Simply Ming

Ming explores Peranakan cooking in Singapore with chef and cookbook author Shermay Lee whose cooking is living proof that grandmothers know best. Sharing with Ming her grandmother’s decades old recipe for a traditional dish, Shermay takes us, and Ming, on a culinary adventure. From finding ingredients in an outdoor market to using her family’s timeworn mortar and pestle, this episode highlights the culinary history and the exotic flavors found only in Singapore.

We have all heard the saying " you eat with your eyes" - well on this episode of SIMPLY MING, Michelin Star Chef Andre Chiang of Singapore’s famous Restaurant Andre, shows us what this really means. Shopping at one of the city’s well-known wet markets, Ming and Andre find inspiration in pristine, fresh ingredients that they use to create two memorable culinary creations.

On this episode of SIMPLY MING, Ming meets up with Chef Samson Chan, the mastermind behind one of Singapore’s favorite restaurants, Barnacles. Together they shop for some great living treasures from the South China Sea at Grand Atlantic Fishery. Bringing back the freshest seafood to Chef Samson’s restaurant for an afternoon of cooking on the fly, they’ll show us how easy it is too cook with the shell on!

Dessert before dinner? Absolutely! It’s all the rage at Singapore's 2am Dessert Bar. On this episode of SIMPLY MING, Ming and Chef Janice Wong, travel to the outskirts of the city to find inspiration at Oh Farms. With a bag-full of delicious edible flowers and greens, they head back to 2am Dessert Bar where they each whip up a delicious dessert that is not only a feast for the stomach but also the eyes.

Chefs from Asia to Italy agree the best way to infuse noodles with flavor is to sauté them. It’s a critical step many home cooks skip. On this episode of SIMPLY MING, Ming and his guests, The Pallotta Sisters, focus on that technique. The Pallotta sisters, who serve up countless platters of delicious pasta in Boston’s North End, work with Ming to create Stir Fry of Wonton Noodles with Scallops and Bacon with an Arugula, Radicchio Pine Nut Salad and Cioppino. Carla and Christine Pallotta are chef/owners of Nebo restaurant.

On this episode of SIMPLY MING, Ming shows you one of his top techniques for a home cook to master, breaking down a chicken. “Buying a whole bird is so much cheaper than chicken parts”, says Ming! With the help of Boston Chef Jamie Bissonnette, a nose to tail specialist, Ming shows viewers how much more mileage you can get out of a whole bird. Together, these two master chefs come up with some creative ways to use chicken – like roast chicken breast with Kimchee braised wings. Jamie Bissonnette is chef at Toro and Coppa.

Do you know what to do when your kid or a friend brings you a whole fish? Well, Ming is going to show you how to break down that tasty fresh filet the right way! And waiting in the wings joining Ming, is Houston’s Chef Bryan Caswell. Working together with the surprise catch of the day, and ingredients from Ming’s pantry, they create two delicious dishes on the fly: Tea-Smoked Trout with Thai Cucumber Tomato Salad and Crispy-Skin Snapper with Fennel & Swiss Chard Agro Dolce. Bryan Caswell is chef/owner of Reef.

Pan roasting is a technique used all the time in restaurants—you start searing something on the stove, and finish it off in the oven. On this episode of SIMPLY MING, Ming shows you a favorite technique that all home chefs should add to their repertoire. It's easy, saves time in the kitchen, and guarantees great flavor. Joining Ming is Boston's own, Jody Adams. Together they cook on the fly whipping up Pan-Roasted Chicken on Orzo Sausage Risotto with Chinese Mushrooms and Pan Roasted Halibut with Eggplant Caponata. Jody Adams is James Beard award-winning chef/owner of Rialto and Trade.

On this episode of SIMPLY MING, Ming Tsai is back in beautiful Napa Valley visiting his good friend, Iron Chef Morimoto who, of course, knows how to demonstrate how to work his magic with all things fish. Morimoto shows us how to first break down a fish and then cook it to maintain its pristine flavor. Chef Masaharu Morimoto is chef-owner of Morimoto restaurants.

