Around the World in 80 Dishes

By Epicurious.com

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What's Around the World in 80 Dishes about?

Epicurious kicks off a tempting tour, Around the World in 80 Dishes, showcasing the classic, iconic dishes of international cuisine.

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Around the World in 80 Dishes episodes:

08.06.2009
U.S.A.: Fish Tacos - Marinate and Grill Fish
In this episode of Epicurious's Emmy Awardwinning cooking video series we're learning to cook a quintessential Southern Californian recipe: Fish Tacos.
07.27.2009
Mexico: Turkey Tamales with Mole Negro - Enclose Filling in Banana Leaves, Steam, and Serve
In this episode of the Emmy awardwinning Around the World in 80 Dishes, internationally regarded Mexican chef Iliana de la Vega shows how to make authentic Turkey Tamales with Mole Negro.
07.27.2009
Mexico: Turkey Tamales with Mole Negro - Make Masa Dough and Turkey Mole Negro Filling
In this episode of the Emmy awardwinning Around the World in 80 Dishes, internationally regarded Mexican chef Iliana de la Vega shows how to make authentic Turkey Tamales with Mole Negro.
07.21.2009
Udon Noodles: Cook Clams, Shrimp, and Chicken; Finish Dish
Epicurious's Around the World in 80 Dishes takes you to Japan, with a demonstration of authentic Udon Noodles with Chicken, Shellfish, and Vegetables, prepared by Chef Shirley Cheng of The Culinary Institute of America.
07.21.2009
Udon Noodles: Cook Noodles and Blanch Vegetables
Epicurious's Around the World in 80 Dishes takes you to Japan, with a demonstration of authentic Udon Noodles with Chicken, Shellfish, and Vegetables, prepared by Chef Shirley Cheng of The Culinary Institute of America.
07.21.2009
Udon Noodles: Make Dashi (Kelp and Bonito Stock)
Epicurious's Around the World in 80 Dishes takes you to Japan, with a demonstration of authentic Udon Noodles with Chicken, Shellfish, and Vegetables, prepared by Chef Shirley Cheng of The Culinary Institute of America.
07.15.2009
Italy: Pasta e Fagioli con Salsicce
Epicurious's Around the World in 80 Dishes takes you to Tuscany, Italy, with a demonstration of the hearty and rustic soup Pasta e Fagioli con Salsicce (Pasta and Beans with Sausage) prepared by a Culinary Institute of America chef.
07.07.2009
Belgium: Moules Marinieres: Make Broth and Steam Mussels
Around the World in 80 Dishes takes you to Belgium, with a demonstration of a classic recipe for Moules Marinières (Mussels Steamed in White Wine) prepared by a Culinary Institute of America chef. Related Links: Get the recipe for Mussels...
07.07.2009
Belgium: Moules Marinieres: Clean and Inspect Mussels
Around the World in 80 Dishes takes you to Belgium, with a demonstration of a classic recipe for Moules Marinières (Mussels Steamed in White Wine) prepared by a Culinary Institute of America chef. Related Links: Get the recipe for Mussels...
06.29.2009
Austria: Sachertorte: Make Chocolate Glaze and Pour Over Cake; Serve
Epicurious's Around the World in 80 Dishes takes you to Vienna, Austria, with a demonstration of the world-famous chocolate cake Sachertorte, prepared by renowned pastry chef Dieter Schorner from the Culinary Institute of America.
06.22.2009
Austria: Sachertorte: Cut Cake Into Layers; Make Apricot Glaze
Epicurious's Around the World in 80 Dishes takes you to Vienna, Austria, with a demonstration of the world-famous chocolate cake Sachertorte, prepared by renowned pastry chef Dieter Schorner from the Culinary Institute of America.
06.15.2009
Austria: Sachertorte: Make Meringue, Finish Batter, and Bake
Epicurious's Around the World in 80 Dishes takes you to Vienna, Austria, with a demonstration of the world-famous chocolate cake Sachertorte, prepared by renowned pastry chef Dieter Schorner from the Culinary Institute of America.
06.08.2009
Austria: Sachertorte: Whip Butter, Sugar, Eggs, and Chocolate.
Epicurious's Around the World in 80 Dishes takes you to Vienna, Austria, with a demonstration of the world-famous chocolate cake Sachertorte, prepared by renowned pastry chef Dieter Schorner from the Culinary Institute of America.
06.01.2009
Australia: Pavlova - Make glaze and sauce, finish dish
