No other city evokes the rich and complex history of Greek cuisine better than Thessaloniki, recently named a UNESCO Food City and Greece’s de facto culinary capital. Diane learns the secrets of bougatsa, an airy, creamy phyllo pastry, with a master baker, and boards a mussel boat just off the coast to harvest one of the city’s favorite seafood delicacies. From sweet shops to hot peppers to unsurpassed meze plates, Diane savors and shares the flavors of Thessaloniki. In her kitchen, she cooks up Mussel Pilaf and Feta-Stuffed Roasted Peppers. Mussel Pilaf Feta-stuffed Roasted Peppers Guests: Filippos Bantis Stergios Darmouslis