Today on SIMPLY MING, Ming will show you one of the best ways to give yourself more options with meat and fish, pounding. Pounding tenderizes the meat, makes it thinner for faster cooking, and makes less go farther. Using this technique, and today’s mystery ingredients, Chef Jason Santos of Boston’s Blue Inc., will join Ming to cook on the fly and invent two completely new dishes. Stick around as we find out together what’s cooking next on Simply Ming. Jason Santo is chef-owner of Blue Inc. restaurant.

Today on SIMPLY MING, we will show you one of the best ways to cook vegetables is to roast them, because it concentrates their flavor. And for today's guest, Jonathan Waxman, exalting great ingredients is what it’s all about. Yes, one of the Godfathers of New American Cuisine is in the house right now, and together with Ming they will be making it up as they go, with inspiration from mystery ingredients and the fantastic technique of oven roasting. Jonathan Waxman is chef-owner of Barbuto restaurant.

Ming is on the road and heading to Napa Valley. Today on Simply Ming learn how to make Sushi from a master. The man himself, Iron Chef Morimoto joins Ming at his downtown Napa Valley restaurant. Together the chefs take us through Sushi 101. With perfectly cooked and seasoned rice, fresh farm produce from Napa Valley and pristine fish.... they come up with Ming's Omushubi with Alaskan Crab Salad and Morimoto's Sashimi Salad. Chef Masaharu Morimoto is chef-owner of Morimoto restaurants.

You know a cooking technique is a true classic when it can be found around the world. Today you'll find it right here on SIMPLY MING. The French call it “paner a l’anglaise” Ming and his guest, the great man himself, Jacques Pepin, will be here to show you the technique. Watch as they cook on the fly together, using the paner technique and our mystery ingredients to launch two new dishes, just for you.

Ever since Ming’s Grandmother, made him hoisin and chicken pizza when he was a kid, he has adored the combination. And once he really got into cooking, he got loads of creative inspiration from hoisin and pizza dough. So today on SIMPLY MING, Ming shares some of the great results he has achieved with this great East West combo in his Hoisin Leeks and Pork "Pie", and Grilled Hoisin Chicken Sausage and Roasted Bell Pepper Pizza. Then, great friend and Top Chef Master, Chef Susur Lee joins Ming to take this master pair and creates Beijing Style Chicken and Shrimp, Green Onion hors d' oeuvres.

During a recent trip to Spain, Ming fell in love with ham- and not just any ham, but the most luscious, silky ham he ever tasted—jamon iberico de Fermin. On today’s SIMPLY MING, Ming takes his new love and pairs it with an old favorite in his pantry- ponzu. That tangy citrus condiment from Japan heads to Europe to start today’s meal with Ming’s Fennel Salad on Jamon ‘Carpaccio’. A never fail dish that can work as both an appetizer or a side is next on the menu as Ming shows us his Jamon Wrapped Asparagus with Ponzu Syrup. Then, Ming takes his master duo on holiday to France with his Seared Jamon Wrapped Chicken Breast with Ponzu Glazed Melon de Cavaillion Finally, fellow fan of today’s master pair, Chef Marco Canora of Hearth Restaurant joins Ming’s dynamic duo in his Linguini with Ponzu Steamed Clams and Crispy Jamon.

In Chinese cuisine, meat and fruit are a classic combination. Pineapple with pork is just one example, and, the best part is, the pairing has proved popular with adults and picky children alike – especially sweet and sour sauce! To prove his love for all things sweet and savory, Ming creates a master recipe of Cranberry-Lemongrass Sauce, made with shallots, garlic, and finished with butter. With it, he cooks a Coriander-Crusted Venison Carpaccio with Cranberry-Lemongrass Frisee Salad, as well as a Double-Thick Glazed Pork Chop. After preparing a Seared Duck with Yam Ravioli, Ming takes a trip to Beijing’s Da Dong restaurant to see owner Da Dong making Peking duck. Guest chef Eric Ripert of Le Bernardin Restaurant appears in the studio to create a Hamachi Tandoori with Pickled Cucumber Salad.

