A visit to Spain's Andalucia region, known for bullfighting, flamenco music and food. Included: dinner at the home of a family of flamenco musicians; a farmer who makes jamón ibérico; the history of gazpacho. Also: an easy way to make paella.
A visit to Montreal explores the link between the outdoors and the region's cuisine, including a restaurant that serves locally grown mushrooms and wild greens; an apple farmer who makes cider and a chicken recipe that includes Canadian maple syrup. Also: Joe Beef chef Fred Morin on experimentation.
Chile peppers are highlighted. Included: chiles en nogada in Mexico; Urfa and Maras peppers in Turkey; a Pennsylvania farmer who grows some 100 types of chiles, including the world's hottest pepper. Also: a shrimp-curry recipe that makes use of serrano chiles.
Chefs and farmers working to improve the world. Included: a sustainable food infrastructure in Vermont; a restaurant school for street kids in Hanoi; the agricultural system in Oaxaca, Mexico. Also: recipes for grilled-cheese sandwiches.
A visit to Istanbul highlights the Iftar meal, a traditional Islamic feast during Ramadan, a 150-year-old bakery that makes flatbread and a dessert with pistachios and pomegranates known as güllaç. Also: making a spicy Turkish street food called köfte.
The trend of eating what one grows is explored in visits to New Zealand, where a ranching family subsists on meat and produce from its backyard, and France, where a restaurant's menu consists of items from its garden. Also: a pasta recipe that features beet greens.
The culture and customs of Oaxaca, a southern Mexican state, are explored. Included: recipes that call for indigenous ingredients; a stone soup men have made for women since the pre-Columbian era. Also: making beef in a spicy tomatillo sauce.
Artisans who maintain ancient food traditions are featured. A chef near Hong Kong re-creates old village recipes in a private dining room that seats eight. A Chilean woman works to preserve the many potato varieties native to her homeland. On India's Malabar Coast, men imbibe a coconut liquor that's potable for just 24 hours. Also: making a pork stew spiced by Latin roots.
The cooking traditions of India and Vietnam are explored. In India, mutton biryani and kane rawa (a seafood delicacy made from a meat-eating fish) are featured. In Vietnam, exotic fruits and a pungent version of pickled tofu are highlighted. Also: how to make chicken vindaloo, an Indian dish; and the Vietnamese chicken-and-pineapple soup.
The Season 3 opener visits Hawaii to explore how and why it has evolved into a culinary paradise. Included: a regional cuisine made from a local bounty; ultra-exotic fruits; farming taro to make poi. Also: a recipe for macadamia-nut shortbread.
A visit to the Tuscany region of Italy includes stops in Florence and Panzano. Included: a tripe-sandwich vendor; the importance of an open flame's dry heat to cooking steak; the legend behind Tuscan bread.