S5 E1 • Dijon, France

The Season 5 premiere features exquisite cuisine that contrasts classic French ingredients with innovative techniques. Chef Jean-Michel Lorain serves up escargot bonbons and Burgundy roast chicken, while chef Nicolas Isnard prepares classic escargot and quinoa with mustard vinaigrette.

Première diffusion : 2 septembre 2017

S5 E2 • Seattle, Washington

A trip to Coupeville with chefs Tom Douglas and Renee Erickson to create a regional feast. Included: steamed mussels; saffron soup; grilled whole salmon with Walla Walla onions and fava leaves; and Washington state rhubarb cake.

Première diffusion : 9 septembre 2017

S5 E3 • Taos, New Mexico

Features New Mexican cuisine by chefs Andrew Hoton and Chris Maher. Included: blue corn cakes; local lamb tacos; and green chile stew.

Première diffusion : 16 septembre 2017

S5 E4 • Paris, France

Two culinary icons, Patricia Wells and Guy Savoy, collaborate on an authentic French feast. Includes salad that must be tossed 32 times, steak frites, an elegant preparation of asparagus, and plenty of wine and cheese.

Première diffusion : 23 septembre 2017

S5 E5 • Polesine Parmense, Italy

Features Massimo Spigaroli's culatello cellar and estate with chef Marco Parizzi. Included: stuffed squash blossoms; millefoglie of quinoa; gnocchi with blue goat cheese; rabbit and culatello powder; and roasted Guinea hen.

Première diffusion : 30 septembre 2017

S5 E6 • San Luis Obispo, California

Explore San Luis Obispo County's Morro Bay Oyster Company and Rutiz Family Farms with chefs David Rosner and Sherry Yard. Rosner and Yard prepare a grand feast, including raw oysters with chile and ginger granita, caramelized fennel and fruit streudel a la mode, yellow tail tuna, and fennel with roasted oysters.

Première diffusion : 7 octobre 2017

S5 E7 • Livorno, Italy

Features seasonal, local, and traditional flavors with chef-authors Bryan Voltaggio and Pamela Sheldon Johns. Included: classic cacciucco; tomato-based seafood stew; bordadito; and polenta and bean crostini.

Première diffusion : 14 octobre 2017

S5 E8 • Cadenet, France

A trip to Cadenet, France, with mother-daughter chef team Reine and Nadia Sammut. Features a combination of classic techniques with allergy-conscious ingredients. Included: artichokes Provençal; gluten-free focaccia; and luscious lamb stew.

Première diffusion : 21 octobre 2017

S5 E9 • Santa Fe, New Mexico

Features a visit to the Rooted Leaf and Celestial Bee with chefs Martin Rios and Leslie Chavez. Included: rosemary-roasted turnips; and sopapilla with the locally-sourced honey.

Première diffusion : 28 octobre 2017

S5 E10 • Vercelli, Italy

A risotto farm is visited with sibling chefs Christian and Manuel Costardi. The feast includes classic tomato risotto; and hazelnut ice cream.

Première diffusion : 4 novembre 2017

S5 E11 • Carmel, California

Features chefs Justin Cogley and James Syhabout as they forage for seaweed and travel to a vineyard in the Carmel Valley. Included: foraged seaweed and vegetables; rack of lamb; and Monterey Bay abalone.

Première diffusion : 11 novembre 2017