Counter Space

From aging oxen to 3D printed steaks, we explore the future of meat. Sophia elevates beef with compound butter, meets a Vegan Butcher and a Venezuelan making a 'Trump Burger.'

A family brings coffee from a warzone to Michigan. Sophia bakes glazed coffee bundt cakes & meets the Monk of Mohka. Plus, a social experiment in Black history with black coffee.

Champagne makers grapple with the pandemic as Sophia cooks fennel crusted pork with champagne and grape sauce. We meet a bubbly empress while Taji hangs with a boozy treat dealer.

Mexico bans junk food to tackle disease as Sophia cooks a dinner with canned and frozen food. We probe trade impacts on tradition and meet snackers scouring the globe for treats.

Lebanon shifts away from meat amid an economic crisis as Sophia cooks a vegan Kibbeh. Meet a NY chef working in the pandemic & a prisoner who converted his bed to a grill.

Sanctions in Russia help spawn a new industry and Sophia makes sweet and savory Sirniki. A photographer explains why older Russians pack a month's worth of food in the pantry.

We celebrate the unexpected winner of a bizarre year by digging into mushroom mania. Sophia makes wild mushroom soup and geeks out with Chile’s first female mycologist.

Uighur restaurateurs use food to preserve their heritage as Sophia cooks Kewap lamb kebabs. We meet a Uighur school founder and a TikToker blending activism and makeup tutorials.

Fishing moves to indoor tanks to feed demand as Sophia makes salmon poke bowls. We meet an evironmental advocate who's shelling out for cleaner waters and see Japan's Ama divers.

Mexican cartels muscle in on America's avocado trend while Sophia cooks with cactus to make nopales fish tacos.

Japan's Fukushima farmers work to overcome radiation stigma as Sophia makes black rice pudding & peach compote. We meet a sommelier who says Fukushima's sake is nothing to fear.

Desperate Venezuelans turn to tea to fend off the coronavirus and Sophia makes preserved lemons and discusses when food can be considered medicine.

Australians milk an invasive spieces for a dairy alternative as Sophia cooks up some glazed goat milk waffles. We meet a dairy farmer breaking down the impact of milk alternatives.

Amid questions about conventional farming methods, many look to do more with less. We meet people building farms of the future and Sophia shows us how to make braised cabbage.

As COVID takes its toll on restaurants, we meet those impacted. Sophia bakes them a tribute and meets an expert who suggests that there are hopeful business models on the rise.

China super-charges its take-out industry at a cost as Sophia uses restaurant leftovers in a dish. We meet furloughed chefs shifting to delivery and salute the "Thank You" bag.

We meet the people of Ikaria cooking up a healthy way of life as Sophia prepares a mediterranean classic. We ask if the blue zone diet can be replicated around the world.

We go to the annual saffron harvest to see why Kashmir's legally protected spice is so coveted. Sophia explores the roots of the spice trade and makes chai saffron crème brûlée.

French businesses bet big on insects as food while Sophia shows us how to cook with bugs at home. We explore the off-limit foods that might soon be on our plates.