ILA, TRAVEL&COOK

Bringing the flavors of Indigenous communities straight to the table, Ila Cooks with the Land blends laughter, storytelling, and down-to-earth recipes to explore the everyday life and cultural memory of Taiwan’s Indigenous peoples. Its warm, unpolished humor earned the program the 2025 Golden Globe Best Lifestyle Program Award.

What does“the taste of home”truly mean?
Is it a pot of Grandma’s breadfruit soup, a freshly cured river fish,a bowl of kiln-baked taro rice, or a feast of bold curries and tangy bamboo shoots?
Season 4 of ila: Cooking with the Land journeys across Taiwan’s mountains, forests, and oceans.
The series steps into Bunun, Amis, Tayal, Rukai, Puyuma and other Indigenous communities,while also welcoming new immigrant friends from Mexico, Thailand, Vietnam, Peru,Malaysia, Indonesia, the Philippines, and France.
Two chefs, one rooted in the village, one from afar, begin with the same ingredients,yet speak through different languages and memories,ultimately creating a dish that belongs to both of them.
Here, a single ear of corn breaks through the boundaries of language,a breadfruit links two stories of migration.a taro brings together the harvests of the mountains and the warmth of a distant homeland.
Spices, pork, desserts all become bridges of culture,allowing different communities to find resonance around the fire and the pan.
Season 4 is more than a cooking show—it is a journey across lands, histories, and identities.
Every episode is a recipe written in the soil.
Every dish is a step toward discovering where “home” might be.
We invite you to take your seat at the table—to hear the land whisper through its flavors,and to witness cultures meeting across the shared warmth of a meal.