Gordon's off to Normandy to find out why its butter is so treasured. After meeting with a local dairy farmer, we find out how he cooks with the butter. Then the butter's off to Paris' finest restaurants before landing in NYC's chic Daniel.
Blue Lobsters are rare everywhere but Brittany, France, where they're commonplace! Gordon tracks the critters from the sea to local kitchens, taking them to the Rtiz in Paris. Finally, we're in NYC for the only American spot that serves the rare treat!
Gordon goes to Amalfi Italy to see why their lemons are so sweet. He visits a family grove and restaurant, which became a global business. Then he goes to NYC's Felidia for their take on the lemon,before ending with a citrus twist in the Bahamas.
Gordon's on the trail of this American favorite, starting at an NJ farm. The growers share their salad recipes, and take us to NYC's Rao's where the cooks makes their famous red sauce. Then we return to NJ for a tri-colored treat.
Fleur de Sel from Brittany is the most precious salt in the world, for its taste and texture. A local family and some experts show us how they harvest it and why it's so unique, before delivering it to NYC's Fleur de Sel, owned by a Breton native.
Gordon's going to Italy for cappuccino and lattes. He visits the Illy family, global coffee producers, and has some real baristas give him some brewing etiquette lessons. Then it's dinner at NYC's Park Avenue Cafe, with coffee the star of the meal.
It's apple season in New England, and Gordon's there for the harvest. Then he's off to the Big Apple to get delicious recipes from top chefs, and then to a top orchard. Gordon follows the apple around the world from a spa to Italy to a private kitchen!
Italy is the birthplace of Balsamic, so Gordon visits the Barbieri family to see how it's done. They show us the press and some local chefs' recipes. The black gold then goes to NYC's Dean and Deluca before landing at Food Network's own Cooking Live!
Petaluma, CA is the Egg Basket of the World and Gordon's there for eggstravaganza! He learns how to pick the freshest eggs and takes the precious cargo from NY to Paris to top chefs, then returning to San Francisco's Mecca for hot new egg recipes.
Follow that Potato as we track it from its South American cousin, to the Catskill Mountains, to the warm dry air of Sonoma, CA. We track our French fried friend through the hands of this country's finest chefs.
The Champignon de Paris was the first cultivated mushroom, so Gordon goes to France to try them fresh! He tours their growing caves and tries a mushroom salad. In NYC, Gordon finds out how all sorts of mushrooms have become American faves.
Gordon visits the mustard capital Dijon France, to see what makes the Dijon cut. The Maille company gives us a peek at their secrets before giving us jars to deliver to local chef around France. Even Aureole's Charlie Palmer shows us how to use it!
Abruzzo is the home of the finest wheat, so Gordon visits an artisanal pastamaker who uses old bronze dies. Rome's Hassler Hotel makesfresh pasta and a real nonna cooks us fresh penne. It's back to NY for Lidia Bastianich's own buccatini!
From the wheat fields to the wood-fire ovens we're hot on the trail of every crusty crumb. First stop, France, then, set sail for Nebraska. From there, we're off Acme Bread, and finally to where loaves of high quality bread are hitting the streets of Manhattan, thanks to Amy's Bread.
Castroville, CA is the Artichoke Capital of the World! Pezzini Farms shows us how they've been growing them for years, and now ship them online! We go to San Fran to Sonoma Mission Inn and Whole Foods for their takes on the artichoke.
Camembert France is renowned for its namesake cheese, so Gordon visits local artisanal cheesemakers and their traditions. Cheesemongers tell us about French and American Camemberts, which we later try on the American Orient Express.
Gordon visits NY's organic Keith Farm which grows a rare Italian garlic that they have turned into a booming business. He shows us about the 200 different varieties of garlic before Gordon flies off to all the garlic capitals of the world!
California's Tierra Vegetables grows and preserves 50 varieties of organic chiles. John Ash gives Gordon some pepper pointers on the farm and at the Hotel del Coronado. Then we're off to NYC's Heartbeat for their own take on "hot stuff."
In NY's Hudson Valley is a corn farmer who uses volcanic soil for fertile fields, and tells Gordon what its benefits are for corn growing. Gordon's then off to find recipes coast to coast before landing in NY with chef Micheal Nischan for cooking tips.
