All Episodes 2018 - 2021

Radicchio risotto with amarone wine; extruded rigatoni; beef braised in two courses.

Spinach and leek pie; honey semolina custard pie called galaktoboureko; grilled fish in fig leaves; fish in fig leaves with fig salsa.

Traditional lamb tangia; modern chicken tangia with dried cherries and almonds; khobz bread.

Stroopwafel cookies; almond cookies; sbrisolona; coconut macaroons; burnt caramel ice cream sandwiches.

Chicken pastissada with polenta; tomato corn chowder; eggs in purgatory.

Fried olives; olive and dried fig tapenade; warm marinated olives; pissaladiere; chickpea, herb and olive salad Provencal; roast side of salmon with olive salsa verde; olive oil cake.

Goat cheese tart with figs and prosciutto; fig jam with Armagnac.

Tarts, pretzels and riesling wine from Alsace, France; recipes include Maldon salt pretzels and tarte flambee.

Beef kefta and garden salad; roasted beets, pistachios and cumin; roasted carrots with sheep feta and orange; cherry tomato, preserved lemon and roasted yellow peppers.

Moussaka; skordalia with spinach and walnuts; pastitsio.

Homemade tortelloni; spinach pasta -- ravioli with tomatoes and basil; red pepper linguine with saffron, paprika, cayenne, clams and tomato; pappardelle with herbs.

Sauerkraut with pork shoulder and sausages; roasted beet salad with watercress and hazelnuts.

Four-step traditional couscous; couscous, chickpea, lemon and ginger salad; a dessert made with orange blossom water, honey, dried apricots, pistachio and couscous.

Visits to the Heidelberg Castle and Rudesheim am Rhein; herb spaetzle; pork tenderloin with red onions, cabbage and apples.

Making traditional tagines over open-flame braisers; sea bass tagine with fennel peas and potatoes; lamb tagine with artichokes, preserved lemons and olives.

Potato rosemary harvest bread; beef tenderloin roulade with pistachio, parsley and lemon zest; roasted harvest vegetables; dry rub steaks with charred tomato and corn salsa; grilled steak, potato and herb salad.

The Rialto Market in Venice, Italy; polenta triangles with shrimp saor; polenta; Venetian spritz.

A reserve tasting at a sustainable caviar farm in Northern California; celebration pizza with smoked salmon and caviar; devilish eggs with caviar.

A spice souk in the markets of Marrakech; creating authentic Moroccan dishes including chickpea soup with ras el hanout, ras el hanout almond brittle, and tangerine semifreddo.

Kefalonia Fisheries in Athens, Greece; fish and shellfish stew; herb-roasted whole fish.

The farmers market in the Noordermarkt in Amsterdam; pickled herring; homemade sauerkraut; garlic and dill pickles; pickled asparagus.

Paper-thin pastry dough warka; sweet and savory bisteeya; warka with a brush; triangles and cigars with spiced shrimp filling.

Chocolate truffles; fine chocolates in Heidelberg, Germany; chocolate hazelnut tart; salted bittersweet chocolate pot de creme.

Msemen flatbread; the rustic Berber Market; a Moroccan pizza with cilantro and preserved lemons.

Stuffed peppers; roasted lamb; tomato bread; lamb sirloin; tomato breadsticks; Greek salad with caper leaves.

Tasting mustard at a company in Cologne, Germany, that has been milling mustard since 1810; upside-down roasted chicken with vegetables; warm German potato salad.

Traditional Valencian paella; Valdemar's paella.

Chicken paprikash; white asparagus salad gribiche; Danube 75.

The Italian tomato harvest in Parma, Italy; recipes include lasagna di alaria, tomato risotto and upside-down heirloom tomato cake.

Saganaki; rolled grape leaves; htipiti -- spicy feta with yogurt and paprika; tzatziki.

Beans with chorizo and morcilla; Joanne's gigantes; grilled bread with beans and greens.

Lamb chops; tuna-stuffed piquillo peppers; allioli; olive and red wine flatbread; red wine granita.

Santorini favas with capers and preserved lemons; pie with chicken, greens, feta, dill and mint.

Porchetta meatballs; black rice and arugula pesto salad; balsamic tomato dipping sauce.

Moussaka; purslane and herb salad; Greek yogurt baklava soft serve.

Hungarian goulash; pull-apart seeded bread wreath; smoked paprika butter.

A fresh spin on the Viennese classic, wiener schnitzel; dill green goddess salad bowl.

Vegetable stew; minestra; endive salad with oranges, pine nuts and cabrales; monkfish with romesco; apricot sorbet with cava.

A salad of radicchio, roasted cauliflower, dates and fried chickpeas; pumpkin souffle with a cinnamon creme anglaise.