From Scratch

David goes to the capital of pizza, Naples, Italy, where he meets the pizza chef at Da Michelle, home of one of the best pizzas in the world. David must harvest the wheat needed for the dough, then milk a water buffalo for mozzarella, then go night fishing for anchovies and finally harvest the basil and tomatoes with local farmers.

Broken Spanish chef, Ray Garcia and David hit the ground running trying reproduce Ray's famous chicharron taco. His first step is to head to Texas to go on a wild boar hunt, then down to Jalisco to harvest corn, chiles and make a bottle of tequila from scratch. David returns and tries to reproduce Chef Garcia's taco.

Chef Gunnar Karl of Dill in Reykjavik challenges David to source a traditional Icelandic cod dish with ingredients he can only get dry suit diving in the North Atlantic Sea. David heads to the West Fjords to learn how to make salt from the sea and prepares butter in a way that shows just how sustainable Icelandic people are - by smoking the butter with lamb dung.

David Higgs, one of the best chefs in South Africa and his restaurant Marble only cooks over wood fires. David Moscow tries to reproduce a meal not that different from what the earliest humans would have had. Hunting, gathering, and brewing across South Africa he brings Sorghum beer, Warthog, nuts and herbs back to Marble to make the meal.

David works with Michelin starred chef, Christiano Andreini, to recreate his coastal Sardinian dishes. David tries diving for octopus and lobster fishing, then heads to the mountainous terrain of Sardinia, and learns to make ricotta cheese from scratch. He returns with a few unexpected ingredients and reproduces his dishes with a new twist.

David meets up with one of Manilla's best chefs, Margarita Manzke of Republique fame. He learns about different rice varieties and goes to the rice paddies to harvest. He will harvest coconuts, ferment and distill, and try to make the alcohol Lambanog and finally sources shrimp at Laguna Lake and travels to the distant island of Mindoro to make fish sauce.

David heads to one of the most humane cattle processing plants and harvests a cow to prepare nose to tail at restaurants in the heart of beef country, South Central Texas. He starts with Texas beef ribs at legendary Louie Mueller Barbecue, then heads to Kreuz BBQ in Lockhart Tx to make one of the best briskets around and makes beef cheeks in Austin.

David visits, Michelin starred, Olo, in Helsinki and works with Chef Jari Vesivalo to craft a local Scandinavian feast. David tackles lake and river fishing and explores the Finns relationship with the forest and how this leads to a happier, healthier life. Once all the bushes are bare and he has his trout he heads back to try to emulate the skills of a master.

David drops in on Dan Kluger of Loring Place to make a Northeast fall meal from scratch. When he discovers it isn't duck hunting season, he must find an alternative. He harvests apples, and finally fishes for what used to be known as the beef of the sea - oysters! After hitting some amazing farms, he heads back to NYC to make the meal.

David meets with chef Abigail Mbalo-Mokoena of 4Roomed EKasi. After learning how apartheid shaped what cooking and family means to her, David travels to source the ingredients of the dish. After a pit stop spent eating sheep head, and exploring a lively block party, he makes olive oil from scratch, fishes for mussels and crayfish, milks cows for cream and hand churns butter.