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Tuscany abounds with pride and passion for local ingredients. Meet the area¿s masters of cucina rustica, who explain why the simplest dishes can be the most delicious. A baker reveals the secrets of saltless bread, the foundation of every Tuscan meal. In Florence, grab lunch with the locals at a street cart whose owner keeps the city¿s 700-year-old obsession with tripe alive. Head to the sea with a lifelong fisherman who has become an activist for sustainability and grills his catch right off the side of his boat. Then share the primal experience of cooking steak over live fire with the most famous butcher in Tuscany–and, perhaps, the world.

Around the world, chefs and farmers are using their culinary talents to do more than just nourish. They¿re helping reshape society. In a small town in upstate Vermont, meet four men who have combined farming and business efforts to create a sustainable food infrastructure based on cooperation, not competition. Cross the globe to Hanoi, Vietnam and visit a center that gives street kids the skills they need to work in the restaurant industry. High above Oaxaca, Mexico, the native people of a village play unique roles in their agricultural system–from mushroom forager to potato farmer. And in the Gourmet test kitchen, editor in chief Ruth Reichl turns grilled cheese sandwiches from ordinary to extraordinary with locally sourced ingredients.

Travel to Istanbul, an ancient Turkish city with a culinary past that weaves its way through the Byzantine, Roman, and Ottoman empires. During the holy month of Ramadan, locals fast from sunrise to sunset. Join a food author for the Iftar meal, the traditional feast when the fast is broken. Visit the famed 150-year-old bakery that makes Turkish flatbread pide, a mainstay of the Iftar, in a time-consuming, authentically traditional way. Discover the beauty of güllaç, a multilayered dessert studded with pistachios and pomegranates, and meet a family that has perfected the art of making Turkish delight, an early ancestor of the jellybean. In the Gourmet test kitchen, executive editor John “Doc” Willoughby prepares spicy grilled köfte, a Turkish street-food favorite that gets its irresistible flavor from a unique blend of spices.

With its rich volcanic soils, clean air, and pristine waters, the island of Tasmania, off the southeast coast of Australia, is quickly becoming a food utopia. Visit Tasmania¿s first Wagyu beef ranch, where cattle roam lush seaside pastures to produce some of the world¿s highest-quality beef. Meet a truffle expert who took a gamble on Tasmania¿s climate and won when he became the only person in the past century to grow truffles in Australia. He shares the truffle secrets he learned from the French and explains the delicate nature of digging up these aromatic gems. Then head out to a smokehouse located in an organic apple orchard. There, a smoke master uses applewood to create highly prized cold-smoked trout and salmon. Back in the Gourmet test kitchen, food editor Paul Grimes prepares a recipe for Mediterranean Lamb Salad, a dish made from an interesting cut of meat he discovered in Tasmania.

In Korea, food doesn¿t simply influence culture; it defines it. Korea¿s food remains tied to a venerable past with cooking techniques that reflect its royal dynasties and home kitchens. Watch a certified royal-cuisine chef exercise precision and patience to create kimchi, a fermented-vegetable dish that has been a staple here for more than a thousand years. Discover authentic North Korean recipes, part of a disappearing cuisine largely unknown to the outside world. Marvel at the intense and mysterious process of cultivating pyog¿o mushrooms, a revered delicacy in a country where mushrooms are a staple. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a simple yet flavorful recipe for warm tofu with spicy sauce.

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It¿s the holy month of Ramadan, so we gather for the Iftar feast with a family who leads us through their culinary journey.