The experts break sewing into manageable parts as they share their unique style. Designer and blogger Gretchen Hirsch opens the premiere show demonstrating how to make an updated skirt with a retro vibe. Then, Editor Tricia Waddell creates a silk scarf with simple sewing. Lastly, Trish Preston has tips for making fashion forward purses and totes to coordinate with every outfit.

We conjure a bit of magic when we visit the Georgian city of Bath and follow tales of Camelot into South Wales. In Bath, we marvel at ancient Roman spas and peek into the high society of Jane Austen’s day. We stop by Wells to admire that city’s spectacular cathedral, and we quest for the Holy Grail in the mystical town of Glastonbury. The poignant landscape of Wales’ Wye River Valley offers a wealth of scenic riches. We investigate Caerleon’s claim to King Arthur and explore a ruined abbey that inspired poet William Wordsworth. Tips on bookstores and country fairs.

Joanne shares a tuna and white bean salad recipe straight from the Mediterranean that will make you want to dine al fresca. Charlie joins in and learns a technique for cooking juicy lemon perfect for tossing with herbs and orecchiette for a light and simple pasta salad. They finish the meal with pineapple sprinkled with a secret ingredient for a perfect ending.
Recipes: Tuna and White Bean Salad with Basil and Tomatoes, Orecchiette with Lemon Chicken and Herb Salad, Pineapple Chunks with Olive Oil and Salt.

Sara and chef Marc Vetri plunge into Philadelphia’s Italian Market to source the rustic ingredients his Philly eateries are known for. Back in Sara’s kitchen, they make two weeknight friendly Italian dishes – Sal’s Meatballs in Pizza Sauce and Spaghetti in Parchment with Clams and Scallions.

Feliz de Cinco de Mayo!  Mexican cuisine is on full display as Rick Bayless and Pati Jinich bring you the best dishes Mexico has to offer!  Rick and Pati are preparing seafood, giving recipes a boost with tequila and serving next level tacos!  Your taste buds will enjoy the flavors at the Mexican Table.

Many of us experienced our first Mexican beer on a beach with a squeeze of lime. Now we’re happy to see a beer revolution rumbling in the Baja peninsula. Rick takes us from the Tecate brewery, which started in 1944, to the Tijuana brewery, makers of several microbrews. At Ultramarinos, an Ensenada bar with a penchant for pairing specialty beers and local seafood, Rick enjoys an oyster taco with owner Alain Genchi. Finally, Rick meets two expatriates brewing beer in Los Cabos — perfect for enjoying with their beer pizza. At home, Rick tucks a tomatillo and chorizo pizza into his wood-burning oven. Salud!

The Victory Garden promises the return of fan favorites, along with new additions to team. New host, international award-winning garden designer, horticulturist, and Australian television personality, Jamie Durie leads the series that celebrates the nation’s number one pastime.

Art journeys to one of the earth’s most extreme environments—the high, rugged and remote Altiplano. More lunar than earthly in appearance, Bolivia’s high plain is a land lost in time. The Altiplano’s dazzling dreamscapes include the world’s largest salt flat, an island of golden cactus, scarlet-tinted lakes, twin volcanoes and surreal skies.

This fast-paced episode features the best of South Korea’s innovative capital city — from royal court cuisine to late-night drinks and snacks consumed exclusively in pop-up tents. Marja and Jean-Georges also share their favorite historic temples and palaces, enjoy the striking fashion and even take a spin in an amusement park. Seoul, located just 30 miles from the 38th Parallel that separates North and South Korea, is also home to Doorei, the Vongerichten’s favorite restaurant in Korea. Their visit inspires the couple to make pajeon pancakes and fork-tender braised short ribs.

There’s a long heritage of good food in Tijuana: It has an amazing taco culture and is the birthplace of the Caesar salad. Today, Tijuana boasts one of the top culinary schools in the country and some of the best chefs in Mexico. Rick and three fellow food lovers dine at the ultra-modern Mision 19 located in Mexico’s newest Leed Gold Certified building. Chef Javier Plascencia wows them with his creative twists on classic Mexican dishes such as braised beef short ribs wrapped in fresh fig leaves and served with black mole and kabocha foam. For starters, Chef Javier layers local tuna with nopales, chicharron and avocado meringue. Between bites, Rick and his guests discuss their own relationships with food, the expanding culinary scene in Tijuana and the future of Mexican food.