http://www.gourmet.com/diaryofafoodie Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information visit http://www.gourmet.com/diaryofafoodie.<img src="http://www.gourmet.com/rss_views/diaryofafoodie.gif"> en-us Copyright 2006 CondeNet Inc. All rights reserved. Fri, 30 Oct 2009 04:00:00 GMT WGBH and Zero Point Zero Production Inc. no WGBH and Zero Point Zero Production Inc. no gourmet, ruth reichl, foodie, cooking, magazine, chef, travel Episodes of Gourmet's Diary of a Foodie television program Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information visit http://www.gourmet.com/diaryofafoodie. 2009-10-30T04:00:00Z en-us Copyright 2006 CondeNet Inc. All rights reserved. http://www.gourmet.com/images/diaryofafoodie/Foodie07brownSM.jpg http://downloads.gourmet.com/streams/GDOF313_LaCocinaAndaluza.m4v Travel to the southernmost part of Spain--Andalucía, the land of flamenco and bullfighting, as well as the origin of many Spanish dishes. Visit the home of a family of flamenco musicians as they prepare classic Gypsy dishes and spontaneously burst into song while cooking. Meet a local farmer who is committed to producing jamón ibérico in the time-consuming traditional way because he considers its unique flavor a miracle. Learn the history of gazpacho, one of Andalucía¿s most well-known delicacies and meet a chef who puts an avant-garde twist on the chilled soup. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a quick and easy way to make paella at home. Fri, 30 Oct 2009 04:00:00 GMT http://downloads.gourmet.com/streams/GDOF313_LaCocinaAndaluza.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Three of this award-winning series Travel to the southernmost part of Spain--Andalucía, the land of flamenco and bullfighting, as well as the origin of many Spanish dishes. Visit the home of a family of flamenco musicians as they prepare classic Gypsy dishes and spontaneously burst into song while cooking. Meet a local farmer who is committed to producing jamón ibérico in the time-consuming traditional way because he considers its unique flavor a miracle. Learn the history of gazpacho, one of Andalucía¿s most well-known delicacies and meet a chef who puts an avant-garde twist on the chilled soup. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a quick and easy way to make paella at home. 2009-10-30T04:00:00Z http://downloads.gourmet.com/streams/GDOF312_Montreal.m4v In and around Montreal, the great outdoors plays a major role in inspiring the unique local flavor. Just 40 minutes outside the city, the beautiful collaboration between a chef and a forager results in an elegant restaurant menu featuring mushrooms found in trees and wild greens picked from riverbeds. Meet a fourth-generation apple farmer who mixes the Old World and the New by producing cider using the méthode champenoise. Back in the city, tour the biggest indoor market in Canada with a local chef whose Italian cooking classes have a cult following. In the garden behind Joe Beef, chef Fred Morin shows how his fearless approach to experimentation defines his restaurant¿s quirky comfort food. In the Gourmet test kitchen, food editor Paul Grimes uses Canadian maple syrup to prepare a delicious whole chicken in a pan. Fri, 23 Oct 2009 04:00:00 GMT http://downloads.gourmet.com/streams/GDOF312_Montreal.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Three of this award-winning series In and around Montreal, the great outdoors plays a major role in inspiring the unique local flavor. Just 40 minutes outside the city, the beautiful collaboration between a chef and a forager results in an elegant restaurant menu featuring mushrooms found in trees and wild greens picked from riverbeds. Meet a fourth-generation apple farmer who mixes the Old World and the New by producing cider using the méthode champenoise. Back in the city, tour the biggest indoor market in Canada with a local chef whose Italian cooking classes have a cult following. In the garden behind Joe Beef, chef Fred Morin shows how his fearless approach to experimentation defines his restaurant¿s quirky comfort food. In the Gourmet test kitchen, food editor Paul Grimes uses Canadian maple syrup to prepare a delicious whole chicken in a pan. 2009-10-23T04:00:00Z http://downloads.gourmet.com/streams/GDOF311_ChilePeppers.m4v What could be more exhilarating than the rush of a chile pepper? Discover the many ways in which these peppers have set the global palate on fire. Native to Mexico, chile peppers play a huge role in the country¿s cuisine. In Oaxaca, family and friends come together to make Mexico¿s most patriotic dish--Chiles en Nogada. Join John "Doc" Willoughby, executive editor of Gourmet magazine, in ¿anliurfa, Turkey, as he researches a story on Urfa and Mara¿ peppers. In Lenhartsville, Pennsylvania, meet an obsessive farmer who harvests over 100 different kinds of chiles, including the hottest pepper in the world. In the Gourmet test kitchen, Ian Knauer uses serrano chiles to make an Indian shrimp curry that mixes heat with a harmony of spices. Fri, 16 Oct 2009 04:00:00 GMT http://downloads.gourmet.com/streams/GDOF311_ChilePeppers.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Three of this award-winning series What could be more exhilarating than the rush of a chile pepper? Discover the many ways in which these peppers have set the global palate on fire. Native to Mexico, chile peppers play a huge role in the country¿s cuisine. In Oaxaca, family and friends come together to make Mexico¿s most patriotic dish--Chiles en Nogada. Join John "Doc" Willoughby, executive editor of Gourmet magazine, in ¿anliurfa, Turkey, as he researches a story on Urfa and Mara¿ peppers. In Lenhartsville, Pennsylvania, meet an obsessive farmer who harvests over 100 different kinds of chiles, including the hottest pepper in the world. In the Gourmet test kitchen, Ian Knauer uses serrano chiles to make an Indian shrimp curry that mixes heat with a harmony of spices. 2009-10-16T04:00:00Z http://downloads.gourmet.com/streams/GDOF310_Tuscan Simplicity.m4v Tuscany abounds with pride and passion for local ingredients. Meet the area¿s masters of cucina rustica, who explain why the simplest dishes can be the most delicious. A baker reveals the secrets of saltless bread, the foundation of every Tuscan meal. In Florence, grab lunch with the locals at a street cart whose owner keeps the city¿s 700-year-old obsession with tripe alive. Head to the sea with a lifelong fisherman who has become an activist for sustainability and grills his catch right off the side of his boat. Then share the primal experience of cooking steak over live fire with the most famous butcher in Tuscany--and, perhaps, the world. Fri, 09 Oct 2009 04:00:00 GMT http://downloads.gourmet.com/streams/GDOF310_Tuscan Simplicity.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Three of this award-winning series Tuscany abounds with pride and passion for local ingredients. Meet the area¿s masters of cucina rustica, who explain why the simplest dishes can be the most delicious. A baker reveals the secrets of saltless bread, the foundation of every Tuscan meal. In Florence, grab lunch with the locals at a street cart whose owner keeps the city¿s 700-year-old obsession with tripe alive. Head to the sea with a lifelong fisherman who has become an activist for sustainability and grills his catch right off the side of his boat. Then share the primal experience of cooking steak over live fire with the most famous butcher in Tuscany--and, perhaps, the world. 2009-10-09T04:00:00Z http://downloads.gourmet.com/streams/GDOF309_Collective.m4v Around the world, chefs and farmers are using their culinary talents to do more than just nourish. They¿re helping reshape society. In a small town in upstate Vermont, meet four men who have combined farming and business efforts to create a sustainable food infrastructure based on cooperation, not competition. Cross the globe to Hanoi, Vietnam and visit a center that gives street kids the skills they need to work in the restaurant industry. High above Oaxaca, Mexico, the native people of a village play unique roles in their agricultural system--from mushroom forager to potato farmer. And in the Gourmet test kitchen, editor in chief Ruth Reichl turns grilled cheese sandwiches from ordinary to extraordinary with locally sourced ingredients. Fri, 02 Oct 2009 04:00:00 GMT http://downloads.gourmet.com/streams/GDOF309_Collective.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Three of this award-winning series Around the world, chefs and farmers are using their culinary talents to do more than just nourish. They¿re helping reshape society. In a small town in upstate Vermont, meet four men who have combined farming and business efforts to create a sustainable food infrastructure based on cooperation, not competition. Cross the globe to Hanoi, Vietnam and visit a center that gives street kids the skills they need to work in the restaurant industry. High above Oaxaca, Mexico, the native people of a village play unique roles in their agricultural system--from mushroom forager to potato farmer. And in the Gourmet test kitchen, editor in chief Ruth Reichl turns grilled cheese sandwiches from ordinary to extraordinary with locally sourced ingredients. 2009-10-02T04:00:00Z http://downloads.gourmet.com/streams/GDOF308_Turkey.m4v Travel to Istanbul, an ancient Turkish city with a culinary past that weaves its way through the Byzantine, Roman, and Ottoman empires. During the holy month of Ramadan, locals fast from sunrise to sunset. Join a food author for the Iftar meal, the traditional feast when the fast is broken. Visit the famed 150-year-old bakery that makes Turkish flatbread pide, a mainstay of the Iftar, in a time-consuming, authentically traditional way. Discover the beauty of güllaç, a multilayered dessert studded with pistachios and pomegranates, and meet a family that has perfected the art of making Turkish delight, an early ancestor of the jellybean. In the Gourmet test kitchen, executive editor John "Doc" Willoughby prepares spicy grilled köfte, a Turkish street-food favorite that gets its irresistible flavor from a unique blend of spices. Fri, 25 Sep 2009 04:00:00 GMT http://downloads.gourmet.com/streams/GDOF308_Turkey.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Three of this award-winning series Travel to Istanbul, an ancient Turkish city with a culinary past that weaves its way through the Byzantine, Roman, and Ottoman empires. During the holy month of Ramadan, locals fast from sunrise to sunset. Join a food author for the Iftar meal, the traditional feast when the fast is broken. Visit the famed 150-year-old bakery that makes Turkish flatbread pide, a mainstay of the Iftar, in a time-consuming, authentically traditional way. Discover the beauty of güllaç, a multilayered dessert studded with pistachios and pomegranates, and meet a family that has perfected the art of making Turkish delight, an early ancestor of the jellybean. In the Gourmet test kitchen, executive editor John "Doc" Willoughby prepares spicy grilled köfte, a Turkish street-food favorite that gets its irresistible flavor from a unique blend of spices. 2009-09-25T04:00:00Z http://downloads.gourmet.com/streams/GDOF307_Tasmania.m4v With its rich volcanic soils, clean air, and pristine waters, the island of Tasmania, off the southeast coast of Australia, is quickly becoming a food utopia. Visit Tasmania¿s first Wagyu beef ranch, where cattle roam lush seaside pastures to produce some of the world¿s highest-quality beef. Meet a truffle expert who took a gamble on Tasmania¿s climate and won when he became the only person in the past century to grow truffles in Australia. He shares the truffle secrets he learned from the French and explains the delicate nature of digging up these aromatic gems. Then head out to a smokehouse located in an organic apple orchard. There, a smoke master uses applewood to create highly prized cold-smoked trout and salmon. Back in the Gourmet test kitchen, food editor Paul Grimes prepares a recipe for Mediterranean Lamb Salad, a dish made from an interesting cut of meat he discovered in Tasmania. Fri, 18 Sep 2009 04:00:00 GMT http://downloads.gourmet.com/streams/GDOF307_Tasmania.