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SIMPLY MING Episode 401: Asian Mole

Guest Chef: Ted Allen
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Mole is a popular and versatile sauce used in Mexican cuisine that can be made of spices, chiles, and even raisins—and its main ingredient, chocolate, adds a rich depth and subtle sweetness. Ming's Asian Mole blends dried cranberries for tang, and ginger for heat that makes his Grilled Rib-Eye with Corn Salad and Mole mouth-watering. To learn more about this sweet and spicy juxtaposition, Ming visits chef Erwin Ramos at his restaurant, Olé Mexican Grille in Cambridge, Massachusetts for a primer on the essentials of a traditional mole. Back in the studio, star of Bravo's Queer Eye, guest chef Ted Allen, creates a dish inspired by Ming's mole.

SIMPLY MING Episode 402: Cranberry-Mango Vinaigrette

Guest Chef: Sara Moulton
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Some of Ming's favorite recipes are ones that combine delicious ingredients that aren't normally imagined together. This time, Ming borrows a classic fall staple—cranberries—and complements them with mango to make a light and tangy vinaigrette used to top his Panko Crusted Turkey Scallopini. Then, Ming makes a trip to Boston's North End, where Marc Orfaly, chef/owner of Marco, shows him the traditional technique of creating scallopini, where tender veal cutlets are pounded thin, coated with flour and then sautéed. Special guest chef Sara Moulton of the Food Network's Sara's Secrets joins Ming back in the studio for her own take on his master sauce, crafting delicious mini-soufflés served with micro-greens and Ming's Cranberry-Mango Vinaigrette.

SIMPLY MING Episode 403: Asian Tapenade

Guest Chef: Mary Ann Esposito
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The perfect tapenade can make any cracker the star of the show. Usually rich and salty, this popular olive spread often accompanies Mediterranean cuisine. Ming's Asian Tapenade turns the traditional recipe upside-down, blending jalapenos, red peppers, nicoise olives, and black beans. It's used to make spicy Asian Mussel Pasta, and a magnificent, whole-roasted Tapenade Duck. Then, Ming pays a visit to Formaggio Kitchen, a gourmet food shop in Cambridge, Massachusetts, where storeowner Ishan Gurdal gives him a lesson in olive selection. Back in the studio, guest chef Mary Ann Esposito of PBS's Ciao Italia creates Grilled Vegetable Panini using Ming's master recipe—giving the Asian Tapenade her signature Italian twist.

SIMPLY MING Episode 404: Kaffir Lime Avocado Purée

Guest Chef: Rick Bayless
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Thai cuisine often calls for kaffir lime leaves or fruit, which are incredibly fragrant and add an exotic dash to any dish. Ming combines these unique ingredients to create a master sauce that is simply his: Kaffir Lime Avocado Purée. It's used to create tender Pork and Avocado dumplings, a lime-infused Thai Shrimp Avocado Parfait, and an earthy Three-Mushroom Napoleon. Then, Ming pays a visit to Erwin Ramos, chef and owner of Ole Mexican Grille in Cambridge, Massachusetts, to see how his staff prepares their delicious guacamole tableside in a traditional volcanic stone mortar and pestle, or molcajete. Guest chef Rick Bayless of PBS's Mexico One Plate at a Time joins Ming in the studio to offer his own flavor to the table.

SIMPLY MING Episode 405: Chocolate Mousse

Guest Chef: Hubert Keller
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Chocolate. The power of one word can make knees weak and mouths water. Ming reinterprets one of the world's most beloved recipes—chocolate mousse—by infusing it with strong, brewed coffee and exotic vanilla. Then, Ming heads to the home of cookbook authors Sheila and Marilyn Brass to get a special lesson in the fine art of baking with chocolate. Back in his studio kitchen, Ming welcomes French chef Hubert Keller of Fleur De Lys in San Francisco who steps to the chocolate challenge with style when he creates an outrageous chocolate mousse "burger!"