In this week’s helping of SIMPLY MING, Chef Ming Tsai introduces Japan’s “dancing mushroom,” Maitake, to the popular fermented condiment, Worcestershire Sauce. First, Ming prepares a new take on an Asian classic with a Maitake-Chicken Hot and Sour Soup. Then, Ming mixes things up with Angry and Killer Shrimp and Maitakes on Grits. While preparing a delicious Maitake Brown Rice Risotto, Ming shares his restaurant method for getting risotto ready for a dinner party or guests. And later, Tony Maws, chef/proprietor of Craigie on Main, stops by Ming’s studio kitchen, where he puts the East-West pair to work in his impressive Braised Oxtails with Maitake, Caramelized Shallots and Orange.

For this week’s East-West pairing on SIMPLY MING, Chef Ming Tsai introduces Organic Soy Sauce to the laidback citrus flavor of Preserved Lemons. First, Ming prepares Preserved Lemon-Edamame Tapenade served with Whole Wheat Pita Chips, a nutrient-rich appetizer that will impress your guests. Then, Ming enhances the East-West pair with the intense flavors of chile and garlic in his Lemon Broccolini-Shiitake Sautee with Garlic Chips. Later, Ming reels you in with an enticing Pan Roasted Line Caught Halibut with Soy-Lemon Sauce. Finally, guest celebrity chef Ken Oringer puts the East-West duo to work in his sumptuous Lacquered Pork Belly with Preserved Lemons and Soy Sake Glaze.

This week on SIMPLY MING, Chef Ming Tsai introduces tamari, the original soy sauce of Japan, to olive oil, which the ancient Greeks considered to be liquid gold. Using a wheat-free, organic tamari, Ming first prepares a Tamari Marinated Tofu-Cucumber Salad, a perfectly refreshing and safe dish for people with a wheat allergy. Then, putting a spin on a traditionally French recipe, Ming cooks up Asian Ratatouille with Couscous. Later, he prepares a New Style Salmon Sashimi, an understated appetizer sure to wow your guests. Finally, Ming is joined by his parents, Iris and Stephen Tsai, who put the East-West ingredients to work with Tamari Pork and Bell Pepper on Olive Oil-Noodle Cake.

This week on SIMPLY MING, Chef Ming Tsai’s East-West dishes combine the smooth, creaminess of butter with the rich, nutty flavor of sesame seeds. These ingredients are first merged in Ming’s Sesame Butter Brittle, a delicious treat that gives Ming something to snack on while sharing his tasty recipe for Sesame-Chive Butterfish with Buttered Edamames and Spinach. To finish off the meal, Ming prepares a decadent Sesame Tuile Napoleon with Gingered Apple Flambé that he serves with Vanilla Hemp Ice Cream. Later, renowned chef Charles Draghi visits the kitchen studio to create elegant Piemontese-style Veal Chops with Sesame and Sage Butter.

The sweetness of palm sugar paired with tart cranberries make up the East-West pair in this week’s serving of SIMPLY MING. First, Chef Ming Tsai prepares a delicious main course, Roasted Cranberry Glazed Chicken Breast on a Bed of Sweet Potato-Fennel Fricassee. If you’re looking for a quick and easy dish, Ming cooks up an all-in-one, Sweet and Sour Pork served over Fried Scallion-Orzo. For a dessert that has just the right balance of tangy, creamy and sweet, Ming serves up a Free Form Cranberry Orange Tart served with vanilla ice cream. Popular celebrity chef Michael Schlow takes the helm in Ming’s studio kitchen to create a refreshing spicy and sweet salad, Hamachi Crudo with Cranberry Compote, Jalapeno and Micro Cilantro.

This week on SIMPLY MING we have two ingredients that are sure to please even the pickiest eater: from the East, Ponzu sauce, a citrus-based sauce with a tangy, yet sweet, flavor and from the West, crispy, satisfying bacon. These sweet and salty ingredients meet in Ming’s first recipe, a Bacon-Pineapple Fried Rice, easy to prepare in one vessel and sure to satisfy every craving. Then, Ming shares his recipe for Best Ever Warm Bacon-Mushroom Salad, a delicious variation of the sophisticated French salad of frisée and lardons. Later, Ming combines seafood and bacon in a mouthwatering Ponzu-Glazed Bacon and Shrimp dish. Renowned chef, author and humanitarian Art Smith takes to the kitchen armed with a recipe for a savory Tomato and Ponzu Pie with Bacon Crust.

