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Season 3 Episode
- Season 3 Season 3; Episode 1
- Season 3 India & Vietnam: Complex Cuisine
- Season 3 Ancient Traditions
- Season 3 Oaxaca: Food of the New World
- Season 3 Farm to Fork
- Season 3 Korea: Ancient Food, Modern World
- Season 3 Tasmania: The Next Culinary Frontier
- Season 3 Turkey: Iftar in Istanbul
- Season 3 The Collective
- Season 3 Tuscan Simplicity
- Season 3 Chile Peppers: Playing with Fire
- Season 3 Montreal: Cooking on the Wild Side
- Season 3 La Cocina Andaluza: The Flavor of Flamenco
Gourmet's Diary of a Foodie - Season 3 Episode 5 Farm to Fork
0.00 20 minutes Discover the many ways in which chefs and farmers around the world are shrinking the distance between farm and table. Back in the Gourmet test kitchen, executive food editor Kemp Minifie shares a resourceful pasta recipe featuring an ingredient many throw away—beet greens.