SIMPLY MING Episode 406: Ginger-Kiwi-Jicama Salsa

Guest Chef: Jasper White
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East meets West when Ming rolls two of his favorite international flavors—Mexican and Asian—into a crisp and delicious Ginger-Kiwi-Jicama Salsa. The salsa is a perfect accompaniment to Ming's Tropical Glazed-Black Vinegar Pork Spareribs—the ideal meal to remember summer as the days grow shorter and colder. After making his Chicken "Moo shu-quitos" with Salsa in the studio, Ming heads off to Maria and Ricardo's Tortilla Factory in Canton, Massachusetts, where CEO Ezequiel Montemayor shows Ming the ins and outs of perfecting tortillas as well as mooshu wrappers. Back in the studio, guest chef Jasper White provides his own interpretation of Ming's master recipe with a Scallop and Maine Shrimp Ceviche.

SIMPLY MING Episode 407: Master Doughnut Recipe

Guest Chef: Govind Armstrong
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Ming can find the gourmet appeal in the simplest of treats—even the doughnut, which he has perfected with his own Master Doughnut Technique. Doughnuts become positively decadent as Ming makes Doughnut Holes with Ginger Whipped Cream and a Warm Eclair Sundae. Ming makes a pilgrimage to the hallowed halls of the Dunkin' Donuts test facility, where Executive Chef Stan Frankenthaler shows him the real deal behind their legendary doughnuts. Special guest chef Govind Armstrong of Table 8 in Los Angeles joins Ming back in the studio, where he creates an indulgent dessert: Doughnut Bread Pudding. Suddenly, those white, powdered doughnut holes from the supermarket lack their usual appeal.

SIMPLY MING Episode 408: Ponzu-Soy Vinaigrette

Guest Chef: Patricia Yeo
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Ming's Ponzu-Soy Vinaigrette makes for a great marinade, sauce, or dressing. Made with citrus, ponzu is wildly popular in Japanese cuisine. It's also incredibly versatile, as Ming demonstrates with his Oven-Roasted Swordfish with Lentil de Puy Salad and Grilled Ponzu-Marinated Chicken with Orzo Risotto. In addition to the risotto, Ming re-interprets another Italian favorite, carpaccio, by using broiled shrimp. Then, Ming pays a visit to Marco in Boston's North End, where chef Marc Orfaly shows him the traditional preparation for carpaccio. Back in the studio, guest chef Patricia Yeo of AZ in New York makes a tantalizing Whole Fried Fish with Sizzling Lime-Ponzu Sauce and Pineapple Fried Rice.

SIMPLY MING Episode 409: Roasted Garlic Asian Pesto

Guest Chef: Dominique Macquet
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The word pesto comes from the Latin root pestle, which means "to pound or crush." Although usually a popular Italian dish made with crushed herbs, nuts, and garlic, Ming combines his own unique ingredients to create a master recipe: Roasted Garlic Asian Pesto. The pesto is the piece de resistance of Ming's Shrimp Wontons in Broth, Shanghai Noodles with Chinese Sausage, and Roasted Whole Pesto Poussin. Ming heads over to the gourmet sauce company, Sauces N' Love in Somerville, Massachusetts, where Tessa Edick and Paolo Volpati-Kedra show Ming what goes into their pesto made from the heart. Guest chef Dominique Macquet of Dominique's at the Maison Dupuy Hotel in New Orleans joins Ming in the studio to offer his own flavor to the table with his Asian Pesto Ravioli Stuffed with Shrimp and Foie Gras.

SIMPLY MING Episode 410: Ginger Syrup

Guest Chef: Michael Schlow
When fresh, ginger can transform any drink or meal into a refreshing and unique dining experience. Using the popular root, Ming develops a master recipe for delicious and versatile Ginger Syrup. According to Ming, Ginger Syrup can substitute for the more common corn variety adding a special zing wherever it's used. Ming creates a new twist on a standby favorite, beef and broccoli, with his Ginger Beef and Leeks, and serves up a Blue Ginger Gimlet, by far the most popular drink at his restaurant. A Best-Ever Ginger-Limeade and comforting Glazed Chicken Thighs and Carrots completes the menu. Guest chef Michael Schlow of Boston's Radius and Via Matta uses the master recipe to create Chilled Shrimp and Cucumber Salad with Sweet and Spicy Ginger Vinaigrette.