Sushi rice is paired with white wine in four all-in-one East-West recipes for this week’s serving of SIMPLY MING. Chef Ming Tsai makes Shiitake Sushi Rice Risotto, a dish that can work as a hearty appetizer or entree. Then, Ming makes Lemongrass Mussel Paella, a meal inspired by the classic national dish of Spain. Later, Ming demonstrates another variation of the East-West pair with a Turkey Sausage Pilaf. Guest chef Laurent Tourondel, of BLT Restaurants, visits the studio kitchen and uses the East-West duo to make Curry Short Rib, “Indian-style.” RECIPES Shiitake Sushi Rice Risotto Turkey Sausage Pilaf Lemongrass Mussels Paella Laurent Tourondel's Curry Short Rib "Indian Style" COOKING TIPS Wine Basics Prepping Mushrooms

Sweet potatoes and chile oil make for a sweet and spicy East-West duo in this week's SIMPLY MING recipes. Chef Ming Ming and Michael SchwartzTsai makes an all-in-one Chile Chicken with Sweet Potato Tamale. Then, Ming's off to Miami to cook with one of Florida's favorite chefs, Michael Schwartz, who uses the East-West combination to make Grilled Sweet Potatoes with Celery Salad, Toasted Walnuts and Chile Oil Vinaigrette. Back in the studio kitchen, Ming makes Sweet Potato Fries with Chile Aioli, his all-in-one version of fries that will make you forget about traditional French fries! Later, Ming shares a recipe that is perfect for a brunch buffet, a Spicy Sweet Potato and Sausage Frittata prepared in one skillet.

Madras Curry and Olives may seem like an unlikely pair, but this East-West duo works well together in this week's SIMPLY MING dishes. In the studio kitchen, Chef Ming Tsai makes an all-in-one Eggplant-Olive Tapenade with Pita Chips, an easy appetizer that you will want to make every time you entertain! Ming combines the ingredient pair in one pot to create a deeply-flavored Roasted Curry Chicken with Olive Orzo Stuffing. In his travels to Chicago, Ming visits Rick Tramonto of Cenitare Restaurants LLC, who puts his spin on the East-West ingredients, cooking up Madras Curry Chicken Paillard with a Green Olive and Preserved Eggplant Panzanella. Back in the studio, Ming prepares Seared Curried Butterfish with Warm Olive Chutney, a version of one of Blue Ginger's most popular entrees.

The mellow flavor of tamari soy sauce and fiery hot pepper sauce are the dynamic East-West duo in this week's SIMPLY MING recipes. Adding a twist to Buffalo New York's famed wings, Chef Ming Tsai creates Hot and Spicy Wings with the East-West pair. Then, Ming makes the Best Bloody Mary Ever by kicking up the flavor with a knockout recipe. Later, Ming is off to Miami to cook at sea with groundbreaking Florida chef, Norman Van Aken, who uses the East-West combination to make Snapper Escabeche Tacos.

The simplicity of hot water dough combined with the French ingredient, shallots, makes a delicious combination of East-West flavors for this week's SIMPLY MING dishes. Chef Ming Tsai whips up Shallot Pancakes, his version of the Chinese classic scallion pancakes. For an all-in-one dish, Ming prepares a Bacon Cheeseburger and Shallot Bing that's hard to resist! Putting a spin on one of his favorite childhood foods, Ming uses the East-West flavors to create another all-in-one meal, Shiitake and Shallot Bing Very special guest chef (and Ming's Mom!) Iris Tsai visits the studio kitchen to make her tasty Pork Stir-Fried Bing.

he tangy flavors of ponzu from the East and cranberries from the West pack a big punch in this week's SIMPLY MING recipes. In the studio kitchen, Chef Ming Tsai makes a Cranberry Shrimp Ceviche, an easy appetizer that balances citrus with the sweetness of jicama and coconut. Ming combines the ingredient duo in one pot to stir up Fried Duck Tossed in Ponzu-Cranberry Sauce. Then, Ming takes everyone's favorite baby back ribs to a whole new level with his ginger, ponzu and cranberry glazed Sweet and Sour Spare Ribs. Later, Ming is joined by Tom Colicchio, who demonstrates his Top Chef skills with a Cranberry-Ponzu Poached Salmon.

