East Meets West With Ming Tsai

Ming Tsai shares two mouthwatering classic noodle dishes -- Udon Noodles with Lemongrass-Clam Broth and Wok Stirred Shanghai Noodles with Shrimp and Haricot Verts.

Ming Tsai gives an Asian twist to a French classic: coq au vin. His recipes include Asian Coq au Vin and Garlic Baby Bok Choy.

Ming Tsai is back with some more dim sum recipes, including Steamed Gingered Salmon with Warm Citrus Sauce and Turnip Cake with Fresh Oyster Ragout.

Ming Tsai prepares bean sprouts three different ways. His featured recipes are Classic Bean Sprout Stir Fry, a Vegetarian Summer Roll with a Rice Paper Wrap and Bean Sprout Salad with Warm Shiitakes, Chinese Chives and Chinese Ham Vinaigrette.

Ming Tsai shows how to cook duck the traditional way. The featured recipe is Traditional Dick with Pancakes and Hoisin-Lime Sauce.

Ming Tsai mixes Chinese cuisine with a tropical Hawaiian twist. He creates Taro-Coated Chicken with Tropical Sweet and Sour Sauce, Sam's Moi Luau and Sam's Fried Poke with Tuna.

Ming Tsai steps away from the boring and traditional with Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup, Potato-Leek Hash and Chicken Liver and Shiitake Custard with Edamame Sauce.

Ming Tsai is back with more of his parents' recipes including Mom's Surf and Turf, Pop's Singapore Noodles and Hunan Salad.

Ming Tsai celebrates Thanksgiving his own way. His dishes include Sweet and Sour Panko Shrimp, Eight Treasure Stuffed Turkey, Sambal Sweet Potato Puree, Hunan Vegetable Salad, Braised Bok Choy and Shiitakes and Five Spice Pumpkin Pie.

Ming Tsai is going traditional with a twist on his holiday buffet. The delicious dishes include Roasted Leg of Lamb with Serrano Chile-Mint Jelly, Roasted New Potato Medley and Five Spiced Creamed Spinach.

Ming Tsai takes classic American barbecue dishes and adds fantastic Chinese flavors. The recipes include Smoked Legs of Suckling Pig, Garlic-Bacon Grits and a delicious Cassia Apple Chutney.

Ming Tsai is joined in the kitchen by the members of the band Hiroshima to blend Hawaiian and Japanese flavors. The delicious menu includes June's Ozoni, Maxanne's Japanese Okra and Dan's Shiso Poke.

Ming Tsai makes delicious desserts that are perfect for any time of the year, but especially winter. The recipes include Thai Basil Ice Cream with Beaumes de Venise Fruit Compote and Pecan-Yogurt Apple Cake with Star Anise Caramel Sauce.

Ming Tsai makes Tea-Smoked Duck Legs with Mushroom and Orzo Ragout, then demonstrates how to use the leftovers to make a Duck, Mango and Caramelized Onion Wrap.

Ming Tsai puts his spin on an Italian-American classic two ways: Turkey Sausage and Roasted Pepper Lasagna with Spicy Tomato Sauce and Spinach and Shiitake Lasagna with Caramelized Garlic-Basil Sauce.

Ming Tsai prepares his Sesame Tofu and Cucumber Salad with Soy Sauce Eggs, Somen Noodle Sushi with Wasabi Oil and Soy Syrup and Vegetarian Satays with Asian Pesto.

Ming Tsai serves up delicious meals that kids will love, including Tomato and Basil Soup, Protein Packed Mac-n-Cheese and Chicken Fingers with Sweet-Sour Sauce.

Ming Tsai reels in tomorrow's lunch with leftovers from tonight's salmon supper. He makes Sake Poached Salmon with Somen and Fennel Salad, and then uses the leftovers to prepare a Wasabi Salmon Salad Sandwich with Taro Chips.

Ming Tsai serves up fun and festive sushi dishes perfect for a party, including Master Sushi Rice, a Tempura Lobster and Enoki-Miso Salad Roll, Grilled Portabello and Roasted Pepper Maki Sushi, and a Charred Beef and Spinach Hand Roll.

Ming Tsai wings it using items from the fridge and pantry. Recipes include Scallop Carpaccio, Scallop and Shiitake Tempura in Thai Coconut Broth and Seared Miso Pork Loin with Garlic-Mashed Fingerlings.

Ming Tsai gives potatoes the royal treatment and makes Sterling Gold Caviar, Smoked Salmon and Potato Napoleon, Potato Crusted Beef Tenderloin with Truffled Mushroom and Spinach Ragout.

Ming Tsai takes a walk on the subtler side of soy. Recipes include Honey Roasted Poussin on Horseradish Beet Puree and Soy Butter Sauce and Hot Soy Chicken Wings.

Ming Tsai gives a crash course in East-West desserts. Recipes include a Bittersweet Chocolate Tart with Creme Anglaise and Vanilla Ice Cream.

Ming Tsai shares the secret marinade for his rack of lamb as he makes Grilled New Zealand Lamb Rack with Five Spice Root Vegetable Gratin and Star Anise Demi Glace.

Ming Tsai shares the long and short of how to make the perfect bowl of rice. Recipes include Steamed Rice Pearl Balls with Spicy Mango Salsa and a Chicken and Sausage Rice Hot Pot.