The Season 5 premiere features exquisite cuisine that contrasts classic French ingredients with innovative techniques. Chef Jean-Michel Lorain serves up escargot bonbons and Burgundy roast chicken, while chef Nicolas Isnard prepares classic escargot and quinoa with mustard vinaigrette.

A trip to Coupeville with chefs Tom Douglas and Renee Erickson to create a regional feast. Included: steamed mussels; saffron soup; grilled whole salmon with Walla Walla onions and fava leaves; and Washington state rhubarb cake.

Features New Mexican cuisine by chefs Andrew Hoton and Chris Maher. Included: blue corn cakes; local lamb tacos; and green chile stew.

Two culinary icons, Patricia Wells and Guy Savoy, collaborate on an authentic French feast. Includes salad that must be tossed 32 times, steak frites, an elegant preparation of asparagus, and plenty of wine and cheese.

Features Massimo Spigaroli's culatello cellar and estate with chef Marco Parizzi. Included: stuffed squash blossoms; millefoglie of quinoa; gnocchi with blue goat cheese; rabbit and culatello powder; and roasted Guinea hen.

Explore San Luis Obispo County's Morro Bay Oyster Company and Rutiz Family Farms with chefs David Rosner and Sherry Yard. Rosner and Yard prepare a grand feast, including raw oysters with chile and ginger granita, caramelized fennel and fruit streudel a la mode, yellow tail tuna, and fennel with roasted oysters.

Features seasonal, local, and traditional flavors with chef-authors Bryan Voltaggio and Pamela Sheldon Johns. Included: classic cacciucco; tomato-based seafood stew; bordadito; and polenta and bean crostini.

A trip to Cadenet, France, with mother-daughter chef team Reine and Nadia Sammut. Features a combination of classic techniques with allergy-conscious ingredients. Included: artichokes Provençal; gluten-free focaccia; and luscious lamb stew.

Features a visit to the Rooted Leaf and Celestial Bee with chefs Martin Rios and Leslie Chavez. Included: rosemary-roasted turnips; and sopapilla with the locally-sourced honey.

A risotto farm is visited with sibling chefs Christian and Manuel Costardi. The feast includes classic tomato risotto; and hazelnut ice cream.

Features chefs Justin Cogley and James Syhabout as they forage for seaweed and travel to a vineyard in the Carmel Valley. Included: foraged seaweed and vegetables; rack of lamb; and Monterey Bay abalone.

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna, and learns why the Po River Valley gives its famed Grana Padano such distinguished flavor. Then, our two chefs join up with Stefano’s colleague Lucia Bezzi to visit the Mercato di Mezzo, a food market that’s been buzzing since the Middle Ages. Stefano and Lucia bring to life iconic regional dishes like lasagne, tortelloni, and tiramisu, using techniques and instincts they’ve inherited and cultivated from family. It’s a meal as rich in flavor and heritage as the medieval brick that covers the city.

Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria, and is dedicated to all of the people and organizations working towards the island’s recovery. Joined by chefs Kevin Roth and Ventura Vivoni, Michelle travels to the Tommy Forte Seafood Market, which offers everything from swordfish to shark, and to Frutos del Guacabo, which provides the highest quality fruits and vegetables to chefs all across the region. They then prepare a feast brimming with tropical fruits and fresh seafood.