Chef Maria Loi, brings us to the rooftop of the historic Hotel Grande Bretagne, located in the heart of Athens and in the shadow of the Acropolis. Maria joins Michelin-starred chef, Asterios Koustoudis, to prepare some Mediterranean classics with a twist: Melitzanosalata (Eggplant Salad) and Spanakoryzo (Spinach Rice). Back in New York, Chef Loi, inspired by her travels, serves up some Melitzanovarkoules (Eggplant Boats), and a tasty Soupa Spanakorizo (Spinach and Rice Soup).

Chef Maria Loi travels to Greece’s second largest island, Evia, where she makes Kritharaki me Manitaria (Orzo with Mushrooms) with mushrooms cultivated at a local farm. Then it’s off to Naxos Island – Maria climbs aboard a yacht where the Governor of Naxos helps her prepare a delicious Salatouri (Naxian Skate Fish Salad). Back in New York, Chef Loi serves up some easy Naxian dishes adapted for the home kitchen: Mikres Omeletes me Manitaria kai Kritharaki (Mini Omelette Muffins with Mushrooms and Orzo) and a classic Tonosalata (Greek Tuna Salad).

Chef Maria Loi travels to the farmlands of Naxos Island where she cooks, drinks, and dances like the locals do. She’s joined by a local culinary instructor, Iouliani Polykreti, to prepare Katsikaki me Patates (Roasted Goat with Naxian Potatoes) and Gemista (Stuffed Vegetables) in her outdoor oven. Inspired by her journey, Maria heads back to New York City where she makes two easy vegetarian dishes: Patates Lemonates (Roasted Lemon Potatoes) and Naxos-inspired Gemista tis Tembelas (Lazy Chef’s Stuffed Vegetables).

Chef Maria Loi takes us to the historic Four Seasons Astir Palace Hotel in Athens to cook with the highly celebrated Chef Bertrand Valegeas. Inspired by the fresh seafood surrounding them, they prepare Tsipoura sti Ladokola (Sea Bream in Parchment Paper) and Karavides me Kritharaki (Langoustine with Orzo). Back in New York City, Maria shows us how to make some Athens-inspired recipes: Traganos Solomos (Crispy-Skin Salmon) and Garides me Kritharaki (Shrimp with Orzo).

Chef Maria Loi travels to Crete, the largest island in Greece, to enjoy its flavorful cuisine. Maria introduces us to world-renowned Chef Giannis Baxevanis, who makes a Lavraki Gemisto (Stuffed Branzino) while Chef Poppy Kourkoutaki demonstrates a variation on the traditional way of making Dolmadakia (Stuffed Grape Leaves). Back in New York, Chef Loi and her Chef de Cuisine, Felipe Teutle, put their unique twist on traditional stuffed grape leaves, Not Your Grandmother’s Sushi Style Dolmades. And then friend and seafood expert, Øyvind Ihle, stops by to enjoy Chef Loi’s Kranios Rolo (Greek Stone Bass Roulade), a Greek Stone Bass filet stuffed with vegetables.

Chef Maria Loi harnesses the power of nature’s sweetest gift, honey. She travels to Kissamos, in the mountains of Crete, to join Fragiskos Stathakis at his honey farm. While in Crete’s capital city, Chania, Maria pays a visit to Giannis Vranas at his traditional bakery, where he gives her a taste of Bougatsa (Custard Pie), Pita Kolokythi me Myzithra (Zucchini Pie), and Ryzogalo (Rice Pudding). Back in New York, Chef Loi makes a luscious Melopita, a show-stopping Greek Honey Cheesecake. Then her friend, Dr. Katherine Fleming, stops by the kitchen to make a traditional Ryzogalo (Rice Pudding).

Chef Maria Loi heads to the Papantoniou Museum in beautiful Nafplio, where she speaks with Ioanna Papantoniou about her life as a stage production designer and the history of Greece’s miracle ingredient, tomato paste. Inspired by her conversation, Chef Loi makes her mom’s recipe for Patates Kokkinistes (Red Potatoes). Back at home in New York City, Chef Cesare Casella joins Maria in her kitchen. Together the two collaborate on a Greek-Italian Kritharaki me Ntomata (Orzo with Tomatoes) and Spastes Patates me Pelte (Smashed Potatoes with Tomato Paste).

