The Mind of a Chef

Chef Edward Lee returns to his roots in Brooklyn, N.Y., cooking Korean comfort food.

Exotic ingredients in Sunset Park -- Brooklyn, N.Y.'s Chinatown; jop chai, a Thai stew; making fresh fish in Houston; Filipino kinilaw.

Open-flame cooking with Argentina's chef Francis Mallmann.

Experimenting with farmers market finds; Louisville's fried chicken; hasenpfeffer.

A century-old recipe for ham; smoke and spoonbill caviar; ice cream made with sorghum.

A salad inspired by San Francisco and the Mediterranean; Memphis favorites with Calabrian family traditions; a pancake ties together influences from China, Korea and Kentucky.

Cooking alternative meats like alligator; Maw Maw's ravioli; dim sum.

Distilling bourbon; guest Aisha Tyler.

Scandinavian people survive winter through food preservation and aging.

Spring in Sweden.

Chef Magnus Nilsson pays close attention to the properties of an ingredient when he creates a dish for his restaurant Faviken.

Chef Magnus Nilsson discusses the people and places in France that impacted his cooking philosophy.

The bonds of tradition help forge identities of families as well as individuals.

Chef Nilsson depends on local purveyors to supply the restaurant.

Chef Nilsson visits the Faroe Islands.

Chef Nilsson and the staff at Faviken prepare for a night of service.