Known for its lush landscape, Umbria is a region of that offers fresh, seasonal ingredients perfect for simple-yet-boldly flavored cuisine chef Michael Bonacini serves up a sweet and spicy antipasto of fried spicy tomato flatbread.
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Vanessa makes dishes centered around olive oil including two different pasta dishes.
Chef Natalia makes pan-seared trout with toasted hazelnuts, grilled octopus, and rich seafood stew.
Pailin roasts a Thai spiced duck, alongside jasmine rice, sautéed bok choy and oyster mushrooms.
Michael Bonacini delves into the quiet region of Friuli Venezia Giulia with classic dishes including a Spicy Tomato Scampi.
Chef Michael Bonacini combines a taste of land and sea as he explores dishes from the island of Sardegna.
Known for its lush landscape, Umbria is a region of that offers fresh, seasonal ingredients perfect for simple-yet-boldly flavored cuisine chef Michael Bonacini serves up a sweet and spicy antipasto of fried spicy tomato flatbread.
Full of luxurious treats, the northern Italian region of Lombardy offers rich and delicious cuisine for his antipasto, chef Michael Bonacini prepares a delicate dish of stuffed squash blossoms.
Master traditional Mexican tacos with Chef Luis Valenzuela who shares his secret to smoky and juicy pollo (chicken) tacos.
Chef Luis Leon shows why trout and ham is the new surf and turf.
Plantain has a sweet reputation, but Venezuelan-born host Juan Pablo Gonzalez shows that banana's cousin also has a savory side.
Chef Luis Valenzuela takes viewers on a culinary tour of the Baja region of Mexico with sweet and savory flavors from the beach, to the mountains and back again.
Vijaya makes lamb rogan josh, butter chicken, and chapatti with a raita dip from scratch.
Chef Hana makes savoury Japanese pancakes, gyozas three ways and a green tea ice cream sundae.
Jessica makes classic French desserts.
Jessica makes some winter treats, including a Gingerbread chalet.
Jessica prepares some treats using autumn-inspired ingredients.
Jessica bakes desserts inspired by the colors and flavors of spring.
Jessica whips up some sweet treats for a summer pool party or just being outdoors.
Jessica uses some surprising ingredients to prepare three desserts.
Jessica shares how to make breakfast treats like banana bread and hand pies filled with grape jelly.
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