Henry Carter Hull

See how a typical Sunday dinner in Greece might look, complete with roasted chicken; a horta featuring boiled wild greens, feta, and squash blossoms; and an orzo pasta salad with lentils. But first, learn how to make a simple, five-ingredient soup known as avgolemeno, and a saganaki using Kefalotyri, a unique, non-melting cheese.

In the 12 episodes of The Everyday Guide to Beer, Dr. Charlie Bamforth and Sierra Nevada Brewing Company take you on a journey through the history of this surprisingly complex beverage. You'll learn how popular styles like pilsners, IPAs, and stouts were originally developed, and how daring new types of beer continue to push the envelope on what a beer is...and isn't.

Olive oil is a defining element of Mediterranean food. In this lecture on the quintessential ingredient, explore its possibilities from the beginning of a meal through the end, with a salt-crusted branzino preparation, a tomato soup, and even a chocolate dessert. Discover how olive oil is made and how its flavor profile evolves.

Make your way to the French Riviera for a lesson on traditional coastal cuisine. Learn how to cook the iconic, elaborate seafood dish known as bouillabaisse and a soup garnish called rouille, in addition to a fresh accompaniment salad that takes its inspiration from the mesclun mixes of days gone by.

Learn how to cook with what's on hand in your house - and elevate it with a simple fresh ingredient or two. By cooking with canned beans, jarred pesto, leftover bread, "planned overs," and more, you'll be able to create dishes ranging from a hearty frittata to a fresh take on minestrone soup.

How can you make cooking for others more enjoyable? Break down the menu for a dinner party into more manageable tasks. Find out how to remove the stress from a multicourse meal for a group featuring several appetizers, a bread salad, steak with chimichurri sauce, plank-roasted salmon, and a surprisingly simple dessert.

Continue to Tunisia on the North African coast for another small-plate tradition, known as mezze. After Chef Briwa demonstrates three such starters, watch as he prepares brik, a savory harissa-spiced pastry; a Tunisian tagine; and a chakchouka featuring merguez sausage - a food, along with preserved lemon, that reflects the country's Muslim faith.

Now that you've traveled through beer's history, you're ready to discover how it's made. You'll go in depth with ingredients like malt and hops, and which geographic regions of the world each variety comes from. Then, Sierra Nevada's Head Brewer Scott Jennings will take you through the process of how this elite brewery produces its award-winning beer.

The world's leading beer brand has significantly more market share than Budweiser and Coors Light combined, and you've likely never heard of it. In this episode on the business of beer, find out how this is possible and what top producers like Anheuser-Busch InBev, and micro and regional breweries, all mean for the industry as a whole.