The Culinary Institute of America

Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking. Download recipes from the DVD at: http://www.ciaprochef.com/WCA5

Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking. Download recipes from the DVD at: http://www.ciaprochef.com/WCA5

Follow Diane Kochilas as she visits the markets of Athens including an herb shop, a charcuterie and the Athens Central Market. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes at: www.ciaprochef.com/WCA5/index.html

Follow Diane Kochilas as she visits the markets of Athens including an herb shop, a charcuterie and the Athens Central Market. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes at: www.ciaprochef.com/WCA5/index.html

At the crossroads of Europe and Asia, Greece was once the center of the civilized world. The legacy of ancient Greece endures in our language and our ideas. Yet we know surprisingly little about this country’s rich culinary traditions. Travel to Greece where leading chefs and food authorities will explain and demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors: Greece." Download recipes at: http://www.ciaprochef.com/WCA5/index.html

At the crossroads of Europe and Asia, Greece was once the center of the civilized world. The legacy of ancient Greece endures in our language and our ideas. Yet we know surprisingly little about this country’s rich culinary traditions. Travel to Greece where leading chefs and food authorities will explain and demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors: Greece." Download recipes at: http://www.ciaprochef.com/WCA5/index.html

On its home ground, Rioja wine has a rich supporting cast: the region’s raw materials include pasture-raised lamb, wild game, suckling pig, asparagus, wild mushrooms, glistening sweet peppers and eggplant. Vegetable farming thrives along the banks of the Ebro River, filling local markets with fresh-picked produce. Every year, the village of Logroño holds a Fiesta de la Verdura, or produce festival, drawing a throng that comes to celebrate the local harvest. Even the region’s best chefs, who cook for an international audience, love to showcase what comes from Rioja’s backyard.

For more information about this series, please visit www.ciaprochef.com/rioja.

From the avant-garde restaurants of Ferran Adrià, Juan Mari Arzak and their disciples, where chefs are pioneering not just new dishes but whole new ways of cooking….to La Vieja Bodega in Casalarreina, whose deep, dim cellar holds Rioja’s history…to the boisterous men’s dining clubs of the Basque Country, where men gather regularly to cook for each other…… in all these places, Rioja wine is celebrated by people who treasure their time at the table.

For more information about this series, please visit www.ciaprochef.com/rioja.

Today's winemakers are merging the proven techniques of the past with the latest in winemaking and vineyard technology.

For more information about this series, please visit www.ciaprochef.com/rioja.

From the avant-garde restaurants of Ferran Adrià, Juan Mari Arzak and their disciples, where chefs are pioneering not just new dishes but whole new ways of cooking….to La Vieja Bodega in Casalarreina, whose deep, dim cellar holds Rioja’s history…to the boisterous men’s dining clubs of the Basque Country, where men gather regularly to cook for each other…… in all these places, Rioja wine is celebrated by people who treasure their time at the table.

For more information about this series, please visit www.ciaprochef.com/rioja.