Savory Thai Basil is combined with smooth, creamy butter for the premiere episode of SIMPLY MING's sixth season. Chef Ming Tsai creates this East-West pairing for three recipes that take Italian food much farther East. First, Ming simplifies dinner with an all-in-one recipe - Sweet Potato Ravioli with Basil-Brown Butter, an easy dish that uses wonton skins for the ravioli shells. Later, Ming travels to Miami, where renowned Chef Michelle Bernstein puts her East-West spin on the key ingredients, cooking up Thai Basil and Butter Prawns. Back in his studio kitchen, Ming dishes out a Creamy Thai Basil Polenta. For dessert, a sweet and savory Thai Basil-Blueberry Crumble combines the East-West duo.

Mint is no longer a mere partner to overcooked lamb; Ming’s Citrus-Mint Syrup is perfect for meat as well as seafood. Ming’s master recipe is used for Seafood Lumpias (a lumpia is similar to a spring roll), Pan-Seared Pepper Lamb Satays, and Blackened Scallops with Carrot Salad. The celebration of mint continues as Ming visits bar chef Candace Smith of Excelsior in Boston to break down the task of muddling mint for drinks and an intense dollop of fresh flavor. Special guest chef Geoffrey Zakarian visits the studio to honor Ming’s master recipe with his Sea Scallop Cru with Rosemary Honey Essence and Sea Bean Salad.

Sushi is a Japanese specialty enjoyed all over the world, and is particularly popular here in America. Ming shares the basics of this simple and healthy specialty, and develops a Master Sushi Roll: this includes three different varieties of Nigiri made with Tuna, Striped Bass, and Beef steak, and two handrolls made with Tea-Smoked Salmon and Avocado and Grilled Shrimp Salad. Ming also creates two Maki Sushi made with Grilled Vegetables, Tea-Smoked Salmon and Cucumber. A Hot Sushi Cake with Spicy Tuna Poke completes the tasting platter. Ming heads over to Oishii restaurant in Boston, MA, to learn different tricks of this century-old practice. Back in the studio, guest chef Beau MacMillan of Elements Restaurant in Arizona uses Ming’s master recipe to create Seared Scallops with Maitake Ginger Garlic Cream and Rice.

Some of Ming’s favorite recipes are ones that combine delicious ingredients that aren’t normally imagined together. This time, Ming borrows a classic fall staple—cranberries—and complements them with mango to make a light and tangy vinaigrette used to top his Panko Crusted Turkey Scallopini. Then, Ming makes a trip to Boston’s North End, where Marc Orfaly, chef/owner of Marco, shows him the traditional technique of creating scallopini, where tender veal cutlets are pounded thin, coated with flour and then sautéed. Special guest chef Sara Moulton of the Food Network’s Sara’s Secrets joins Ming back in the studio for her own take on his master sauce, crafting delicious mini-souffles served with micro-greens and Ming’s Cranberry Mango Vinaigrette.

The addition of dried shiitakes to a traditional vegetarian base, adds the depth that meat and bones usually give a stock. The flavor power behind the mushroom advances the taste of the vegetable broth and Ming offers up some delicious interpretations of classic European fare — including Three Onion Soup and a Shiitake Spinach Risotto. Ming then heads out of the kitchen and, giving an all-new meaning to the term "fresh produce," meets up with master forager, Russ Cohen in Lexington, Massachusetts to hunt for wild mushrooms. Back in the studio, Ming reinterprets another French favorite, Legumes Aux Vin, his riff on the traditional Coq au Vin. Jacques Pepin then joins him and prepares Red Snapper a la Nage. In this dish, the red snapper is combined with the delicate flavors of white wine, julienned leeks, mushrooms, and the Master Vegetarian broth.

Lychee-Cranberry Salsa combines two fruits that you don't normally see on the same continent, never mind in the same bowl — Far East lychees and New England cranberries. Ming uses this Lychee-Cranberry Salsa to make four delicious desserts — from a warm compote to popsicles. Confections include: Vanilla Ice Cream with Warm Lychee-Cranberry-Raspberry Compote, Lychee-Cranberry-Rasberry Granita, Popsicles and Ice Cubes, and a Lychee-Cranberry Shortcake. Then Ming pays a visit to cranberry farmer Gary Garretson of Slocum Gibbs Cranberry Company to see the techniques involved in both wet and dry harvesting. Back in the studio, pastry chef and dessert guru Gale Gand works her own magic using the Lychee-Cranberry Salsa to create a Frozen Passion Fruit Parfait.

