The Secret Life Of

Jim O'Connor explores the history and popularity of delicious bread toppings, including mustard, olive tapenade, jams and jellies. A family run New Jersey mustard company is visited, as well as a popular Los Angeles Italian restaurant for olive tapenade, and a small San Francisco company known for its innovative, flavorful jams and jellies.

Whether it?s a one-stop shop or a bulk stock-up?you likely visit this place at least twice a week. Some come as big as a warehouse, while others are just large enough for mom and pop. We?re talking about the grocery store. Grab a cart and check out its fascinating history!

Creamy, spicy or sweet, dips are the life of the party from the most lavish buffet table to the most casual Super Bowl get together. But what exactly defines a dip? And where did the dip get its start? Join host Jim O?Connor for a double dip inside the bowl.

What is your favorite - cheese and crackers, deviled eggs or pigs in a blanket? Would you prefer them as hors d ?oeuvres, appetizers or starters? Actually is there really a difference? And can their origins be traced? You bet! If that?s enough of a tease then join Jim O?Connor for the main course on The Secret Life of Hors D?Oeuvres.

Melt in-your-mouth Chantilly cream, hot fudge on a sundae, frothy cream cheese frosting or warm gooey caramel. In the universe of food, tantalizingly fruity confections, drizzled sauces and foamy whips are the tops. Join us as we pour out the history of America?s favorite sweet toppings.

What can turn an ordinary dinner into a dining experience? The addition of dinner drinks. A light wine, a hearty lager, a fine brandy?the right drink at the right time can stimulate your appetite, enhance the taste of food and even help you digest. Join host Jim O?Connor as he learns the ins and outs of being a sommelier, tries wine with Mexican food and learns that beer actually does go with dessert.

Aloha! Hawaii is known for its unique and delectable food, exotic tropical fresh fruit and festive drinks and of course its famous luaus. Join Jim O?Connor as he journeys to the Aloha State in search of the origins and colorful foods of the luau.

Chocolate souffle, creamy mousse, baked Alaska and panna cotta are all desserts generally saved for special occasions. We call them sugary sensations. Join host Jim O?Connor as he sinks his sweet tooth into the history and facts behind these decadent desserts.

Boardwalk sno-cones, fruity sorbet, tropical Hawaiian shaved ice, melt-in-your-mouth frozen yogurt: these are some of America?s favorite summertime chilled treats. Come along with Jim O?Connor as he learns the ins and outs of TCBY, journeys to Oahu?s North Shore for some authentic shaved ice and finds a fruity chilled treat in an unexpected dish.

A vacation is that time when you don't have to worry about cooking?unless you want to. Some vacations center around food and Jim O'Connor is on a quest to find them. He jets off to the Caribbean where an entire resort is dedicated to cooking and cuisine, then moves west to Montana to explore foods inspired by the wilderness. Last but not least, he'll get cozy at a favorite amongst vacation spots?a New England bed and breakfast.

For centuries, decadent foods have shared an intimate bond with love and romance. A glass of sparkling wine, oysters on the half-shell, a fancy box of chocolates. But what is it about these foods that put us in the mood? How did they get such sinful reputations and who had a hand in shaping them?

When we?re on the move, we want our meals to keep up with us. In fact, we want them to be as first class as our accommodations. So get your sea legs, hop aboard, put those tray tables down and join us as we explore the history and the cuisine served and savored on ships, trains and planes.