Native Seeds/SEARCH works to preserve rare varieties of corn, beans, melons, chilis and other crops from the Southwest United States and Northwestern Mexico.

We learn why cardamom found its way into Swedish desserts.

Making pasta from scratch takes a little bit of time, but it's really quite simple. This week we make 3 pastas by hand using different flours.

This week we learn what a typical breakfast in Turkey looks like, with friends from Caravansarai in Istanbul.

Eggplant is one of the most underrated and versatile vegetables. This week we teach you how to cook eggplant three ways: baking, roasting and frying.

This week we celebrate the Afghan saffron harvest with a luxurious dessert!

The Mexican Day of the Dead is actually a celebration of life.

Thomas Jefferson was a leader who knew the importance of health.

The Aegean Coast of Turkey is a land marked by rich history and delicious food.

This week we focus on the key ingredients of fall: vitamin & nutrient rich vegetables.

For our thanksgiving meal we explore the influence of Old World Middle Eastern flavors in the culinary traditions of the New World.

As Kitchen Caravan turns One we invite you to celebrate with us!

This simple dinner for one is inspired by a trout dish that Hemingway could have enjoyed while writing his book The Sun Also Rises.

As gardens overflow with fresh fruits and vegetables we adapt traditional Thai techniques and flavors to a Thai Noodle dish for Summer.

Cool off with these sumptuous sundaes inspired by famous divas.

Enjoy the flavor's of the southwest, with Kitchen Caravan's own cowboy cookout.

We begin our local eating month in the city of San Francisco-- a long time epicenter of socially progressive movements and, most recently, host of Slow Food Nation 2008. 60,000 people came together this Labor Day weekend to celebrate the meaning and tastes of just and sustainable foods.

Week 2 of local eating month looks at food preservation. Learn how to can, freeze and dry the summer bounty in order to save it for winter!

This week we look at how politics come into play in the local food movement. What role does the government have in creating a more sustainable food system? Kitchen Caravan interviews Senator Harkin to hear what he has to say.

Our local eating month culminates this week with a trip to Eve's Cidery in upstate New York. Here owners Autumn, Ezra and James reconnect us to the old American tradition of cider-making.

This week we celebrate the coming of Spring with No Ruz, the Persian New Year.

Our Spring grain is amaranth, the ancient grain of the Aztecs.

We explore Portuguese influences in Goan cuisine.

We go on a spring fling with sprouted beans!

We observe how three different types of bread are made: conchas, foccacia, and injera.

We celebrate Spring through the classic Renaissance work by Sandro Botticelli.

We make healthy recipes inspired by Iraq's 3 largest cities.

We join locavore Leda Meredith to learn about her year on a 250 mile diet.

We make three colorful "goddess dressings" this week.

Coffee is a decadent treat, that many enjoy daily. This week we focus in on its preparation... roasting, espresso making and enjoying!

As a special treat for the holidays we learn how to make Hallacas.

January is the best time to refresh and detoxify.

This week we focus on Kale, superfood of the Winter.

We head south to Miami this week, using tangy citrus and cooling herbs for a different kind of Winter meal.

We cook up three delicious dishes with Brazilian chef Leticia Schwartz.

We put together a provocative feast for Valentine's Day.

We love the way the spices in Ethiopian cooking keep us warm in the Winter!

This week we make three dishes with buckwheat, a whole grain that is robust enough to carry us through winter.

This week we make Korean food for everyday.

We make three homestyle Mexican dishes with Sophia's Tita (grandmother).

Enjoy the last fresh ears of sweet Summer corn.

We use old methods to preserve our favorite fruits, vegetables, and herbs for winter.

This Caribbean island's cuisine provides us with comforting recipes that take us into Fall.

We make some healthy recipes to help those managing their diabetes.

We make three Lebanese dishes in celebration of the wines from the Bekaa Valley.

In addition to being incredibly healthy, pomegranates are world travelers.

This week we prepare three rustic Tuscan dishes with quality Fall ingredients.

This week we make traditional British dishes with Thai flavors in the spirit of the musical The King and I.

We make traditional Peruvian homestyle dishes with local ingredients for fall.

We trace our foods from the farm to the table, meeting the people dedicated to cultivating quality products.

Dishes designed for men’s health in honor of Father’s Day.

Understanding the impact that food has on our senses and memories through the words of the famous Syrian poet.

Traditional picnic fare gets help from kelp.

Cook up a meal to compliment the jazz you hear on the shores of Lac Leman.

Take away some of the heat with summer’s most cooling grain.

Celebrating the colorful Guelaguetza with Mexico’s culinary capital.

It is best to buy local, but everyone needs an escape. Taste yourself far away.

Let the flavors of Mandalay guide us through this traditional Burmese Spirit Festival.

Making ketchup, mustard, and mayonnaise from scratch to bring out the best flavors in your summer dishes.

Enjoying a quiet Rhode Island dinner with local ingredients. Pop open the Prosecco and enjoy a Watch Hill sunset.