Ming's Quest

Chef Ming Tsai tracks wild boar with guide Bobby Caires while trekking up an 8,000-foot volcano in Maui, Hawaii. He also meets up with Chef Sam Choy for a lesson in Hawaiian Spam cooking and later prepares a Tea-Smoked Braised Boar.

Ming Tsai travels to the "Halibut Capital of the World" in Alaska. He cooks his catch local-style with a Lemon Pepper Marinade. Then, Ming creates a Pan Seared Alaskan Halibut with Ponzu-Lemongrass Sauce and Preserved Lemon Rice Pilaf.

Ming Tsai ventures into chilly Colorado waters to learn the technique of fly fishing for trout. After the catch, Chef Tsai prepares the catch, making Crispy Whole Trout with Curried Zucchini Couscous.

Ming Tsai joins a wild mushroom collector to forage for fresh chanterelle mushrooms and then joins forces with some birds of prey as he learns the art of falconry. Recipes include Five-Spice Chile Tea Rubbed Partridge and Wild Chanterelle Orzo "Risotto."

Chef Ming Tsai mountain bikes through Sonoma County, CA, to a farm and learns about all their goats. He also bikes to a winery growing organic vegetables and herbs, and he makes a Sesame-Basil Goat Cheese Salad with Shiitake-Tomato Vinaigrette.

In Colorado, Chef Ming Tsai meets up with expert mountain guides to ski some steep slopes and take a ride in a snowcat. Then he makes Shiitake Fondue, Ginger-Lime Snow Cone and a Surf and Turf Noodle Hot Pot.

Ming Tsai joins guide Bruce Ayau to go spearfishing the traditional Hawaiian way, freediving without oxygen in the deep blue oceans surrounding the Big Island. Ming uses his catch to make a spicy Hawaiian Fish Stew with Creamy Poi.

Chef Ming Tsai ventures to the beautiful waters of the Chesapeake Bay in search of the delicacy Maryland blue crab. Then he prepares two crab dishes: Blue Crab and Avocado Parfait and a family-style Black Bean Blue Crabs with Lotus.

Chef Ming Tsai dives in shark-infested Bahamian waters to get a closer look at Caribbean reef sharks and their favorite dish: yellowtail snapper. Then he makes grilled Ponzu Jerk Yellowtail Snapper with Ginger Slaw and Shoestring Potatoes.

Ming Tsai ventures to a Mexican market and makes a mean Chile and Cheese Quesadilla with some of the hottest chiles you can find in Mexico. Then, Ming heads to the fertile valleys of Puebla and discovers a milder chile, the poblano chile.

Chef Ming Tsai joins up with a beekeeper in Northern California to learn about the world of bees and their incredibly tasty honey. He learns how to extract the honey from the hive and makes a Mustard-Glazed Pork Tenderloin with Grilled Vegetables.

Ming Tsai meets up with a master clam digger and travels to Katmai National Park to watch nature's finest dig clams, the Alaskan Brown Bear. Ming's recipes include Stuffed Razor Clams and Panko Crusted Razor Clam Strips on Cabbage Slaw.

Chef Ming Tsai heads to Southeast Wisconsin in search of fresh-caught lake fish, bratwurst and a secret recipe for sauerkraut. After a 70-mph ride in an ice sailboat, Ming makes Steamed Fish with Spicy Black Bean Sauce and Three Onion Noodle Cake.