In this episode of Epicurious's Emmy Award–winning cooking video series—Around the World in 80 Dishes—we're visiting Provence, France. In the videos, Chef Lynne Gigliotti, from The Culinary Institute of America, demonstrates how to make one of the area's most iconic dishes: Bouillabaisse, a hearty fisherman's stew from Marseille. Just a few of the things Chef Gigliotti demonstrates in our videos: how to test the fish for doneness; the best way to remove lobster meat from the shell; and the traditional method for making rouille, a spicy, garlicky sauce that's used to thicken the stew. Watch the video, try the recipe, and then come back here to comment.

In this episode of the Emmy-winning Around the World in 80 Dishes video cooking series, we're headed to Mexico for a recipe demonstration by Mexican cooking authority Iliana de la Vega, who has previously demonstrated tamales and tortillas. This time, she's teaching us how to make Carnitas Tacos. You'll learn how to slow-cook the pork and make a vibrant roasted tomatillo salsa. Plus, De la Vega shows how to cut up an avocado without cutting yourself and shares secrets about Mexican cuisine (did you know cilantro isn't native to Mexico?). Watch the video, try the recipe, and then come back here to comment.

In this episode of Epicurious's Emmy Award–winning cooking video series we're learning to make one of the classic mezes, or small plates, of Middle Eastern cuisine: Baba Ghanouj (alternately spelled baba ghanouj, baba ghanoush, baba ghannouj, and baba gannoujh). Chef Michael Skibitcky of The Culinary Institute of America demonstrates how to make this creamy eggplant dip with tahini (sesame paste), olive oil, garlic, and lemon juice. The dish is thought to have originated in Lebanon but versions exist in many countries, including Syria, Turkey, Egypt, and Greece. Have you ever made baba ghanouj? If so, what's your signature ingredient or formula? Watch the video, try the recipe, and then come back here to comment.

In this episode of Epicurious's Emmy Award–winning cooking video series we're learning to cook a quintessential Southern Californian recipe: Fish Tacos. This popular surfer food—which borrows heavily from Mexican cuisine—features grilled fish wrapped in a flour tortilla with sweet-and-spicy slaw, chipotle pico de gallo, and tangy lime-flavored sour cream. Chef Joseph W. DiPerri of The Culinary Institute of America shows how to get gorgeous grill marks on perfectly cooked fish, plus how to make all the garnishes. After you've watched the videos and tried the recipe, come back here to comment.

Epicurious editor in chief Tanya Steel admits she has an obsession in this episode of Epicurious's Emmy Award–winning cooking video series. It's with the Indian dish Saag Paneer—firm, mild fried cheese (paneer) with a vibrant green spinach sauce. In our videos, Chef David Kamen, from The Culinary Institute of America, shows Steel (and all of us viewers at home) how to make a classic saag paneer recipe. Watch and learn how to make your own paneer (and find good substitutions if you don't feel like making cheese) and the best way to cook and season the sauce. After you've watched the videos and tried the recipe, we would love you to come back here to comment.

In this episode of the Emmy award–winning Around the World in 80 Dishes, internationally regarded Mexican chef Iliana de la Vega shows how to make authentic Turkey Tamales with Mole Negro. Here are just a few things you'll learn in the videos: how to tell when your masa dough is the right consistency; the method for enclosing the masa and turkey filling in banana leaf wrappers; and how to steam the tamales and know when they're finished cooking. While our recipe is for turkey tamales, once you've mastered the basic methods, you can apply them to any tamale recipe. Watch the video, try the recipe, and then come back here to comment.

In this episode of Epicurious's Emmy Award–winning cooking video series, Chef Eve Felder—a South Carolinian and instructor at The Culinary Institute of America—shows how to make Southern Fried Chicken with Country Gravy at home. One of Felder's secrets is pan-frying instead of deep-frying the chicken: It'll be just as crisp, but you won't have gallons of leftover oil to deal with. Felder also teaches how to marinate the chicken, coat it in just the right amount of flour, and tell if the oil is at the right temperature (so your chicken won't be greasy or burned). Felder likes to serve her fried chicken with mashed potatoes and collard greens. What are your favorite fried chicken sides? Watch the videos, try the recipe, and then come back here to comment.

In this episode of the Emmy Award–winning Around the World in 80 Dishes, you'll learn to make one of the iconic dishes of Venice, Italy: Fritto Misto. In Venice, this "mixed fry" features the Adriatic Sea's famous fish and seafood. Choose the freshest catch available wherever you live, then watch our videos to learn how to fry it to perfection. Chef Joseph W. DiPerri of The Culinary Institute of America shows you how to do it—and demonstrates a homemade tartar sauce to serve with your fry-up. After you've watched the videos and tried the recipes, come back here to let us know what you think.

This episode of Epicurious's Emmy Award–winning cooking video series Around the World in 80 Dishes takes you on a culinary journey to Nigeria to make Akara (Black-Eyed Pea Fritters with Hot Sauce). Bean fritters like this are popular all over West Africa—other names for the dish, which can be served as an appetizer, snack, or even for breakfast, are akla and koosé. Chef David Kamen, from The Culinary Institute of America, shows how to make the batter for the fritters and fry them, and also how to cook the hot sauce (a sweet and spicy blend of red peppers, onions, tomatoes, and habañeros). Watch the videos, try the recipe, and then come back here to comment.

