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Bonacini's ItalyFrom hearty inland crops to fresh food of the sea, the Venetian region covers it all; an antipasto of succulent soft shell crab is paired with a tangy aioli made from sundried tomatoes, creating the perfect combination of crispy and creamy.

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Now PlayingBonacini's ItalyFrom hearty inland crops to fresh food of the sea, the Venetian region covers it all; an antipasto of succulent soft shell crab is paired with a tangy aioli made from sundried tomatoes, creating the perfect combination of crispy and creamy.0One World KitchenChef Pailin makes hot and sour soup, beef panang curry, deep fried shrimp, and stir fry two ways.

Holiday Specials

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Global Veggies

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A is for Apple, Part 1

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A is for Apple, Part 2

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America's Most Delicious

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Bonacini's Italy

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• Now Playing23minAbruzzo
• Now Playing23minCalabria
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CombiNation Plates

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• Now Playing23minFrance + Vietnam
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• Now Playing23minIreland + Japan
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Cook Like a Chef, Part 1

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• Now Playing24minFruit Episode with Chef Michael Cummings
• Now Playing23minPoultry Episode with Chef Tim McRoberts
• Now Playing23minRabbit and Bird Episode with Chef Ned Bell
• Now Playing23minMise En Place Episode with Chef Michael Cummings

Cook Like a Chef, Part 2

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Road Grill

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The Edible Road Show

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Up the Dish

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VegHeadz

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Watts On the Grill

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