Ming Tsai kicks off his brand-new series with a trip to Boston's Chinatown to demystify fermented black bean and garlic sauce — a favorite of Chinese ...
Ming's version of this Indonesian sweet soy sauce, accented with a hint of kaffir lime, is a favorite at his restaurant, Blue Ginger. Ming demonstrate...
SIMPLY MING introduces a twist on a classic this week with Ming's Master Chicken Broth, infused with star anise, ginger and soy sauce. Ming cleverly e...
Ming Tsai kicks off the second season of SIMPLY MING with a once-in-a-lifetime culinary expedition to South Africa with lifestyle guru Colin Cowie. Fi...
Ming Tsai shares a childhood favorite, Shrimp Mousse, which still ranks high on his list of culinary cravings. One of the first things he learned to m...
Tea smoking — a classic technique of Chinese cooking — brings a wonderful smoky flavor to a myriad of dishes. With Ming's signature Citrus Herbal Tea ...
With the help of a personal favorite — Spicy Black Bean Aioli — Ming reinvents some favorite casual eats. This master base marries the pungent salty t...
Ming makes the most delicious of sweets — caramel — even more heavenly. His Jasmine Caramel Sauce combines smooth caramel with a hint of floral jasmin...
Having grown up in a culinary household, Ming reminisces that the warm aroma of a simmering Red Roast is one of his most vivid memories. His Red Roast...
The tangy burst of fresh cranberries is often a flavor associated with the fall. Ming proves that the options for this petite fruit are virtually limi...
Lychees, a perfumed exotic fruit that are delivered up as simple desserts after many Chinese meals, are reinvented here as a delicious purée. Lychees ...
Salsas have surpassed ketchup as America's favorite condiment and there's a very good reason for that: versatility. They're the perfect way to add fla...
Hot Water Dough, one of the essentials in Chinese cuisine, is just as useful in the American kitchen. Ming is joined by the authority on Hot Water Dou...
One of the earliest convenience foods, Thai Curry Paste was created centuries ago to provide lots of flavor in a ready-to-use form. This master recipe...
Sweet and sour, a classic flavor contrast in Chinese cuisine, is usually achieved by using vinegar and sugar. Growing up at his family's restaurant, M...
Ming's easy Garlic-Ginger-Scallion Stir Fry Sauce features three tried and true flavors of Chinese cooking: ginger, garlic, and scallion. Adding this ...
With his Miso-Shallot Vinaigrette — Ming takes two savory flavors and combines them, bringing together the mild, garlic-like flavor of shallots with s...
Lychee-Cranberry Salsa combines two fruits that you don't normally see on the same continent, never mind in the same bowl — Far East lychees and New E...
As many cooks know, dashi is a fundamental Japanese cooking stock. Made easily from a few simple ingredients, it's the basis for miso soup. The additi...
The addition of dried shiitakes to a traditional vegetarian base, adds the depth that meat and bones usually give a stock. The flavor power behind the...
Hot sauces are popular all around the world and at the top of Ming's list is peri peri a recent favorite. It's a very, very hot chile paste that Ming ...
Mole is a popular and versatile sauce used in Mexican cuisine that can be made of spices, chiles, and even raisins – and its main ingredient, chocolat...
Some of Ming’s favorite recipes are ones that combine delicious ingredients that aren’t normally imagined together. This time, Ming borrows a classic ...
The perfect tapenade can make any cracker the star of the show. Usually rich and salty, this popular olive spread often accompanies Mediterranean cuis...
Sushi is a Japanese specialty enjoyed all over the world, and is particularly popular here in America. Ming shares the basics of this simple and healt...
Ming’s master recipe for Wasabi Oil is a simple way to help a dish explode with energy and flavor. made with a variety of ingredients including sweet-...
Mint is no longer a mere partner to overcooked lamb; Ming’s Citrus-Mint Syrup is perfect for meat as well as seafood. Ming’s master recipe is used for...
Savory Thai Basil is combined with smooth, creamy butter for the premiere episode of SIMPLY MING's sixth season. Chef Ming Tsai creates this East-West...
he robust sweet flavor of molasses, a versatile, yet underused, western ingredient, is paired with rich coconut milk for this week's serving of SIMPLY...
he tangy flavors of ponzu from the East and cranberries from the West pack a big punch in this week's SIMPLY MING recipes. In the studio kitchen, Chef...
Chef Ming Tsai introduces a dynamic East-West duo - the spicy-sweet flavor of ginger combined with the zest of lemons. In the SIMPLY MING studio kitch...
