David visits with a retired man who preserves anchovies for a living.
Nadia G's Puttanesca Panzarotti are stuffed, fried & bursting with flavor.
Anchovies: elegant or "wormy-looking"? And garlic: pound it or slice it?
These flaky, savory little French tartlets start with homemade puff pastry.
In Seattle, Ben samples a salad of giant geoduck ("gooeyduck") clams.
Giada whips up a quick dish of bowtie pasta with broccoli.
Bill teaches viewers how to make penne pasta with fresh tuna.
Caramelized onion toasts are redolent of the flavors of the Mediterranean.
David stuffs zucchini flowers with cheese and anchovies, then fries them.
Add the dressing while the potatoes are warm so they'll soak it all up.