Around the World in 80 Dishes takes you to Australia, with a demonstration of a classic recipe for Pavlova prepared by a Culinary Institute of America chef.
05.25.2009
Australia: Pavlova - Make pastry cream
Around the World in 80 Dishes takes you to Australia, with a demonstration of a classic recipe for Pavlova prepared by a Culinary Institute of America chef.
05.18.2009
Australia: Pavlova - Make Meringues
Around the World in 80 Dishes takes you to Australia, with a demonstration of a classic recipe for Pavlova prepared by a Culinary Institute of America chef.
05.11.2009
Hungary: Veal Goulash - Roast peppers and finish goulash
Around the World in 80 Dishes takes you to Hungary with a demonstration of a recipe for Veal, Mushroom, and Red Pepper Goulash prepared by a Culinary Institute of America chef.
05.04.2009
Hungary: Veal Goulash - Brown veal and cook vegetables
Around the World in 80 Dishes takes you to Hungary with a demonstration of a recipe for Veal, Mushroom, and Red Pepper Goulash prepared by a Culinary Institute of America chef.
04.20.2009
France: Grand Marnier Souffle - Finish, Bake, Serve
Around the World in 80 Dishes takes you to France, with a demonstration of a classic recipe for individual Grand Marnier Soufflés prepared by Chef Lou Jones of The Culinary Institute of America.
04.20.2009
France: Grand Marnier Souffle - Make Panade
Around the World in 80 Dishes takes you to France, with a demonstration of a classic recipe for individual Grand Marnier Soufflés prepared by Chef Lou Jones of The Culinary Institute of America.
03.23.2009
France: Coq Au Vin - Make sauce and garnish
Around the World in 80 Dishes takes you to Burgundy, France, with a demonstration of a classic recipe for Coq au Vin prepared by a Culinary Institute of America chef.
03.23.2009
France: Coq Au Vin - Cook chicken and vegetables
Around the World in 80 Dishes takes you to Burgundy, France, with a demonstration of a classic recipe for Coq au Vin prepared by a Culinary Institute of America chef.
03.23.2009
France: Coq Au Vin - Cut up and marinate chicken
Around the World in 80 Dishes takes you to Burgundy, France, with a demonstration of a classic recipe for Coq au Vin prepared by a Culinary Institute of America chef.
03.18.2009
Singapore: Chili Crab - Cook, Garnish and Serve
Around the World in 80 Dishes takes you to Singapore with a demonstration of a classic recipe for Chili Crab prepared by a Culinary Institute of America chef.
03.18.2009
Singapore: Chili Crab - Clean and Prepare Crabs
Around the World in 80 Dishes takes you to Singapore with a demonstration of a classic recipe for Chili Crab prepared by a Culinary Institute of America chef.
01.28.2009
Malaysia: Chicken Curry - Fry rempah, cook chicken, and finish
Around the World in 80 Dishes takes you to Malaysia, with a demonstration of a classic recipe for Chicken Curry prepared by a Culinary Institute of America chef.
01.28.2009
Malaysia: Chicken Curry - Toast and grind spices; make rempah
Around the World in 80 Dishes takes you to Malaysia, with a demonstration of a classic recipe for Chicken Curry prepared by a Culinary Institute of America chef.
01.23.2009
Italy: Arancini di Riso (Cheese-Filled Risotto Croquettes)
Around the World in 80 Dishes takes you to Sicily, Italy, with a demonstration of a classic recipe for Arancini di Riso (Cheese-Filled Risotto Croquettes with Tomato Sauce) prepared by a Culinary Institute of America chef.
01.22.2009
Quebec, Canada: Maple Sugar Pie - make filling, bake, serve
Around the World in 80 Dishes takes you to Quebec, Canada, with a demonstration of a classic recipe for Maple Sugar Pie prepared by a Culinary Institute of America chef.
01.22.2009
Quebec, Canada: Maple Sugar Pie - make and roll dough
Around the World in 80 Dishes takes you to Quebec, Canada, with a demonstration of a classic recipe for Maple Sugar Pie prepared by a Culinary Institute of America chef.
01.21.2009
Korea: Beef Bulgogi - Cook and Serve
Around the World in 80 Dishes takes you to Korea, with a classic recipe for beef bulgogi - marinated sirloin in a lettuce leaf wrap, prepared by a Culinary Institute of America chef.
01.20.2009
Guangdong, China: Steamed Fish
