No Passport Required

Marcus learns about the city’s long-standing Chinese community and their food traditions.

Chef Alan Ji prepares lobster ma pa tofu for Marcus at Las Vegas restaurant Mott 32.

Marcus learns how to make khash (cow-foot soup) from L.A. surfer and chef Ara Zada.

Marcus celebrates a special anniversary with chef Diana Dávila and makes mole verde.

Marcus shares tacos with artist Juan Angel Chavez.

Marcus meets rapper Towkio to discuss growing up in Chicago.

Khai Nguyen’s farm, started after Katrina, provides older residents a chance to farm.

Food can provide a connection between new and old, which makes it important for many.

Learn more about this Vietnamese dish with Khanh and David Tran, the owners of Pho NOLA.

Marcus experiences a mix of Lebanese and Texas-inspired dishes with the beloved chef.

Marcus gets a lesson in this Lebanese dessert which is filled with ashta.

Marcus learns about this traditional Iraqi pairing.

Go behind the scenes of No Passport Required with Marcus Samuelsson.

Marcus learns about the area's Portuguese, Brazilian, and Cape Verdean food traditions.

Professor Emeritus Sue Fawn Chung discusses the origins of Chinese immigration to the U.S.

Marcus meets friends new and old, and learns more about the city’s Italian food scene.

Discover the food and community in Houston's Nigerian and greater West African diaspora.

Marcus arrives in sunny Los Angeles to meet with Armenians influencing the food scene.

Playwright Sara Porkalob discusses the history of coalition activism in Seattle.

Marcus continues his inspiring journey across the U.S. to celebrate immigrant cuisine.

Meet the immigrant and second-generation Filipinos who are leading the Seattle food scene.

Go inside the Indo-Guyanese community in Queens to explore its roots and cuisine.

Explore the cuisine, culture and history of the city’s Haitian community.

Dine, dance and dish with the Ethiopian community in the nation’s capital.

Discover how Vietnamese residents have influenced the city in delicious ways.

Visit Chicago’s Mexican community to learn about its heritage and cuisine.

Join chef Marcus Samuelsson to explore the culture of Detroit’s Middle Eastern community.

Explore the diversity of immigrant traditions and cuisine woven through American culture.

The Yegiazaryans explain their process for churning out 10,000 sini-monta per day by hand.

Marcus visits Sybil's, where a family recipe has fueled decades of business.

Marcus visits Singh’s Roti Shop, where Caribbean music and food collide.

Explore the history and traditions of this classic Guyanese dish.

Marcus and Marc Baptiste explore Haitian influences on Miami tourist locations.

Haitian food and music can be a lens to learn about the country today.

Marcus explores the Haitian cultural center in Miami and the impact of gentrification.

Marcus visits a community garden in Little Haiti in Miami.

Chopping up meat, cumin, cardamon, and fenugreek blended together bring a full flavor.

This traditional dance is very technical. Watch Marcus get in touch with his roots.

Ful is an healthy breakfast dish made from dried fava beans.

Learn about this restaurant which started from $150 and grew into three businesses.

"Tita" Leila shows Marcus the ropes at Oriental Mart.

After breakfast at Ludi's, a history lesson at the FANHS.

Marcus visits the DJ’s family to make homemade roti and learn their Guyanese traditions.

Andy Kozanian explains uniquely Armenian foods, and shows Marcus how to make lavash.

James and Jolly, owners of Jolly Jolly Bakery, share their passion for their business.

Chef Jonathan "Jonny" Rhodes discusses soul food and demonstrates a couple dishes.

Kemi Ariyo, manager at Wazobia Market, shows off her jollof rice. Kavachi tells sad story.

Francis Cratil-Cretarola, owner of Le Virtù, remarks on Abruzzian immigration to the U.S.

Vincent, Joseph, and Vincent Termini Jr. have a family tradition: baking perfect cannoli.

Chef Damon Menapace cooks an Abruzzian taccozzelle for Marcus.

Chef Yong Liu discusses Sichuan flavors and prepares a couple Sichuan dishes.

Mestre Chuvisquinho and Marcus talk about the history and influence of capoeira.

Michael and Fernando Benevides show off the bacalhau storeroom at Portugalia Marketplace.

Candida Rosa discusses forgotten Cape Verdean history over a hearty meal of jagacida.

Capoeirista Mestre Chuvisquinho teaches a class and then grabs a bite with Marcus.