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Seasons & Episodes

EP1 Blanching Jan 01, 0001

On the premiere episode of Simply Ming, it’s all about blanching - the secret to improving color, taste and texture in foods. In the studio Host Ming Tsai cooks on the fly with Nantucket chefs Seth & Angela Raynor. Using the blanching technique and secret ingredients they team up to create two new dishes: Grilled Lobster with Summer Herbed Butter Roasted Potatoes and Fried Pork & Couscous with Peach Sesame Compote.

EP2 Crème Anglaise Jan 01, 0001

This week on Simply Ming, Host Ming Tsai is joined by pastry chef extraordinaire – Duff Goldman. Together they show us how to use Crème Anglaise – a key ingredient in every pastry chef’s arsenal, and create two delicious desserts: Old School Chocolate Soufflé with Crème Anglaise and Vanilla Frozen Custard with Flambéed Berries.

EP3 Caramelizing Jan 01, 0001

This week on Simply Ming – Caramelization - a technique that enhances both savory and sweet cooking. Done right it enhances a dish, and done wrong will turn it bitter. Joining Ming in the kitchen is Chef Jody Adams. Together they cook on the fly creating: Scallops with Curried Gooseberries and Loin Lamb Chops with Plums.

EP4 Thickening Jan 01, 0001

In this episode of Simply Ming – the key to making sauces – thickening. Ming demonstrates how to make a reduction and a roux. And joining him in the kitchen is Top Chef Masters culinary sensation, Susur Lee. Together Ming and Susur will cook on the fly, using mystery ingredients and the technique of thickening to serve up two tasty dishes: Chinese-Style Paella and Seared Chicken Breast Orzo Risotto with Endive Caper Salad.

EP5 On the Road With Michael Schlow at Tico Jan 01, 0001

Buying local and buying fresh are key to great cooking. This week on Simply Ming, Chef Ming Tsai and longtime friend Boston Chef, Michael Schlow, go to Boston City Hall Plaza Farmer’s Market for a little inspiration and then head back to Chef Schlow’s restaurant, Tico, where they cook up two mouth-watering dishes: Red Tape Steak and a Double Lamb Chop with Pea Shoot-Beet Salad.

EP6 Making Sausage With Guest Chris Cosentino Jan 01, 0001

On this episode of Simply Ming — how to grind your own meat and make your own sausage with the help of a man who can teach most butchers a thing or two, Chef Chris Cosentino. Ming and Chris cook on the fly together creating two very different dishes: San Francisco Sausage and Peppers and Chicken Mushroom Sausage Patties with Orange Snow Pea Salad.

EP7 Rice Pilaf Jan 01, 0001

Cooking on the fly with Ming in this week’s episode of Simply Ming is Chef Ellie Krieger. Ellie, hailed as an expert on all things healthy, teams up with Ming showing how Rice Pilaf, along with some surprise ingredients and special spices from Ming’s pantry are brought together to create: Toasted Garlic Quinoa and Coriander Crusted Chicken and Spicy Shrimp over Preserved Lemon Pilaf.

EP8 Tenderizing Jan 01, 0001

This week on Simply Ming – tenderizing – a culinary technique that helps meat, chicken and fish absorb all the wonderful flavors of your favorite marinades. Joining Ming in the kitchen is Chopped Champion – Chef Jamie Bissonnette. Together Ming and Jamie cook on the fly using mystery ingredients and zesty spices to come up with two tender recipes: a Tellegio Kimchee Steak Bomb and a Trio of Halibut New Style Sashimi.

EP9 Omlets Jan 01, 0001

The secret to making the perfect omelet – that’s what’s up on this week’s episode of Simply Ming. Host Ming Tsai teams up with friend and celebrity chef, Todd English who share techniques from their French culinary training and create two delectable dishes: a Shitake Omelet with Crab Salad and Arugula Sauce and a Vidalia Onion Omelet with Lox Orecciette Pasta and Avocado-Cucumber Salsa.

EP10 Ganache Jan 01, 0001

On this week’s episode of Simply Ming, learn the art of making ganache, the simple mixture of chocolate and cream that’s the heart of so many great desserts. Ming is joined by the James Beard nominated chef, Joanne Chang who shows how ganache can be whipped up into two mouth watering desserts: Chocolate Mousse Napoleon and Flourless Rum Nut Chocolate Cake.

EP11 On the Road in the Azores: Cozido Jan 01, 0001

This week Simply Ming is on the road traveling to the exotic Azores. Ming will visit with Chef Pedro Oliviera to learn how to make one of the region’s most famous dishes – Cozido – a one-pot meal that’s literally cooked underground by the Earth’s volcanic heat. Rising to the challenge, Ming also serves us his own take on this national dish.

