Travel enthusiast and advisor Lydia Gwin shares her culinary adventures to some of the most beautiful and inspiring places in the world with tales of adventure and a taste of local culture. Enjoy a taste of San Sebastián - a coastal city in Spain's Basque Country, as Lydia prepares Gilda pintxos - skewers of a guindilla pepper with a Cantabrian anchovy filet and a manzanilla olive, Spain's famous omelet, codfish in an well-known Basque pil pil sauce, manchego cheese and goat cheese-stuffed red piquillo peppers, plus the iconic burnt Basque cheesecake and Basque cider.

Explore the art of cannoli making from crispy shells to irresistible creamy fillings and crunchy garnishes. Join food and travel aficionado, chef Bob Colosimo of Eleven Eleven Mississippi, who loves to share his skills for Italian cuisine. This hands-on class will learn to form and fry vanilla and chocolate cannoli shells, and make an assortment of fillings starting with house made ricotta cheese with a variety of flavorings and additions including chocolate chips and citrus. Learn to pipe the filling into the cannoli ends and finish with your choice of garnishes from toasted chopped pistachios, candied orange, cherries, and lemon zest to mini chocolate chips.

A big welcome back to chef Adam Lambay, as he shares vegetarian dishes that would be great for appetizers or starters at a holiday gathering, plus a fabulous pear upside-down cake. Enjoy eggplant fries with red pepper ketchup, roasted broccoli and garlic herb spread served with multigrain crackers, a whole wheat pita pocket filled with autumn spiced butternut squash and kale with a tofu emulsion, and a native American Three Sisters stew loaded with vegetables and beans in a vegetable broth with herbs.