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Three of this award-winning series With its rich volcanic soils, clean air, and pristine waters, the island of Tasmania, off the southeast coast of Australia, is quickly becoming a food utopia. Visit Tasmania¿s first Wagyu beef ranch, where cattle roam lush seaside pastures to produce some of the world¿s highest-quality beef. Meet a truffle expert who took a gamble on Tasmania¿s climate and won when he became the only person in the past century to grow truffles in Australia. He shares the truffle secrets he learned from the French and explains the delicate nature of digging up these aromatic gems. Then head out to a smokehouse located in an organic apple orchard. There, a smoke master uses applewood to create highly prized cold-smoked trout and salmon. Back in the Gourmet test kitchen, food editor Paul Grimes prepares a recipe for Mediterranean Lamb Salad, a dish made from an interesting cut of meat he discovered in Tasmania. 2009-09-18T04:00:00Z http://downloads.gourmet.com/streams/GDOF306_Korea.m4v In Korea, food doesn¿t simply influence culture; it defines it. Korea¿s food remains tied to a venerable past with cooking techniques that reflect its royal dynasties and home kitchens. Watch a certified royal-cuisine chef exercise precision and patience to create kimchi, a fermented-vegetable dish that has been a staple here for more than a thousand years. Discover authentic North Korean recipes, part of a disappearing cuisine largely unknown to the outside world. Marvel at the intense and mysterious process of cultivating pyog¿o mushrooms, a revered delicacy in a country where mushrooms are a staple. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a simple yet flavorful recipe for warm tofu with spicy sauce. Fri, 11 Sep 2009 04:00:00 GMT http://downloads.gourmet.com/streams/GDOF306_Korea.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Three of this award-winning series In Korea, food doesn¿t simply influence culture; it defines it. Korea¿s food remains tied to a venerable past with cooking techniques that reflect its royal dynasties and home kitchens. Watch a certified royal-cuisine chef exercise precision and patience to create kimchi, a fermented-vegetable dish that has been a staple here for more than a thousand years. Discover authentic North Korean recipes, part of a disappearing cuisine largely unknown to the outside world. Marvel at the intense and mysterious process of cultivating pyog¿o mushrooms, a revered delicacy in a country where mushrooms are a staple. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a simple yet flavorful recipe for warm tofu with spicy sauce. 2009-09-11T04:00:00Z http://downloads.gourmet.com/streams/GDOF305_FarmToFork.m4v Discover the many ways in which chefs and farmers around the world are shrinking the distance between farm and table. In New Zealand, a family runs a century-old sustainable ranch and eats almost exclusively from meat and produce cultivated in their backyard. Travel to France to meet a chef who is garnering international attention with a menu inspired by what he pulls straight from his restaurant¿s garden. Then visit a baker in upstate New York who sees bread as a philosophy and baking as a life experiment. In the Gourmet test kitchen, executive food editor Kemp Minifie shares a resourceful pasta recipe featuring an ingredient many throw away--beet greens. Fri, 04 Sep 2009 04:00:00 GMT http://downloads.gourmet.com/streams/GDOF305_FarmToFork.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Three of this award-winning series Discover the many ways in which chefs and farmers around the world are shrinking the distance between farm and table. In New Zealand, a family runs a century-old sustainable ranch and eats almost exclusively from meat and produce cultivated in their backyard. Travel to France to meet a chef who is garnering international attention with a menu inspired by what he pulls straight from his restaurant¿s garden. Then visit a baker in upstate New York who sees bread as a philosophy and baking as a life experiment. In the Gourmet test kitchen, executive food editor Kemp Minifie shares a resourceful pasta recipe featuring an ingredient many throw away--beet greens. 2009-09-04T04:00:00Z http://downloads.gourmet.com/streams/GDOF304_Oaxaca.m4v Experience the unique culture and customs of the Mexican state of Oaxaca, a region that offers dramatic beauty, an ancient heritage, and some of Mexico¿s best food. Visit a traditional Zapotec village and meet a family of weavers as they take advantage of indigenous ingredients using recipes passed down by their ancestors. Journey a few miles outside of Oaxaca City to uncover the tradition of stone soup, a dish local men have made to honor women since the pre-Columbian era. Back in the Gourmet test kitchen, executive food editor Kemp Minifie shares a rich and tangy recipe for beef in a spicy tomatillo sauce, adapted from a dish she discovered during a trip to Oaxaca. Fri, 28 Aug 2009 04:00:00 GMT http://downloads.gourmet.com/streams/GDOF304_Oaxaca.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Three of this award-winning series Experience the unique culture and customs of the Mexican state of Oaxaca, a region that offers dramatic beauty, an ancient heritage, and some of Mexico¿s best food. Visit a traditional Zapotec village and meet a family of weavers as they take advantage of indigenous ingredients using recipes passed down by their ancestors. Journey a few miles outside of Oaxaca City to uncover the tradition of stone soup, a dish local men have made to honor women since the pre-Columbian era. Back in the Gourmet test kitchen, executive food editor Kemp Minifie shares a rich and tangy recipe for beef in a spicy tomatillo sauce, adapted from a dish she discovered during a trip to Oaxaca. 2009-08-28T04:00:00Z http://downloads.gourmet.com/streams/GDOF303_AncientTraditions.m4v Travel across the world to meet a diverse group of artisans committed to keeping ancient food traditions alive. In a private kitchen just outside Hong Kong, a chef draws upon old village recipes and time-intensive techniques to secretly prepare dishes for a dining room of just eight people. In Chile, the birthplace of potatoes, you¿ll meet a woman who has dedicated her life to preserving Chile¿s unmatched tuber diversity of more than 200 varieties. Along southern India¿s Malabar Coast, local men enjoy a naturally fermented coconut liquor that stays drinkable for just 24 hours. Back in the Gourmet test kitchen, executive editor John Willoughby makes a pork stew that builds flavors with a variety of Latin roots. Fri, 21 Aug 2009 04:00:00 GMT http://downloads.gourmet.com/streams/GDOF303_AncientTraditions.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Three of this award-winning series Travel across the world to meet a diverse group of artisans committed to keeping ancient food traditions alive. In a private kitchen just outside Hong Kong, a chef draws upon old village recipes and time-intensive techniques to secretly prepare dishes for a dining room of just eight people. In Chile, the birthplace of potatoes, you¿ll meet a woman who has dedicated her life to preserving Chile¿s unmatched tuber diversity of more than 200 varieties. Along southern India¿s Malabar Coast, local men enjoy a naturally fermented coconut liquor that stays drinkable for just 24 hours. Back in the Gourmet test kitchen, executive editor John Willoughby makes a pork stew that builds flavors with a variety of Latin roots. 2009-08-21T04:00:00Z http://downloads.gourmet.com/streams/GDOF302_IndiaVietnam.m4v Travel to India and Vietnam and learn how the sophisticated cooking traditions and exotic spices of these countries make their regional cuisines so complex. In Hyderabad, India, discover the intricate process of cooking mutton biryani with a richly seasoned recipe that dates back to the 18th century. In the coastal city of Mangalore, experience the luxury of kane rawa, a spicy seafood delicacy made with a meat-eating fish. Then journey to Vietnam and learn the art of making chao, the country¿s pungent version of pickled tofu. And enjoy an elegant lunch full of exotic fruits from the Mekong Delta. In the Gourmet test kitchen, editor in chief Ruth Reichl shares a quick recipe for Indian chicken vindaloo anyone can make and food editor Ian Knauer explains how to layer flavors to create a Vietnamese chicken and pineapple soup. Fri, 14 Aug 2009 04:00:00 GMT http://downloads.gourmet.com/streams/GDOF302_IndiaVietnam.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Three of this award-winning series Travel to India and Vietnam and learn how the sophisticated cooking traditions and exotic spices of these countries make their regional cuisines so complex. In Hyderabad, India, discover the intricate process of cooking mutton biryani with a richly seasoned recipe that dates back to the 18th century. In the coastal city of Mangalore, experience the luxury of kane rawa, a spicy seafood delicacy made with a meat-eating fish. Then journey to Vietnam and learn the art of making chao, the country¿s pungent version of pickled tofu. And enjoy an elegant lunch full of exotic fruits from the Mekong Delta. In the Gourmet test kitchen, editor in chief Ruth Reichl shares a quick recipe for Indian chicken vindaloo anyone can make and food editor Ian Knauer explains how to layer flavors to create a Vietnamese chicken and pineapple soup. 2009-08-14T04:00:00Z http://downloads.gourmet.com/streams/GDOF301_Hawaii.m4v How can an island with barely any native produce evolve into a food lover¿s paradise? Discover the many ways in which Hawaii has developed into a unique melting pot of flavors from around the world. Meet Peter Merriman, a chef who launched a regional cuisine based on splendid local bounty prepared in the simplest possible way. Then see fruits you won¿t find anywhere else with Ken Love, a man obsessed with ultra-exotics such as tree tomatoes and poha berries. Journey to the Valley of the Kings, where three generations of a family have devoted themselves to farming taro to create traditional poi. Back in the Gourmet test kitchen, food editor Paul Grimes shares a simple recipe for macadamia nut shortbread that gives you a taste of the big island at home. Fri, 07 Aug 2009 04:00:00 GMT http://downloads.gourmet.com/streams/GDOF301_Hawaii.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Three of this award-winning series How can an island with barely any native produce evolve into a food lover¿s paradise? Discover the many ways in which Hawaii has developed into a unique melting pot of flavors from around the world. Meet Peter Merriman, a chef who launched a regional cuisine based on splendid local bounty prepared in the simplest possible way. Then see fruits you won¿t find anywhere else with Ken Love, a man obsessed with ultra-exotics such as tree tomatoes and poha berries. Journey to the Valley of the Kings, where three generations of a family have devoted themselves to farming taro to create traditional poi. Back in the Gourmet test kitchen, food editor Paul Grimes shares a simple recipe for macadamia nut shortbread that gives you a taste of the big island at home. 2009-08-07T04:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod20-collective-sierrajuarez.m4v We travel to the remote region of Sierra Juarez and the village of Quahima Loiyes (elevation: about 10,000 feet). It¿s part of the group of eight villages called Pueblos con ancamados, or "villages run by the people. Fri, 17 Jul 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod20-collective-sierrajuarez.m4v 00:07:15 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series We travel to the remote region of Sierra Juarez and the village of Quahima Loiyes (elevation: about 10,000 feet). It¿s part of the group of eight villages called Pueblos con ancamados, or "villages run by the people. 