Phil meets Wolfgang Puck and gets an insight into the international chef's life, as well as his famous restaurant Cut.
Phil and Wolfgang talk about the virtues of classics over innovation and signatures that stay on the menu.
Chef Stefane talks about his restaurant, Bar Roque, in Alsace, France. He shares tips on how he prepares cured meats, and how to make the best pizza.
An exploration of charcuterie, a French term for a branch of cooking devoted to prepared meat products.
Phil chats with chef David of the popular Californian and Asian venue, Adrift. David prepares a Cajun dressed barramundi fillet.
Chef Pete Smit shares his eclectic culinary journey, including his unique technique for barbecue grilling a medium rare steak.
Founder John Kunkel gives a rundown of Yardbird's cuisine and Phil tastes its wares; chef Leonardo shows tips on how to make the best Southern fried chicken.
Chef Daniel Boulud makes his signature Black-Tie Scallop, and the DB Burger. The DB Burger is so monstrous that it requires an electric knife to cut it.
Phil Davenport explores the wonderful world of Spago; Wolfgang works on a New York sirloin; Greg gives the lowdown on Spago laksa.
Phil and Wolfgang have a chat about life, history, and philosophy in the classic Californian-styled Spago dining room.
A native Singaporean Chinese, chef Justin trained on a traditional street food cart with his mother in Singapore's hawker centres. Now, he has two venues: the open air Justin, and the more intimate and classical Chinoiserie.
An exploration of Gordon Ramsay's fish batter for his signature pub-style fish and chips, and the Ramsay Burger.
Gordon Ramsay explains his love for Singapore and talks about how its cuisine is one of the best in the world; Chef Oscar makes some spicy scallops with a TexMex feel.
Phil tastes and analyses everything on the degustation menu at The Viceroy, then goes to the kitchen for a detailed tuition on the techniques used.
An exploration of the different preparation techniques used for cooking pumpkins; Andrew displays his pastry genius.
An exploration of Black Tap, a New York-born concept renowned for its burgers; a burger-off between Adrift, DB Bistro, and Gordon Ramsay's BSK Burger.