Twice as Good

A Travel and Cooking Show for Kids

Kitchen Geography

Kitchen Geography

Kitchen Geography

A Taste of Key West (Produced for the Suncoast Region)

* Produced for the Suncoast Region* Hadley and Delaney travel to the southernmost point in the United States to explore several dishes with Key West signature ingredients including Lobster Enchilau Tacos, Key West Cuban Mix, Blackened Key West Pink Shrimp Club Wrap, and Key Lime Pie. “A Taste of Key West'' includes a deep dive into coral and the need to restore coral reefs at Mote’s Elizabeth Moore International Center for Coral Reef Research and Restoration. The episode features an exploration of the science of both the lighthouses and bridges of the keys, a visit to the Dry Tortugas and Everglades, and an exploration of the ways Key West impacted the lives and legacies of Ernest Hemingway and Harry S. Truman.

A Taste of The Bahamas

Hadley and Delaney travel to Scotland where St. Andrews Links’ culinary team shares several of their favorite Scottish dishes — Haggis Timbale, Gigha Halibut, and Cranachan. “A Taste of Scotland” also includes a visit to the Highland Games to learn about Scotland’s ancient sporting traditions, a trip to the Lochcarran Kilt Center for a firsthand look at the making of traditional Scottish tartan kilts, a stopover at Edinburgh’s Writers’ Museum to explore Scottish literary masterpieces, and an excursion to Loch Lomond Bird of Prey Center to explore Scotland’s majestic birds. The episode features a trek through Johnston Terrace Garden & Scottish Wildlife Trust to learn about Scotland’s wildlife and wildflowers, monster hunting at Loch Ness, and a step back in time at Stirling Castle. Hadley and Delaney learn how bagpipes and Scottish dance contribute to Scotland’s rich musical traditions and travel to the birthplace of golf.

A Taste of Scotland

Hadley and Delaney travel to Scotland where St. Andrews Links’ culinary team shares several of their favorite Scottish dishes — Haggis Timbale, Gigha Halibut, and Cranachan. “A Taste of Scotland” also includes a visit to the Highland Games to learn about Scotland’s ancient sporting traditions, a trip to the Lochcarran Kilt Center for a firsthand look at the making of traditional Scottish tartan kilts, a stopover at Edinburgh’s Writers’ Museum to explore Scottish literary masterpieces, and an excursion to Loch Lomond Bird of Prey Center to observe Scotland’s majestic birds. The episode features a trek through Johnston Terrace Garden to learn about Scotland’s wildlife and wildflowers, monster hunting at Loch Ness, and a step back in time at Stirling Castle. Hadley and Delaney learn how bagpipes and Scottish dance contribute to Scotland’s rich musical traditions and travel to the birthplace of golf.

A Taste of The Pittsburgh

Hadley and Delaney visit The Steel City in western Pennsylvania to discover how Pittsburgh has built on its early industrial foundations, embraced new technology and the arts, and forged a vibrant cultural scene. "A Taste of Pittsburgh" features a visit to Frank Lloyd Wright's architectural masterpiece Fallingwater, a tour of The Andy Warhol Museum to learn about the artistic legacy of Pittsburgh native Andy Warhol, a ride up The Duquesne Incline, close encounters at the National Aviary, an examination of Pittsburgh's emergence as a robotics leader, a tribute to Pennsylvania's Fred Rogers and his creation of Mister Rogers Neighborhood, and a tour of the historic Carrie Blast Furnaces where co-hosts Hadley and Delaney see first-hand how The Steel City honors its industrial foundations while embracing new pioneers and artists. Robert Vargo, Executive Chef at Pittsburgh's legendary LeMont's restaurant, provides a culinary taste of Pittsburgh as he shares a few of his signature recipes made with ingredients locally sourced from the specialty shops along the Strip District.

A Taste of Iceland

Hadley and Delaney travel to Iceland, home of active volcanoes, waterfalls, lava fields, geysers and glaciers. The day’s culinary destination is Reykjavik’s HARPA Concert Hall, where Executive Chef Bjarni Gunnar Kristinsson shares several of his signature Icelandic recipes and explains Iceland’s unique cuisine traditions. Between dishes, Hadley and Delaney explore Iceland’s rich Viking heritage, and take in natural wonders, including Gullfoss Waterfall, a puffin patrol at Lundey Island, and a descent into Iceland’s Thrihnukagigu Volcano. The visit is rounded out by a tour of Fridheimar Greenhouse, where the innovative farming techniques, like most of the country, are powered by geo-thermal energy.