Around the World in 80 Dishes takes you to Guangdong, China, with a demonstration of this tasty, healthy, and easy Cantonese recipe for Steamed Scallion-Ginger Fish Fillets with Bok Choy.
01.09.2009
Beijing, China: Moo-Shu Pork
Master a classic Mandarin dish when Around the World in 80 Dishes takes you to Beijing, China, for a video demonstration of Moo-Shu Pork, prepared by Chef Shirley Cheng.
01.09.2009
Beijing, China: Moo-Shu Pork, Part 2
Master a classic Mandarin dish when Around the World in 80 Dishes takes you to Beijing, China, for a video demonstration of Moo-Shu Pork, prepared by Chef Shirley Cheng.
12.23.2008
New Mexico, U.S.A.: Pozole Rojo - Fry
Around the World in 80 Dishes takes you to the Southwestern U.S., with a demo of a recipe for pork and hominy stew with red chiles, prepared by a Culinary Institute of America chef.
12.23.2008
New Mexico, U.S.A.: Pozole Rojo - Shred
Around the World in 80 Dishes takes you to the Southwestern U.S., with a demo of a recipe for pork and hominy stew with red chiles, prepared by a Culinary Institute of America chef.
12.23.2008
New Mexico, U.S.A.: Pozole Rojo - Cook
Around the World in 80 Dishes takes you to the Southwestern U.S., with a demo of a recipe for pork and hominy stew with red chiles, prepared by a Culinary Institute of America chef.
12.22.2008
France: Ratatouille - Make Tomato Sauce
Around the World in 80 Dishes takes you to Provence, France, with a demonstration of a classic recipe for Ratatouille prepared by a Culinary Institute of America chef.
12.22.2008
U.K.: Spotted Dick (Steamed Pudding)- Making Custard Sauce
Around the World in 80 Dishes takes you to England, with a demonstration of a classic recipe for Spotted Dick (steamed raisin pudding) prepared by a Culinary Institute of America chef.
12.22.2008
U.K.: Spotted Dick (Steamed Pudding)- Making Pudding
Around the World in 80 Dishes takes you to England, with a demonstration of a classic recipe for Spotted Dick (steamed raisin pudding) prepared by a Culinary Institute of America chef.
12.22.2008
France: Ratatouille - Roast Vegetables
Around the World in 80 Dishes takes you to Provence, France, with a demonstration of a classic recipe for Ratatouille prepared by a Culinary Institute of America chef.
12.22.2008
France: Ratatouille - Finish Dish
Around the World in 80 Dishes takes you to Provence, France, with a demonstration of a classic recipe for Ratatouille prepared by a Culinary Institute of America chef.
12.22.2008
France: Ratatouille - Finish Dish
Around the World in 80 Dishes takes you to Provence, France, with a demonstration of a classic recipe for Ratatouille prepared by a Culinary Institute of America chef.
12.19.2008
Italy: Pizza Margherita - Add toppings and bake pizza
Around the World in 80 Dishes takes you to Italy with a demonstration of a classic recipe for Pizza Margherita, prepared by Chef Joseph W. DiPerri of The Culinary Institute of America.
12.19.2008
Italy: Pizza Margherita - Make pizza dough
Around the World in 80 Dishes takes you to Italy with a demonstration of a classic recipe for Pizza Margherita, prepared by Chef Joseph W. DiPerri of The Culinary Institute of America.
12.19.2008
Oregon, USA: Cedar-Plank Salmon
Around the World in 80 Dishes takes you to the Pacific Northwest with a demonstration of a Cedar-Planked Salmon with Maple Glaze recipe, prepared by a Culinary Institute of America chef.
12.19.2008
Massachusetts: Clam Chowder - Cook clams and finish dish
Around the World in 80 Dishes takes you to New England with a demonstration of a classic recipe for creamy clam chowder, prepared by Chef Bruce Mattel of the Culinary Institute of America.
12.19.2008
Massachusetts: Clam Chowder - cook bacon and potatoes
Around the World in 80 Dishes takes you to New England with a demonstration of a classic recipe for creamy clam chowder, prepared by Chef Bruce Mattel of the Culinary Institute of America.
12.18.2008
Japan: Beef Teriyaki Part 1
Around the World in 80 Dishes takes you to Japan with a demonstration of a classic recipe for Beef Teriyaki prepared by a Culinary Institute of America chef.
12.18.2008
Japan: Beef Teriyaki Part 2
Around the World in 80 Dishes takes you to Japan with a demonstration of a classic recipe for Beef Teriyaki prepared by a Culinary Institute of America chef.