The simplicity of hot water dough combined with the French ingredient, shallots, makes a delicious combination of East-West flavors for this week's SI...
The sweet tropical fruit lychee is paired with bubbly champagne in three recipes for this week's serving of SIMPLY MING. Putting a spin on the perfect...
The mellow flavor of tamari soy sauce and fiery hot pepper sauce are the dynamic East-West duo in this week's SIMPLY MING recipes. Adding a twist to B...
Star Anise and cranberries make a savory and sweet East-West pair in this week's helping of SIMPLY MING. Chef Ming Tsai prepares an all-in-one Cranber...
Madras Curry and Olives may seem like an unlikely pair, but this East-West duo works well together in this week's SIMPLY MING dishes. In the studio ki...
The buttery flavor of edamame pairs wonderfully with olive oil for the delicious East-West recipes featured in this Jose and Mingweek's helping of SIM...
Sweet potatoes and chile oil make for a sweet and spicy East-West duo in this week's SIMPLY MING recipes. Chef Ming Ming and Michael SchwartzTsai make...
Japanese soba noodles are paired with flavorful Italian pancetta in three recipes for this week's serving of SIMPLY MING. Putting a spin on the Italia...
Sushi rice is paired with white wine in four all-in-one East-West recipes for this week’s serving of SIMPLY MING. Chef Ming Tsai makes Shiitake Sushi...
The Chinese dipping sauce hoisin is combined with popular tomatoes for the delicious East-West recipes in this week’s SIMPLY MING dishes. Chef Ming Ts...
The fresh taste of parsley pops alongside Chinese wonton wrappers in this week’s helping of SIMPLY MING. To kick off the season, Ming’s mother Iris T...
This week on SIMPLY MING we have two ingredients that are sure to please even the pickiest eater: from the East, Ponzu sauce, a citrus-based sauce wit...
This week on SIMPLY MING, Chef Ming Tsai’s East-West dishes combine the acidity of lemons with Soju, a mild-flavored, slightly sweet version of vodka ...
The sweetness of palm sugar paired with tart cranberries make up the East-West pair in this week’s serving of SIMPLY MING. First, Chef Ming Tsai prep...
In a sweet twist, this week’s helping of SIMPLY MING starts with dessert, a delicious Ginger-Thyme Cake with Ginger Cream that highlights the East-Wes...
This week on SIMPLY MING, Chef Ming Tsai’s East-West dishes combine the smooth, creaminess of butter with the rich, nutty flavor of sesame seeds. The...
In this week’s serving of SIMPLY MING, sweet, smooth coconut milk from the East is paired with tart cranberries from the West. To begin, Chef Ming Ts...
This week on SIMPLY MING, Chef Ming Tsai introduces tamari, the original soy sauce of Japan, to olive oil, which the ancient Greeks considered to be l...
This week’s serving of SIMPLY MING introduces two world travelers, Japan’s versatile Panko flakes from the East and Dijon Mustard from the West. To ...
For this week’s East-West pairing on SIMPLY MING, Chef Ming Tsai introduces Organic Soy Sauce to the laidback citrus flavor of Preserved Lemons. Fir...
Organic Teriyaki and Cream are the East-West stars in this week’s SIMPLY MING, and they’re not just for grilling and coffee. After first preparing m...
In this week’s helping of SIMPLY MING, Chef Ming Tsai introduces Japan’s “dancing mushroom,” Maitake, to the popular fermented condiment, Worcestersh...
This week’s helping of SIMPLY MING merges the heat found in Sriracha with rich, smooth Greek Yogurt. For a dish that has the perfect balance of flav...
In Chinese cuisine, meat and fruit are a classic combination. Pineapple with pork is just one example, and, the best part is, the pairing has proved p...
When fresh, ginger can transform any drink or meal into a refreshing and unique dining experience. Using the popular root, Ming develops a master reci...
You can’t beat today’s SIMPLY MING intersection of East and West —Tamari and Chipotle Chiles. With its big dose of umami, that elusive flavor, Ming w...
During a recent trip to Spain, Ming fell in love with ham- and not just any ham, but the most luscious, silky ham he ever tasted—jamon iberico de Ferm...
Both the East and the West have versatile ingredients that really deserve to be given the opportunity to spread their wings. For example, spring roll...
Ever since Ming’s Grandmother, made him hoisin and chicken pizza when he was a kid, he has adored the combination. And once he really got into cookin...