Ming's easy Garlic-Ginger-Scallion Stir Fry Sauce features three tried and true flavors of Chinese cooking: ginger, garlic, and scallion. Adding this sauce to chicken, seafood, beef, or veggies creates a quick, healthy dinner that surpasses even your favorite Chinese takeout. First, Ming uses this superlative garlic-ginger sauce on Bok Choy, and then prepares Prince Edward Island Mussels with Sweet Chinese Sausage. To see just how to choose the freshest mussels, Ming heads to Legal Seafood's quality assurance lab in Boston, Massachusetts to discuss the process with their CEO Roger Berkowitz and lab head Stephen Martinello. Back in the studio, Ming prepares a mouthwatering dish of Chicken and Maitake Mushroom Stir-Fry. Then, chef Michael Lomonaco joins Ming, preparing a Pecan-Crusted Chicken Breast with Garlic-Ginger-Scallion Vegetable Stir Fry.

One of the earliest convenience foods, Thai Curry Paste was created centuries ago to provide lots of flavor in a ready-to-use form. This master recipe can be easily combined with everyday ingredients — elevating your favorite meats, vegetables, fish, and pasta into instant and delicious curry dishes. In Thailand, the color of the paste often indicates the ingredients that dominate it, and a Green Curry Paste like Ming's is packed with aromatic green herbs such as basil and cilantro, plus mint for a bit of sweetness. With its transforming herb and curry flavor, Ming whips up Green Curry Chicken Noodles, a simple one-wok stir-fry that features the mellow flavor of rice noodles with the spicy green chile of the curry. Ming then heads to Noodle Alcove in Boston's Chinatown to check out what goes into the art of hand pulling fresh noodles. Back in the studio, the paste serves as a dynamic marinade for Grilled Green Curry-Marinated Salmon and Eggplant Steaks. The paste also provides an added boost to the simple flavor of ground chicken meat in Ming's Green Curry Chicken Burger. Lastly, Ming provides a wonderful, hearty dish for the cold winter months: Spicy Green Curry Rock Shrimp Gumbo. But it's not just a flavor for Indian food lovers, as Latin chef extraordinaire, Aaron Sanchez, proves when he joins Ming in the studio to create his "Mole Meets Curry" dish.

Salsas have surpassed ketchup as America's favorite condiment and there's a very good reason for that: versatility. They're the perfect way to add flavor to any dish. Ming's Tomato-Kaffir Lime Salsa brings both sides of the world together with lime — a key ingredient in western salsas and eastern curry pastes. For his version, Ming uses incredibly fragrant kaffir lime leaves. This classical Thai ingredient gives the salsa a bright citrus flavor. This master recipe adds a new twist to three favorite grab and go dishes: Asian Lamb "Gyros" with Tomato-Kaffir Lime Tzatziki, a Salmon Burger with Tomato-Kaffir Lime Salsa, and a Tofu-Mushroom Quesadilla that features the satisfying texture of cheese without the calories. Chefs know that the best salsas are the result of using the freshest ingredients, so Ming heads to Marino Lookout Farm in Natick, Massachusetts to discover what types of tomatoes work best for certain recipes. Back in the studio, Ming proves that salsa's versatility doesn't have to end in the kitchen. The king of cocktails, Dale Degroff, joins Ming to make an Oyster Cocktail using the Tomato-Kaffir Lime mixture.

The tangy burst of fresh cranberries is often a flavor associated with the fall. Ming proves that the options for this petite fruit are virtually limitless when combined with a traditional teriyaki sauce. The result is a Cranberry-Teriyaki Glaze that adds flavor to dishes across a variety of culinary traditions. The glaze gives an incomparable flavor to Cranberry-Teriyaki Chicken on a bed of Garlic Bok Choy and Cranberry-Teriyaki Lamb Rack with Couscous Salad, while also keeping the meat wonderfully moist. For the vegetarian option of Cranberry-Teriyaki Sweet Potatoes Satays, Ming glazes spears of sweet potato with the savory sauce and gives them a finish of chives and sesame seeds. Then Ming travels to Oishii Sushi in Chestnut Hill, Massachusetts to see how versatile teriyaki is in the Japanese kitchen. Lidia Bastianich, the matriarch of Italian-American cuisine, creates the perfect fall dish of Oven-Braised Pork Chops with Red Onions, Pears and Cranberry-Teriyaki Sauce or Costolette Di Maiale Brasate Al Forno Con Pere — that captures all the wonderful flavor of the teriyaki with a traditional Italian dish.