The Caribbean clime is perfect for avocados so Gordon's on their trail! He samples local recipes before heading to NY and San Fran for more avocado dishes. Then a Hudson Valley hotelier shares avocado secrets before we're out to sea on a cruise.
Napa Valley is known for wine, but also grows great honey. Marshall Farm makes over 20 varieties and stocks Union Pacific and French Laundry. Gordon learns how to harvest honey and jets around the world in search of golden sweet recipes!
Be begin our journey in Tequila, Mexico, and follow the special Herradura Tequila from its origins to Cafe des Artistes in Puerta Vallarta, to a cruise ship in Miami adn see why Tequila isn't just for Margaritas anymore.
Originating in Mexico, we follow that Key Lime to its claim to fame, the Florida Keys. Taste the many flavorful dishes key limes add a nice tang to throughtout southern Florida, and attend a key lime pie competition in Miami. End up in Brooklyn, NY.
We begin our journey with Florida Crystals, an organic sugar producer. Next its off to Coral Gables and Palm Beach where we get to taste some delectable desserts. We end up in NYC to view the 2001 Pastry Team Champs and their sugar sculptures.
We're off to Mexico for a scorching good time as we follow that Hot Sauce! In Chapala we'll learn what makes Cholula hot sauce a fiery taste sensation. Also learn why we call hot sauce Mexican Ketchup. Follow it to NYC and down South to a kickin' BBQ.
At Callery Judge Grove in Florida, we follow the orange from picking to packing. Then were off to Palm Beach and Miami to taste their zesty orange sensations. We end up in NYC at L'orange Bleue.
Welcome to the world of Worcestershire sauce. Grodon starts in the tiny town of Worcestershire, where this sauce was born. Then Gordon heads to some hip places in London and then Rome! Finally he's off to Australia and Hawaii to taste some 4 star recipes!
Gordon discovers the secret to perfect pesto! He visits a basil farm in Liguria and then heads to Milan to discover some delectable recipes. Next Gordon tastes the recipes of Chef Dean in Texas, and Chef Merriman's in Hawaii. He finishes up in Queens, NY.
Grown only on the Island of Maui these succulent sweet-onions are the bulbs to beat. Follow Gordon from the Maui Onion Festival to the Big Island to see how Chef Merriman uses it in his recipes. Then get a taste of how its used in Irish and American food!
Gordon starts his journey at the Dairy where its manufactured in the UK. From here to the Scottish isles to an Island hopping journey to Hawaii, see where this beautiful blue takes you. Next its off to Manhattan, and Florida for these delightful recipes.
Sherry can only be called sherry if it's grown in one place - Jerez de la Frontera. From a visit to a local vineyard, to stylish hotels in Seville and London, to American classic recipes, Gordon leaves no sherry recipes untasted.
Gordon follows root beer from Chicago's own Cool Mountain Beverages to Hawaii for a tropical twist on this fizzy favorite. Next its off to Hoboken Eddies in NJ, and finally to see how the Prince of Hamburgers uses root beer in his recipes!
Rice is one of the world's staple foods, but where does one go to find the best of the best? Gordon starts in Po River Valley, and heads off to the 4 Seasons Hotel in Dublin, Ireland! Next he jets to Chicago and ends up in NYC!
We begin our pineapple expedition in Kauai, Hawaii. From Kauai, it's just a quick hop to Oahu, then Las Vegas, and then London! Gordon then finds himself in Florida, for the "largest outdoor cocktail party" to see how our prickly friend is used!
Join Gordon Elliott as he travels round the globe to see how different cultures break their fasts. From an Australian Vegemite, to fresh fish and soup in Japan, to the traditional English Breakfast, Gordon follows different breakfasts around the world!
Join Gordon as he follows the tempting prawn from Northen New South Wales to New Mexico, Hawaii and the Mohave Dessert! There are so many delightful delicacies for Gordon to follow and taste...its an adventure you won't want to miss!
Gordon starts out in upstate New York at Ronnybrook Farm. Then we discover molded delights from St. Clair Ice Cream. Next, Its chilli-raspberry & white pepper sorbet in London. In Spain, we taste nougat ice cream. In Hawaii a banana split.
Gordon visits with a Saffron distributor, and then gets a home cooked meal with one of the pickers. Gordon tastes the saffron delicacies in Madrid, and at the Four Seasons in NYC. Next our saucy saffron goes tropical in a Hawaiian Bouillabaisse.