2009-07-17T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod19-turkish-flatbread.m4v Possibly one of the oldest forms of Turkish flatbread, pide has become an ever-present symbol of Ramadan. Authentic sesame-sprinkled pide takes hours to prepare. We visit the Has bakery, which carries on this ancient 150-year-old tradition. Fri, 10 Jul 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod19-turkish-flatbread.m4v 00:03:37 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series Possibly one of the oldest forms of Turkish flatbread, pide has become an ever-present symbol of Ramadan. Authentic sesame-sprinkled pide takes hours to prepare. We visit the Has bakery, which carries on this ancient 150-year-old tradition. 2009-07-10T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod18-turkey-ramadan.m4v It¿s the holy month of Ramadan, so we gather for the Iftar feast with a family who leads us through their culinary journey. Fri, 03 Jul 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod18-turkey-ramadan.m4v 00:06:11 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series It¿s the holy month of Ramadan, so we gather for the Iftar feast with a family who leads us through their culinary journey. 2009-07-03T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod17-tasmania-alistair-wise.m4v World-famous pastry chef Alistair Wise has returned home to Tasmania, where he is finding new and creative ways to use preserves from his mother¿s kitchen. Fri, 26 Jun 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod17-tasmania-alistair-wise.m4v 00:06:44 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series World-famous pastry chef Alistair Wise has returned home to Tasmania, where he is finding new and creative ways to use preserves from his mother¿s kitchen. 2009-06-26T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod16-tasmania-wagyubeef.m4v With its rich volcanic soils, clean air, and pristine waters, the island of Tasmania, off the southeast coast of Australia, is quickly becoming a culinary utopia. Visit Tasmania's first Wagyu beef ranch, where cattle roam lush seaside pastures to produce some of the world's highest-quality beef. Fri, 19 Jun 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod16-tasmania-wagyubeef.m4v 00:06:37 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series With its rich volcanic soils, clean air, and pristine waters, the island of Tasmania, off the southeast coast of Australia, is quickly becoming a culinary utopia. Visit Tasmania's first Wagyu beef ranch, where cattle roam lush seaside pastures to produce some of the world's highest-quality beef. 2009-06-19T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod15-korea-royalcuisine.m4v Korea's food remains tied to a venerable past, with cooking techniques that reflect its royal dynasties. Join us for a Royal Court feast for a king. Fri, 12 Jun 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod15-korea-royalcuisine.m4v 00:05:21 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series Korea's food remains tied to a venerable past, with cooking techniques that reflect its royal dynasties. Join us for a Royal Court feast for a king. 2009-06-12T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod14-korea-pyogomushrooms.m4v Join us for a look at the intense and mysterious process of cultivating pyog'o mushrooms, a revered delicacy in a country where mushrooms are a staple. Fri, 05 Jun 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod14-korea-pyogomushrooms.m4v 00:05:22 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series Join us for a look at the intense and mysterious process of cultivating pyog'o mushrooms, a revered delicacy in a country where mushrooms are a staple. 2009-06-05T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod13-korea-kimchi.m4v Watch a certified royal-cuisine chef exercise precision and patience to create kimchi, a fermented-vegetable dish that has been a staple here for more than a thousand years. Fri, 29 May 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod13-korea-kimchi.m4v 00:05:18 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series Watch a certified royal-cuisine chef exercise precision and patience to create kimchi, a fermented-vegetable dish that has been a staple here for more than a thousand years. 2009-05-29T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod12-tuscan-talamone.m4v Tuscans are passionate about preserving their superb resources, especially their pristine coastline. One fisherman discusses his vision of a sustainable fishing industry. Fri, 22 May 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod12-tuscan-talamone.m4v 00:05:52 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series Tuscans are passionate about preserving their superb resources, especially their pristine coastline. One fisherman discusses his vision of a sustainable fishing industry. 2009-05-22T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod11-tuscan-dario_cecchini.m4v Dario Cecchini is arguably the most famous butcher in Tuscany, if not the world. He brings us back to the primal experience of eating meat. Fri, 15 May 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod11-tuscan-dario_cecchini.m4v 00:06:24 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series Dario Cecchini is arguably the most famous butcher in Tuscany, if not the world. He brings us back to the primal experience of eating meat. 2009-05-15T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod10-farmtofork-provence.m4v Near the town of Arles, the restaurant La Chassagnette¿helmed by chef Armand Arnal¿is at the forefront of France's new organic movement. Fri, 08 May 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod10-farmtofork-provence.m4v 00:06:15 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series Near the town of Arles, the restaurant La Chassagnette¿helmed by chef Armand Arnal¿is at the forefront of France's new organic movement. 2009-05-08T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod09-oaxaca-seven-moles.m4v Oaxaca, Mexico is the home of the seven moles, including mole negro, mole rojo, and mole verde. We'll show you the ancient cooking techniques used to make mole negro. Fri, 01 May 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod09-oaxaca-seven-moles.m4v 00:06:27 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series Oaxaca, Mexico is the home of the seven moles, including mole negro, mole rojo, and mole verde. We'll show you the ancient cooking techniques used to make mole negro. 2009-05-01T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod08-ancient-traditions-ricepaper.m4v Artisans in Vietnams Tay Ninh Province have been making rice paper since the beginning of the 20th century. We visit a family that has handcrafted the product for three generations. Fri, 24 Apr 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod08-ancient-traditions-ricepaper.m4v 00:05:06 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series Artisans in Vietnams Tay Ninh Province have been making rice paper since the beginning of the 20th century. We visit a family that has handcrafted the product for three generations. 2009-04-24T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod07-ancient-traditions-chileanpotatoes.m4v Join us as we travel to Chile and meet Norma Aquilar, who dedicates herself to preserving the countrys rare, native potato breeds for future generations. Fri, 17 Apr 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod07-ancient-traditions-chileanpotatoes.m4v 00:06:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series Join us as we travel to Chile and meet Norma Aquilar, who dedicates herself to preserving the countrys rare, native potato breeds for future generations. 2009-04-17T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod06-ancient-traditions-privatekitchens.m4v Throughout Hong Kong and China, amateur chefs are taking a fresh approach to Chinese cooking in small underground restaurants known as private kitchens. We visit Cuisine X, the most hidden among Hong Kongs private kitchens. Fri, 10 Apr 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod06-ancient-traditions-privatekitchens.m4v 00:07:05 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series Throughout Hong Kong and China, amateur chefs are taking a fresh approach to Chinese cooking in small underground restaurants known as private kitchens. We visit Cuisine X, the most hidden among Hong Kongs private kitchens. 2009-04-10T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod05-india-vietnam-pickledtofu.m4v While tofu is eaten throughout Asia, the Vietnamese pride themselves on their pungent, pickled variety, known as chao. Join us on a visit to a chao factory outside Can Tho. Fri, 03 Apr 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod05-india-vietnam-pickledtofu.m4v 00:03:43 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series While tofu is eaten throughout Asia, the Vietnamese pride themselves on their pungent, pickled variety, known as chao. Join us on a visit to a chao factory outside Can Tho. 2009-04-03T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod04-india-vietnam-mekongdelta.m4v South Vietnamese cuisine relies heavily on the fresh fruits, vegetables, and seafood found in and around the Mekong Delta. Many of these ingredients are sold at the floating market in Can Tho, one of the largest wholesale markets in the region. Fri, 27 Mar 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod04-india-vietnam-mekongdelta.m4v 00:04:27 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series South Vietnamese cuisine relies heavily on the fresh fruits, vegetables, and seafood found in and around the Mekong Delta. Many of these ingredients are sold at the floating market in Can Tho, one of the largest wholesale markets in the region. 2009-03-27T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod03-india-vietnam-complexcuisine.m4v Travel to India and Vietnam and learn how the sophisticated cooking traditions and exotic spices of these countries make their regional cuisines so complex. In Hyderabad, India, witness the intricate process of cooking mutton biryani with a richly seasoned recipe that dates back to the 18th century. Fri, 20 Mar 2009 14:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod03-india-vietnam-complexcuisine.m4v 00:06:28 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series Travel to India and Vietnam and learn how the sophisticated cooking traditions and exotic spices of these countries make their regional cuisines so complex. In Hyderabad, India, witness the intricate process of cooking mutton biryani with a richly seasoned recipe that dates back to the 18th century. 2009-03-20T14:00:00Z http://downloads.gourmet.com/streams/GDOF3-vod02-hawaii-twoladieskitchen.m4v Considered by many to have the best mochi in Hawaii, Two Ladies Kitchen on the Big Island makes this sweet, luscious rice treat in many beautiful colors and shapes. Fri, 13 Mar 2009 21:30:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod02-hawaii-twoladieskitchen.m4v 00:03:52 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series Considered by many to have the best mochi in Hawaii, Two Ladies Kitchen on the Big Island makes this sweet, luscious rice treat in many beautiful colors and shapes. 