Ming makes the most delicious of sweets — caramel — even more heavenly. His Jasmine Caramel Sauce combines smooth caramel with a hint of floral jasmine tea, proving that even perfect tastes can be improved upon. This smooth concoction added to even the simplest of desserts can take them to a whole new level. Ming whips up a few desserts to satisfy his sweet tooth — from a delicate Toasted Almond Tea Cake, to the perfect combination of hot and cold that is his Jasmine Banana Caramel Sauce Ice Cream Sundae, and finally a Toasted Sesame Nougat Bark that is just as delicious left plain or dipped in a decadent dark chocolate. Ming visits Tiny Trapeze Confections in the Boston neighborhood of Hyde Park and discovers that natural and organic ingredients create the richest caramel. Back in the studio, world-class pastry chef Gale Gand prepares her interpretation of the classic French dessert — a wonderful Pear Tarte Tatin.

Tea smoking — a classic technique of Chinese cooking — brings a wonderful smoky flavor to a myriad of dishes. With Ming's signature Citrus Herbal Tea Rub, green tea is perfectly complemented by the citrus taste of lemon, lime, and orange zest while mint and ginger add an invigorating flavor to the irresistible mix. Using this master base to elevate the flavor of a few light and healthy dinners, Ming whips up Seared Tea-Rubbed Chicken Breasts with Celery Sauté and Rubbed Halibut with Orange-Fennel Salad. Then it's off to uncover the art of tea smoking at Blue Ginger, demonstrated by sous chef Isaac Bancaco, who uses a mixture of uncooked rice, raw sugar, and tea, heated at the base of a wok, to slowly smoke and flavor a variety of dishes. Back in the studio, guest chef Martin Yan creates a savory Tea-Rubbed Scampi with the citrus herbal mixture.

Ming Tsai kicks off the second season of SIMPLY MING with a once-in-a-lifetime culinary expedition to South Africa with lifestyle guru Colin Cowie. First, Ming is in the studio to create his Curry Tea Rub — an exotic mix of fruity blackberry-tea and curry powder that will add the taste of India to everyday cooking. Just rub it on and cook — what could be simpler? Ming demonstrates this easy technique by preparing Curry Tea-Rubbed Butterfish with Dried Mango Couscous. Then, Ming and Colin are off to South Africa to explore the famous spice markets of Durban and discover how 11 ingredients come together to create a wonderful house curry. This edible masterpiece is immediately put to work with the help of local chef Rachel Buchner who prepares BBQ Curry Tea-Rubbed Ostrich with Grilled Sweet Potatoes and Fruit Salsa. Back in the studio, Colin whips up the mouthwatering dish of Spiced Cod with Tomato Sauce.

SIMPLY MING introduces a twist on a classic this week with Ming's Master Chicken Broth, infused with star anise, ginger and soy sauce. Ming cleverly enhances the Western staple with Chinese flavors to create unique dishes such as Ginger-Poached Chicken Breast, Hot and Sour Shrimp Soup, and Lemongrass-Coconut Chicken Soup. Well-known chef Michael Lomonaco arrives as Ming's guest, and together they stir up Shrimp and Vegetable Risotto.

Ming Tsai kicks off his brand-new series with a trip to Boston's Chinatown to demystify fermented black bean and garlic sauce — a favorite of Chinese cooking. Back in the studio, Ming will prepare Wok-stirred Clams and Black Beans, Wok-stirred Beef with Eggplant and Black Beans, Black Bean Pork and Tofu, and a Black Bean Aioli. Guest chef Iris Tsai — Ming's mom! — joins him to make Sizzling Fried Red Snapper with this versatile and simple master sauce.