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Hungry is now showing Exploring Europe's Great Food Markets (05:00–06:00 UTC+00:00). Next on Hungry: Exploring Europe's Great Food Markets at 06:00, Exploring Europe's Great Food Markets at 07:00, Exploring Europe's Great Food Markets at 08:00, Exploring Europe's Great Food Markets at 08:59, Exploring Europe's Great Food Markets at 09:59, Exploring Europe's Great Food Markets at 11:00.

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Exploring Europe's Great Food Markets

05:00 — 06:00

The CentralTirgus is the biggest covered city food market in Europe. Just aside the Art Nouveau Old Town, we find century-old rye-bread making, grilled lampreys, soviet milk sausages, and hemp butter. Here the best of Latvian traditions are pushed fast-forward into the digital era by young and curious chefs, bloggers, and pop-up restaurants.

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Mon 06:00 — 2026-11-09
Exploring Europe's Great Food Markets
06:00 — 07:00
The old ladies selling their baskets full of vegetables and cheese on the Dolac market in Zagreb bring us back in time. At the market, we go from the breathtaking Mediterranean islands to the Austrian Alps, from freshly caught hake and simple Baltic snacks to internationally awarded cheese and a unique Turkey breed.
Mon 07:00 — 2026-11-09
Exploring Europe's Great Food Markets
07:00 — 08:00
At the Mercato Centrale in San Lorenzo, one can taste the best food treasures Tuscany has on offer: from the olive oil of the Fiesole hills to the onions of the medieval borough of Certaldo and up to the Natural Reserve of San Marcello with its Tuscan cured meats. Here the simple and genuine tastes are king.
Mon 08:00 — 2026-11-09
Exploring Europe's Great Food Markets
08:00 — 08:59
The Viktualienmarkt developed from an original farmers' market to a popular market for gourmets. The market also hosts a number of traditional and folkloric events. But the center of the social life of the city is the world-famous Biergarten - here the seven historical breweries of the city pour the finest beers of the world.
Mon 08:59 — 2026-11-09
Exploring Europe's Great Food Markets
08:59 — 09:59
Placed in the middle of Palermo's ancient streets, it is almost difficult to walk. All around there is a swarm of colors and perfumes. There is everything the Mediterranean island, so rich in agricultural traditions, has to offer. Street food here is a must, including dozens of roasted, salted, pickled, and fried specialties one can count on.
Mon 09:59 — 2026-11-09
Exploring Europe's Great Food Markets
09:59 — 11:00
Ireland's third-largest city has one of Northern Europe's market gems: The English Market. It supplies high-quality food to affluent English families unlike the Irish market, which no longer exists. The best Irish produce today remains on the island and can be found here.
Mon 11:00 — 2026-11-09
Exploring Europe's Great Food Markets
11:00 — 12:00
The Kapani market is situated just behind the Aristotelous square of the city of Thessaloniki, facing the Aegean Sea. Exploring this market is exploring the city and its history: a tasteful mix of Sephardic, Balkan, Turkish, and Greek delights. All can be found in the intricate streets of the market or tasted at the many cafés and tavernas operating there daily.
Mon 12:00 — 2026-11-09
Tasting History with Max Miller
12:00 — 12:30
Max explores medieval English taverns, inns, and alehouses, each serving different roles and social classes. Taverns sold wine, inns provided lodging, and alehouses were private homes selling ale. The episode covers wine quality control, bread and ale laws, and their reputations for gambling and excess. He recreates bokenade, a beef pottage with saffron, cloves, and verjuice.
Mon 12:30 — 2026-11-09
Tasting History with Max Miller
12:30 — 13:00
Max explores the Old West saloon as a social hub for food and drink. He covers its evolving design, popular beverages like whiskey, beer, champagne, and cocktails, gambling games such as poker, and the famous "free lunch" tradition. The episode highlights regional foods, oysters' popularity, and recreates an 1886 pork and beans recipe from *Cooking for Profit*.
Mon 13:00 — 2026-11-09
Tasting History with Max Miller
13:00 — 13:30
Max explores WWII home front rationing in the U.S., from 1942 sugar limits to the red and blue point system for meat, dairy, and canned goods. He covers price controls, Victory Gardens, labor shortages, internment camps, and black-market "meatleggers." He also recreates Betty Crocker's "emergency steak," a budget-friendly mix of ground beef, cereal, and milk.