Get your frying pan ready: In this episode of the Emmy Award–winning Around the World in 80 Dishes, you'll learn to make Sweet Crêpes from Brittany, France. In these videos, Chef Lou Jones of The Culinary Institute of America demonstrates how to mix lump-free batter and cook paper-thin, tender crêpes. While our recipe is for sweet crêpes suitable for breakfast, dessert, or snacking, the technique for savory crêpes is exactly the same—just omit the sugar. Watch the videos, try the recipe, and then come back here to comment.

In this episode of the Emmy Award–winning Around the World in 80 Dishes, Chef Shirley Cheng, from The Culinary Institute of America, teaches us how to make Udon Noodles with Chicken, Shellfish, and Vegetables. Cheng provides easy-to-follow instructions for making dashi (a type of Japanese stock); prepping the shrimp, clams, and vegetables; testing the noodles for doneness; and cooking and assembling balanced and beautiful udon noodle pots. Watch the videos, try the recipe, and then come back here to comment.

In this episode of Around the World in 80 Dishes, we're exploring the intricate cuisine of Iran with an opulent layered rice dish called Polow. This Persian rice—Iran was called Persia until 1935—is flavored with pistachios, dill, and saffron, and is cooked with butter and yogurt on the bottom of the pan so that a delicious golden crust called the tah-dig forms. Watch the videos, try the recipe, and then come back here to comment.

Store-bought Mexican products are convenient, but they don't always do justice to this complex and rich cuisine. On your next taco night, consider making your own tortillas. In this episode of the Emmy Award–winning Around the World in 80 Dishes, renowned Mexican chef Iliana de la Vega demonstrates how easy it is to make authentic Tortillas de Maiz (Corn Tortillas) at home. You'll learn to make masa dough, form the tortillas, and cook them to perfection. Watch the video, try the recipe, and then come back here to comment. What's your favorite dish with tortillas?

Bring a taste of Vienna's famous coffeehouses into your home with this episode of Around the World in 80 Dishes. In these videos, renowned pastry chef Dieter Schorner, of The Culinary Institute of America, demonstrates how to make Sachertorte, a rich chocolate cake dressed up with apricot jam, chocolate glaze, and whipped cream. Watch the video, try the recipe, and then come back here to comment.

In this video, Chef Joseph W. DiPerri from The Culinary Institute of America shows how to make one of Tuscany's most famous dishes: Hearty Pasta e Fagioli con Salsicce soup (pasta and beans with sausage). As Chef DiPerri points out, it's a delicious take on a classic combo: pork and beans. Watch the video, try the recipe, and then come back here to comment.

In this episode of Around the World in 80 Dishes we're exploring Singapore's delightfully messy national dish: Chili Crab. In the videos, CIA chef Hinnerk von Bargen shows how to stew soft-shell crabs in a flavorful mixture that features tomato sauce, chiles, chili sauce, garlic, and ginger. The dish, which is popular street vendor fare in Singapore, is served family-style, with plenty of bread for dipping in the gravylike sauce. Watch the video, try the recipe, and then come back here to comment on what you thought of the dish.

Learn to whip together Moules Marinières, the national dish of Belgium, in less than an hour with our recipe and video demonstration. In this episode of Around the World in 80 Dishes Chef Bruce Mattel, of the Culinary Institute of America, shows how to clean and inspect mussels to make sure they're alive and ready for cooking. Then he demonstrates how to make a rich wine, butter, tomato, and saffron broth to quickly steam the tasty mollusks. Watch the videos, check out the recipe, and then comment here to let us know what you think.

Here's a perfect cocktail party hors d'oeuvre that's surprisingly easy to make: Arancini di Riso. These cheese-filled risotto croquettes are popular bar snacks in Sicily. In the video, Chef Joseph W. DiPerri from The Culinary Institute of America shows how to shape and fill the balls and then fry them to golden-brown perfection. Watch the video, try the recipe, and then come back here to comment on what you thought.

If you've always been intimidated by soufflés, here's your chance to master a culinary classic. In this episode of Around the World in 80 Dishes, Chef Lou Jones, from The Culinary Institute of America, demonstrates how to make single-serving Grand Marnier Soufflés. The skills you'll learn from the videos can be applied to any sweet or savory soufflé, so before you know it, you'll be working your way through Epicurious's 100-plus soufflé recipes, including goat cheese, squash, bittersweet chocolate, and lemon variations. Watch the videos, try the recipe, and then be sure to comment here to let us know what you thought.

Why wait till St. Patrick's Day to make Irish Soda Bread? It's quick and easy enough to bake on a weeknight, as Chef Eric Kastel, from The Culinary Institute of America, demonstrates in this episode of Around the World in 80 Dishes. The recipe is made with raisins and caraway seeds, but you can use the simple techniques to make all sorts of soda bread. Watch the videos, check out the recipe, and then comment here about your favorite kind of soda bread.