In From Scratch, host David Moscow will travel to interesting destinations around the globe and challenge himself to recreate iconic dishes entirely from scratch.

In the small country of Costa Rica, only 19,000 square miles holds 7% of the world's biodiversity. David manages to replicate an amazing Tico meal with Chef Manuel Badilla at Origins.

In the small country of Costa Rica, only 19,000 square miles holds 7% of the world's biodiversity.

From Scratch

Costa Rica

David meets with the 2019 Top Chef Croatia winner Tvrtko Šakota. Driving across the country making sugar from beets, harvesting pork, and hunting rabbit, he understands how Croatia is finding its culinary feet.

David meets with the 2019 Top Chef Croatia winner Tvrtko Šakota.

Croatia

Arriving in Malta, David planned to make a meal with Chef Stefan Hogan of Corinthia Palace, but as he had to scramble to find ingredients, the meal soon became whatever he could harvest locally.

David plans to make a meal with Chef Stefan Hogan focused on Malta's diverse culinary roots.

Malta

David finds himself on a bow hunt for elk in Sheridan, Wyoming, for Native American Chef Antonia Armenta-Miller of Bonafide Food Truck, named one of Food Network’s top 50 food trucks.

David finds himself on the hunt for elk in Sheridan, Wyoming, for Native American Chef Antonia Armenta-Miller.

Wyoming

David travels to Kenya, where humanity all began to make a meal with Chef Ariel Moscardi. The tent pole ingredients were plants gathered from the African plains and jungles topped off with goat.

David travels to Kenya, where humanity all began to make a meal with Chef Ariel Moscardi.

Kenya

David goes to Utah, where he learns the steps of making Trout Piscatore with James Beard award winner Galen Zamorra. First, David must harvest the Four Corners Potato, but as the clock ticks, he desperately tries to catch a fish.

David goes to Utah, where he learns how to make Trout Piscatore with James Beard award winner Galen Zamorra.

Utah

David meets with chef Abigail Mbalo-Mokoena of 4Roomed EKasi, one of Food and Wines top 30 restaurants in the world, and travels the western cape to source the ingredients of a dish.

David meets with chef Abigail Mbalo-Mokoena and travels the western cape to source the ingredients of a dish.

Cape Town

While home for the holidays David drops in on Dan Kluger of Loring Place to make a fall meal from scratch on Long Island in New York. With Duck on the menu David heads north to the Canadian border , but there is a twist...

David drops in on Dan Kluger of Loring Place to make a fall meal from scratch on Long Island in New York.

Long Island

David visits Olo, one of the 50 best restaurants in the world, in Helsinki and works with Chef Jari Vesivalo to craft a local sustainable Scandinavian feast from scratch.

David visits Olo, one of the 50 best restaurants in the world, in Helsinki.

Finland

David heads to one of the most humane cattle processing plants and harvests a cow to prepare nose to tail at restaurants in the heart of beef country, South Central Texas.

David explores the world of Texas Barbecue.

Texas

David Moscow and family fly to his wife’s homeland to harvest coconuts, rice and seafood for a classic Filipino ceviche by 2019 James Beard nominee, Margarita Manzke.

David Moscow must harvest coconuts, rice and seafood for a classic Filipino ceviche.

The Philippines

David works with Michelin star chef, Christiano Andreini, to recreate his coastal Sardinian dishes. David learns diving for octopus in open, rough waters is no easy feat, and must quickly find an alternative.

David works with Michelin star chef, Christiano Andreini, to recreate his coastal Sardinian dishes.

Sardinia

In the birthplace of cooking David Moscow tries to reproduce a meal similar to what the earliest man would have had. Hunting and gathering and brewing across South Africa he brings Sorghum beer, Warthog, nuts and herbs back to make a meal.

David Moscow tries to reproduce a meal similar to what the earliest man would have had.

Johannesburg

Chef Gunnar Karl challenges David to source an Icelandic cod dish with ingredients he can only get dry suit diving in the North Atlantic Sea. David heads to the West Fjords to learn how to make salt from the sea and a cocktail made out of birch.

To recreate an Icelandic cod dish, David must dive in the North Atlantic Sea.

Iceland

Chef Ray Garcia and David hit the ground running trying reproduce Ray's famous chicharron taco. At the same time David visits the iconic tequila brand Jose Cuervo to see just how hard it is to fit that worm in the bottle.

Chef Ray Garcia and David hit the ground running trying reproduce Ray's famous chicharron taco.

Mexico

David goes to the original capital of pizza in Naples, Italy, where he learns from the masters. David will harvest the wheat for dough, make fresh mozzarella, go night fishing and finally harvest the basil and tomatoes with local farmers.

David goes to the original capital of pizza in Naples, Italy, where he learns from the masters.

Naples

Host David Moscow will challenge himself to recreate iconic and delicious dishes entirely from scratch.

From Scratch

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