Mon 13:30 — 2026-11-09
Tasting History with Max Miller
13:30 — 14:00
Max explores Titanic's luxurious first class, from modest suites to lavish parlor suites with private promenades. He covers dining in the saloon and Ritz, daily meals, amenities like the gym and Turkish bath, and the 10+ course final dinner. Using survivor accounts, he recreates the famous peaches in Chartreuse jelly dessert from April 14, 1912.
Mon 14:00 — 2026-11-09
Tasting History with Max Miller
14:00 — 14:31
Max explores Titanic's first class breakfast from April 11, 1912, featuring over a dozen dishes by Escoffier. He recreates baked apples, smoked salmon coronets, shirred eggs, and buckwheat cakes with blackcurrant conserve. The episode highlights dining venues, passenger pets, and the tragic story of honeymooners Victor and Maria Josefa Peñasco.
Mon 14:31 — 2026-11-09
Tasting History with Max Miller
14:31 — 15:00
Max explores the 4-6 month, 2,200-mile Oregon Trail journey (1846-1869), covering provisions like flour, bacon, and hardtack, cooking over buffalo chips, and staple meals like Johnny cakes. He discusses hunting, trading with Native Americans, celebrations, and hardships, including spoiled food, salt-rising bread, pies, and pioneers leaving possessions at Fort Laramie.
Mon 15:00 — 2026-11-09
Tasting History with Max Miller
15:00 — 15:29
Max recreates Ötzi the Iceman's last meal (c. 3,359-3,105BC), discovered in 1991. He covers Ötzi's clothing, tools, health (tattoos, heart disease, parasites), and likely murder by arrow. Using stomach contents-smoked ibex, charred red deer, and einkorn pancake with fiddle ferns-Max cooks over an open fire to mimic Neolithic methods.
Mon 15:29 — 2026-11-09
Tasting History with Max Miller
15:29 — 16:00
Max traces airline food from 1919's first commercial meal to aviation's Golden Age (1950s-70s). He covers flight kitchens, cold-to-hot meal evolution, themed flights, flight attendant hiring, the 1958 Great Sandwich War, and 1978 deregulation. Max recreates a 1954 United Airlines meal of pot roast, vegetables, Delmonico potatoes, and marshmallow-apple salad.
Mon 16:00 — 2026-11-09
Tasting History with Max Miller
16:00 — 16:30
Max recreates Medieval Irish corned beef and cabbage from *The Vision of Mac Con Glinne* (c. 1100) with onion-leek pottage. He explores Ireland's rigid food hierarchy-peasants ate grains and salted meat, butter signified wealth, monks preferred game, nobles had fresh meat-and cultural practices like fosterage, the 7-year child-rearing system, and a satirical poem about King Cathal's gluttony.
Mon 16:30 — 2026-11-09
Tasting History with Max Miller
16:30 — 17:00
Max explores lighthouse keeper life via an 1881 provisioning list and period recipes. He covers the isolated, demanding job-cleaning Fresnel lenses with mercury, trimming wicks, and cooking with limited supplies like flour, beans, and salt pork. Featuring keepers Henry Long, Mary Ryan, and Hannah Thomas, he recreates Fannie Farmer's 1896 Boston corn chowder with pilot bread.
Mon 17:00 — 2026-11-09
Ciao Italia
17:00 — 17:30
Mary Ann teaches her Scuola Culinaria student, Karen the traditional Italian culinary secrets of creating soft-as-a-cloud, pillowy gnocchi every time. When they're as perfect as these Amalfi-style gnocchi, all that's needed is a buttery, heavy cream sauce of asparagus tips and lemon zest to make you close your eyes, take one taste and swear you're in Amalfi.
Mon 17:30 — 2026-11-09
Ciao Italia
17:30 — 18:00
In a matter of minutes, Mary Ann combines sliced chicken breasts with onions, garlic, and turmeric and into the oven it goes to create her husband's recipe Guy's Chicken with Olives and Turmeric. Then she makes another favorite, Meatballs Milan Style. Stuffed with filled with mortadella, beef, and ham and fried to a crunchy crisp, you'll want seconds, thirds, fourths!
Mon 18:00 — 2026-11-09
Ciao Italia
18:00 — 18:30
Mary Ann and eager Scuola Culinaria student John roll up their sleeves and dive into the essential steps need to create an all-time favorite of favorites, Pizza Margherita. Step by step, sauce by sauce, cheese by cheese learn how to take your pizza all the way from yeast to "Yay!" And they're not done yet, not until they make Fried Dough with Cinnamon and Sugar from yeast to "Yum!"
