry: The Bag of Lentils

Pantry: The Bag of Lentils

An episode dedicated to the pulse — a soup, a salad, and a side of dressed lentils for cold weeks and tighter weeks alike.

Duration : 10m
Maturity Level : all

Pantry: A Pan of Frozen Peas

Pantry: A Pan of Frozen Peas

A closing episode in praise of the freezer drawer — three meals built around frozen peas in under ninety minutes total.

Duration : 2m
Maturity Level : all