SIMPLY MING Episode 411: Master Techniques—Tempura & Aioli

Guest Chef: Andrea Immer Robinson
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Part of Ming's charm is his ability to re-work a classic into something that is completely unique while remaining familiar. East meets West as Ming prepares three different versions of two popular master techniques that complement each other perfectly: crispy, fried tempura from Japan and garlicky, smooth aioli from France. Then, Ming goes on to prepare dishes that combine the two: Colossal Shrimp Spiced Tempura with Lemongrass Aioli, Tomato and Mozzarella Basil Tempura with 3-Vinegar Aioli, and Chicken Breast Spiced Tempura with Sambal Aioli. Special guest and master sommelier Andrea Immer Robinson joins Ming in the studio to discuss the best wine pairings for each dish, and prepares her Seafood Tempura with Sesame Aioli.

SIMPLY MING Episode 412: Kaffir-Key Lime Curd

Guest Chef: Sara Moulton
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Dessert curd is a cousin of custard, and is often made with eggs, sugar, and butter. Adopting the popular flavor of key lime, Ming gives curd an East-meets-West flair by adding Kaffir lime from Southeast Asia. Using the Kaffir-Key Lime Curd, Ming makes a tart, a mousse with berries, and a frozen parfait. Special guest Sara Moulton, executive chef at Gourmet magazine, visits the studio to create her mouth-watering Mini Ginger Doughnut and Kaffir-Key Lime Curd Sandwiches.

SIMPLY MING Episode 413: Sesame Paste

Guest Chef: Ken Oringer
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Sesame in all forms is a common ingredient in Asian cuisine, and a sesame paste could almost be considered a Chinese version of peanut butter. Ming concocts a master recipe for Sesame Paste and creates Chicken-Cucumber Noodles and Sesame-Orange Pork Rice Noodles. Ming then heads to Shabu-Zen Restaurant in Boston to learn more about the hot-pot Japanese specialty Shabu-Shabu. Although traditionally made with thin-sliced beef, today's recipe calls for fresh seafood. After that, special guest Chef Ken Oringer visits his good friend Ming in the studio to prepare a Two-Hour Egg with Spinach, Asparagus, and Sesame Paste.

SIMPLY MING Episode 414: Master Sushi Roll

Guest Chef: Beau MacMillan
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Sushi is a Japanese specialty enjoyed all over the world and is particularly popular here in America. Ming shares the basics of this simple and healthy specialty, and develops a Master Sushi Roll: this includes three different varieties of nigiri made with Tuna, Striped Bass, and Beef steak; and two handrolls made with Tea-Smoked Salmon and Avocado and Grilled Shrimp Salad. Ming also creates two Maki Sushi made with Grilled Vegetables, Tea-Smoked Salmon and Cucumber. A Hot Sushi Cake with Spicy Tuna Poke completes the tasting platter. Ming heads over to Oishii restaurant in Boston, Massachusetts, to learn different tricks of this century-old practice. Back in the studio, guest chef Beau MacMillan of Elements Restaurant in Arizona uses Ming's master recipe to create seared Scallops with Maitake-Ginger-Garlic Cream and Rice.

SIMPLY MING Episode 415: Shrimp Sauce

Guest Chef: Iris Tsai
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Ming first sampled shrimp sauce years ago while in Hong Kong with his family. This Cantonese condiment can be considered a "poor man's lobster sauce" because it is an incredibly versatile gravy that can be used for practically anything and is an excellent source of protein. The Shrimp Sauce master recipe can be eaten by the spoonful or made into a piquant Shrimp Sloppy Joe. Ming also creates a "surf and turf" dish with Broiled Flank Steak and Shrimp Sauce, as well as a more vegetarian-friendly Spiced Tofu. No master shrimp sauce is complete without oyster sauce, and the key to great oyster sauce is fresh oysters. Ming visits an oyster field in Guangdong, China, where Lee Kum Kee grows their oysters for their delicious sauce. Back in the studio, Ming works with one of his favorite and most influential cooking partners—his mother, Iris Tsai, who uses Ming's master recipe to make her Shrimp Sauce with Two-Sided Golden Noodles.

SIMPLY MING Episode 416: Cranberry-Lemongrass Sauce

Guest Chef: Eric Ripert
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In Chinese cuisine, meat and fruit are a classic combination. Pineapple with pork is just one example, and the best part is the pairing has proved popular with adults and picky children alike—especially sweet and sour sauce! To prove his love for all things sweet and savory, Ming creates a master recipe of Cranberry-Lemongrass Sauce, made with shallots, garlic and finished with butter. With it, he cooks a Coriander-Crusted Venison Carpaccio with Cranberry-Lemongrass Frisee Salad, as well as a Double-Thick Glazed Pork Chop. Then, Ming is off to Beijing, China to visit the kitchen of Da Dong Restaurant to find out the secret to their famous Peking Duck. Back in the studio, Ming makes a seared Duck with Yam Ravioli. Guest chef Eric Ripert of Le Bernardin Restaurant appears in the studio to create a Hamachi Tandoori with Pickled Cucumber Salad.