Mon 18:30 — 2026-11-09
Ciao Italia
18:30 — 19:00
Mary Ann teams up with Executive Chef David Crinieri to wow her cooking students by exploring the world of perfect pestos. Chef David leads off with a delicate Watercress Pesto tossed with Fresh Spinach Linguine and topped with an Artichoke Crudo. Mary Ann's up next with her signature Broccolini and Artichoke Pesto tossed with Fusilli. Want perfect pesto every time? Try either one-or both!
Mon 19:00 — 2026-11-09
Modern Pioneering with Georgia Pellegrini
19:00 — 19:29
Georgia heads to South Carolina to meet the many talented artisans that define Lowcountry. From a basket weaver who is keeping the sweetgrass tradition of the Gullah Geechee people alive, to an intercoastal inspired shrimp recipe served in ironware crafted right down the street. Find out why the Lowcountry is defined by its character as much as it is a spot on the map.
Mon 19:29 — 2026-11-09
Modern Pioneering with Georgia Pellegrini
19:29 — 19:59
Georgia travels to a festival in the Ozarks where she is teaching a cooking class. We follow her as she prepares and gathers her ingredients - we meet a small town chicken farmer, gather produce at the local farmers market, and set the table at a local textile studio where Georgia learns to dye napkins.
Mon 19:59 — 2026-11-09
Modern Pioneering with Georgia Pellegrini
19:59 — 20:29
Join Georgia on an urban foraging expedition and learn from an edible and medicinal plants expert as he and Georgia collect a variety of items during a walk through the neighborhood. From flower studded ice cubes, to honeysuckle tea, to dandelion green salad, Georgia is making the most of what is around her.
Mon 20:29 — 2026-11-09
Modern Pioneering with Georgia Pellegrini
20:29 — 20:59
Women from around the country convene in west Texas for a transformative experience in the wild. During the episode, Georgia teaches viewers about the different cuts of venison and the ways to cook them, as well as how to save money by grinding your own meat. The guests and viewers will leave feeling empowered and with a different perspective on what it is to be a human and an omnivore.
Mon 20:59 — 2026-11-09
Modern Pioneering with Georgia Pellegrini
20:59 — 21:29
Georgia hosts a dinner party at her home in Austin, Texas, focusing on ingredients that are as locally sourced and homemade as possible. Pulling produce from her own garden, she turns it into pickled vegetables, tomato bread salad, a lemon balm cocktail and more! Georgia even decorates the dinner table entirely with items she has found in nature.
Mon 21:29 — 2026-11-09
Modern Pioneering with Georgia Pellegrini
21:29 — 21:59
Georgia travels back to the South of France, where she once cooked at a Michelin restaurant, and spends time in the olive harvest with a family who is carrying on the tradition of making olive oil. We learn about the herbs that are grown by a farmer late in the season to be infused in the olive oil, and how the oil is used by the baker who is baking bread using heirloom wheat.
Mon 21:59 — 2026-11-09
Modern Pioneering with Georgia Pellegrini
21:59 — 22:29
Georgia travels to the Rosebud Native American Reservation in South Dakota and spends time with the Lakota people who are pursuing the "7-generation framework" - their vision for the next 150 years. She learns about the work they are doing to reclaim their food sovereignty, their culture and language, to bring their people back to that sacred place of equilibrium that is essential in building a strong and sovereign tribal nation - where they are physically, spiritually, and mentally whole.
Mon 22:29 — 2026-11-09
Modern Pioneering with Georgia Pellegrini
22:29 — 22:59
Georgia visits the Catskills in New York, where a couple has created a stunning homestead and serves their community through weekly dinners that now attract people from afar. She heads out into the woods, into the root cellar, and into the kitchen with Jake and Elizabeth as they create a beautiful meal for dinner guests. The couple shares how they created this space and offer inspiring ideas for living and entertaining.
Mon 22:59 — 2026-11-09
Modern Pioneering with Georgia Pellegrini
22:59 — 23:29
Georgia brings the audience into the kitchen with her to share delicious garden to table recipes. Along the way she pays a visit to an artisan beeswax candle maker who teaches her the art of candle making. Georgia then goes to sit at the pottery wheel with a gifted ceramicist to create candle holders and elements for a table setting.
