In this episode I get to cook at a Sultan’s Palace in Istanbul with the palace chef, Alexis Atlamazoglu, who shows me how to make dishes, Salt Crusted Sea Bream, and Turkish Steamed Fish with fish caught right out of the Bosporus in front of the palace. But first I take a boat ride on the Bosphorus with a Turkish food historian, Gamze Ineceli, to learn the history of Istanbul’s waterways. Later, on my new set, A cooking instructor, Katherine Kelly, teaches me how to make a Moroccan classic – Chicken Tagine with Three Sauces.