The Everyday Gourmet: The Joy of Mediterranean Cooking

Learning to cook some of the dishes from the Mediterranean region; Chef Bill Briwa creates pinchos morunos, or skewered food in the style of the Moors; a brandade of salt cod, popular in many Mediterranean countries; dolmas stuffed with rice.

Northern Italy has far more in common with the cuisine of northern Europe than it does with other regions of Italy; learning to scratch make ricotta gnocchi, vitello tonnato and tiramisu; a quick hors d'oeuvre from leftover ricotta.

Moving south to central Italy; a step-by-step demonstration on making pasta from scratch for a savory pappardelle with ragu Bolognese; a salad accompaniment of bitter greens that serves as a digestive; simple first course of stracciatelle soup.

Italy has adopted many culinary ideas from other countries; learning how to make an African-inspired caponata with seared tuna rolled in spices; discovering how to make authentic Neapolitan pizza with a home oven; a refreshing coffee granita dessert.

Looking at olive oil, a quintessential ingredient; exploring its possibilities from the beginning of a meal through the end; a salt-crusted branzino preparation; a tomato soup; a chocolate dessert; discovering how olive oil is made.

If all the tastes of Spain could be captured in a single dish, it would be paella; learning to cook this national dish, made with a variety of meats and vegetables; a marinated olive appetizer that pairs perfectly with sherry and a roasted salad.