Mon 23:29 — 2026-11-09
My Greek Table with Diane Kochilas
23:29 — 00:00
Diane visits a famous local marble sculptor en route to visit an old friend and great cook, where she learns the secrets of pinched sweet cheese cakes, ancient sesame-honey confections and more. Back in her own kitchen, she creates a luscious Tinos-style artichoke bread pudding and red mullet in caper sauce, both Tinos traditional specialties.
Tue 00:00 — 2026-11-10
My Greek Table with Diane Kochilas
00:00 — 00:30
On Mykonos, Diane discovers the quiet life and food of its local farmers, in contrast to the reputation as a dazzling party island. She tastes onion pie, delicious cured pork, and one of the oldest cheeses in the world, kopanisti, still made on the island. In the kitchen, she makes a garlicky local pasta recipe, and a traditional Greek island fish soup.
Tue 00:30 — 2026-11-10
My Greek Table with Diane Kochilas
00:30 — 01:00
Gorgeous cafes, bustling nightlife, yachting and water sports, just 20 minutes south of the Greek capital, Athens. Diane visits a fish market where the catch is right off the boat, sails the coast, and returns to her kitchen to create three delicious, contemporary Greek recipes, inspired by the cosmopolitan bustle and fun-loving spirit of the Athenian coast.
Tue 01:00 — 2026-11-10
My Greek Table with Diane Kochilas
01:00 — 01:30
Diane and friend and ultramarathoner, Dean Karnazes, meet up for a run. He helps Diane hone her technique, sharing healthy eating tips. Together they make a simple Greek salad with local ingredients and enjoy perfect Mediterranean living. Back in her kitchen, Diane cooks up a very healthy plant-forward Messinian meal, with lots of olive oil, beans and greens.
Tue 01:30 — 2026-11-10
My Greek Table with Diane Kochilas
01:30 — 02:00
Diane explores everything from beguiling mastiha, to the local pasta to unique tomatoes, dangling like giant rubies against the renowned geometric patterns on medieval houses of Pyrgi. The flavors of historic Chios inspire her to cook up a succulent chicken and quince dish and an easy traditional black eyed pea salad with Mastiha vinaigrette.
Tue 02:00 — 2026-11-10
My Greek Table with Diane Kochilas
02:00 — 02:30
Naxos is famed for the quality of its meats, its array of cow's milk and sheep-and-goats' milk cheeses and for its potatoes. Diane heads from the shore straight to a remote mountain hideaway with Alexis in tow, where two local cooks await them with a feast of stuffed lamb, potatoes, and a unique skillet pumpkin-onion pie.
Tue 02:30 — 2026-11-10
My Greek Table with Diane Kochilas
02:30 — 03:00
Near the historic Bay of Navarino, blanketed by olive, citrus trees and home to historical culinary artifacts unearthed in prehistoric clay tablets at Pylos, Diane cooks with two village ladies, making a local pork and fig dish, and olive-oil fried bread. Inspired by the cornucopia of olive oil, oranges and other local delicacies, she cooks up a Messinian meal.
Tue 03:00 — 2026-11-10
My Greek Table with Diane Kochilas
03:00 — 03:30
The second-largest Greek island and an hour from Athens, Diane heads out in search of mushrooms with a local mushroom forager and cultivator. They cook a favorite local recipe "kritharoto," mushrooms with orzo. Diane makes three delectable dishes with mushrooms, wine and local ingrediants, inspired by the flavors of this nearby "secret" land.
Tue 03:30 — 2026-11-10
Sara's Weeknight Meals
03:30 — 03:59
Sara's in Barcelona to sip gin and tonics in the shadow of the iconic Sagreda Familia, then joins a food writer to make classic Iberico Pork with Romanesco sauce and Gambas Ajillo. At home, Sara whips up Fideo - Barcelona's take on Paella made with noodles instead of rice.
Tue 03:59 — 2026-11-10
Sara's Weeknight Meals
03:59 — 04:30
Fish is on the menu when Sara joins Greek Chef Maria Loi harborside near Athens to cook lemony, crispy skinned Branzino along with Beet, Beans and Feta Salad and Lemon Potatoes. Then it's off to Athen's Central Market to buy Retsina at a famous tavern for a rooftop mezze party in the shadow of the Acropolis. Back at home, Sara uses canned sardines for a quick and easy pantry taco.
