In this episode, Diane discovers the history of her historic neighborhood in the heart of central Athens with the city's most renowned urban chronicler, and cooks up a delicious Spiced Roasted Chicken with Toasted Orzo Pilaf, Kale Caesar with Greek yogurt and a Crispy Phyllo Ice Cream Sundae with Honey, Nuts and Halva.

In this episode, Diane discovers the history of her historic neighborhood in the heart of central Athens with the city's most renowned urban chronicler, and cooks up a delicious Spiced Roasted Chicken with Toasted Orzo Pilaf, Kale Caesar with Greek yogurt and a Crispy Phyllo Ice Cream Sundae with Honey, Nuts and Halva.

So much Greek food is naturally vegan. That's a truism about life around the Greek table. Diane explores the fast-growing vegan trends in Athens, honing in on the transformation of Greek classics like moussaka rendered vegan! She invites the country's best-known vegan chef into her kitchen. The results are delightful: Vegan Moussaka, Vegan Galaktoboureko, even a Vegan Yiouvarlakia, a Rice-Meatball Soup. Hint: mushrooms and avocados are involved. Guest: Nikos Gaitanos.

So much Greek food is naturally vegan. That's a truism about life around the Greek table. Diane explores the fast-growing vegan trends in Athens, honing in on the transformation of Greek classics like moussaka rendered vegan! She invites the country's best-known vegan chef into her kitchen. The results are delightful: Vegan Moussaka, Vegan Galaktoboureko, even a Vegan Yiouvarlakia, a Rice-Meatball Soup. Hint: mushrooms and avocados are involved. Guest: Nikos Gaitanos.

In Greece, they say you can learn to cook, but you're born to grill. For sure, cooking over fire is one of the most ancient ways to enjoy a whole variety of meats, fish, even vegetables. Today, we're focusing on the traditions of grilling in Greece, a hero's feast, so to speak. Even battle-hardened warriors savored the succulent smoky flavors of grilled meats to celebrate victory. In this episode, Diane visits one of the best-known Greek grill chefs to learn the secrets of cooking over fire. We will see him butchering and Diane will talk about the difference between Greek and US cuts of meat. Arugula Salad with Grilled Pears and Grilled Haloumi; Grilled Chicken Legs with Tomato-Olive Paste Barbecue Sauce; Greek Burgers.

So much Greek food is naturally vegan. That's a truism about life around the Greek table. Diane explores the fast-growing vegan trends in Athens, honing in on the transformation of Greek classics like moussaka rendered vegan! She invites the country's best-known vegan chef into her kitchen. The results are delightful: Vegan Moussaka, Vegan Galaktoboureko, even a Vegan Yiouvarlakia, a Rice-Meatball Soup. Hint: mushrooms and avocados are involved. Guest: Nikos Gaitanos.

Diane and chef Carolina Doriti meet to explore the street food scene all over Athens, tasting their way through vegan treats, savory hand-held pies, overflowing Greek sandwiches and hand made gelato. Inspired, Diane creates some homemade street food: a Gyro-Stuffed Baked Bread Loaf, a Warm Green Bean Salad with Chopped Onion and Hazelnuts, and a Healthy Smoothie Bowl with Greek Yogurt. Guest: Carolina Doriti.

Diane and chef Carolina Doriti meet to explore the street food scene all over Athens, tasting their way through vegan treats, savory hand-held pies, overflowing Greek sandwiches and hand made gelato. Inspired, Diane creates some homemade street food: a Gyro-Stuffed Baked Bread Loaf, a Warm Green Bean Salad with Chopped Onion and Hazelnuts, and a Healthy Smoothie Bowl with Greek Yogurt. Guest: Carolina Doriti.

In Greece, they say you can learn to cook, but you're born to grill. For sure, cooking over fire is one of the most ancient ways to enjoy a whole variety of meats, fish, even vegetables. Today, we're focusing on the traditions of grilling in Greece, a hero's feast, so to speak. Even battle-hardened warriors savored the succulent smoky flavors of grilled meats to celebrate victory. In this episode, Diane visits one of the best-known Greek grill chefs to learn the secrets of cooking over fire. We will see him butchering and Diane will talk about the difference between Greek and US cuts of meat. Arugula Salad with Grilled Pears and Grilled Haloumi; Grilled Chicken Legs with Tomato-Olive Paste Barbecue Sauce; Greek Burgers.

