Central Kansas Library System

So great is worldwide love for Scotch whisky, many countries have begun making their own versions. It represents a threat to Scotland's dominance of the market. Presenter David Hayman travels to meet some of these rivals. His journey begins in Norfolk, where he encounters the thriving English Whisky Company. He visits Japan, learning of that great country's whisky culture, and then Tasmania, a world whisky hotspot. In Europe, Sweden represents cutting-edge...

Rodney is in Sardinia, Italy, where he finds culinary inspiration around every corner. His first stop is high in the Sardinian hills where his hosts prepare their specialty - roasted suckling pig. After sitting down to an outdoor family meal (where even the dog helps himself!), Rodney samples a myrtle-flavored liquor before dancing with his gentlemen hosts.

Inquisitive about tempeh -that quintessential and versatile meat free protein? Let's check in with The Vegan Mashup for three essential recipes that will have you reaching for tempeh time and time again!

Yotam begins his Mediterranean journey in the vibrant city of Marrakesh, inspiring his inner chef to create. He then travels to the luminous Atlas Mountains to dine with the Berbers before venturing onward to the coastal town of Essaouria.

In the pastures of South Gippsland, Tracy & Richard fry up crispy buttermilk chicken, top a buckwheat mushroom risotto with anchovy gremolata, and end series one with a no-bake cashew cake jewelled with ruby-red cherries.

David Hayman surveys the state of the Scotch whisky industry and examines the threats to its world dominance. He meets coopers and coppersmiths, whose craft it relies on, before visiting Campbeltown to enrol on a distilling course. Hayman is then schooled in the alchemy of blending whisky by Kirsteen Campbell, Famous Grouse master blender, and visits distilling students at Heriot-Watt University.

Rick and local guide Luis Garduno of REDTours venture out on a skiff to learn about sustainable fishing on Magdalena Bay. They catch up with local lobster fishermen and clam divers and follow that up with shore lunch on Isla de Magdalena.

Richard is torn between being a single parent and chef school apprentice. His internal struggle erupts on his night to be head chef and threatens his success at the school

Prepare yourself for the holidays and learn how to make special occasions breads and sweets for Christmas and any special event! Easy to follow recipes, step by step!

Eat well, eat hearty, and eat meatless for less! The Vegan Mashup chefs will show you three wholesome meals that fit into any budget and never skimp on flavor and freshness!