Chef's Table

"Steeped in Mayan traditions, Rosalia Chay Chuc's conchinita pibil (slow-cooked pork) has turned her modest Yucatán home into a culinary destination."

Volume 6, Episode 2: Dario Cecchini "Charismatic Tuscan butcher Dario Cecchini grew up eating every part of the cow but steak. Now he's out to change how the world thinks about meat."

Volume 3, Episode 1: Jeong Kwan "In South Korea, Buddhist nun Jeong Kwan approaches cooking as a spiritual practice. But her meals have left some of the world's best chefs in awe."

Volume 4 (Pastry), Episode 3: Jordi Roca "When a twist of fate left Jordi Roca in charge of pastry at his brothers' famous restaurant, he stunned everyone with his wildly inventive creations."

Volume 1, Episode 6: Magnus Nilsson "Far from any city, far from most fresh ingredients, chef Magnus Nilsson has created one of the world's great restaurants in frozen Järpen, Sweden."

Volume 2, Episode 5: Ana Roš "Self-taught Slovenian chef Ana Roš uses ingredients from her remote surroundings to create inspired and surprising dishes."

"Sydney chef Lennox Hastie draws extraordinary flavors out of meat, fish and vegetables using only a wood fire - and skills he honed in Basque Country."

"Rodney Scott grew up cooking whole hog barbecue for his family's small-town store; now he's an award winner with a booming Charleston restaurant."

"Custodian by day, pitmaster by night: Meet 85-year-old Tootsie Tomanetz, whose Hill Country barbecue has made her a legend in Texas and beyond."

Episode 1: Alain Passard "Legendary chef Alain Passard rocked the culinary world when he rebooted his three-Michelin star Paris restaurant to focus on vegetables, not meat."