A Taste of New York

Hadley and Delaney take a bite out of the Big Apple and share a taste of New York’s history, culture and culinary scene. The landmark Tavern on the Green and its Executive Chef Bill Peet share several New York inspired dishes. In between recipes, Hadley and Delaney explore the Statue of Liberty and Ellis Island, visit Broadway, take part in a Central Park birding expedition, and tour the Cullman Hall of the Universe and the Hall of the Saurischian Dinosaurs at the American Museum of Natural History.

A Taste of South Africa

Hadley and Delaney travel to South Africa to cook traditional South African dishes with Chef Nicola Spilsbury including Biltong Pâté, Mealie Bread, Bobotie, and Koeksisters. The episode includes an in depth look at the beautiful animals of South Africa, a scenic cableway ride at Table Mountain, a visit to Kirstenbosch National Botanical Garden, a meet-up with seals and penguins in their natural habitats, and an exploration of the Cape of Good Hope.

A Taste of San Antonio

Hadley and Delaney meet with Santa Fe Chef Michelle Chavez to prepare dishes inspired by famed New Mexico artist Georgia O’Keeffe. A visit to the Georgia O’Keeffe Museum and a chat with Margaret Wood, author of “A Painter’s Kitchen,” are also featured, as are some of New Mexico’s most distinctive sites: Pueblo de Taos, White Sands National Monument, Carlsbad Caverns National Park, and Bandelier National Monument. The day is topped off by an excursion to The Albuquerque International Balloon Fiesta, where Hadley and Delaney take flight with a very special guest from Make-A-Wish® New Mexico.

A Taste of Seattle

Twice As Good’s Seattle excursion launches at the iconic Space Needle and threads its way to Pike Place Fish Market, Sosio’s Fruit & Produce, the Museum of Pop Culture, and Mount Rainier. For the main course, Hadley and Delaney cook in the Space Needle alongside award-winning SkyCity Executive Chef Jeff Maxfield.

A Taste of San Francisco

Hadley and Delaney visit San Francisco to learn about the science of sourdough at the historic Boudin Bakery and cook Northern California-inspired dishes with Chef Kevin Weber at the Cliff House overlooking the Pacific Ocean. The day includes visits to the Golden Gate Fortune Cookie Factory, the Cable Car Museum, Fisherman’s Wharf, and the infamous Alcatraz Island.

A Taste of the Gulf Coast

Hadley and Delaney visit Chef Sean Murphy and the Beach Bistro, a staple on Florida's Gulf Coast, to cook Gulf Grouper, Roberto's Farm Salad, and Seafood Bouillabaisse and visit a local dairy and citrus farm to learn more about Central Florida's agricultural roots and history.

A Taste of Philadelphia

Hadley and Delaney visit The City of Brotherly Love and step aboard the historic square-rigged ship turned restaurant, Moshulu, where they work with acclaimed Executive Chef Anthony Bonett to prepare Philadelphia-inspired dishes. In between their “galley duty”, Hadley and Delaney visit Independence Hall, the Liberty Bell, the Franklin Institute, and cook up Philly’s iconic Cheesesteak at Cosmi’s Deli.

A Taste of Niagara

Hadley and Delaney travel to Niagara Falls, cook recipes inspired by local ingredients at Windows by Jamie Kennedy, explore the history and culture of the region surrounding the falls, and delve into the science of waterfalls aboard the Maid of the Mist. Hadley and Delaney explore the regional foods of the past at Old Fort Niagara and enjoy a modern classic, Buffalo Wings, with Wing King Drew Cerza. Recipes include Asparagus Shooters with Chive Vinaigrette, Ontario Spring Lamb Sirloin with Vanilla-Scented Parsnip Puree & Ravigote, Rhubarb Jelly with Chocolate & Maple, and Classic Buffalo Wings.

NETA Presentation

Hadley and Delaney walked on egg shells and explained the science behind an egg's surprising strength as part of their presentation this week to the PBS community attending the National Educational Telecommunications Association's 2015 Conference. Cooking and Science. Now that's Twice As Good!

Japan

COMING SOON!

Down Under Day!

Down Under Day - Full EpisodeG'day Mates! Hadley and Delaney transport their kitchen Down Under to cook up Crocodile Bites, Grilled Lamb and Australian Flag Cake!

Going Greek!

Going Greek!
Celebrate Greek cuisine and culture with Hadley & Delaney! On the menu will be Spankopita, Mediterranean Shrimp, Stuffed Zucchini, and Honey and Walnut cookies!

