Chef and food writer Samin Nosrat travels around the world to demystify and explore the central principles of what makes food delicious. Based on Nosrat’s James Beard Award-winning book of the same name, “Salt, Fat, Acid, Heat” serves as the essential guide for the basic elements of good cooking. The episodes see Nosrat travel to home kitchens of Italy, the southern islands of Japan, the heat of the Yucatán, and to Berkeley’s Chez Panisse — where she began her culinary career — to explore the central principles of what makes food delicious and how people can easily incorporate the elements into every dish they make.