EP12 Pan Sauce Jan 01, 0001

Front and center on this week’s episode of Simply Ming are Pan Sauces – an easy way to use what’s right in your pan to create great flavor. Joining Ming in the kitchen to demonstrate this indispensable culinary technique is Chef Norman Van Aken. Together they cook on the fly using surprise ingredients and Ming’s East-West pantry to create: Pan Seared Steak, Beet Salad and Hash Browns and Pork Chop, Kimchee-Kale Pan Sauce and Sweet Potato Cake.

EP13 On the Road: Modern Azorean Cuisine Jan 01, 0001

Steeped in tradition, the islands that make up the Azores are rich with culinary traditions that will be shared as Simply Ming goes “on the road”. Ming shops in a local market where he discovers the vast array of local fruits, vegetables, meats and cheeses. He joins Hugo Ferreira, a celebrated chef from the cooking school on the island of Sao Miguel, and together the two cook on the fly using their market ingredients to come up with dishes that reflect Azorean culinary traditions but with a modern day twist.

EP14 On the Road in Chattanooga Jan 01, 0001

where he’s never gone before as he heads south to Chattanooga, Tennessee to cook with renowned local chef, Daniel Lindley of St. John’s Restaurant. Together they shop for inspiration at local Chattanooga markets to come up with two distinct dishes that call upon the region’s heritage and culinary uniqueness.

EP15 On the Road in San Antonio Jan 01, 0001

Ming heads to the Lone Star State on today’s episode of Simply Ming. Joining him is his long time friend Chef John Besh. At Chef Besh’s critically acclaimed San Antonio restaurant – Luke. Ming and John will get inspired by fresh ingredients just picked from an area farm and will use them to create two delicious dishes, on the fly, that reflect the spirit and spiciness of San Antonio.

EP16 Reconstituting Mar 23, 2013

Drying foods to keep them preserved is a technique that dates back hundreds of years. On this episode of Simply Ming, host Ming Tsai and special guest, Gordon Hamersley, show how the technique of reconstituting - bringing a dried ingredient back to life by simply adding liquid – can be used to cook up two unique dishes: Poached Salt Cod with Porcini Broth, Pancetta & English Peas and Bird's Nest Black Bean Chicken and Wasabi Cream.

EP17 On the Road in the Azores: Alcatra Jan 01, 0001

Ming heads for the islands on this very special episode of Simply Ming. Traveling to the Azorean island of Terceira, Ming cooks with celebrated local chef Eduardo Reis and learns the history of the very popular dish called Alcatra. Alcatra is baked in a traditional Azorean wood oven. Influenced by the Portuguese discoverers in the 15th century, this dish is made with fish or beef cooked slowly in a clay pot with bacon, onion, and local spices.

EP18 On the Road in San Antonio at the Culinary Institute of America Jan 01, 0001

San Antonio is home to one of the country’s leading culinary schools – the Culinary Institute of America (CIA) where Ming teams up with the CIA’s own Chef Elizabeth Kossick. Working in their unique Latin Kitchen, Ming and Elizabeth use ingredients fresh from Elizabeth’s extensive pepper garden. The focus of the dishes will be Peruvian with Ming adding his own personal twist.

EP19 On the Road in Chattanooga Jan 01, 0001

On this Southern-inspired episode of Simply Ming, Chef Ming Tsai takes us to Chattanooga, Tennessee to learn some of the region’s culinary secrets. An up and coming culinary hotspot, Chattanooga has a lot to offer the adventuresome palate. Ming and his guest Chef Eric Neil will explore the local markets and come up with two dishes, Chile-Cornmeal Trout with Shrimp Chocrute and Roast Pork CHop with Curry Squash Pancake, that are sure to make your mouth water.

EP20 Cooking on the Fly: Grilling Jan 01, 0001

Grilling is as American as Apple Pie and on this week’s episode of Simply Ming, Chef Ming Tsai joins forces with the ultimate master of grilling, author and Boston-based chef - Andy Husbands. Ming and Andy will share their secrets for grilling as they cook on the fly using mystery ingredients and some zesty spices from Ming’s pantry. Together they will grill up: a Thai Buffalo Salad and Grilled Mussels and Clams with tomatoes and a Polenta Cake.

EP21 On the Road in San Antonio with Johnny Hernandez Jan 01, 0001

Ming travels “south of the border” when he visits the hacienda of Johnny Hernandez – one of San Antonio’s most popular chefs – on this special episode of Simply Ming. Together Johnny and Ming shop at a local Latin market where they look for inspiration and fresh ingredients. Back home at Johnny’s, Ming and Johnny chop, dice, and grill two fabulous Latin-inspired dishes.