In Greece, they say you can learn to cook, but you're born to grill. For sure, cooking over fire is one of the most ancient ways to enjoy a whole variety of meats, fish, even vegetables. Today, we're focusing on the traditions of grilling in Greece, a hero's feast, so to speak. Even battle-hardened warriors savored the succulent smoky flavors of grilled meats to celebrate victory. In this episode, Diane visits one of the best-known Greek grill chefs to learn the secrets of cooking over fire. We will see him butchering and Diane will talk about the difference between Greek and US cuts of meat. Arugula Salad with Grilled Pears and Grilled Haloumi; Grilled Chicken Legs with Tomato-Olive Paste Barbecue Sauce; Greek Burgers.

Diane and chef Carolina Doriti meet to explore the street food scene all over Athens, tasting their way through vegan treats, savory hand-held pies, overflowing Greek sandwiches and hand made gelato. Inspired, Diane creates some homemade street food: a Gyro-Stuffed Baked Bread Loaf, a Warm Green Bean Salad with Chopped Onion and Hazelnuts, and a Healthy Smoothie Bowl with Greek Yogurt. Guest: Carolina Doriti.

No other city evokes the rich and complex history of Greek cuisine better than Thessaloniki, recently named a UNESCO Food City and Greece's de facto culinary capital. Diane learns the secrets of bougatsa, an airy, creamy phyllo pastry, with a master baker, and boards a mussel boat just off the coast to harvest one of the city's favorite seafood delicacies. From sweet shops to hot peppers to unsurpassed meze plates, Diane savors and shares the flavors of Thessaloniki. In her kitchen she cooks up Mussel Pilaf and Feta-Stuffed Roasted Peppers. Guest: Filippos Bantis.

No other city evokes the rich and complex history of Greek cuisine better than Thessaloniki, recently named a UNESCO Food City and Greece's de facto culinary capital. Diane learns the secrets of bougatsa, an airy, creamy phyllo pastry, with a master baker, and boards a mussel boat just off the coast to harvest one of the city's favorite seafood delicacies. From sweet shops to hot peppers to unsurpassed meze plates, Diane savors and shares the flavors of Thessaloniki. In her kitchen she cooks up Mussel Pilaf and Feta-Stuffed Roasted Peppers. Guest: Filippos Bantis.

No other city evokes the rich and complex history of Greek cuisine better than Thessaloniki, recently named a UNESCO Food City and Greece's de facto culinary capital. Diane learns the secrets of bougatsa, an airy, creamy phyllo pastry, with a master baker, and boards a mussel boat just off the coast to harvest one of the city's favorite seafood delicacies. From sweet shops to hot peppers to unsurpassed meze plates, Diane savors and shares the flavors of Thessaloniki. In her kitchen she cooks up Mussel Pilaf and Feta-Stuffed Roasted Peppers. Guest: Filippos Bantis.

Diane explores the urbane, bourgeois flavors of Athens of another era in this tasty trip down memory lane, when she visits the home and kitchen of 90-year-old Irini Pournara and her daughter Margarita, a journalist for the city's most respected daily paper. Eirini makes an Athenian classic and the only dish to which this city has lent its name: Athinaiki Mayioneza (poached fish and vegetables with homemade mayonnaise), and Diane cooks up a sophisticated artichoke dish called A la Polita and an unusual Meatloaf Wrapped in Grape Leaves. Guests: Irini Pournara; Margarita Pournara.

Diane explores the urbane, bourgeois flavors of Athens of another era in this tasty trip down memory lane, when she visits the home and kitchen of 90-year-old Irini Pournara and her daughter Margarita, a journalist for the city's most respected daily paper. Eirini makes an Athenian classic and the only dish to which this city has lent its name: Athinaiki Mayioneza (poached fish and vegetables with homemade mayonnaise), and Diane cooks up a sophisticated artichoke dish called A la Polita and an unusual Meatloaf Wrapped in Grape Leaves. Guests: Irini Pournara; Margarita Pournara.

Diane explores the urbane, bourgeois flavors of Athens of another era in this tasty trip down memory lane, when she visits the home and kitchen of 90-year-old Irini Pournara and her daughter Margarita, a journalist for the city's most respected daily paper. Eirini makes an Athenian classic and the only dish to which this city has lent its name: Athinaiki Mayioneza (poached fish and vegetables with homemade mayonnaise), and Diane cooks up a sophisticated artichoke dish called A la Polita and an unusual Meatloaf Wrapped in Grape Leaves. Guests: Irini Pournara; Margarita Pournara.

