Full Episodes

Upcoming Airdates

Chewing The Sea

Nothing speaks more to Greek cuisine and to Greece itself than the image of traditional fishing boats plying the waters of a crystal-clear blue sea. In this episode, Diane visits a local fisherman and fish taverna to learn the secrets of sustainable fish cookery. Along the way, she discovers some of the local fish and seafood that thrive as well as those that are endangered. On the dock, she makes a traditional fish soup, kakavia, with the captain.

  • 2019-09-01T01:00:00-07:00
    KCETLINK

Lemon, Oregano & Smoke - The Greek Grill

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.

  • 2019-09-08T01:00:00-07:00
    KCETLINK

Greek Comforts

Greek food is by nature the ultimate comfort food thanks to the wealth of rustic home cooking that defines the cuisine. In this episode, Diane explores specialties from the Ionian island of Zakynthos to the Aegean island of Tinos, adding her own twist with some modern comforts, too. Back in the kitchen, she makes a juicy chicken casserole, a vegetarian moussaka, whips up feta mashed potatoes, and waxes poetic about the ultimate grilled cheese -- it's Greek, of course! Zakynthos Chicken Sartsa; Artichoke Moussaka; Feta Mashed Potatoes; Spanakopita Grilled Cheese.

  • 2019-09-15T01:00:00-07:00
    KCETLINK

Tears of Joy! - Retsina

At a seaside tavern along the Attica Coast, Diane is enjoying a typical summer meal: an array of vibrant, robust mezedes and the wine most appropriate to pair with them, retsina. Greece's most famous wine has evolved from the piney, overwhelming quaff of yore to a sleek, contemporary, light, aromatic white wine made from the Savatiano grape. Diane follows the last resin tapper in Attica to the Kouvara pine forest to see how the resin that gives retsina its characteristic flavor is extracted, and delves into the ancient history of this fascinating wine.

  • 2019-09-22T01:00:00-07:00
    KCETLINK