Ming’s menu showcases the East-West duo of Thai basil and Parmigiano-Reggiano on today’s SIMPLY MING. The versatility of these ingredients is shown ...
You know a cooking technique is a true classic when it can be found around the world. Today you'll find it right here on SIMPLY MING. The French ca...
Does your kid turn up his nose when certain green foods cross his sight line? Yes, vegetables can make some kids turn and run for the hills before th...
Ming is on the road and heading to Napa Valley. Today on Simply Ming learn how to make Sushi from a master. The man himself, Iron Chef Morimoto joins...
f you ever thought you couldn’t bake because it requires precision, you are not alone. On today's SIMPLY MING, Ming will show you how grasping one s...
Today on SIMPLY MING, we will show you one of the best ways to cook vegetables is to roast them, because it concentrates their flavor. And for today'...
SIMPLY MING is in heart of Napa Valley, where some of the best grapes are grown-which of course produce some of the best wines around. Ming is joined ...
Today on SIMPLY MING, Ming will show you one of the best ways to give yourself more options with meat and fish, pounding. Pounding tenderizes the mea...
If you’re a home cook, you may think the culinary technique of butterflying is something better left to those in white jackets. Bull…oney! It’s a re...
On this episode of SIMPLY MING, Ming Tsai is back in beautiful Napa Valley visiting his good friend, Iron Chef Morimoto who, of course, knows how to d...
Ming's on top of the world in Napa Valley, affectionately known as the Spring Mountain District where he’s joined by his parents, Steven & Iris Tsai. ...
Pan roasting is a technique used all the time in restaurants—you start searing something on the stove, and finish it off in the oven. On this episode...
On this special episode of Simply Ming, Ming Tsai tours the famous hawker stalls of Singapore and experiences the myriad of tastes that Singapore stre...
Do you know what to do when your kid or a friend brings you a whole fish? Well, Ming is going to show you how to break down that tasty fresh filet th...
We all love cooking with wine but how about using spirits? On this week’s episode of SIMPLY MING, Ming shows how as he cooks with tequila. He’ll be jo...
On this episode of SIMPLY MING, Ming shows you one of his top techniques for a home cook to master, breaking down a chicken. “Buying a whole bird is s...
This episode of SIMPLY MING is simply like no other. Ming is granted privileged access to the home kitchen of Singapore Chef Damian D’Silva. Damian i...
Chefs from Asia to Italy agree the best way to infuse noodles with flavor is to sauté them. It’s a critical step many home cooks skip. On this episod...
Sitting by the dock of the bay at San Francisco’s Ferry Plaza Farmers Market, Ming shows viewers some of the city’s best street food. Gone are the day...
Dessert before dinner? Absolutely! It’s all the rage at Singapore's 2am Dessert Bar. On this episode of SIMPLY MING, Ming and Chef Janice Wong, trave...
Seasoning with salt. What could be simpler, right? Wrong! Think about how many meals you’ve had that were either too salty or under-seasoned! On ...
On this episode of SIMPLY MING, Ming meets up with Chef Samson Chan, the mastermind behind one of Singapore’s favorite restaurants, Barnacles. Togethe...
The wok— there’s a reason why everyone from college students to Italian chefs have one of these in their kitchen. Stir-frying is a technique that can...
We have all heard the saying " you eat with your eyes" - well on this episode of SIMPLY MING, Michelin Star Chef Andre Chiang of Singapore’s famous R...
On this episode of SIMPLY MING, Ming takes us behind-the-scenes to meet his James Beard Award-Winning Blue Ginger Team. Putting his own chefs to the ...
Ming explores Peranakan cooking in Singapore with chef and cookbook author Shermay Lee whose cooking is living proof that grandmothers know best. Shar...
Everyone loves garlic, but if you don’t handle it properly, it can take you to the culinary dark side—whether undercooked or overcooked. On this epis...
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 ...
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 k...
This week on Simply Ming – Caramelization - a technique that enhances both savory and sweet cooking. Done right it enhances a dish, and done wrong wil...
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 k...
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 t...
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 tw...
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 w...
This week on Simply Ming – tenderizing – a culinary technique that helps meat, chicken and fish absorb all the wonderful flavors of your favorite mari...
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 ch...
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 de...
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...
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 Mi...
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”. Min...
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. To...
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 acc...
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...
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 ...
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 ...
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...
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, auth...
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...
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, M...
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 beautif...
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 restaura...
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 be...
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...