David visits with a retired man who preserves anchovies for a living.
These flaky, savory little French tartlets start with homemade puff pastry.
Nadia G's Puttanesca Panzarotti are stuffed, fried & bursting with flavor.
Anchovies: elegant or "wormy-looking"? And garlic: pound it or slice it?
Aarti finds out she loves Sweden's top comfort food, Jansson's Temptation.
Anchovies & Olives seafood restaurant is like Italy moved to Seattle.
Giada whips up a quick dish of bowtie pasta with broccoli.
Caramelized onion toasts are redolent of the flavors of the Mediterranean.
In Seattle, Ben samples a salad of giant geoduck ("gooeyduck") clams.
Bill teaches viewers how to make penne pasta with fresh tuna.