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Frustrated by the dearth of authentic Thai cuisine, Bo Songvisava revives bold, complex local flavors in her sustainable Bangkok restaurant.
At Istanbul's Çiya, "food anthropologist" Musa Dagdeviren meticulously re-creates regional Turkish dishes in a bid to keep them from going extinct.
After years as the creative director of El Bulli, innovator Albert Adrià now presides over an "amusement park" of genre-bending Barcelona eateries.
This season, meet four innovative chefs who are shaking up the food culture in Philadelphia, Istanbul, Bangkok and Barcelona.