2009-03-13T21:30:00Z http://downloads.gourmet.com/streams/GDOF3-vod01-hawaii-merriman.m4v How can an island with barely any native produce evolve into a food lover's paradise? Discover the many ways in which Hawaii has developed into a unique melting pot of flavors from around the world. Meet Peter Merriman, a chef who launched a regional cuisine based on splendid local bounty prepared in the simplest possible way. Fri, 06 Mar 2009 15:00:00 GMT http://downloads.gourmet.com/streams/GDOF3-vod01-hawaii-merriman.m4v 00:08:29 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel An exclusive video from Season Three of this award-winning series How can an island with barely any native produce evolve into a food lover's paradise? Discover the many ways in which Hawaii has developed into a unique melting pot of flavors from around the world. Meet Peter Merriman, a chef who launched a regional cuisine based on splendid local bounty prepared in the simplest possible way. 2009-03-06T15:00:00Z http://downloads.gourmet.com/streams/GDOF220.m4v Come along as we travel the globe to discover the exciting and flavorful world of spirits, looking into the slightly wacky world of mixology and meeting the cocktail artists who are raising the bar for bartenders everywhere. In the field of molecular mixology, risk-taker Tony Conigliaro is known for blending some of the most innovative cocktails in the UK. In India, well watch Keralan coconut climbers make fresh liquor from the sap of a coconut tree. Well also visit a micro-distillery in New York, the first to produce bourbon, rye, and vodka in the state since Prohibition. And in the Gourmet kitchen, were reinventing the multi-layered Pousse-Café. Fri, 27 Feb 2009 23:17:41 GMT http://downloads.gourmet.com/streams/GDOF220.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Come along as we travel the globe to discover the exciting and flavorful world of spirits, looking into the slightly wacky world of mixology and meeting the cocktail artists who are raising the bar for bartenders everywhere. In the field of molecular mixology, risk-taker Tony Conigliaro is known for blending some of the most innovative cocktails in the UK. In India, well watch Keralan coconut climbers make fresh liquor from the sap of a coconut tree. Well also visit a micro-distillery in New York, the first to produce bourbon, rye, and vodka in the state since Prohibition. And in the Gourmet kitchen, were reinventing the multi-layered Pousse-Café. 2009-02-27T23:17:41Z http://downloads.gourmet.com/streams/GDOF219.m4v Join us on a trip to the incredible country of Vietnam, where fine cuisine is utterly simple. In a remote fishing village in the waters of Ha Long Bay, well experience one of the most popular dishes in Vietnam: Canh Chua Ca (Sweet and Sour Fish Soup). Next well take a caffeine-buzz tour with a food blogger to the many coffee houses in Hanoi. In Tay Ninh, the local rice paper at a family-run factory is so special that cooks come from all over Vietnam to stock up. Back in the Gourmet kitchen, Clay Pot Pork combines sweet, salty, and spicy in a single easy-to-make dish. Fri, 27 Feb 2009 23:15:27 GMT http://downloads.gourmet.com/streams/GDOF219.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Join us on a trip to the incredible country of Vietnam, where fine cuisine is utterly simple. In a remote fishing village in the waters of Ha Long Bay, well experience one of the most popular dishes in Vietnam: Canh Chua Ca (Sweet and Sour Fish Soup). Next well take a caffeine-buzz tour with a food blogger to the many coffee houses in Hanoi. In Tay Ninh, the local rice paper at a family-run factory is so special that cooks come from all over Vietnam to stock up. Back in the Gourmet kitchen, Clay Pot Pork combines sweet, salty, and spicy in a single easy-to-make dish. 2009-02-27T23:15:27Z http://downloads.gourmet.com/streams/GDOF218.m4v Come with us as we fan out across the world to meet with chefs and scientists who are exploring the importance of aromas, proving that the fragrance of a dish does not come only from the ingredients it contains. At the Monell Chemical Senses Center in Philadelphia, we talk with a taste scientist who demonstrates the crucial role that aromas play in our enjoyment of food. In the French countryside, we meet a chef who enlivens the dining experience with a wide range of aromas from the plants in the garden just outside his door. And in the Gourmet kitchen, well show you how to keep your kitchen smelling delicious, even when you cook fish. Fri, 27 Feb 2009 23:09:29 GMT http://downloads.gourmet.com/streams/GDOF218.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Come with us as we fan out across the world to meet with chefs and scientists who are exploring the importance of aromas, proving that the fragrance of a dish does not come only from the ingredients it contains. At the Monell Chemical Senses Center in Philadelphia, we talk with a taste scientist who demonstrates the crucial role that aromas play in our enjoyment of food. In the French countryside, we meet a chef who enlivens the dining experience with a wide range of aromas from the plants in the garden just outside his door. And in the Gourmet kitchen, well show you how to keep your kitchen smelling delicious, even when you cook fish. 2009-02-27T23:09:29Z http://downloads.gourmet.com/streams/GDOF217.m4v Sweet doesnt necessarily just mean dessertit is a basic flavor element in all types of food in cultures around the world. Well attend a traditional Moroccan tea ceremony, complete with amazing sugared pastries, then travel to Shanghai to sample a sweet meat dish. From Morocco to Vietnam to Shanghai, well discover the many uses of sugar and learn why its an ingredient we simply cant live without. Back in the Gourmet kitchen, well share the gooey goodness of a homemade marshmallow. Fri, 27 Feb 2009 23:07:42 GMT http://downloads.gourmet.com/streams/GDOF217.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Sweet doesnt necessarily just mean dessertit is a basic flavor element in all types of food in cultures around the world. Well attend a traditional Moroccan tea ceremony, complete with amazing sugared pastries, then travel to Shanghai to sample a sweet meat dish. From Morocco to Vietnam to Shanghai, well discover the many uses of sugar and learn why its an ingredient we simply cant live without. Back in the Gourmet kitchen, well share the gooey goodness of a homemade marshmallow. 2009-02-27T23:07:42Z http://downloads.gourmet.com/streams/GDOF216.m4v Who says fast food cant be superb? Join us as we visit chefs around the world who are redefining the very concept of fast food. Chef David Chang of Momofuku Ssäm Bar in New York City turns out a spectacular meal in next to no time. In Florence, Italy, a vendor of tripe sandwiches shows us the glories of the citys oldest form of fast food, while in Hong Kong we visit a local wonton noodle shop that has gained widespread fame for its recipe, which fans consider to be perfect. In the Gourmet kitchen, well show you how to make Steak Diane in a flash, using a very unexpected ingredient. Fri, 27 Feb 2009 23:05:21 GMT http://downloads.gourmet.com/streams/GDOF216.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Who says fast food cant be superb? Join us as we visit chefs around the world who are redefining the very concept of fast food. Chef David Chang of Momofuku Ssäm Bar in New York City turns out a spectacular meal in next to no time. In Florence, Italy, a vendor of tripe sandwiches shows us the glories of the citys oldest form of fast food, while in Hong Kong we visit a local wonton noodle shop that has gained widespread fame for its recipe, which fans consider to be perfect. In the Gourmet kitchen, well show you how to make Steak Diane in a flash, using a very unexpected ingredient. 2009-02-27T23:05:21Z http://downloads.gourmet.com/streams/GDOF215.m4v How did a kid from Milwaukee become one of Americas finest chefs? Join us as Paul Bartolotta, one of the first chefs in America to elevate Italian cuisine to four-star status, shows us the fresh ingredients and the classic techniques behind his wonderful, deceptively simple cuisine. Then well travel to Italy to discover some of Bartolottas inspirations: The age-old craft of making Parmigiano-Reggiano, and one of the most important fishing ports along the Adriatic. Back in the Gourmet kitchen, well mix Italian ingredients with French techniques to amazing effect. Fri, 27 Feb 2009 23:01:27 GMT http://downloads.gourmet.com/streams/GDOF215.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series How did a kid from Milwaukee become one of Americas finest chefs? Join us as Paul Bartolotta, one of the first chefs in America to elevate Italian cuisine to four-star status, shows us the fresh ingredients and the classic techniques behind his wonderful, deceptively simple cuisine. Then well travel to Italy to discover some of Bartolottas inspirations: The age-old craft of making Parmigiano-Reggiano, and one of the most important fishing ports along the Adriatic. Back in the Gourmet kitchen, well mix Italian ingredients with French techniques to amazing effect. 2009-02-27T23:01:27Z http://downloads.gourmet.com/streams/GDOF214.m4v Come along with us as we discover the unique and little-known cuisine of Chile, a fascinating cross-pollination of native ingredients and European technique. In the charming city of Quintay, we find some of the best seafood in Chile featured in a family-run restaurant that offers just-out-of-the-water-fresh dishes. We also visit the birthplace of potatoes, where we meet a woman who has dedicated her life to preserving Chiles unmatched potato diversity. And in the Gourmet kitchen, well show you how queso fresco can create an easy, hearty, and very delicious stew. Fri, 27 Feb 2009 22:58:25 GMT http://downloads.gourmet.com/streams/GDOF214.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Come along with us as we discover the unique and little-known cuisine of Chile, a fascinating cross-pollination of native ingredients and European technique. In the charming city of Quintay, we find some of the best seafood in Chile featured in a family-run restaurant that offers just-out-of-the-water-fresh dishes. We also visit the birthplace of potatoes, where we meet a woman who has dedicated her life to preserving Chiles unmatched potato diversity. And in the Gourmet kitchen, well show you how queso fresco can create an easy, hearty, and very delicious stew. 2009-02-27T22:58:25Z http://downloads.gourmet.com/streams/GDOF213.m4v Curious about the most advanced gadgets in the 21st century kitchen? Come along and meet the people who are pushing the art of cooking to new heights. First, former chief technology officer of Microsoft shows off his incredible home kitchen, which is full of high-tech gizmos. Next well travel to France to meet the man who coined the term molecular gastronomy, and discover why he thinks everyone should be a chemist. Finally, in Chicago the genius behind the anti-griddle shows us his latest inventions. Back in the Gourmet kitchen, well give you a few tips to inspire your inner inventor. Fri, 27 Feb 2009 22:54:54 GMT http://downloads.gourmet.com/streams/GDOF213.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Curious about the most advanced gadgets in the 21st century kitchen? Come along and meet the people who are pushing the art of cooking to new heights. First, former chief technology officer of Microsoft shows off his incredible home kitchen, which is full of high-tech gizmos. Next well travel to France to meet the man who coined the term molecular gastronomy, and discover why he thinks everyone should be a chemist. Finally, in Chicago the genius behind the anti-griddle shows us his latest inventions. Back in the Gourmet kitchen, well give you a few tips to inspire your inner inventor. 