The Legendary Vegetable Soup from the Italian Michelin Restaurant Il Luogo di Aimo and Nadia

Sea Urchin in Tokyo: Sushi vs. Pasta with Luca Fantin and Hiroyuki Sato

RAMEN: 3 Days vs. 3 Hours - Chukasoba Ginza Hachigou and Takahiko Kondo

Cacio e Pepe Risotto with Sour Butter by Francesco Apreda - Idylio*

Pasta in the Most Iconic Italian Restaurant in New York City with Chef Stefano Secchi

Pizza Omakase from N. 1 Ranked Pizzeria in Asia with Daniele Cason - The Pizza Bar on 38th

The Most Precious Tempura in Tokyo with Luca Fantin - Onodera Ginza

New York Style Pizza Explained to an Italian Pizza Master by Chef Wylie Dufresne

Tiramisu: from scratch to the gourmet (extreme) version with Floriano Pellegrino and Isabella Potì

How a 75 brigade runs the most legendary 3-Michelin Star Restaurant in New York City - EMP***

Currywurst in a German Michelin restaurant with chef Daniele Corona and Riccardo Rossi

How To Cream Pasta Like a Great Master - The Ultimate Guide by Luciano Monosilio

The "Black" Pigeon in a Tuscan 2 Michelin Star Restaurant with Valeria Piccini

Pink Sauce Pasta: Original vs. Gourmet in New York City with Michele Casadei Massari

The Seafood Salad without Seafood from Michelin Restaurant Condividere with Federico Zanasi

Seafood Risotto: Original vs. Gourmet by Neapolitan Chef Peppe Guida

Chicken Parm: the Original Recipe of the Emilio's Ballato Restaurant in NYC

Wild Hamburger with Tuscan Chef Cristiano Tomei

Cooking a whole salmon in a Norwegian Michelin restaurant with Andrea Selvaggini - Savage*

Butter in a Michelin Star Restaurant in the Dolomite Mountains with Riccardo Gaspari - SanBrite*

Spaghetti with prawns by chefs Alessandro Negrini and Lorenzo Pesci

How Italy's Most Popular Croissant (Cornetto) is Made inside Legendary Farmacia Del Cambio in Turin

Sicilian Arancini: Original (Catanese) vs Gourmet with Alessandro Ingiulla and Lorenzo Scollo

BRIOCHE: the Sicilian Original Recipe from Pasticceria Santo Musumeci | Can't Get Better

Tagliatelle in a Michelin restaurant in Turin with Matteo Baronetto - Del Cambio*

Marinara Sauce in a 2 Michelin Star Neapolitan Restaurant with Maicol Izzo - Piazzetta Milù**

SUPPLÌ: the Original Roman Rice Balls Recipe by chef Arcangelo Dandini and Stefano Callegari

Cooking a Whole Bluefin Tuna with Italian Master Chef Gianfranco Pascucci

How a 3 Michelin Star Italian Chef Runs a Restaurant with Just Mountain Ingredients - Niederkofler

Sartù: the Richest Baked Rice You’ll Ever Taste by Neapolitan Chefs Sorrentino and Giuliano