Season 2

Marcus heads to Detroit and learns more about its culture, history and food. He shares a home-cooked meal with a family of Syrian refugees and talks about overcoming misconceptions. Marcus cooks with Lebanese-American pastry chef Lena Sareini, eats falafel and learns how to make samoon, an Iraqi bread, all before ending the trip at an amazing 700-person wedding.

Chef Marcus Samuelsson discovers how Vietnamese cuisine and culture have influenced the city in delicious ways. From pho to banh mi, he learns how young chefs are taking culinary traditions and translating them for a new, multicultural generation.

Chef Marcus Samuelsson visits the city’s longstanding Mexican community — the second largest in the U.S. — to learn about its heritage and cuisine. He tastes tacos de cecina and grilled nopales, and learns the secrets of mole sauce from a master.

Chef Marcus Samuelsson goes inside the Indo-Guyanese community to explore its roots and cuisine. Marcus eats Trinidadian roti, visits a cross-cultural bush cook, plays cricket and learns how to make a traditional Guyanese chicken curry.

Chef Marcus Samuelsson explores the cuisine, culture and history of the Haitian community. From tropical, tangy soursop ice cream to mamba spread to soupe joumou and deep-fried pate korde, Marcus eats his way through Haiti’s culinary classics.

Chef Marcus Samuelsson dines, dances and dishes with the Ethiopian community in the nation’s capital. He enjoys staples like kifto and injera, and celebrates the culture through cooking, dance and a traditional coffee ceremony.