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No Passport Required Season 2
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No Passport Required Season 1
Marcus learns about the area's Portuguese, Brazilian, and Cape Verdean food traditions.
Marcus learns about the city’s long-standing Chinese community and their food traditions.
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.
Meet the immigrant and second-generation Filipinos who are leading the Seattle food scene.
Chef Marcus Samuelsson dines, dances and dishes with the Ethiopian community in D.C.
Chef Marcus Samuelsson explores the cuisine and culture of the city’s Haitian community.
Chef Marcus Samuelsson goes inside the Indo-Guyanese community to explore its roots.
Chef Marcus Samuelsson visits the city’s Mexican community to learn about its heritage.
Chef Marcus Samuelsson discovers how Vietnamese residents have influenced the city.
Join chef Marcus Samuelsson to explore the culture of Detroit’s Middle Eastern community.
Extras
Marcus learns about the area's Portuguese, Brazilian, and Cape Verdean food traditions.
Marcus learns about the city’s long-standing Chinese community and their food traditions.
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.
"Tita" Leila shows Marcus the ropes at Oriental Mart.
Playwright Sara Porkalob discusses the history of coalition activism in Seattle.
After breakfast at Ludi's, a history lesson at the FANHS.
Chef Jonathan "Jonny" Rhodes discusses soul food and demonstrates a couple dishes.
Marcus learns how to make khash (cow-foot soup) from L.A. surfer and chef Ara Zada.
Marcus continues his inspiring journey across the U.S. to celebrate immigrant cuisine.
The Yegiazaryans explain their process for churning out 10,000 sini-monta per day by hand.
Marcus arrives in sunny Los Angeles to meet with Armenians influencing the food scene.
Andy Kozanian explains uniquely Armenian foods, and shows Marcus how to make lavash.
Meet the immigrant and second-generation Filipinos who are leading the Seattle food scene.
Chef Yong Liu discusses Sichuan flavors and prepares a couple Sichuan dishes.
Francis Cratil-Cretarola, owner of Le Virtù, remarks on Abruzzian immigration to the U.S.
Chef Damon Menapace cooks an Abruzzian taccozzelle for Marcus.
Kemi Ariyo, manager at Wazobia Market, shows off her jollof rice. Kavachi tells sad story.
Vincent, Joseph, and Vincent Termini Jr. have a family tradition: baking perfect cannoli.
Professor Emeritus Sue Fawn Chung discusses the origins of Chinese immigration to the U.S.
James and Jolly, owners of Jolly Jolly Bakery, share their passion for their business.
Chef Alan Ji prepares lobster ma pa tofu for Marcus at Las Vegas restaurant Mott 32.
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.
Mestre Chuvisquinho and Marcus talk about the history and influence of capoeira.
Chopping up meat, cumin, cardamon, and fenugreek blended together bring a full flavor.
Ful is an healthy breakfast dish made from dried fava beans.
Learn about this restaurant which started from $150 and grew into three businesses.
This traditional dance is very technical. Watch Marcus get in touch with his roots.