Nestled in the dense Pindus mountains along a crystalline lake in the remote northwestern corner of Greece, Ioannina is a crossroads of the meat-and-cheese centric cooking of the mountains as well as the culinary gifts of the lake. It's also home to the most renowned baklava in Greece. Diane focuses on this quaint old city's culinary and cultural lore, and the outcome is a delicious confluence of earth and water: from a unique local version of baklava to hearty Clay-Baked Lamb and a Feta-Cheese Skillet Pie to a truly rare Clay-Tile-Baked Eel, the flavors of Ioannina will pique your curiosity and appetite for this undiscovered corner of the country. Guest: Artemis Kolionasiou.

Nestled in the dense Pindus mountains along a crystalline lake in the remote northwestern corner of Greece, Ioannina is a crossroads of the meat-and-cheese centric cooking of the mountains as well as the culinary gifts of the lake. It's also home to the most renowned baklava in Greece. Diane focuses on this quaint old city's culinary and cultural lore, and the outcome is a delicious confluence of earth and water: from a unique local version of baklava to hearty Clay-Baked Lamb and a Feta-Cheese Skillet Pie to a truly rare Clay-Tile-Baked Eel, the flavors of Ioannina will pique your curiosity and appetite for this undiscovered corner of the country. Guest: Artemis Kolionasiou.

Nestled in the dense Pindus mountains along a crystalline lake in the remote northwestern corner of Greece, Ioannina is a crossroads of the meat-and-cheese centric cooking of the mountains as well as the culinary gifts of the lake. It's also home to the most renowned baklava in Greece. Diane focuses on this quaint old city's culinary and cultural lore, and the outcome is a delicious confluence of earth and water: from a unique local version of baklava to hearty Clay-Baked Lamb and a Feta-Cheese Skillet Pie to a truly rare Clay-Tile-Baked Eel, the flavors of Ioannina will pique your curiosity and appetite for this undiscovered corner of the country. Guest: Artemis Kolionasiou.

In this poignant episode of loss, survival and revival, Diane visits the daughter of Holocaust survivors for a tour of Thessaloniki's Jewish past. Hella cooks up a few of her family's Sephardic recipes, including Huevos Haminados (slowly boiled spiced eggs) and Merenza Assada (grilled eggplant with meatballs in tomato sauce). Diane visits a local restaurant for a demo and taste of another old Jewish dish, Keftikas de Nogada (meatballs with walnut sauce) that is part of this fascinating city's cultural and culinary heritage. In the kitchen she makes Chicken with Prunes. Guests: Hella Matalon; Konstantinos Markou.

In this poignant episode of loss, survival and revival, Diane visits the daughter of Holocaust survivors for a tour of Thessaloniki's Jewish past. Hella cooks up a few of her family's Sephardic recipes, including Huevos Haminados (slowly boiled spiced eggs) and Merenza Assada (grilled eggplant with meatballs in tomato sauce). Diane visits a local restaurant for a demo and taste of another old Jewish dish, Keftikas de Nogada (meatballs with walnut sauce) that is part of this fascinating city's cultural and culinary heritage. In the kitchen she makes Chicken with Prunes. Guests: Hella Matalon; Konstantinos Markou.

In this poignant episode of loss, survival and revival, Diane visits the daughter of Holocaust survivors for a tour of Thessaloniki's Jewish past. Hella cooks up a few of her family's Sephardic recipes, including Huevos Haminados (slowly boiled spiced eggs) and Merenza Assada (grilled eggplant with meatballs in tomato sauce). Diane visits a local restaurant for a demo and taste of another old Jewish dish, Keftikas de Nogada (meatballs with walnut sauce) that is part of this fascinating city's cultural and culinary heritage. In the kitchen she makes Chicken with Prunes. Guests: Hella Matalon; Konstantinos Markou.

With Athens as a backdrop, Diane explores the foods that unite us, meaning the foods so many of us have in common regardless of where we are from. Can soba noodles be grecophied? Yes, with a little tahini, shrimp and olive oil! Can Greek filling of a classic spanakopita be repurposed as a filling for an American baked potato? Indeed! Can the idea of a chicken gyro morph into a Greek-style fajita? We're guessing you know the answer! In this playful, informative episode, Diane ventures beyond tradition into the global world, embracing new ingredients, inspired by Athens' vibrant dining scene, and christening a whole bevy of new recipes Greek!

With Athens as a backdrop, Diane explores the foods that unite us, meaning the foods so many of us have in common regardless of where we are from. Can soba noodles be grecophied? Yes, with a little tahini, shrimp and olive oil! Can Greek filling of a classic spanakopita be repurposed as a filling for an American baked potato? Indeed! Can the idea of a chicken gyro morph into a Greek-style fajita? We're guessing you know the answer! In this playful, informative episode, Diane ventures beyond tradition into the global world, embracing new ingredients, inspired by Athens' vibrant dining scene, and christening a whole bevy of new recipes Greek!