2009-02-27T22:54:54Z http://downloads.gourmet.com/streams/GDOF212.m4v Join us for a look at the fishing industry through the eyes of some of the worlds best seafood chefs and most forward-thinking fisherman. First, chef David Pasternack of Esca in New York City takes us fishing in the Long Island Sound. Next, well travel to New Zealand, where a fisherman limits his catch of native Paua abalone to help guarantee the survival of this prized export. And in Italy, a traditional fisherman is changing his ways to ensure that there will still be seafood left in the future. Come travel the world to learn about the latest in sustainable fishing practices. And in the Gourmet kitchen, well show you what to look for when you buy seafood. Fri, 27 Feb 2009 22:52:36 GMT http://downloads.gourmet.com/streams/GDOF212.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Join us for a look at the fishing industry through the eyes of some of the worlds best seafood chefs and most forward-thinking fisherman. First, chef David Pasternack of Esca in New York City takes us fishing in the Long Island Sound. Next, well travel to New Zealand, where a fisherman limits his catch of native Paua abalone to help guarantee the survival of this prized export. And in Italy, a traditional fisherman is changing his ways to ensure that there will still be seafood left in the future. Come travel the world to learn about the latest in sustainable fishing practices. And in the Gourmet kitchen, well show you what to look for when you buy seafood. 2009-02-27T22:52:36Z http://downloads.gourmet.com/streams/GDOF211.m4v A new generation of culinary talent is ignoring tradition and experimenting with techniques, reinventing French cuisine. Come with us to meet these young masters: One is changing the face of the French bistro at his restaurant, Le Chateaubriand; another is taking the organic movement in new directions on his farm in the south of France. And well visit a restaurant in a premier art museum, where the chef is creating iconoclastic dishes based on classic ingredients (foie gras and celery rémoulade with popcorn, anyone?). Join us to find out why France could be on the verge of another revolution. Back in the Gourmet kitchen, well see another innovation from French chefs: the Silpat, which has revolutionized pastry-making. Fri, 27 Feb 2009 22:49:25 GMT http://downloads.gourmet.com/streams/GDOF211.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series A new generation of culinary talent is ignoring tradition and experimenting with techniques, reinventing French cuisine. Come with us to meet these young masters: One is changing the face of the French bistro at his restaurant, Le Chateaubriand; another is taking the organic movement in new directions on his farm in the south of France. And well visit a restaurant in a premier art museum, where the chef is creating iconoclastic dishes based on classic ingredients (foie gras and celery rémoulade with popcorn, anyone?). Join us to find out why France could be on the verge of another revolution. Back in the Gourmet kitchen, well see another innovation from French chefs: the Silpat, which has revolutionized pastry-making. 2009-02-27T22:49:25Z http://downloads.gourmet.com/streams/GDOF210.m4v Join us as we travel across the globe to visit chefs who are redefining the art of grilling. In Panzano, Italy, one of the worlds greatest butchers shows us how a perfectly prepared steak begins and ends with the dry heat of an open flame. Next well travel to Morocco to experience an ancient method of cooking that uses the intense heat of the fire in a communal bathhouse. Then, at a Fourth of July barbecue in Massachusetts, a great chef stays up all night to demonstrate an entire range of grilling traditions and techniques. And in the Gourmet kitchen, were sharing tips for easy grilling in your own backyard. Fri, 27 Feb 2009 22:46:35 GMT http://downloads.gourmet.com/streams/GDOF210.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Join us as we travel across the globe to visit chefs who are redefining the art of grilling. In Panzano, Italy, one of the worlds greatest butchers shows us how a perfectly prepared steak begins and ends with the dry heat of an open flame. Next well travel to Morocco to experience an ancient method of cooking that uses the intense heat of the fire in a communal bathhouse. Then, at a Fourth of July barbecue in Massachusetts, a great chef stays up all night to demonstrate an entire range of grilling traditions and techniques. And in the Gourmet kitchen, were sharing tips for easy grilling in your own backyard. 2009-02-27T22:46:35Z http://downloads.gourmet.com/streams/GDOF209.m4v Can a great meal be based on deception? Trompe L'Oeil means "fooling the eye," and some chefs and experts are doing just that. In this episode, well meet a chef whos been figuring out ways to fool diners for 45 years, feeding them whimsical creations like "scrambled eggs" made out of scallops. Then well travel to New York City to visit a cake-making "studio" where edible foods replace tubes of paint. Back in the Gourmet kitchen, well show you how to create a slice of "watermelon" that looks exactly like the real thing--with seeds made out of chocolate. Fri, 27 Feb 2009 22:41:53 GMT http://downloads.gourmet.com/streams/GDOF209.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Can a great meal be based on deception? Trompe L'Oeil means "fooling the eye," and some chefs and experts are doing just that. In this episode, well meet a chef whos been figuring out ways to fool diners for 45 years, feeding them whimsical creations like "scrambled eggs" made out of scallops. Then well travel to New York City to visit a cake-making "studio" where edible foods replace tubes of paint. Back in the Gourmet kitchen, well show you how to create a slice of "watermelon" that looks exactly like the real thing--with seeds made out of chocolate. 2009-02-27T22:41:53Z http://downloads.gourmet.com/streams/GDOF208.m4v Join us as we visit the rugged region of Southwest Tuscany, where semi-wild Maremmane cattle inspire a local specialty called bollito. Next, well travel to Morocco to experience freshly made Beldi butter, and well also try chocolate milk from the American heartland. From Italy to Upstate New York, well show you how cows influence cuisines around the world. Back in the Gourmet kitchen, were spicing up a basic cut of meat with a flavorful dry rub and homemade barbecue sauce. Fri, 27 Feb 2009 22:39:36 GMT http://downloads.gourmet.com/streams/GDOF208.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Join us as we visit the rugged region of Southwest Tuscany, where semi-wild Maremmane cattle inspire a local specialty called bollito. Next, well travel to Morocco to experience freshly made Beldi butter, and well also try chocolate milk from the American heartland. From Italy to Upstate New York, well show you how cows influence cuisines around the world. Back in the Gourmet kitchen, were spicing up a basic cut of meat with a flavorful dry rub and homemade barbecue sauce. 2009-02-27T22:39:36Z http://downloads.gourmet.com/streams/GDOF207.m4v Well travel to Baja, the peninsula south of California in Mexico that is fast becoming an epicenter in the culinary world. Well meet a chef who has built a destination restaurant using fresh herbs, vegetables, and seafood for his restaurant Laja. Well also travel to a wine school in the fertile valley of Guadalupe, then visit a French chef who runs a five-diamond resort restaurant in Los Cabos. Join us as we show you why this Mexican hotspot is compared to the major gastronomic regions of France. And in the Gourmet kitchen, were sharing a savory recipe for Mongolian stewed garlic. Fri, 27 Feb 2009 22:35:58 GMT http://downloads.gourmet.com/streams/GDOF207.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Well travel to Baja, the peninsula south of California in Mexico that is fast becoming an epicenter in the culinary world. Well meet a chef who has built a destination restaurant using fresh herbs, vegetables, and seafood for his restaurant Laja. Well also travel to a wine school in the fertile valley of Guadalupe, then visit a French chef who runs a five-diamond resort restaurant in Los Cabos. Join us as we show you why this Mexican hotspot is compared to the major gastronomic regions of France. And in the Gourmet kitchen, were sharing a savory recipe for Mongolian stewed garlic. 2009-02-27T22:35:58Z http://downloads.gourmet.com/streams/GDOF206.m4v Four stars of the blogging world share their opinions on all things edible, teaching us how to go incognito on the outskirts of Hong Kong and how to gather the sweet goods on the streets of Paris. Join us as we visit bloggers who know that creating a culinary tale is not just about the food, its about the adventure along the way. Back in the Gourmet kitchen, Ruth Reichl shares a blog-worthy recipe for apricot pie. Fri, 27 Feb 2009 22:29:16 GMT http://downloads.gourmet.com/streams/GDOF206.m4v 00:26:45 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Four stars of the blogging world share their opinions on all things edible, teaching us how to go incognito on the outskirts of Hong Kong and how to gather the sweet goods on the streets of Paris. Join us as we visit bloggers who know that creating a culinary tale is not just about the food, its about the adventure along the way. Back in the Gourmet kitchen, Ruth Reichl shares a blog-worthy recipe for apricot pie. 2009-02-27T22:29:16Z http://downloads.gourmet.com/streams/GDOF205.m4v Well show you what southern cooking is all about, and its not just grits and gravy. Well travel to North Carolina where we see the old-style tradition of barbecue come alive with legendary pitmaster Ed Mitchell. Next, well visit an eco-friendly trout farm in the Appalachian Mountains and experience the unique combination of Asian and barbecue cuisine at The Lantern, a famous restaurant in Chapel Hill. Back in the Gourmet kitchen, were sharing a recipe that no one can resist: okra fritters. Thu, 12 Feb 2009 23:24:43 GMT http://downloads.gourmet.com/streams/GDOF205.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Well show you what southern cooking is all about, and its not just grits and gravy. Well travel to North Carolina where we see the old-style tradition of barbecue come alive with legendary pitmaster Ed Mitchell. Next, well visit an eco-friendly trout farm in the Appalachian Mountains and experience the unique combination of Asian and barbecue cuisine at The Lantern, a famous restaurant in Chapel Hill. Back in the Gourmet kitchen, were sharing a recipe that no one can resist: okra fritters. 2009-02-12T23:24:43Z http://downloads.gourmet.com/streams/GDOF204.m4v Well take you on a tour of Hong Kongs private kitchens, hidden storefronts, and other secrets known only to the most devoted foodies in Hong Kong. Well meet chefs at these hideouts and discover the experimental approaches that make what they do so extraordinary. Well also visit a family-run factory where soy sauce is made using an ancient method. Back in the Gourmet kitchen, were spicing up your life with oyster sauce, a cornerstone of Asian flavor. Thu, 12 Feb 2009 23:18:25 GMT http://downloads.gourmet.com/streams/GDOF204.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Well take you on a tour of Hong Kongs private kitchens, hidden storefronts, and other secrets known only to the most devoted foodies in Hong Kong. Well meet chefs at these hideouts and discover the experimental approaches that make what they do so extraordinary. Well also visit a family-run factory where soy sauce is made using an ancient method. Back in the Gourmet kitchen, were spicing up your life with oyster sauce, a cornerstone of Asian flavor. 