One World Kitchen

Natalia Machado prepares dishes from her home country of Argentina. She starts things off by making a rich duck carpaccio accompanied with a zesty lemon curd, marinated red onions and pork tenderloin. Charred over an open flame, it has an orange confit glaze and is paired with a wonderfully balanced pomegranate salsa. She finishes off by making the classic deep-fried churros.

In her premiere episode of One World Kitchen, Pailin Chongchitnant introduces us to some of her favorite and simple to make Thai dishes. She makes a Thai classic-hot and sour soup. Using chicken stock, jalapeno and lemongrass, she shows us how this soup is quickly made with surprisingly common ingredients. Next, she creates her own curry paste while making a decadent beef panang curry. Peanuts and coconut milk make this dish extra-creamy and palm sugar gives it just the right hint of sweetness. Other dishes featured include deep fried shrimp in a tart tamarind sauce and two different kinds of stir fry's.

Meet Hana Etsuko Dethlefsen. She's been making Japanese food her whole life, and showcases the cuisine in her first episode of One World Kitchen. She introduces us to Japan's most important culinary philosophy: Respect the ingredient. That is, use quality ingredients and do as little as possible to them to let them shine. Hana also shows us how to make two of the most popular Japanese foods at home: sushi and tempura. The tempura is light and airy; and hand rolled sushi is surprisingly easy to make.

Introducing Vijaya Selvaraju, One World Kitchen's expert in Indian cuisine. Her goal is to show Canadians that Indian dishes can easily be incorporated into everyday meals. She starts things off by making the simple rice pilaf dish: peas pulao. Infused with Indian flavours such as cumin, cardamom, and clove, this dish comes together quickly and beautifully. Next up, Vijaya shows us some easy onion pakoras with homemade mint chutney. Chicken xacuti, a chicken dish flavored with toasted coconut and a symphony of spices, is her rich and hearty main course. She finishes off by making pineapple kesari, an elegant dessert made with milk, semolina, nuts, and raisins, scented with the classic Indian spices of saffron and cardamom.

Vanessa Gianfrancesco is our talented Italian chef on One World Kitchen. In her début episode, she makes a traditional Italian four-course meal in her colourful culinary studio. For the antipasto, she makes tarali-a fennel scented dough rolled into bite size pieces and baked to a golden brown. For her primi course-a flavourful Tuscan bean soup with kale, Italian sausage, cannellini beans and, of course, parmigiano reggiano. A marinated grilled chicken with roasted potatoes is on the menu for her secondi course, and the dish sings with lemon, rosemary and a sweet hint of creamy garlic. To finish: the dolce (something sweet). Vanessa shows us how to make the creamiest of frozen custards, a chocolate semifreddo. Fluffy yet dense with a hint of hazelnut, it is the perfect way to end this beautiful Italian meal.

Argentinian chef, Natalia Machado, prepares a series of Argentinian inspired dishes in the OWK culinary studio. First up, crudo no corvino, which means "raw salmon" in Spanish. The fish isn't raw, but is delicately cooked through the citrus juice and spices it is marinated in. Next up, Natalia makes an impressive burnt ricotta salad with pan fried ricotta cheese, grape tomatoes, black olives and arugula. And finally, we see how to prepare lamb in two different ways-braised lamb shank and grilled lamb chop. The lamb shank is browned in oil and sugar to give it a nice crust to start and then slow braised in a rich Malbec broth for hours. She keeps things fresh with the lamb chops by giving them a quick grill and topping them with her take on the classic chimichurri sauce.