EP22 Cooking on the Fly: Poaching with Jasper White Jan 01, 0001

This week on Simply Ming it’s all about Poaching – a technique that is often forgotten in today’s kitchens. To help bring poaching back into favor, Ming teams up with friend and celebrated chef, Jasper White. Together they demonstrate how poaching preserves moisture and texture while adding flavor and no fat. Ming and Jasper also serve up two tasty dishes: Striped Bass Poached in Saffron Broth with Fennel and Potatoes and a Salad Lyonaise with Red Wine Poached Eggs.

EP23 On the Road in the Azores with Fortunad Garcia Jan 01, 0001

Seafood and the Azores go hand in hand, and on today’s episode of Simply Ming, Ming gets right into the thick of things when he travels to the beautiful area of Caldeira do Santo Cristo. Here with the help of local vintner Fortunad Garcia, Ming will help create four unique tapas-style dishes using classic Azorean ingredients.

EP24 On the Road in San Antonio with Diana Barrios Trevino Jan 01, 0001

Simply Ming heads to Texas on this special episode based in San Antonio. Ming joins Chef Diana Barrios Trevino and her family at their famous restaurant, Los Barrios, and learns how to make simple, delicious, flavorful Tex-Mex cuisine right along side Diana and her brother. After “shopping” in the Trevino’s family kitchen, Ming comes up with his own take on Tex-Mex cuisine.

EP25 On the Road in the Azores Jan 01, 0001

Soup is on the menu in this episode of Simply Ming that goes on the road to the Azores. Stopping off at the Island of Pico – Ming learns the secret behind a famous national soup from Manuel Cardoso, a local fisherman and restaurateur, that is centuries old and treasured by those who live on all nine of the Azorean islands. Ming also goes fishing for some select local seafood and uses it to create his own twist on this savory dish.

EP26 On the Road in Boston: Mobile Cuisine Jan 01, 0001

Our 10th Anniversary season closes with a very unique episode of Simply Ming. Ming ventures into the heart of Boston’s sophisticated street food scene when he visits four different vendor trucks and tries his own hand at creating the latest sensation in culinary creations. With the help of the vendor chefs, Ming will create a delicious BBQ marinade, his own take on grilled cheese, a unique East-West Vietnamese sandwich and he’ll top it all off with a tasting adventure on the cupcake truck!

7.9| 0h30m| TV-G| en| More Info

Released: 01 January 0001 Returning Series

Producted By: GBH

Country: United States of America

Budget: 0

Revenue: 0

Official Website: http://ming.com/simplyming/

Synopsis

Simply Ming is a television cooking show hosted by chef Ming Tsai, and is produced by WGBH Boston and Ming East-West LLC. The show is distributed by American Public Television.

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Reviews

dsrogers-99770 I just really like the flow of the show, the demeanor of Ming, and the variety of his guests. It seems real...not too staged, but chefs just talking and interacting as they really would. They commune. They help each other. I enjoy that they both do a meal and that they both enjoy eating each others meal. They both seem very happy and satisfied at the end of the meal and plus I have learned much about cooking techniques because of their exchange. Thanks to Ming. One of the newer additions on the show has been the locations shots in the fields and i am truly fascinated with the origins with the food which will be prepared on the show. This gives the show such a rich context.

criticman2000 I love Chinese food. I grew up in Brooklyn, NY and have eaten the best Chinese food in the world. I have great respect for the good people who fed me all that delicious stuff. I wish I could still get cuisine that good today. And then, along comes Ming Tsai. This is an intelligent, talented, well-educated chef, who presents dishes which have little to do with real Chinese cooking most of the time. He began the series by presenting lazy haute cuisine recipes, most of which were impossible to reproduce in the home. He's evolved to an even lazier program now, which offers only a "master sauce", also impossible to reproduce, served over many impossible to obtain ingredients. Don't get me wrong, in theory, it all seems swell, but in watching the show, you've got to notice even Ming can't get his dishes made. He works sloppily and presents a finished dish obviously put together by some unnamed off-screen sous chef, somewhere. Halfway through, he brings out some quasi-super-chef or another, and they glad-hand and support each others' theories of fusion cooking, which, frankly, for me, the jury is still out on. The best shows are the ones with his likable parents, themselves past restaurant owners. They mug for the camera, embarrass their son and pull the most delicious-looking traditional Chinese fare seemingly out of thin air. The rest of the series is well-produced, but not all that interesting. If I ever get back to Boston, I'll give Ming's Blue Ginger restaurant a try. Until then though, this show just isn't convincing me, and it's a static view of mythic cooking.