2009-02-12T23:18:25Z http://downloads.gourmet.com/streams/GDOF203.m4v Bread: a simple staple at the center of almost any meal, on every table, across the globe. Well travel through the bustling streets of Paris to learn the secret to a beautifully baked French loaf, and then head to Italy where an Italian baker shares the legend of Tuscan bread. Well also spend time in the Adirondack Mountains with a baker who sees bread as a way of life. Back in the Gourmet kitchen, well get a taste of a legendary recipe for savory brioche from Richard Bertinet. Thu, 12 Feb 2009 20:48:07 GMT http://downloads.gourmet.com/streams/GDOF203.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Bread: a simple staple at the center of almost any meal, on every table, across the globe. Well travel through the bustling streets of Paris to learn the secret to a beautifully baked French loaf, and then head to Italy where an Italian baker shares the legend of Tuscan bread. Well also spend time in the Adirondack Mountains with a baker who sees bread as a way of life. Back in the Gourmet kitchen, well get a taste of a legendary recipe for savory brioche from Richard Bertinet. 2009-02-12T20:48:07Z http://downloads.gourmet.com/streams/GDOF202.m4v With about 10,000 miles of rugged, unspoiled coastline and relative isolation from the rest of the world, New Zealand is the perfect place for growing fresh, organic fare. Well travel across the country and meet producers of artisanal honey, hand-crafted goat cheese, single-vineyard wines, and farm-raised venison. Join us as we learn how local products and the natural bounty of the land influence cuisines around the world. And in the Gourmet kitchen, were ready for dessert! The taste of fresh honey adds the perfect touch of sweetness to a toffee wafer. Thu, 12 Feb 2009 20:42:37 GMT http://downloads.gourmet.com/streams/GDOF202.m4v 00:26:45 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series With about 10,000 miles of rugged, unspoiled coastline and relative isolation from the rest of the world, New Zealand is the perfect place for growing fresh, organic fare. Well travel across the country and meet producers of artisanal honey, hand-crafted goat cheese, single-vineyard wines, and farm-raised venison. Join us as we learn how local products and the natural bounty of the land influence cuisines around the world. And in the Gourmet kitchen, were ready for dessert! The taste of fresh honey adds the perfect touch of sweetness to a toffee wafer. 2009-02-12T20:42:37Z http://downloads.gourmet.com/streams/GDOF201.m4v Join us as we experience the flavors that define South Indian cuisine. Well visit the home of an award-winning author where she savors the enduring recipes and aromatic spices that connect her to family and an ancient past. Next, well visit a tiny farming community where local farmers cultivate indigenous ragi grain without the use of pesticides. Well also travel along the western Malabar coast where a distinguished chef makes a local favorite using the regions abundant seafood and coconuts. Thu, 12 Feb 2009 15:00:00 GMT http://downloads.gourmet.com/streams/GDOF201.m4v 00:26:46 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl, travel Watch this full episode from Season Two of this award-winning series Join us as we experience the flavors that define South Indian cuisine. Well visit the home of an award-winning author where she savors the enduring recipes and aromatic spices that connect her to family and an ancient past. Next, well visit a tiny farming community where local farmers cultivate indigenous ragi grain without the use of pesticides. Well also travel along the western Malabar coast where a distinguished chef makes a local favorite using the regions abundant seafood and coconuts. 2009-02-12T15:00:00Z http://downloads.gourmet.com/streams/vcast20_vietnam_halongbay.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 16 May 2008 16:00:00 GMT http://downloads.gourmet.com/streams/vcast20_vietnam_halongbay.m4v 00:06:22 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-05-16T16:00:00Z http://downloads.gourmet.com/streams/vcast19_worldofsweet_morocco.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 09 May 2008 17:47:26 GMT http://downloads.gourmet.com/streams/vcast19_worldofsweet_morocco.m4v 00:04:35 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-05-09T17:47:26Z http://downloads.gourmet.com/streams/vcast18_finefastfood_tripe.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 02 May 2008 16:00:00 GMT http://downloads.gourmet.com/streams/vcast18_finefastfood_tripe.m4v 00:04:44 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-05-02T16:00:00Z http://downloads.gourmet.com/streams/vcast17_ruthreichl_parmigianoreggiano.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 25 Apr 2008 16:00:00 GMT http://downloads.gourmet.com/streams/vcast17_ruthreichl_parmigianoreggiano.m4v 00:03:10 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-04-25T16:00:00Z http://downloads.gourmet.com/streams/vcast16_anatomy_paulbartolotta.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 18 Apr 2008 18:27:30 GMT http://downloads.gourmet.com/streams/vcast16_anatomy_paulbartolotta.m4v 00:04:34 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-04-18T18:27:30Z http://downloads.gourmet.com/streams/vcast15_chrisschlesinger.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 11 Apr 2008 19:00:00 GMT http://downloads.gourmet.com/streams/vcast15_chrisschlesinger.m4v 00:05:38 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning seriess Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-04-11T19:00:00Z http://downloads.gourmet.com/streams/vcast14_trompeloeil.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 04 Apr 2008 21:00:00 GMT http://downloads.gourmet.com/streams/vcast14_trompeloeil.m4v 00:07:25 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-04-04T21:00:00Z http://downloads.gourmet.com/streams/vcast14_annarbor_chocolate.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 28 Mar 2008 21:34:35 GMT http://downloads.gourmet.com/streams/vcast14_annarbor_chocolate.m4v 00:03:55 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl A never-before-seen video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-03-28T21:34:35Z http://downloads.gourmet.com/streams/vcast13_bovine_beldibutter.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 21 Mar 2008 21:37:00 GMT http://downloads.gourmet.com/streams/vcast13_bovine_beldibutter.m4v 00:05:42 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-03-21T21:37:00Z http://downloads.gourmet.com/streams/vcast12_bloggers_edlowerson.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 14 Mar 2008 21:45:14 GMT http://downloads.gourmet.com/streams/vcast12_bloggers_edlowerson.m4v 00:04:58 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-03-14T21:45:14Z http://downloads.gourmet.com/streams/vcast11_nc_edmitchell.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 07 Mar 2008 22:39:54 GMT http://downloads.gourmet.com/streams/vcast11_nc_edmitchell.m4v 00:05:30 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-03-07T22:39:54Z http://downloads.gourmet.com/streams/vcast10_bovine_jdmilk.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 29 Feb 2008 22:19:05 GMT http://downloads.gourmet.com/streams/vcast10_bovine_jdmilk.m4v 00:05:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-02-29T22:19:05Z http://downloads.gourmet.com/streams/baja.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 22 Feb 2008 05:00:00 GMT http://downloads.gourmet.com/streams/baja.m4v 00:03:41 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-02-22T05:00:00Z http://downloads.gourmet.com/streams/aa-cheese.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 15 Feb 2008 05:00:00 GMT http://downloads.gourmet.com/streams/aa-cheese.m4v 00:03:52 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl A never-before-seen video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-02-15T05:00:00Z http://downloads.gourmet.com/streams/nz-bees.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 08 Feb 2008 05:00:00 GMT http://downloads.gourmet.com/streams/nz-bees.m4v 00:06:21 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-02-08T05:00:00Z http://downloads.gourmet.com/streams/aa-farmers-mkt.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 01 Feb 2008 05:00:00 GMT http://downloads.gourmet.com/streams/aa-farmers-mkt.m4v 00:03:52 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl A never-before-seen video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-02-01T05:00:00Z http://downloads.gourmet.com/streams/hong-kong.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 25 Jan 2008 05:00:00 GMT http://downloads.gourmet.com/streams/hong-kong.m4v 00:05:31 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-01-25T05:00:00Z http://downloads.gourmet.com/streams/nz-farms.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Tue, 22 Jan 2008 05:00:00 GMT http://downloads.gourmet.com/streams/nz-farms.m4v 00:04:52 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-01-22T05:00:00Z http://downloads.gourmet.com/streams/india.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Tue, 22 Jan 2008 05:00:00 GMT http://downloads.gourmet.com/streams/india.m4v 00:06:28 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-01-22T05:00:00Z http://downloads.gourmet.com/streams/bread.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Tue, 22 Jan 2008 05:00:00 GMT http://downloads.gourmet.com/streams/bread.m4v 00:06:02 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl An exclusive video from Season Two of this award-winning series Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. 2008-01-22T05:00:00Z http://downloads.gourmet.com/streams/120.m4v A new generation of chefs is exploring the bold frontier of molecular gastronomy, an emerging culinary discipline that focuses on the science of cooking. They think about the restaurant experience as a whole, the emotions surrounding the food, and the way it is served. First, we'll learn how Raymond Capaldi uses liquid nitrogen as an unusual palate cleanser in Australia. Then, we'll visit two Chicago innovators: Homaru Cantu, a culinary wizard who serves innovative fare such as edible menus and dehydrated pastries; and chef Grant Achatz, whose high-tech creations at four-star restaurant Alinea are served on specially designed sculptural holders with no flatware. Join us as we discover how these avant-garde chefs are creating new and exciting foods that are cutting edge, delicious, and above all, entertaining. Sun, 20 Jan 2008 00:24:02 GMT http://downloads.gourmet.com/streams/120.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series A new generation of chefs is exploring the bold frontier of molecular gastronomy, an emerging culinary discipline that focuses on the science of cooking. They think about the restaurant experience as a whole, the emotions surrounding the food, and the way it is served. First, we'll learn how Raymond Capaldi uses liquid nitrogen as an unusual palate cleanser in Australia. Then, we'll visit two Chicago innovators: Homaru Cantu, a culinary wizard who serves innovative fare such as edible menus and dehydrated pastries; and chef Grant Achatz, whose high-tech creations at four-star restaurant Alinea are served on specially designed sculptural holders with no flatware. Join us as we discover how these avant-garde chefs are creating new and exciting foods that are cutting edge, delicious, and above all, entertaining. 2008-01-20T00:24:02Z http://downloads.gourmet.com/streams/119.m4v Lydia Shire is a legend in her own time, a culinary pioneer who featured offal on the menu at the Bostons legendary Locke Ober Restaurant at a time when other chefs shied away from entrails. Now that the rest of the world has caught up, this intrepid chef is on a new mission: to counter the no-fat, no-fun fad that encourages eliminating butter, meat, and salt from our diets. Shire believes in the enjoyment of rich, full flavors, and advocates using only the finest-quality ingredients from only the best sources. In this episode Shire will introduce us to Diane St. Clairs rich, creamy Vermont butter; sweet Maine lobsters direct from the Atlantic Ocean; and the freshest cuts of meat from Lobels Butcher Shop in New York City. Discover the world of this passionate chef as we take the rare opportunity to visit her at home for an intimate Sunday family dinner. Sun, 20 Jan 2008 00:20:59 GMT http://downloads.gourmet.com/streams/119.