Tue 04:30 — 2026-11-10
Sara's Weeknight Meals
04:30 — 05:00
Sara kicks off with a street food tour in Rome led by American Ex Pat Katie Parla. Then, they perform a Roman hat trick - three pastas starting with the same delicious base: Gricia made with guanciale transforms into Amatriciana by adding tomatoes or Carbonara by adding eggs. In her own kitchen, Sara makes baked penne with prosciutto and Fontina cheese.
Tue 05:00 — 2026-11-10
Treyvaud Travels
05:00 — 05:30
Treyvaud travels to Enniskillen to meet Pat O'Doherty and his famous pigs. Paul is given a master class in butchery and then travels by boat to see the world famous 'black bacon' pigs run wild on their very own private island!
Tue 05:30 — 2026-11-10
Treyvaud Travels
05:30 — 06:00
Treyvaud travels to the mighty Thomond Park to cook on the pitch of Munster RFC and meets world rugby legend Doug Howlett. Then it's off to the stunning Adare Village where Paul meets up with his old pal Wade Murphy of 1826 Restaurant.
Tue 06:00 — 2026-11-10
Treyvaud Travels
06:00 — 06:30
Treyvaud travels to the stunning coastal town of Ballycastle in County Antrim, where he visits the beautifully located Ballycastle farmers market and then cooks a fantastic scallop dish on board one of the local boats.
Tue 06:30 — 2026-11-10
Treyvaud Travels
06:30 — 07:00
Treyvaud travels to the breath taking Dursey Island in Cork, home of Irelands only cable car, to learn how to cook fresh scones and jam. After, he cooks up an amazing lobster dish with the Wild Atlantic Way as his backdrop!
Tue 07:00 — 2026-11-10
Treyvaud Travels
07:00 — 07:30
Treyvaud travels to meet master smoker Paul Curry, later cooking a great dish while gaining exclusive access to one of Irelands most stunning private castles. Then its off to Corick House Hotel & Spa for a spot of foraging and more great recipes!
Tue 07:30 — 2026-11-10
Treyvaud Travels
07:30 — 08:00
Treyvaud travels to Long Meadow Cider company to see how father and son team make their incredible cider.
Tue 08:00 — 2026-11-10
Treyvaud Travels
08:00 — 08:30
Treyvaud travels to Killarney and cooks a healthy dish on a jaunting car whilst being whisked through the stunning national Park. Then hikes up Cardiac Hill before having a pint in The Killarney Brewing Company.
Tue 08:30 — 2026-11-10
Treyvaud Travels
08:30 — 09:00
Treyvaud travels to Quinns pub in Dungannon to look back at his entire series. We get to see hilarious unseen footage, bloopers and some of Treyvaud's most favorite moments of his amazing travels.
Tue 09:00 — 2026-11-10
Almazan Kitchen
09:00 — 09:30
Hottest Burger in The World and Big Ribeye with French Fries
Tue 09:30 — 2026-11-10
Almazan Kitchen
09:30 — 10:00
Quesadilla, Bushcraft Bolognese and World's Hottest Ribeye - Carolina reaper
Tue 10:00 — 2026-11-10
Almazan Kitchen
10:00 — 10:30
Violet Double Burrito and Cheeseburger 2021
Tue 10:30 — 2026-11-10
Almazan Kitchen
10:30 — 10:59
Peking Duck and Crispy Curry Pie
Tue 10:59 — 2026-11-10
Almazan Kitchen
10:59 — 11:30
Chicken Wings (Grza, Rupa), Alien Chicken Roast Zabrega and Watermill Hot Dog
Tue 11:30 — 2026-11-10
Almazan Kitchen
11:30 — 12:00
Chicken Rope Rolls, Bacon & Eggs Pan Pie and Burger Pie
Tue 12:00 — 2026-11-10
Chasing Coffee
12:00 — 12:30
Coffee expert Joey Chase goes on a pilgrimage along an ancient Ethiopian trading route that starts with the modern latte art cafes in Addis Ababa, then through the coffee kingdom of Jimma to the 10,000+-year-old wild coffee Yayu Forest. Village elders share the age-old secrets of hand processing, fire-pit roasting, and brewing of beans followed by a traditional feast.
Tue 12:30 — 2026-11-10
Chasing Coffee
12:30 — 13:00
After sharing a first-ever taste of coffee in a remote Maasai village, followed by an exploration of the terrain with some new-found friends, Joey explores a grandiose coffee estate in Mt. Kenya. He then jousts with coffee buyers in Nairbobi's auction house and experiences the hand sorting and elaborate tasting of over 100 distinctive coffees in a British Tudor-style plantation cottage.
