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Diane goes off the beaten path to lush Mount Pelion in Central Greece in search of ways to preserve nature's incredible bounty. Preserves of every kind are the starting point for so many dishes here, from whole apples and almonds put up in sugar syrup to wild pistachio shoots pickled in vinegar. With a bunch of pickled sweet red peppers in hand, Diane makes a hearty local sausage-pepper dish. A foraging escapade inspires a fabulous dish of eggs cooked inside a bed of greens. And, finally, the rainbow of fruit preserves called spoon sweets leads to a delicious cherry-preserve and Greek-yogurt mousse that's one of those desserts easy to describe as deceptively light. Discover the Greek tradition of sweet and savory preserves that pays homage to Greece's incredible produce. Whole apple preserves; Pan-fried fiddlehead ferns; Spetsofai, sausage and peppers; Eggs in a hole, cooked in greens; Sour cherry Greek yogurt mousse.

Diane visits the source of the well-known Mediterranean diet: Crete. A hearty, soul-satisfying breakfast grain called hondros, or cracked wheat, gives a great start to the day. For a glimpse of village life, she follows a local family's daily routine of working the land and cooking up a storm and meets an unusual farmer who lives the way people did on Crete a hundred years ago. From picking wild artichokes and asparagus to preparing a simple omelet with wild greens, life's a celebration of fresh, robust food. This feast is sure to be a crowd-pleaser, featuring vibrant vegetarian stuffed tomatoes and peppers; oregano-infused lamb chops; and giant beans in Diane's special pesto, a twist on a Greek classic. Learn how to roll up a grape leaf as easy as one-two-three. Ancient porridge with dried fruits and Greek honey; Stuffed tomatoes, peppers and grape leaves; Succulent grilled lamb chops; Giant beans with grape leaf pesto; Wild greens omelet.

Is there a Greek dish more iconic than Spanakopita, spinach pie? Diane follows the fillo flake trail from a New York City diner to the remote Greek countryside to explore the origins of fillo pies. She proves that making homemade fillo is a lot easier than it seems and demonstrates how to transform the flaky pastry into a classic spinach pie. We see how a traditional cheese pie is made and visit one of the oldest artisan fillo makers in Greece. Store-bought fillo is the perfect shortcut for Diane's deliciously easy chicken pie. The life of pies ends on a sweet note with a heap of torn up fillo tossed with orange custard combines to make one of Diane's most intoxicating desserts: messy orange pie. Find out how to use fillo as a base for an array of dishes, both savory and sweet. Classic spanakopita, spinach pie; Homemade fillo; Flaky chicken fillo pie; Messy orange pie; Northern Greek feta cheese and egg pie.

Diane celebrates the intensely flavored food and unique wines of one of Greece's most breathtaking islands, Santorini. Diane hops in a boat to pick capers on this volcanic island. Back in the kitchen she cooks sea bass with briny capers and a dash of minerally Santorini wine and serves the delectable fish dish with fava, a velvety yellow split pea puree classic in Santorini. She visits a renowned vineyard which still practices the island tradition of growing grapes in basket-shaped vines. A local farmer shows Diane how to make the juiciest tomato fritters from tomatoes that have never been watered. Then, Diane smokes eggplants on a stovetop flame to create a luscious spread with capers and tomatoes. There's time, too, of course, to savor one of the world's most celebrated sunsets in full view of the island's majestic volcano. Enjoy the tastes of Santorini with ingredients from field to sea. Fava, puree of yellow split peas; Sea bass with capers; Roasted eggplant spread with capers; Tomato keftedes.

Grass-fed takes on a whole other dimension here in Epirus, Greece's untrammeled northwestern mainland, where sheep and goats graze in the lush green mountains. Here, Diane follows the country's best-known cheese, feta, from its artisanal roots to modern state-of-the-art production. She explores a range of other sheep and goat milk cheeses that are new to most Americans. Diane visits a shepherd in the villages called Zagorohoria and makes farmhouse cheeses with a local friend Vassilis Paparounas. Back in the kitchen, Diane whips up a fiery feta and hot pepper spread, bakes pork with vegetables and cheese in paper, and grills an easy cheese dessert paired with Greek figs. Experience the wonderful world of Greek cheeses and learn how to use them to create an irresistibly cheesy menu. Ktipiti, feta fire dip; Pork exohico with kefalotyri cubes; Grilled manouri cheese with figs.