Laconia is known for kalamata olives. Diane follows the famous olive from harvest to table, and then whips up a feast befitting the remarkable fruit, including Spartan Chicken. Discover how olives can transform any meal into a masterpiece.

Diane travels to her family's native island of Ikaria for some delicious, healthy cuisine. Her neighbors share their homemade wine and tea, a beekeeper introduces us to Ikarian honey, and Diane's friend joins her for a plant-based feast.

Diane reveals the ancient grains that Greek cooks love to use. Learn how to make the classic Cretan Barley Rusk (twice baked bread) called Paximadi, as well as a savory pasta dish. Also, observe how trahana can transform a dish.

Emerald green Greek extra virgin olive oil is the star of this show as we watch it flow from tree to kitchen in the stunningly preserved town of Monemvasia. Explore the diversity and beauty of one of Greece's most delectable exports.

Diane reveals the vast variety and robust flavors of the festive meze tradition of small plates of vibrant food meant to be shared. In Volos, she meets up with a Meze meister, and pushes the limits of meze at a cutting-edge restaurant.

Enjoy a picnic in a Naoussa vineyard where one noble grape dominates the table: the local Xinomavro. Learn how this delicious wine pairs with a wide variety of Greek cuisine, and how you can incorporate it into your family's Greek menu.