We begin our search at Love Apple Farms in Ghent, NY. We stop at Desserticus, and then head to Hudson for peach jam. In Spain, we taste beef with peaches, and in Italy a Bellini and a cupcake smothered in peaches. In Harlem it's Brunch at Jimmy's Uptown.
Gordon follows the vanilla bean around the globe! From the Hawaiian Vanilla Pioneer, to vanilla flavoured cuisines at Hawaii's most popular resorts, to both Spanish and Italian culinary vanilla creations, to Las Vegas, Gordon leaves no bean un-tasted!
Australian Cherry growers are the biggest cherry exporter to the US. Chef Matteo Mistura of the Maui Four Seasons makes a very cherry red sauce. Chef Jean Pierre Vandelle of Madrid uses the cherry in a cake. In Chicago, we celebrate our cherries.
Gordon follows this devonshire delight to London for traditional scones and clotted cream. He makes a visit to Dublin before heading off to Madrid for an appetizer! In Italy its a pastry and cream on Lake Como. Back in the US it's a creamy delight in Phil.
Experts Melissa Clark and Tish Boyle explain the history of these confections. In Manhattan we taste A Marshmallow Banana Sundae, and in Chicago we taste The Peninsula's specialty. In Aspen, CO it's a S'mores special, and in Vegas we get a treat.
Our journey begins in Alba, Italy, traditional home of the truffle. At the Hotel Savoy in Florence the chef prepares us a truffle dish. In Switzerland Luciano Parolari cooks up fonduta, then we follow these truffles to England, Australia & Las Vegas.
Our trek begins at the Doughnut Plant in NYC to learn how to make these pastries. In Sante Fe, NM sample the Native American version, Chicago for the French version, and Hawaii for the Portuguese version. Visit Kirspy Kreme and taste The King's favorite.
At the Guinness storehouse taste beef medallions in a Guinness reduction sauce. At the Dublin Four Seasons Chef Terry White cooks with our Irish stout. In Aspen, CO we enjoy a Guinness chocolate cake, and in Manhattan we get a taste of a Guinness float.
Outside of Seville, Gordon takes a tour of Hacienda Chambergo where he is treated to a traditional Andalucian breakfast. In Madrid Chef Vandelle shows us the many uses of our olives. Next we taste some down under delights, and then head back to the US.
Gordon starts his journey in NJ, one of the few places perfect for growing cranberries. In Manhattan he tastes his way through several restaurants before hoping over to Hawaii for a tropical taste. Finally, Gordon examines everyone's pick-cranberry sauce
Our naturally nutritious nut starts its trip on the Big Island of Hawaii. We then make a quick hop to the Harbor Bridge in Sydney, before following our nut to Honolulu, Harrod's Food Hall in London, and finally to the Florida Culinary Institute.
Sharp or mild, white or yellow, this famous cheese is from the small village of Cheddar, deep in the cool mountains in Somerset, England. We follow this most popular cheese from its birthplace to the quintessential American meal - macaroni and cheese!
Join us as we celebrate that American phenomenon-the cookie. From Oreo wonderland in the Northeast to a Pacific Northwest take on the classic chocolate chip, we'll traipse across the country in search of the best regional recipes for cookie favorites.
It's the Holiday Season and Gordon is off to travel the globe to try and catch them all! It's Feliz Navidad in Spain, a snowy Christmas in Aspen, an Italian festival in Chicago, a Dicken's Christmas in London and a Channukah celebration in New York City!
Gordon Elliott follows that fish - starting on a commercial boat in the water off Nova Scotia where he tags his hand-picked fish, hopping on board the refrigerated truck headed to the wholesaler outside Boston, then on to the grocery store in Pennsylvania.
From High atop the Catskills Mountains to the dinner plates of America's defense forces, join the adventure in this hour-long tribute to the potato After McDonald's, the largest consumer of potatoes in the world, are the men and women in US uniform.
Join Gordon Elliott on a globe trotting tour following the most favored fast food on the planet: Pizza! From Pisa, Italy to the West End in London, to Tokyo, and of course Little Italy in New York City. Uncover all the details about the most craved food.
Intrepid host Gordon Elliot puts his own spin on Thanksgiving by following its favorite dishes. Cranberry sauce, pumpkin pie, stuffing -- he'll follow it all in this one hour special.