David goes to the original capital of pizza in Naples, Italy, where he learns from the masters. David will harvest the wheat for dough, make fresh mozzarella, go night fishing and finally harvest the basil and tomatoes with local farmers.

Chef Ray Garcia and David hit the ground running trying reproduce Ray's famous chicharron taco. At the same time David visits the iconic tequila brand Jose Cuervo to see just how hard it is to fit that worm in the bottle.

Chef Gunnar Karl challenges David to source an Icelandic cod dish with ingredients he can only get dry suit diving in the North Atlantic Sea. David heads to the West Fjords to learn how to make salt from the sea and a cocktail made out of birch.

In the birthplace of cooking David Moscow tries to reproduce a meal similar to what the earliest man would have had. Hunting and gathering and brewing across South Africa he brings Sorghum beer, Warthog, nuts and herbs back to make a meal.

David works with Michelin star chef, Christiano Andreini, to recreate his coastal Sardinian dishes. David learns diving for octopus in open, rough waters is no easy feat, and must quickly find an alternative.

David Moscow and family fly to his wife's homeland to harvest coconuts, rice and seafood for a classic Filipino ceviche by 2019 James Beard nominee, Margarita Manzke.