Watch S2, EP20: Three Course Argentinian Meal with Fubo for $0 Today
Award-winning chef Natalia Machado from Argentina makes palm heart and shrimp salad, beef stew in a pumpkin, roasted pork spare ribs with a delicious marinade, and addictive dulce de leche ice cream.
Award-winning chef Natalia Machado from Argentina makes palm heart and shrimp salad, beef stew in a pumpkin, roasted pork spare ribs with a delicious marinade, and addictive dulce de leche ice cream.
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One World Kitchen
S2, EP1 "Fresh Pasta"Italian chef and food guru Vanessa Gianfrancesco demonstrates how to make fresh pasta like an Italian, and then uses that pasta to create everything from fettucine alfredo to tortelloni to lasagna bianca.
One World Kitchen
S2, EP2 "Japanese Comfort Food"Japanese-German chef and cookbook author Hana Etsuko Dethlefsen fixes up chicken hotpot, chicken skewers, meat and potato, and a sweet custard.
One World Kitchen
S2, EP4 "Thai Street Food"Thai chef Pailin Chongchitnant reveals the secrets behind Bangkok's famous street food with pork skewers, noodle soup, five-spice pork belly soup, and pandan coconut custard fondue.
One World Kitchen
S2, EP5 "Cheese: An Argentinian Favourite"Award-winning Argentinian chef Natalia Machado perfects a line-up of dishes featuring cheese, from grilled provolone with salad to ricotta gnocci to grilled steak-pizza and a zesty cheesecake.
One World Kitchen
S2, EP25 "Thai Food Inspired by Other Cultures"Thai chef and cookbook author Pailin Chongchitnant shows how to make Thai dishes that were inspired by other cultures, from steamed dumplings to biryani to Massaman curry and custard tarts.
One World Kitchen
S2, EP24 "Addictive Argentinian Food"Natalia Machado makes grilled favorites, pasta, and the best-ever cookies.
One World Kitchen
S2, EP23 "Ponzu Sauce"Citrus-based ponzu sauce is a favorite in Japanese cuisine, and Chef Hana Etsuko Dethlefsen shows how to use it, starting with ceviche, then a hotpot, wagyu steak, and ending with shortcake.
One World Kitchen
S2, EP22 "Sicilian Specialties"Chef Vanessa Gianfrancesco uses culinary influences from the island of Sicily to make everything from arancini rice balls to seafood couscous, baked fish with citrus and fennel, and the perfect cannoli.
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