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series Lydia Shire is a legend in her own time, a culinary pioneer who featured offal on the menu at the Bostons legendary Locke Ober Restaurant at a time when other chefs shied away from entrails. Now that the rest of the world has caught up, this intrepid chef is on a new mission: to counter the no-fat, no-fun fad that encourages eliminating butter, meat, and salt from our diets. Shire believes in the enjoyment of rich, full flavors, and advocates using only the finest-quality ingredients from only the best sources. In this episode Shire will introduce us to Diane St. Clairs rich, creamy Vermont butter; sweet Maine lobsters direct from the Atlantic Ocean; and the freshest cuts of meat from Lobels Butcher Shop in New York City. Discover the world of this passionate chef as we take the rare opportunity to visit her at home for an intimate Sunday family dinner. 2008-01-20T00:20:59Z http://downloads.gourmet.com/streams/118.m4v Countries around the globe have differing standards of food safety. Most government health organizations quickly ban foods that pose potential health risks. But there is an entirely separate category of cuisine that falls into the gray zoneits not necessarily dangerous, but it is banned for a variety of other reasons. Often, with this controversial fare, what is legal in one country is considered contraband in another. Join us as we learn about the reemergence of mind-altering Absinthe in France; gourmet uses of the coca leaf; Irelands potent Poitin liquor; and an illegal foie gras update to the Chicago-style hot dog. Sun, 20 Jan 2008 00:15:34 GMT http://downloads.gourmet.com/streams/118.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series Countries around the globe have differing standards of food safety. Most government health organizations quickly ban foods that pose potential health risks. But there is an entirely separate category of cuisine that falls into the gray zoneits not necessarily dangerous, but it is banned for a variety of other reasons. Often, with this controversial fare, what is legal in one country is considered contraband in another. Join us as we learn about the reemergence of mind-altering Absinthe in France; gourmet uses of the coca leaf; Irelands potent Poitin liquor; and an illegal foie gras update to the Chicago-style hot dog. 2008-01-20T00:15:34Z http://downloads.gourmet.com/streams/117.m4v What does it take to turn a run-of-the-mill beverage into an exceptional drink? In this episode we'll sample cocktail artist Scott Beattie's daring drink menu at Cyrus Restaurant in Healdsburg, California; learn the process of crafting Peruvian Pisco brandy at the Tres Generaciones distillery; and explore the American micro-brewing movement with New York pioneer Garrett Oliver, creator of Brooklyn Lager. We'll observe artisans across the globe as they elevate wine, beer, and spirits into libations as sophisticated as a fine meal. Sun, 20 Jan 2008 00:12:11 GMT http://downloads.gourmet.com/streams/117.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series What does it take to turn a run-of-the-mill beverage into an exceptional drink? In this episode we'll sample cocktail artist Scott Beattie's daring drink menu at Cyrus Restaurant in Healdsburg, California; learn the process of crafting Peruvian Pisco brandy at the Tres Generaciones distillery; and explore the American micro-brewing movement with New York pioneer Garrett Oliver, creator of Brooklyn Lager. We'll observe artisans across the globe as they elevate wine, beer, and spirits into libations as sophisticated as a fine meal. 2008-01-20T00:12:11Z http://downloads.gourmet.com/streams/116.m4v Curing: Used to preserve food and enhance flavor, but this method of aging, salting, and smoking food creates spectacular culinary effects. We'll visit New York salami king Mark Buzzio as he demonstrates the art of producing fine Italian dry-cured meats and cheeses. Then we're off to Cobh, Ireland to experience the nuanced flavors of Irish smoked salmon and seafood, and to Shanghai to try Sichuan-style camphorwood-smoked duck. Lastly, we'll take a look at avant-garde uses of smoking in Spain, such as a dessert of mushroom ice cream infused with beechwood smoke trapped inside a globe of sugar. Join us as the masters of curing from around the world share their closely guarded secrets. Sat, 19 Jan 2008 23:36:53 GMT http://downloads.gourmet.com/streams/116.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series Curing: Used to preserve food and enhance flavor, but this method of aging, salting, and smoking food creates spectacular culinary effects. We'll visit New York salami king Mark Buzzio as he demonstrates the art of producing fine Italian dry-cured meats and cheeses. Then we're off to Cobh, Ireland to experience the nuanced flavors of Irish smoked salmon and seafood, and to Shanghai to try Sichuan-style camphorwood-smoked duck. Lastly, we'll take a look at avant-garde uses of smoking in Spain, such as a dessert of mushroom ice cream infused with beechwood smoke trapped inside a globe of sugar. Join us as the masters of curing from around the world share their closely guarded secrets. 2008-01-19T23:36:53Z http://downloads.gourmet.com/streams/115.m4v Cheese is the most famous example of foods that rely on the development of mold. But did you know that there are many other products that depend on the process of decay? Carefully cultivated through the centuries as a way to preserve food, mold and rot are used throughout the world to make products such as botrytis (wine made with rotten grapes) and Mexican huitlacoche (made from moldy corn). We'll meet the experts who turn what would be considered "food gone bad" into creative and exceptionally great cuisine. Sat, 19 Jan 2008 00:10:53 GMT http://downloads.gourmet.com/streams/115.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series Cheese is the most famous example of foods that rely on the development of mold. But did you know that there are many other products that depend on the process of decay? Carefully cultivated through the centuries as a way to preserve food, mold and rot are used throughout the world to make products such as botrytis (wine made with rotten grapes) and Mexican huitlacoche (made from moldy corn). We'll meet the experts who turn what would be considered "food gone bad" into creative and exceptionally great cuisine. 2008-01-19T00:10:53Z http://downloads.gourmet.com/streams/114.m4v What happens when indigenous ingredients meet passionate food lovers? In this episode, we'll meet a Peruvian chef who transforms local fruits and vegetables into haute cuisine, and then learn how an Aboriginal community keeps its Outback traditions alive and thriving. We'll also visit a French-born chef as he forages for seaweed on the Irish Coast, then hop over to Seattle, Washington to dig for geoduck, a large saltwater clam that can live for up to 140 years and weigh up to 10 pounds. Join us as we learn how these indigenous foods make for rich traditions and delicious cuisine. Sat, 19 Jan 2008 00:07:31 GMT http://downloads.gourmet.com/streams/114.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series What happens when indigenous ingredients meet passionate food lovers? In this episode, we'll meet a Peruvian chef who transforms local fruits and vegetables into haute cuisine, and then learn how an Aboriginal community keeps its Outback traditions alive and thriving. We'll also visit a French-born chef as he forages for seaweed on the Irish Coast, then hop over to Seattle, Washington to dig for geoduck, a large saltwater clam that can live for up to 140 years and weigh up to 10 pounds. Join us as we learn how these indigenous foods make for rich traditions and delicious cuisine. 2008-01-19T00:07:31Z http://downloads.gourmet.com/streams/113.m4v Salt and pepper: The most important mineral in the human diet, and the most widely used spice. In this episode, we'll take a close look at the ubiquitous most renowned duo. We'll travel to England where a chef heads to the sea for salt, then discover why the fiery Sichuan peppercorn, so highly prized in Asia, is only recently making its way into American cuisine. We'll also visit a New York chocolatier who adds a peppery kick to her sweets, and a New Mexican farmer who grows and sells chilies on the same farm his ancestors built four generations ago. Join us as we learn why salt and pepper are earning a newfound respect from chefs in the know. Sat, 19 Jan 2008 00:04:46 GMT http://downloads.gourmet.com/streams/113.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series Salt and pepper: The most important mineral in the human diet, and the most widely used spice. In this episode, we'll take a close look at the ubiquitous most renowned duo. We'll travel to England where a chef heads to the sea for salt, then discover why the fiery Sichuan peppercorn, so highly prized in Asia, is only recently making its way into American cuisine. We'll also visit a New York chocolatier who adds a peppery kick to her sweets, and a New Mexican farmer who grows and sells chilies on the same farm his ancestors built four generations ago. Join us as we learn why salt and pepper are earning a newfound respect from chefs in the know. 2008-01-19T00:04:46Z http://downloads.gourmet.com/streams/112.m4v What is the true path to culinary enlightenment? In this episode, we'll look at how some chefs achieve inner harmony from cooking. We'll visit a famed London chef who challenges mainstream beliefs with his conviction that one should honor an animal by eating it in its entiretyfrom nose to tail. Then we'll meet one of the world's foremost experts in Washokuan age-old Japanese culinary philosophy that captures the harmonious balance of colors, flavors, cooking methods, and the five senses. From a California cheese maker to a New York chocolatier, food artisans show us how they find their Zen through their relationship with food. Sat, 19 Jan 2008 00:00:57 GMT http://downloads.gourmet.com/streams/112.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series What is the true path to culinary enlightenment? In this episode, we'll look at how some chefs achieve inner harmony from cooking. We'll visit a famed London chef who challenges mainstream beliefs with his conviction that one should honor an animal by eating it in its entiretyfrom nose to tail. Then we'll meet one of the world's foremost experts in Washokuan age-old Japanese culinary philosophy that captures the harmonious balance of colors, flavors, cooking methods, and the five senses. From a California cheese maker to a New York chocolatier, food artisans show us how they find their Zen through their relationship with food. 2008-01-19T00:00:57Z http://downloads.gourmet.com/streams/111.m4v Did your mother tell you not to play with your food? Meet some innovative chefs who didn't listen. In this episode, we look at how some of the world's top culinary experts are using molecular gastronomy--the application of scientific principles to food preparation--to push the boundaries of what can be achieved in the kitchen. We'll meet a London-based chef whose approach to cooking borders on alchemy, a New York chemist-turned-barman with a gift for mixing chemistry and cocktails, and a group of Peruvian scientists researching a drought-resistant potato. We'll even learn how to make bacon and egg ice cream. Join us as we see how the combination of science and food is revolutionizing the culinary world. Fri, 18 Jan 2008 23:56:49 GMT http://downloads.gourmet.com/streams/111.