Tue 13:00 — 2026-11-10
Chasing Coffee
13:00 — 13:30
Touting the practicality of gondola travel, Joey explores the canals of Venice and discovers the oldest coffee shop in Europe. The trail to classic Italian espresso leads from Illy Coffee near the high-fashion metropolis of Trieste to the medieval town of Scarperia where espresso machines are manufactured. Florence boasts a famous barista who prepares a masterful farewell espresso.
Tue 13:30 — 2026-11-10
Chasing Coffee
13:30 — 14:00
Joey hits the streets of Bogota to check out the controversial trade in emeralds, the famous Juan Valdez Cafe, and some classic Colombian cuisine at an elevation of 10,000 feet. A flight to Armenia and subsequent Willy's Jeep trek uncover a remote and hidden world of quaint coffee towns and boutique farms where Joey hosts a group of international coffee buyers.
Tue 14:00 — 2026-11-10
Chasing Coffee
14:00 — 14:30
Joey is welcomed to Sao Paulo with a freshly brewed cup of excellence at The Coffee Lab in the trendy Madalena district. Joey checks out big coffee exporting in the Port of Santos with shipping containers stacked like legos, Jaco bird coffee (foraged from bird poop), and the world's largest savannah grassland, where Daterra Coffee Farms researches small-lot coffees on a massive scale.
Tue 14:30 — 2026-11-10
Welcome to My Farm
14:30 — 15:00
Lisa visits a local sugar shack to learn how maple syrup is made during the early spring maple syrup season in Maine. Back at home, she bakes a maple walnut cake, then treats her chickens to some winter treats and shares an easy DIY project for the chicken coop.
Tue 15:00 — 2026-11-10
Welcome to My Farm
15:00 — 15:30
Lisa visits a local farm for some expert tips for growing strawberries in Maine, then she shares her secret family strawberry shortcake recipe. She's also growing basil this summer, so she adds some fresh basil and strawberries to her homemade lemonade.
Tue 15:30 — 2026-11-10
Welcome to My Farm
15:30 — 16:00
It's spring in Maine, so Lisa is planting seeds and getting ready for baby chicks. After making a fun DIY project for her chickens who lay eggs, she shares her best tips and attempts to get one of her hens to raise some baby chicks, then shares a recipe for Scotch Eggs.
Tue 16:00 — 2026-11-10
Welcome to My Farm
16:00 — 16:30
Meet some of Lisa's poultry pals, including a curious Indian runner duck named Fern and one of her French Marans hens who lays gorgeous chocolate brown eggs. Then she shares some of her best tips for raising a mixed flock of chickens, ducks and geese.
Tue 16:30 — 2026-11-10
Welcome to My Farm
16:30 — 17:00
Lisa makes a visit to a lavender farm in Maine to learn all about growing and using the aromatic herb in baking and to make a natural chicken coop spray. Back at home, she bakes lavender cupcakes, makes some ice cream, then makes a chicken-themed cornhole game for the backyard.
Tue 17:00 — 2026-11-10
Welcome to My Farm
17:00 — 17:30
Lisa makes a small basket using wood scraps and wire. Then she takes a trip to a local orchard and bakes an apple pie with some of the apples she's picked. She demonstrates how to make homemade apple cider vinegar, introduces several of her chickens, then makes them some apple treats.
Tue 17:30 — 2026-11-10
Welcome to My Farm
17:30 — 18:00
Lisa shares some basic cooking tips for scrambling, frying and poaching eggs, as well as her secret for perfectly peeled hard-boiled eggs, and then makes a few of her favorite egg recipes including omelets, Eggs Benedict and her unique twist on deviled eggs. She also explains proper egg storage and why some eggs don't need to be refrigerated.
Tue 18:00 — 2026-11-10
Sara's Weeknight Meals
18:00 — 18:30
Sara's in Barcelona to sip gin and tonics in the shadow of the iconic Sagreda Familia, then joins a food writer to make classic Iberico Pork with Romanesco sauce and Gambas Ajillo. At home, Sara whips up Fideo - Barcelona's take on Paella made with noodles instead of rice.
