Season 2

We get up extra early for the unique flavors of Thailand, as Sophia creates a bacon egg and cheese pop tart.

China's recent wealth is re-imagining Chinatowns worldwide as Sophia pays tribute to Buwei Yang Chao with a classic recipe.

Hunters in Appalachia use wild game to address food access as Sophia cooks duck gumbo at the New York's Soul Fire Farm.

Researchers in the Netherlands are creating a better banana as Sophia makes chow chow on a bunless burger.

The mezcal boom has made sustainability a crucial part of Mexico's recipe, and actor/entrepreneur Eva Longoria explains why business is a key ingredient.

Climate change threatens a way of life for Turkish honey producers as Sophia elevates popcorn shrimp with something extra sweet.

Nomadic sea tribes in Malaysia unlock the power of seaweed as Sophia uses it to make a Semifredo with Furikake crumble.

An old taste for plant-based meats is back on the menu in China and Sophia grills up a convincing take on shawarma.

A new generation reclaims Ghanian chocolate, and Sophia makes a hand-cut chocolate pasta with a bacon cream sauce.

A prison in Maine has a solution to the problem of unhealthy food in prisons as Sophia pays homage to instant ramen.

Food takes center-ceremony for Taiwan's faithful, as Sophia makes pork pasteles. We meet cake master Ron Ben-Israel, who delves into the role cakes play in ceremonies, and an indigenous tribe using ritual to help a dwindling salmon population.

Sophia shows us how to use that leftover bread we've been ignoring and learns why "less waste" might be more realistic than "zero waste" with environmental educator Dominique Drakeford.

We explore the roots of veganism in Jamaica's Rastafarian community while Sophia makes grilled cheese on ube bread. Shaggy takes us to his favorite NYC restaurant and we meet the folks working up a dance hall sized hunger.

Science and senses collide in the food labs of the Netherlands and Sophia creates a savory gravy and braciole. Chef Eric Huang talks about the racist roots of the falsely maligned MSG, and an ecologist makes a tree-sized case for flavor.

Indian rice farmers fight climate change by going back to basics as Sophia makes a green tea broth Dashi. Michael Twitty tells us why rice is indispensable and we meet the African musicians who battle rap over the best jollof rice.

We examine authenticity at the sushi bar as Sophia creates a recipe inspired by her heritage. We ask food legend Marcus Samuelsson about the complexity of cultural claims in the food world and meet the original creators of the most viral taco.