Today's episode explores the history of Champagne from it's development by monk Dom Perignon to how the largest producers today pump out 30 million bottles a year.

This episode explores the steak cultures of Argentina, Japan, the United States, Brazil, and France. How steaks came to be a part of their culture and the distinct ways each country prepares their steaks.

This episode covers the story of buffets from their Swedish smorgasbord origins, to their rise through the hallowed halls of Vegas infamy.

This episode explores the lettuce industry's health scandals, environmental concerns, and the two states that grow 98% of lettuce in the United States.

Today's episode explores how a political revolution lead to the genesis of Ramen in Japan, how the creation of instant noodles helped ramen spread globally, how the different regions of Japan prepare ramen, and explores the top Ramen chains and critically acclaimed Ramen shops in Japan.

In this episode we'll explore how the Michelin guide was started by two French brothers, how they have grown the guide to 45 destinations, and examine the careers of the most prolific Michelin awarded chefs.