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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.

Marcus learns about the area's Portuguese, Brazilian, and Cape Verdean food traditions.
Marcus learns about the city’s long-standing Chinese community and their food traditions.
Marcus meets friends new and old, and learns more about the city’s Italian food scene.
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Marcus learns about the area's Portuguese, Brazilian, and Cape Verdean food traditions.
Marcus learns about the city’s long-standing Chinese community and their food traditions.
Marcus meets friends new and old, and learns more about the city’s Italian food scene.
Discover the food and community in Houston's Nigerian and greater West African diaspora.
Marcus arrives in sunny Los Angeles to meet with Armenians influencing the food scene.
Meet the immigrant and second-generation Filipinos who are leading the Seattle food scene.
Chef Marcus Samuelsson dines, dances and dishes with the Ethiopian community in D.C.
Chef Marcus Samuelsson explores the cuisine and culture of the city’s Haitian community.
Chef Marcus Samuelsson goes inside the Indo-Guyanese community to explore its roots.
Chef Marcus Samuelsson visits the city’s Mexican community to learn about its heritage.
Extras
Discover the food and community in Houston's Nigerian and greater West African diaspora.
After breakfast at Ludi's, a history lesson at the FANHS.
Playwright Sara Porkalob discusses the history of coalition activism in Seattle.
"Tita" Leila shows Marcus the ropes at Oriental Mart.
Michael and Fernando Benevides show off the bacalhau storeroom at Portugalia Marketplace.
Vincent, Joseph, and Vincent Termini Jr. have a family tradition: baking perfect cannoli.
Chef Alan Ji prepares lobster ma pa tofu for Marcus at Las Vegas restaurant Mott 32.
Francis Cratil-Cretarola, owner of Le Virtù, remarks on Abruzzian immigration to the U.S.
Professor Emeritus Sue Fawn Chung discusses the origins of Chinese immigration to the U.S.
Chef Yong Liu discusses Sichuan flavors and prepares a couple Sichuan dishes.
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