The Mind of a Chef Season 2 Episodes 1-5

From ramen to rotting bananas, Copenhagen to Kansas City, and pork buns to golf clubs, PBS’s new series “The Mind of a Chef” combines travel, cooking, history, science, and humor into an unforgettable journey. Join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of noted Korean-American chef and restaurateur David Chang.

Season 2, Episode 1 - “Southerners”
The Season 2 premiere spotlights the regional variations of southern cuisine. Included: chef Steven Satterfield makes okra and grits; chef John Currence makes tamales; chef Ed Lee creates a dish using bourbon, sorghum and country ham; pastry chef Lisa Donavan makes a buttermilk pie; and new host Sean Brock is joined by the Lee Brothers to make deviled crab. Also: a visit to Fishnet Seafood in South Carolina spotlights Jesus crabs.

Season 2, Episode 2 - “Seeds”
Host Sean Brock shares his passion for archiving and reviving lost crops of the South. Included: hand-querning Jimmy red corn, learning fire threshing and cooking hominy. He also travels to Tennessee’s Blackberry Farm, where master gardener John Coyenkdall discusses heirloom seeds; Brock’s friend David Shields experiments with seeds at Brock’s R&D lab and shares the story of the near-extinct Bradford watermelon; and food scientist Harold McGee talks about combining corn and lye.

Season 2, Episode 3 - “Rice”
The resurrection of Carolina gold rice, which disappeared following the Civil War era, is examined. Included: making pilaf and Hoppin’ John fritters. Also: Louisiana chef Donald Link makes jambalaya; and Senegalese chef Fati Ly makes pilau.

Season 02, Episode 04 - “Louisana”
A look at Louisiana cuisine features a visit to Middendorf’s Restaurant in Akers, La., with food writer John T. Edge; and a frogging excursion with chef Donald Link.

Season 02, Episode 05 - “Preserve”
Preservation techniques that play an important role in Southern culture are discussed, including drying, salt-curing, canning and fermentation.