SIMPLY MING Episode 417: Sweet Chili Sauce

Guest Chef: Thierry Rautureau
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Ming's master recipe for his Sweet Chili sauce is lip-smacking sweet with an edge of spiciness, which is perfect for his tangy Chicken Wings. The sweet Chili Sauce also perfectly complements Ming's delicious Turkey Bacon Burger, a healthier alternative to beef. When Ming fries up some Clam Fritters, the Sweet Chili makes for a unique dipping sauce. Ming then heads to Duxbury, Massachusetts, where clamming expert Roger Meine shows him the ins and outs of digging for clams. Guest chef Thierry Rautureau of Rover's in Seattle visits Ming in the studio to make his Grilled Salmon with Olive, Carrots and Chile Sauce.

SIMPLY MING Episode 418: Wasabi Oil

Guest Chef: Robert McGrath
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Ming's master recipe for Wasabi Oil is a simple way to help a dish explode with energy and flavor. Made with a variety of ingredients including sweet-tasting mirin, or rice wine, Ming's Wasabi Oil adds flavor to his comforting Focaccia Ahi Tuna Sandwich. Off in Beijing, Ming visits an open-air fish market to see how Chinese restaurateurs pick the best catch, which helps when cooking his Crispy Sushi Rice-Crusted Scallops with Wasabi Oil back in the studio. Tender Steak Frites with Wasabi Oil complete the day's menu. While in the studio, special guest chef Robert McGrath of the Roaring Fork uses Ming's master recipe to create a Wasabi-Marinated Seared Swordfish.

SIMPLY MING Episode 419: Kung Pao Sauce

Guest Chef: Stephen and Iris Tsai
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In Chinese cuisine, Kung Pao Sauce is a classic way to dress up vegetables, beef, chicken, and fish. Joined by two very special guests, Iris and Stephen Tsai (better known as "Mom and Pops"), Ming creates Kung Pao Chicken and Kung Pao Clams and Pork using his master recipe. Peppercorn Tuna on Kung Pao Bok Choy Fondue combines the tender taste of the tuna with the rich fondue. On a special remote in China, Ming visits a famous restaurant district in Beijing to ensure that he is creating his Kung Pao Sauce in the most traditional way. Back across the ocean in the studio, Mom Tsai prepares her delicious Kung Pao Prawns.

SIMPLY MING Episode 420: Clementine Marmalade

Guest Chef: Kirk Avondoglio
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Ming's master recipe for his Clementine Marmalade is a delicious way to introduce the sweet taste of citrus to a dish. The marmalade perfectly complements Ming's Braised Lamb Shank, and makes a succulent addition to the spiciness of Grilled Sausage in Edamame Stew. While in Beijing, Ming visits a restaurant to see how the locals incorporate citrus into their mouth-watering orange-flavored beef. In the studio, Ming makes a Grilled Pork Belly Sandwich, and is joined by guest chef Kirk Avondoglio of Perona Farms, who uses the master recipe to whip up a Spice-Rubbed Salmon with Radicchio Slaw and Clementine Marmalade.

SIMPLY MING Episode 421: Spicy Almond Sauce

Guest Chef: Daniel Bruce
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Ming's master recipe for his Spicy Almond Sauce is his interpretation of the traditional peanut sauce found in many Thai restaurants. Using the master recipe, Ming creates Chicken-Scallion Satays and Beef and Green Papaya Salad. Spiced Panko Tofu with Almond-Cabbage Salad round out the day's menu. Ming hops a plane to Beijing to visit a tofu market to marvel at its many variations. Guest chef Daniel Bruce of Meritage at the Boston Harbor Hotel creates his very own Pan-Fried Soft Shell Crab with Sweet Corn, Wild Leeks, and the Spicy Almond Sauce.

