Make the weekend last that little bit longer with extra clips from the programme.
Rick cooks a risotto primavera - Sicilian style.
Rick Stein cooks Soutzoukakia, a favourite Greek dish from Thessaloniki.
Rick shares his passion for Cadiz cuisine with a local food blogger.
Rick and his son Jack enjoy a Copenhagen canal picnic with chef Paul Cunningham.
Rick visits the Acetaia del Bago where he tries vinegar cured in a cherry wood casket.
Rita and her son-in-law make a typical dish of garganelli pasta with peas and ham.
A happy Rick samples the crème de la crème of the sausage world.
Rick ends his trip to Vienna with a bite to eat and a glass of Gemischter Satz wine.
Rick catches a cookery school in action and samples the fruits of their labour.
Rick visits the Berlin Wall and learns some surprising truths about the city's history.
Rick visits a tomato farm to see how they use natural resources to grow delicious produce.
Rick meets Solar who whips up a vegan lasagne made entirely from raw ingredients.
Rick and the crew learn that local delicacies are sometimes not to everyone's taste.
Rick discovers a tapas bar mixing seasonal French produce with Spanish vigour.
Baffled by the idea of English burgers in France, Rick finds out why Ben's are so popular.
