The story of a rare and exotic food, the sea urchin, and how it’s harvested, how it’s eaten, and the role it plays in nature and the lives of those who bring it to the table. With commentary from some of the most influential and prolific voices in the culinary world, the film follows a group of s...

A lobster fisherman risks everything to start an oyster farm. This strange animal's history, ecology, and culinary uses are more tied to humans than he could have imagined.

Julie Qiu, founder of In a Half Shell, demonstrates how to properly shuck an oyster.

Enjoy a stroll through the Bordeaux region with Chef Kate Hill’s Les Huîtres au Sabayon au Sauternes, poached oysters with spiced sausage under a Sabayon blanket.

The cast pairs Villa Sparina sparkling wine with oysters for the Perfect Bite challenge. Featuring guest judge Ben Jacobsen, founder of Jacobsen Salt Co.

Explore the region of Galicia, the culture, the seafood, and the wines.

Sake expert Eduardo Dingler recommends sake and wine to pair with uni and abalone.

Master of Wine Vanessa Conlin talks about the best wine to pair with uni and abalone.

Master Sommelier Yoon Ha describes the flavor profile of sea urchin as part of The Delicacy.

Haiwen Lu of Uni Diaries prepares a dish with sea urchin.

Yoon Ha discusses sea urchin.

Chef Spencer Bezaire prepares a dish with sea urchin.

Chef Ria Barbosa prepares a dish with sea urchin.

Chef Jeff Olsson prepares a dish with sea urchin.

Chef Nick Erven prepares a dish with sea urchin.

Jason Wise and Julie Qiu, oyster expert and founder of In A Half Shell, talk all about oysters, where to find them, how to eat them, and what to pair with them. Learn more about Julie at www.inahalfshell.com and check out her episode on SOMM TV, Chef's Notebook: Shucking Oysters.

Jason Wise sits down to talk to one of the culinary world's busiest chefs, Meg Bickford, to discuss New Orleans cuisine, the back of the house and a passion for turtle soup.