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series Did your mother tell you not to play with your food? Meet some innovative chefs who didn't listen. In this episode, we look at how some of the world's top culinary experts are using molecular gastronomy--the application of scientific principles to food preparation--to push the boundaries of what can be achieved in the kitchen. We'll meet a London-based chef whose approach to cooking borders on alchemy, a New York chemist-turned-barman with a gift for mixing chemistry and cocktails, and a group of Peruvian scientists researching a drought-resistant potato. We'll even learn how to make bacon and egg ice cream. Join us as we see how the combination of science and food is revolutionizing the culinary world. 2008-01-18T23:56:49Z http://downloads.gourmet.com/streams/110.m4v Many Australian chefs have been gravitating towards the slow approach to cuisine, taking the time to fully appreciate the skill of cooking. This movement is growing not only Down Under but also across the world, with chefs who are passionate about protecting and promoting the use of local ingredients and culinary traditions. These Aussie foodies show us how to create a slow food feast, while revealing a deeper message: Slow down, appreciate our natural resources, and enjoy them whole-heartedly. Fri, 18 Jan 2008 23:43:57 GMT http://downloads.gourmet.com/streams/110.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series Many Australian chefs have been gravitating towards the slow approach to cuisine, taking the time to fully appreciate the skill of cooking. This movement is growing not only Down Under but also across the world, with chefs who are passionate about protecting and promoting the use of local ingredients and culinary traditions. These Aussie foodies show us how to create a slow food feast, while revealing a deeper message: Slow down, appreciate our natural resources, and enjoy them whole-heartedly. 2008-01-18T23:43:57Z http://downloads.gourmet.com/streams/109.m4v We'll hear the stories of chefs and home cooks alike who use only the freshest, purest natural ingredients--from organic foods to exotic fruits--to create delicious and unusual recipes. Crisscrossing the globe, we'll find out how a couple in Maine have been changing the face of American farming with their cutting-edge cold-weather harvesting techniques; head to Lima, Peru where we'll catch fish in the Amazon; and explore the incredible offerings of a garden in western France. Join us as we learn how local products and traditions influence cuisine around the world. Thu, 17 Jan 2008 21:34:14 GMT http://downloads.gourmet.com/streams/109.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series We'll hear the stories of chefs and home cooks alike who use only the freshest, purest natural ingredients--from organic foods to exotic fruits--to create delicious and unusual recipes. Crisscrossing the globe, we'll find out how a couple in Maine have been changing the face of American farming with their cutting-edge cold-weather harvesting techniques; head to Lima, Peru where we'll catch fish in the Amazon; and explore the incredible offerings of a garden in western France. Join us as we learn how local products and traditions influence cuisine around the world. 2008-01-17T21:34:14Z http://downloads.gourmet.com/streams/108.m4v Dessert: The most anticipated course and the perfect ending to any meal. We'll look behind the scenes at Barcelona's legendary all-dessert restaurant, Espai Sucre, and talk with edgy New York pastry chef Sam Mason, discovering unusual desserts and the culinary wizards who create them. Join us as we take a look at some of the world's culinary masters of confection in action, and find out why desserts are more than just after-dinner treats. Thu, 17 Jan 2008 21:16:53 GMT http://downloads.gourmet.com/streams/108.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series Dessert: The most anticipated course and the perfect ending to any meal. We'll look behind the scenes at Barcelona's legendary all-dessert restaurant, Espai Sucre, and talk with edgy New York pastry chef Sam Mason, discovering unusual desserts and the culinary wizards who create them. Join us as we take a look at some of the world's culinary masters of confection in action, and find out why desserts are more than just after-dinner treats. 2008-01-17T21:16:53Z http://downloads.gourmet.com/streams/107.m4v "Fusion," the art of intermingling two distinct cuisines into one imaginative and singular culinary form, is thriving in Brazil. Join us as we travel to this place where the jungle collides with civilization, to see how chefs blend their own culinary traditions with newfound indigenous ingredients. From pizza to sushi, see how just about every type of cuisine can be reinvented and enhanced with Brazilian flavor. Thu, 17 Jan 2008 20:51:16 GMT http://downloads.gourmet.com/streams/107.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series "Fusion," the art of intermingling two distinct cuisines into one imaginative and singular culinary form, is thriving in Brazil. Join us as we travel to this place where the jungle collides with civilization, to see how chefs blend their own culinary traditions with newfound indigenous ingredients. From pizza to sushi, see how just about every type of cuisine can be reinvented and enhanced with Brazilian flavor. 2008-01-17T20:51:16Z http://downloads.gourmet.com/streams/106.m4v "Green" is in. This timely episode will explore ways that food and cooking affect our environment and vice-versa. We'll visit Cabbage Hill farms in New York, where we'll learn about a system of sustainable agriculture that may be a model for the coming green age, then head to the nearby Flying Pig restaurant, whose mission is to showcase the products of regional and local farmers. We'll also travel to Spain, where we'll meet a couple who explain their "eco-gastronomic" philosophy while showing us their organic garden and restaurant. Join us as we meet people across the globe who bring their values to the table. Thu, 17 Jan 2008 20:16:08 GMT http://downloads.gourmet.com/streams/106.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series "Green" is in. This timely episode will explore ways that food and cooking affect our environment and vice-versa. We'll visit Cabbage Hill farms in New York, where we'll learn about a system of sustainable agriculture that may be a model for the coming green age, then head to the nearby Flying Pig restaurant, whose mission is to showcase the products of regional and local farmers. We'll also travel to Spain, where we'll meet a couple who explain their "eco-gastronomic" philosophy while showing us their organic garden and restaurant. Join us as we meet people across the globe who bring their values to the table. 2008-01-17T20:16:08Z http://downloads.gourmet.com/streams/105.m4v No doubt, technology has altered the world of food, making ingredients easier to produce and faster to distribute globally. But at what cost? Fortunately, there are artisans who are working to preserve the traditional methods of cooking that have shaped the world's culinary history. We'l meet a Japanese knifemaker and visit a market run by a passionate Parisian gardener, discovering how ancient cooking techniques are being revived and sustained. Thu, 17 Jan 2008 20:09:20 GMT http://downloads.gourmet.com/streams/105.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series No doubt, technology has altered the world of food, making ingredients easier to produce and faster to distribute globally. But at what cost? Fortunately, there are artisans who are working to preserve the traditional methods of cooking that have shaped the world's culinary history. We'l meet a Japanese knifemaker and visit a market run by a passionate Parisian gardener, discovering how ancient cooking techniques are being revived and sustained. 2008-01-17T20:09:20Z http://downloads.gourmet.com/streams/104.m4v Water--an essential element of life that has influenced cuisines around the world. From the oyster-rich shores of Seattle's Puget Sound to a specialty shop serving hundreds of imported mineral waters in Rome's railway station, this versatile ingredient has evolved into so much more than a thirst quencher. Dive in and discover how chefs think about the use of water, and the ways in which it sustains, enhances, and sometimes even transforms their recipes. Thu, 17 Jan 2008 19:18:00 GMT http://downloads.gourmet.com/streams/104.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series Water--an essential element of life that has influenced cuisines around the world. From the oyster-rich shores of Seattle's Puget Sound to a specialty shop serving hundreds of imported mineral waters in Rome's railway station, this versatile ingredient has evolved into so much more than a thirst quencher. Dive in and discover how chefs think about the use of water, and the ways in which it sustains, enhances, and sometimes even transforms their recipes. 2008-01-17T19:18:00Z http://downloads.gourmet.com/streams/103.m4v Italy has long been one of the world's top food destinations. These days, a growing number of visitors are choosing to experience the hospitality and tastes of Italy by dining with locals in private residences. Journey with us from the urban, fast-paced sprawl of Rome to the sleepy, picturesque villages of the countryside, and see how hungry travelers are treated to the authentic, delicious and fulfilling tastes of traditional Italian homes. Tue, 15 Jan 2008 03:27:05 GMT http://downloads.gourmet.com/streams/103.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series Italy has long been one of the world's top food destinations. These days, a growing number of visitors are choosing to experience the hospitality and tastes of Italy by dining with locals in private residences. Journey with us from the urban, fast-paced sprawl of Rome to the sleepy, picturesque villages of the countryside, and see how hungry travelers are treated to the authentic, delicious and fulfilling tastes of traditional Italian homes. 2008-01-15T03:27:05Z http://downloads.gourmet.com/streams/102.m4v What goes into the making of a meal? Through the eyes of Jose Andres, one of the world's top chefs, we will deconstruct a meal from start to finish, looking at the philosophies, ingredients, and methods that take a dish from initial conception to savory last bites. Tue, 15 Jan 2008 03:19:50 GMT http://downloads.gourmet.com/streams/102.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series What goes into the making of a meal? Through the eyes of Jose Andres, one of the world's top chefs, we will deconstruct a meal from start to finish, looking at the philosophies, ingredients, and methods that take a dish from initial conception to savory last bites. 2008-01-15T03:19:50Z http://downloads.gourmet.com/streams/101.m4v Amid rapid modernization, China strives to preserve ancient food traditions, while satisfying a hungry middle class with modern techniques and trendy restaurants. From the rural countryside to the urban centers of Beijing and Shanghai, we explore the then and now of Chinese cuisine. Tue, 15 Jan 2008 03:15:11 GMT http://downloads.gourmet.com/streams/101.m4v 00:26:00 WGBH and Zero Point Zero Production Inc. no gourmet, food, diary, foodie, ruth reichl Watch this full episode from Season One of this award-winning series Amid rapid modernization, China strives to preserve ancient food traditions, while satisfying a hungry middle class with modern techniques and trendy restaurants. From the rural countryside to the urban centers of Beijing and Shanghai, we explore the then and now of Chinese cuisine. 2008-01-15T03:15:11Z