SIMPLY MING Episode 422: Rice Paper Rolls

Guest Chef: Todd English
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Using rice paper wrappers are ideal for people with food allergies, according to Ming, and in this episode he shares several mouth-watering uses for them. Ming makes a crisp Shrimp-Cucumber Summer Roll, and a Chicken and Mango Summer Roll. For a more savory option, Ming re-creates an old favorite with his Rice Paper Philly Cheese Steak, and a rich Crispy Caramelized Shallot and Pork Spring Roll. During a visit to Beijing, Ming visits a local university and samples typical student fare, which often uses rice paper wrappers. Special guest chef and friend Todd English visits the studio to combine Ming's master recipe with his own Mediterranean flair by making a Warm Lobster Summer Roll with Brown Butter Morel Sauce.

SIMPLY MING Episode 423: Master Biscuits

Guest Chef: Ted Allen
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A warm, doughy biscuit is the ultimate comfort food; one can dress it up with both savory and sweet flavors, or dress it down with a dollop of hot butter. Ming shares his master recipe for Biscuit Dough and demonstrates several recipes, including his own Biscuits and Gravy, made East-West style with pork and jalapeno. A traditional Hot Mustard-Glazed Salmon en Croute combines savory and sweet and a sweet dessert very close to Ming's heart is also made: Strawberry-Lemongrass Shortcake. Ming takes this old favorite and modernizes it with the Thai herb. To get a hands-on idea of how the Chinese use dough, Ming visits a restaurant in Beijing to see how the locals incorporate it into their everyday fare. Back in the studio, guest chef Ted Allen, of Queer Eye, joins Ming and makes an Asian Pear Upside-Down Cake.

SIMPLY MING Episode 424: Master Crêpe

Guest Chef: Eric Ripert
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A crêpe is a very thin pancake, and a perfect complement to all things sweet and savory. Ming uses his master recipe to make a thin and fluffy crêpe to create the Egg McMing, as well as a rich Seafood Crêpe. For dessert, a Ginger-Orange Crêpe Flambé has a fresh, sharp sweetness to it. While visiting Beijing, Ming tours a neighborhood restaurant to see how the locals paint an Asian twist on this classic French recipe. Guest chef Eric Ripert visits the studio to create his Smoked Salmon, Crème Fraiche and Herb Crêpes, ideal for a summertime brunch.

SIMPLY MING Episode 425: Citrus-Mint Syrup

Guest Chef: Geoffrey Zakarian
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Mint is no longer a mere partner to overcooked lamb; Ming's Citrus-Mint Syrup is perfect for meat as well as seafood. Ming's master recipe is used for Seafood Lumpias (a lumpia is similar to a spring roll), Pan-Seared Pepper Lamb Satays, and Blackened Scallops with Carrot Salad. The celebration of mint continues as Ming visits bar chef Candace Smith of Excelsior in Boston to break down the task of muddling mint for drinks and an intense dollop of fresh flavor. Special guest chef Geoffrey Zakarian visits the studio to honor Ming's master recipe with his Sea Scallop Cru with Rosemary Honey Essence and Sea Bean Salad.

SIMPLY MING Episode 426: Garlic-Ginger-Soy Syrup

Guest Chef: Iris Tsai
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Ming's master recipe for his Garlic-Ginger-Soy Syrup combines the traditional taste of soy sauce with the sharp freshness of ginger, which is a welcome addition to his Chicken and Tri-Bell Stir Fry. Ming creates his Garlic-Ginger-Soy Syrup to perfectly complement his delicious Banana Leaf-Wrapped Halibut with Zucchini Rice and succulent Wok-Stirred Head-On Shrimp. On a visit to China, Ming visits the Lee Kum Kee soy sauce manufacturing plant, where he witnesses this key Asian condiment evolve from bean to bottle. Back at the studio, special guest (and mother) Iris Tsai whips up her very own Garlic-Ginger-Soy Filet Mignon.

SIMPLY MING is a production of WGBH Boston and Ming East-West, LLC, distributed by American Public Television.

Funding for SIMPLY MING is provided by All-Clad Metalcrafters, Inc., Contessa Premium Foods, Inc., and Ocean Spray Cranberries, Inc.

SIMPLY MING press materials, interviews, and photography are available by contacting Jennifer Welsh, Publicist, WGBH Boston, 617-300-5470.

SIMPLY MING is closed-captioned for deaf and hard-of-hearing viewers and described for blind and low vision viewers by the Media Access Group at WGBH Boston.