Viva Espana!

Viva España!Explore Spain’s rich culinary traditions as Hadley and Delaney make delicious paella, empanadas and sangria. It's sure to be fantástico!

Meet Us in Miami!

The famed Joe’s Stone Crab in Miami plays host to Delaney and Hadley as they learn all about the best of South Florida cuisine-- Stone Crab with Mustard Sauce and Key Lime Pie!

The Amazing Mote Marine Laboratory

Be amazed as Delaney and Hadley learn about the healthy diets of the manatees, sharks and turtles that live at the Mote Marine Laboratory in Florida!

Amazing After School Snacks!

A Taste of the BiltmoreDid you know After School Snacks can teach you a lot about the STEM (science, technology, engineering, and math) subjects? Conduct a carrot based science experiment while making Carrot Chips, engineer Trail Mix Bites, and complete the Zucchini Fries equation as Hadley and Delaney make fun after school snacks with a science and math twist.

A Taste of Maine

Hadley and Delaney cook up Lobster Pie, Seafood Chowder, and Blueberry Pie with the staff of the Maine Diner. A visit to Libby & Sons provides an exploration of Maine’s blueberry industry and a trip to America’s oldest lighthouse, Maine’s Portland Head Light, serves up Maine’s history.

Making Maple Syrup

Meet Hadley and Delaney in a Sugar House in New Hampshire to learn how maple syrup and syrup inspired sweets are made!

A Taste of New Zealand

Hadley and Delaney travel to Russell New Zealand north of Auckland to explore New Zealand's indigenous ingredients and cook up Polynesian Te Ika Mata, Lamb With Red Beet Puree, Hapuku With Green-Lipped Mussels, and Traditional New Zealand Pavlova with Chef Michael, Executive Chef of Eagle's Nest Resort. In between dishes, Hadley and Delaney introduce the viewer to New Zealand's culture and traditions through visits to Te Puia, the Agrodome and Rainbow Springs.

The Science of Sugar and the Chemistry of Baking

Hadley and Delaney join Joanne Chang, the Owner and Head Pastry Chef of the fantastic Flour Bakery in Boston, to focus on the Chemistry of Baking and the Science of Sugar and learn the science behind her sweet and delicious treats!

Farm To Table From Tennessee to Virginia - Mt Vernon

Farm To Table From Tennessee to VirginiaHadley and Delaney join Chef Mike Moranski at Flyte Nashville to prepare Carrot Soup and Beet Salad using locally-sourced Nashville ingredients and then explore the origins of America’s farm to table movement by learning about the historic planting and farming practices at Mount Vernon, home to President George Washington.

Dining At Monticello

Hadley and Delaney visit Monticello, the historic home of Thomas Jefferson, to learn how dinner was prepared using this Rich Spot of Earth. Hadley and Delaney work in Monticello’s garden, prepare Jeffersonian ice cream, explore Monticello’s dining room, and learn what it was like to dine at Monticello.

A Taste of the Biltmore

The Biltmore Estate in Asheville, North Carolina provides an awe-inspiring backdrop as Hadley and Delaney join Biltmore Executive Chef Kirk Fiore to cook up several North Carolina inspired dishes.

A Taste of Churchill Downs

Enter the starting gate at Churchill Downs, home of the legendary Kentucky Derby, as Hadley and Delaney join Chef Danielson, Executive Chef of Churchill Downs, to cook up Derby favorites including Kentucky Hot Brown, Bread Pudding Bites, and Kid-Friendly Mint Juleps.

Farm To Table From Tennessee to Virginia

Hadley and Delaney join Chef Mike Moranski at Flyte Nashville to prepare Carrot Soup and Beet Salad using locally-sourced Nashville ingredients and then explore the origins of America’s farm to table movement by learning about the historic planting and farming practices at Mount Vernon, home to President George Washington.

Big Fun in the Big Easy!

Delaney and Hadley visit New Orleans to cook up Crawfish Fettuccine and Barbeque Shrimp with the chef of the famed Emeril’s Delmonico restaurant and sample the melt in your mouth Beignets at Café du Monde!

A Taste of San Antonio

Hadley and Delaney explore the historical roots and culinary aspects of the Tex-Mex tradition through the Alamo, the Riverwalk, and the Tower of the Americas and whip up traditional Tex-Mex recipes including Guacamole, Carne Guisada, Cheese Enchiladas, and Mexican Wedding Cookies at the landmark Mi Tierra Café in San Antonio.