We struggle with vegetables. Marketing, ads, and even cartoons condition us to believe that vegetables are, well...gross, unappealing and unsatisfying. I'm here to tell you it just ain't so. And with only 1 in 10 Americans eating their recommended number of servings, I know I have my work cut out for me. It's time to fall in love with veggies and live our healthiest lives. Recipes: Cauliflower Puttanesca over Cavatelli; Stuffed Eggplant; Roasted Vegetables with Chickpeas

It's no secret that I love coffee...but not just any coffee; the rich, bitter coffee we know as espresso. That little shot of heaven makes my day like just about no other thing I can think of. And the best coffee in the world, in my humble opinion? In Naples, baby. Let's explore the world of caffe. Recipes: Almond Cantucci; Chocolate Coffee Cookies.

It's no secret that I love coffee...but not just any coffee; the rich, bitter coffee we know as espresso. That little shot of heaven makes my day like just about no other thing I can think of. And the best coffee in the world, in my humble opinion? In Naples, baby. Let's explore the world of caffe. Recipes: Almond Cantucci; Chocolate Coffee Cookies.

The Beatles sang it and it has become an anthem for living well. All you need is love. I would add, great food, good wine and wonderful people at your table. As we travel to Italy today, you'll see the embodiment of love in how we cook together, what we cook and the feast after the work. All you need is love and that's what you'll get today. Recipes: Agri Dolce Squash; Pasta Pomodoro; Tuscan Mashed Chickpeas on Toasted Bread.

The Beatles sang it and it has become an anthem for living well. All you need is love. I would add, great food, good wine and wonderful people at your table. As we travel to Italy today, you'll see the embodiment of love in how we cook together, what we cook and the feast after the work. All you need is love and that's what you'll get today. Recipes: Agri Dolce Squash; Pasta Pomodoro; Tuscan Mashed Chickpeas on Toasted Bread.

There are women in my life that shape the woman I am. They're forces of nature; strong, loving, driven by their life's work and their families. Like most women, we band together and get...stuff...done. And we do it with style. Let's travel to Pompeii to cook with one of the coolest, strongest and finest cooks I know. Recipes: Miso Eggplant and Herbed Rice; Cacio e Pepe; Conchiglie with Raw Tomatoes.

There are women in my life that shape the woman I am. They're forces of nature; strong, loving, driven by their life's work and their families. Like most women, we band together and get...stuff...done. And we do it with style. Let's travel to Pompeii to cook with one of the coolest, strongest and finest cooks I know. Recipes: Miso Eggplant and Herbed Rice; Cacio e Pepe; Conchiglie with Raw Tomatoes.

We have one home: this fragile planet we call Mother Earth. And since most of us don't have a 'Plan B' when it comes to where future generations might live, we need to take care of our Mother now, like now. Today we cook to tread lightly on our planet, including a visit to a macrobiotic vinegar producer in Modena.Recipes: Lentil Soup with Sauteed Greens; Whole Roasted Cauliflower

We have one home: this fragile planet we call Mother Earth. And since most of us don't have a 'Plan B' when it comes to where future generations might live, we need to take care of our Mother now, like now. Today we cook to tread lightly on our planet, including a visit to a macrobiotic vinegar producer in Modena.Recipes: Lentil Soup with Sauteed Greens; Whole Roasted Cauliflower

We talk a lot about green living - but what about green eating? From kale to broccoli rabe and all the greens in between, one of the most important ingredients in Italian cooking is green leafy vegetables. Today we're making dishes that use easy-to-find greens in ways you've probably never considered. We'll even stop by my local supermarket to show you how fast and easy it can be to make a healthy and hearty lunch.Recipes: Whipped Chickpeas with Sauteed Broccoli Rabe and Toasted Bread; Kale Salad; Orecchiette with Potatoes and Arugula

We talk a lot about green living - but what about green eating? From kale to broccoli rabe and all the greens in between, one of the most important ingredients in Italian cooking is green leafy vegetables. Today we're making dishes that use easy-to-find greens in ways you've probably never considered. We'll even stop by my local supermarket to show you how fast and easy it can be to make a healthy and hearty lunch.Recipes: Whipped Chickpeas with Sauteed Broccoli Rabe and Toasted Bread; Kale Salad; Orecchiette with Potatoes and Arugula

It's easy to forget the importance of buying fresh food in our busy lives - and remembering to use it before it spoils. As Americans, we waste between 30-40% of the food we purchase. That's almost 120 billion pounds each year! On the other hand, food waste in Italy is 4-5% thanks to an unparalleled reverence towards smart shopping, seasonal ingredients, and sustainable practices. Today's dishes are all about working with what you've got and cleaning out the fridge in a delicious way. We'll also visit a pasta mill in Pienza that has been practicing zero-waste principles for generations.Recipes: Kitchen Sink Soup; Ciambotta over Farro

It's easy to forget the importance of buying fresh food in our busy lives - and remembering to use it before it spoils. As Americans, we waste between 30-40% of the food we purchase. That's almost 120 billion pounds each year! On the other hand, food waste in Italy is 4-5% thanks to an unparalleled reverence towards smart shopping, seasonal ingredients, and sustainable practices. Today's dishes are all about working with what you've got and cleaning out the fridge in a delicious way. We'll also visit a pasta mill in Pienza that has been practicing zero-waste principles for generations.Recipes: Kitchen Sink Soup; Ciambotta over Farro

Has eating locally become the province of the elite and affluent? Or is that just nonsense? Sure, we struggle with food deserts in big cities but many of us have access to fresh, locally produced foods that are often less expensive than the processed stuff we are told is food. All over America, farm markets are becoming the norm, along with community gardens and produce trucks in neighborhoods. In this episode, we'll discover the joy of eating as locally as we can. We'll also meet Philadelphia's own "Farmer Jawn" Christa Barfield, whose Elkins Park farm is helping to improve accessibility to fresh, local produce.Recipes: Fregola with Vegetables and Beans; Beans and Greens

Has eating locally become the province of the elite and affluent? Or is that just nonsense? Sure, we struggle with food deserts in big cities but many of us have access to fresh, locally produced foods that are often less expensive than the processed stuff we are told is food. All over America, farm markets are becoming the norm, along with community gardens and produce trucks in neighborhoods. In this episode, we'll discover the joy of eating as locally as we can. We'll also meet Philadelphia's own "Farmer Jawn" Christa Barfield, whose Elkins Park farm is helping to improve accessibility to fresh, local produce.Recipes: Fregola with Vegetables and Beans; Beans and Greens