What's Around the World in 80 Dishes about?

Download our free app to listen on your phone

Around the World in 80 Dishes episodes:

U.S.A.: Fish Tacos - Marinate and Grill Fish

Mexico: Turkey Tamales with Mole Negro - Enclose Filling in Banana Leaves, Steam, and Serve

Mexico: Turkey Tamales with Mole Negro - Make Masa Dough and Turkey Mole Negro Filling

Udon Noodles: Cook Clams, Shrimp, and Chicken; Finish Dish

Udon Noodles: Cook Noodles and Blanch Vegetables

Udon Noodles: Make Dashi (Kelp and Bonito Stock)

Italy: Pasta e Fagioli con Salsicce

Belgium: Moules Marinieres: Make Broth and Steam Mussels

Belgium: Moules Marinieres: Clean and Inspect Mussels

Austria: Sachertorte: Make Chocolate Glaze and Pour Over Cake; Serve

Austria: Sachertorte: Cut Cake Into Layers; Make Apricot Glaze

Austria: Sachertorte: Make Meringue, Finish Batter, and Bake

Austria: Sachertorte: Whip Butter, Sugar, Eggs, and Chocolate.

Australia: Pavlova - Make glaze and sauce, finish dish

Australia: Pavlova - Make pastry cream

Australia: Pavlova - Make Meringues

Hungary: Veal Goulash - Roast peppers and finish goulash

Hungary: Veal Goulash - Brown veal and cook vegetables

France: Grand Marnier Souffle - Finish, Bake, Serve

France: Grand Marnier Souffle - Make Panade

France: Coq Au Vin - Make sauce and garnish

France: Coq Au Vin - Cook chicken and vegetables

France: Coq Au Vin - Cut up and marinate chicken

Singapore: Chili Crab - Cook, Garnish and Serve

Singapore: Chili Crab - Clean and Prepare Crabs

Malaysia: Chicken Curry - Fry rempah, cook chicken, and finish

Malaysia: Chicken Curry - Toast and grind spices; make rempah

Italy: Arancini di Riso (Cheese-Filled Risotto Croquettes)

Quebec, Canada: Maple Sugar Pie - make filling, bake, serve

Quebec, Canada: Maple Sugar Pie - make and roll dough

Korea: Beef Bulgogi - Cook and Serve

Guangdong, China: Steamed Fish

Beijing, China: Moo-Shu Pork

Beijing, China: Moo-Shu Pork, Part 2

New Mexico, U.S.A.: Pozole Rojo - Fry

New Mexico, U.S.A.: Pozole Rojo - Shred

New Mexico, U.S.A.: Pozole Rojo - Cook

France: Ratatouille - Make Tomato Sauce

U.K.: Spotted Dick (Steamed Pudding)- Making Custard Sauce

U.K.: Spotted Dick (Steamed Pudding)- Making Pudding

France: Ratatouille - Roast Vegetables

France: Ratatouille - Finish Dish

France: Ratatouille - Finish Dish

Italy: Pizza Margherita - Add toppings and bake pizza

Italy: Pizza Margherita - Make pizza dough

Oregon, USA: Cedar-Plank Salmon

Massachusetts: Clam Chowder - Cook clams and finish dish

Massachusetts: Clam Chowder - cook bacon and potatoes

Japan: Beef Teriyaki Part 1

Japan: Beef Teriyaki Part 2