Chef Maria Loi dives into the land of liquid gold, visiting olive groves and olive oil producers from Crete to Sparta. She returns home to New York and teams up with friend and oilogist, David Neuman, to explore the rich beauty and history of this iconic staple of Greek cuisine: olive oil. But before we get to learn how to properly “taste” the olive oil, Maria first prepares Elies Spastes (Greek-Style Tapenade) which has enough olives to feed an entire Greek island.

Greece’s historic capital, Athens, is the setting for a delicious journey demonstrating what it means to “eat like the ancient Greek Gods.” Inspired by her visit to the Keratsini fish market in Athens’ port city, Piraeus, Chef Maria Loi, and restauranteur Chrysoula Ypsilanti prepare Sardeles me Elies (Sardines with Olives) and Tyropitakia (Cheese Pies) at the iconic Taverna Zorbas in Athens’ ancient Plaka district. Back in her kitchen in New York, Chef Loi whips up a quick & easy Tyropita tis Tembelas (Lazy Chef’s Cheese Pie). She then invites her good friend Christian Wistehuff over to reminisce and eat her Athens-inspired dish, Lavraki me Elies (Branzino with Olives).

Chef Maria Loi travels to Monemvasia, a stunning Greek town best known as “the rock.” The town, which has been carved out of a rock slope, is home to the Kalapothou family. Chef Loi joins three generations of women to sing and carry on the tradition of baking a classic Greek bread called Ladenia and then learns how to make another well-known village dish, Traxana, made with stewed eggplant & peasant ‘pasta’ known as. Inspired by her travels to Monemvasia, back at home Maria is joined by her friend Christian Wistehuff where she bakes her easy version of Ladenia. Called Nerobouli (Easy Big Bubble Bread), it has lots of water, and large air bubbles. Chef Loi then grabs one of her regular diners at the restaurant, sweet Amrita Vora to help make Couscoussaki me Tyri (Greek Mac n Cheese).

Chef Maria Loi visits stunning Cape Sounio in Eastern Attica, with friends Anna Myrha and Panagiotis Sopiadis. They set sail on the beautiful waters of the Aegean sea while preparing a simple Horiatiki Salata (Village Salad). In nearby Legrena, Maria and her friend Antonis Zagouris prepare classic Tsipoura Psito (Grilled Porgy) and Calamari Gemisto (Grilled Stuffed Calamari). Back in her kitchen in New York, she invites Chef Jehangir Mehta to cook with her. Keeping in mind the ‘waste not, want not’ mindset of the Greeks, they prepare their own take on the traditional Horiatiki Salata (Village Salad), and an easy Tsipoura Psarosoupa (Fish Soup with Porgy).

Chef Maria Loi demonstrates the power of flour in the beautiful Greek town of Varnavas, where she visits the European Bread Museum to observe the museum's president, Milea Pappa, and Athanasia Brisini practicing the time-honored art of bread decor. Maria is joined by museum volunteer Panayota Papadopoulou, and the two prepare traditional fresh pasta known as Goglies. In New York, Chef Loi invites her friend Andriana Vamvakas into her kitchen to make a traditional sweet and savory Yiaourtopsomo (Yogurt Bread), and Macaroni me Yiaourti kai Feta (Pasta with Yogurt & Feta).

Chef Maria Loi shows us her Cretan start to the morning, soaking up the sun and sea as she sips on Ellinikos Kafes, traditional Greek coffee, and pastries. She visits her friend Jason Loumides for more Greek coffee at the historic Kafekopteia Loumidi. She then heads to Naxos, and after collecting some eggs, joins the Governor of Naxos, Ioannis Margaritis, to make a traditional Kayana (Eggs in Tomato Sauce). Back in New York, she prepares a hearty breakfast “the Greek way” with the help of frequent diners turned friends, Deborah Grausman and Dr. Orlando Gonzalez. First, she makes Baklava Ravdakia (Baklava Sticks), Ravdakia me Tyri (Cheese Sticks), and Ellinikos Kafes (Traditional Greek Coffee) for Deborah, who literally sings with joy! Maria then follows that up with a twist on the traditional Kayana (Eggs in Tomato Sauce), serving it up with Dakos bread, jalapenos, and pecans.