Tue 18:30 — 2026-11-10
Sara's Weeknight Meals
18:30 — 18:59
In Naples, Sara unlocks the secret recipe for the best Neapolitan pizza at the famous Gino Sorbillos. Fried meat filled pizza may be even better than that, or is the best one a unique star shaped pizza? Just across the bay in Sorrento it's all lemons, all the time as Sara visits a proud family of lemon growers. They make a citrus flecked cheese and Grandma's Lemon Pasta.
Tue 18:59 — 2026-11-10
Sara's Weeknight Meals
18:59 — 19:30
Parma, Italy is home to Parmesan cheese, Prosciutto di Parma and some of the best tomatoes in Italy. All three go into a dish Sara cooks with a local chef. You won't find a quicker weeknight meal than his fancy sounding Tagliatelle con Crema di Parmigiana Passata. Sara's Parsley and Asparagus salad makes it a meal. Later, Sara cooks with Italian American chef Joey Campanaro.
Tue 19:30 — 2026-11-10
Sara's Weeknight Meals
19:30 — 20:00
How do you make any dish even more delicious? Just add cheese! To prove the point Sara's got two recipes: a French Onion Soup Burger topped with melty, gooey cheese and an equally gooey Alsatian Onion Pie with caramelized onions and melted Gruyere that puts it over the top. Later, we visit a dairy farm and then on 'Ask Sara', an easy homemade ricotta.
Tue 20:00 — 2026-11-10
Sara's Weeknight Meals
20:00 — 20:29
Sara's strategy for easy weeknight cooking? Simply cook a dish one night, then repurpose it into a different meal for another night. Maya Kaimal joins Sara to make Turkey Keema with sweet potatoes and ground meat. On another night, that morphs into Indian stuffed peppers. Then Sara Sautee's Duck Breasts for a quick meal. She uses those same Duck Breasts in a mouthwatering Peking Duck Wrap.
Tue 20:29 — 2026-11-10
Sara's Weeknight Meals
20:29 — 20:59
Holidays and special occasions call for showstopping main courses that take a little extra time. Vegetarians, this one's for you - Sara's elegant Butternut Squash and Date Crostata. Then it's Sara's crispy Roast Duck with Duck Fat Popovers. Also a feature on a woman who is saving the recipes of Italian grandmothers she calls 'Pasta Grannies'.
Tue 20:59 — 2026-11-10
Sara's Weeknight Meals
20:59 — 21:29
Cooking fish can be tricky but not with these easy, foolproof fish recipes. First, Sara is joined by food journalist and influencer Anna Gass to make Pesce all'Acqua Pazza. Then Sara goes to Key West to cook with chef Norman Van Aken. He makes a local Bahamian Soup with fresh caught snapper and a "Cut Up" Salad, a potluck of fruit, plucked from the dinner guests trees.
Tue 21:29 — 2026-11-10
Sara's Weeknight Meals
21:29 — 21:59
In Spain, paella is so popular there are competitions between towns for the best recipe. It is especially so in Valencia, where Sara cooks with local chef Franck Garanger. If we didn't have you at Paella, just wait for the dinner where it's eaten right out of the pan with special rules for pilfering your dinner partners portion. Then, Sara sautés fish topped with a colorful Gazpacho Vinaigrette.
Tue 21:59 — 2026-11-10
Sara's Weeknight Meals
21:59 — 22:30
A food tour of Tunisia's Sidi Bou Said with local chef Malek Labidi ends cooking Shakshuka in a beautiful garden overlooking the sea. Later we dive into the Medina in Tunis to watch women hand make couscous. In Istanbul, a shopping trip with local TV chef Refika Burgul, ends in the kitchen making Salt Cured Sea Bass plus the addictive Turkish beef and French fry favorite, Kochertme.
Tue 22:30 — 2026-11-10
Pati's Mexican Table
22:30 — 22:59
Pati travels to Milpa Alta to harvest and char nopales with Chef Jorge Córcega, then joins Luis Alvarado's family for their storied mole. Over a shared meal, they celebrate how tradition and flavor nourish the community.
Tue 22:59 — 2026-11-10
Pati's Mexican Table
22:59 — 23:30
Pati explores Mercado de Jamaica's colorful stalls with photographer Nuria Lagarde, then visits author Laura Esquivel to share stories, pan dulce, and chocolate, reflecting on how art and identity shape Mexico City's creative spirit.
Tue 23:30 — 2026-11-10
Pati's Mexican Table
23:30 — 00:00
Pati honors memory, music, and hope in Tlatelolco-dancing danzón and toasting resilience in Mexico City.