Foods of Inspiration
We join talented chefs in their quest of preparing the perfect dish.
Chef Kemal is in Izmir to track the traditional ways of cooking local delicacies and set a lavish table for the veteran foodies of the city.
Chef Kemal is in Edremit to explore the gastronomic treasures of this ancient region in Western Türkiye.
On a holiday island in the Aegean, Chef Kemal sets the table and surprises diners with exquisite seafood dishes.
Chef Kemal is in Hatay and finds himself in a hummus shop, learning the secrets from a master himself.
Chef Burak is in Adana to discover the hidden gems. He not only goes for a kebab, but dips bread on tahini and molasses, and shops for copper cookware.
Chef Burak is in Gaziantep, one of the food capitals of the world. He indulges himself with the unconventional breakfast of chickpea wrap but ultimately decides on baklava, an all-time classic.
Chef Burak is in Diyarbakır to experience the traditional breakfast and discover the spices that make the local dishes special.
Burak and Cüneyt wander the streets of Mardin to taste the famous cuisine of this historical city. Burak learns how to make pastry and goes through the spices to prepare a special dinner.
Burak goes to Tarsus to discover the local method of preparing and consuming chickpeas. He goes to the first wafer bakery in Türkiye and samples kebabs in the historic Tarsus market.
Mete Göktürk sits in a restaurant overlooking one of the most beautiful views of Istanbul to taste a distinctive yet surprising meat dish.
Mete Göktürk visits bakeries of Istanbul to learn about the many types of bread and tries delicious simits as well as other delicacies.
From Sea to Plate
Mete Göktürk ventures into haven of luxury seafood dining to taste their renowed fish dishes and learn the artistry behind them.
Mete Göktürk observes different dishes made with chickpeas, known for being both protein-rich and vegetarian.