Through his cuisine at Charleston's McCrady's and Husk, Chef Sean Brock is perhaps the best-known spokesperson for both expanding and preserving the integrity of traditional Southern food ways. His cuisine shines a spotlight on the untold varieties of rice, beans, and grains which once made America the envy of the world. Brock's obsessive and ever-growing collection of seeds and recipes, along with countless hours of research, help to ensure that these long-forgotten heritage varieties are resurrected. In short, Sean Brock is on the front line of restoring the South to its former culinary glory. From Executive Producer Anthony Bourdain, these eight half-hour episodes will take you into the mind of Chef Brock as he travels throughout the South on a mission to expose the integrity and individuality behind southern cuisine.

From Executive Producer Anthony Bourdain, these 8 half-hour episodes will take you into the mind of Chef Edward Lee as he explores the history and heritage of what it means to be a chef. Edward Lee's culinary style draws inspiration from his Asian heritage, his New York training, and his embrace of the American South, coupled with the best ingredients from local farms.

Chef April Bloomfield owns and operates three restaurants in New York City, the Breslin, John Dory, and Salvation Taco, and is in the process of opening her first spot in San Francisco called Tosca. Over the course of eight half-hour episodes, join executive producer Anthony Bourdain and watch April wrestle with the demands of opening a restaurant, testing menu ideas, obsessing over ingredients, and cooking with her mentors and contemporaries.

Enter the mind of Chef Gabrielle Hamilton in Season Four of the James Beard Award-winning show it brings you into the kitchen with Chef Gabrielle Hamilton, best-selling author of "Blood, bones, and butter, " and owner of New York City's famed restaurant, Prune.

Following the award-winning Chef David Kinch as he reflects on his inspiration, creative drive, and the unforeseen challenges faced by chefs in their pursuit of excellence. Kinch invites you to explore a night of service at his restaurant, the people that make it work, the purveyors that provide the ingredients, and his travels back to New Orleans to cook with old friends.

Ludo Lefebvre retraces the inspiration for his culinary career and explores what it really means to cook, think and create in today's food obsessed world.

"Go inside the mind of a chef to learn the fundamentals of Indian cuisine and decode the secrets to cooking with spices in this beautiful collection of over 100 timeless recipes. Award-winning chef Anita Jaisinghani of Pondicheri restaurant in Houston, Texas, shows just how easy, delicious, and healthy Indian food can be in this stunning and accessible debut cookbook."--