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Season 3 Episode
- Season 3 Season 3; Episode 1
- Season 3 India & Vietnam: Complex Cuisine
- Season 3 Ancient Traditions
- Season 3 Oaxaca: Food of the New World
- Season 3 Farm to Fork
- Season 3 Korea: Ancient Food, Modern World
- Season 3 Tasmania: The Next Culinary Frontier
- Season 3 Turkey: Iftar in Istanbul
- Season 3 The Collective
- Season 3 Tuscan Simplicity
- Season 3 Chile Peppers: Playing with Fire
- Season 3 Montreal: Cooking on the Wild Side
- Season 3 La Cocina Andaluza: The Flavor of Flamenco
Gourmet's Diary of a Foodie - Season 3 Episode 2 India & Vietnam: Complex Cuisine
0.00 20 minutes Travel to India and Vietnam and learn how the sophisticated cooking traditions and exotic spices of these countries make their regional cuisines so complex. In Hyderabad, India, discover the intricate process of cooking mutton biryani. Then journey to Vietnam and learn the art of making chao, the country’s pungent version of pickled tofu. In the Gourmet test kitchen, editor in chief Ruth Reichl shares a quick recipe for Indian chicken vindaloo, and food editor Ian Knauer explains how to layer flavors to create a Vietnamese chicken and pineapple soup.
