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