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Irving Quiroz wrote the book on Mexican bread. Pati visits his workshop for his secret to making the perfect campechana, then meets Chuy Elizondo, owner of one of the hottest brunch spots in town.

The Garza family invites Pati to their vineyard to help the community make piloncillo - and it's hard work! Then, in the magic town of Bustamante, three sisters make traditional bread in adobe ovens.

Pati celebrates everyone's favorite Mexican creation, the taco. In her kitchen, Pati creates a pair of Jalisco-inspired tacos and a Ceviche tostada that are sure to satisfy any true taco-lover.

Pati visits BBQ champion Luis Rivas to taste his Mexican take on Texas-style BBQ, and he hosts a traditional carne asada at his family's orange grove. Then Pati learns how Glorias candies are made.

The boys are in the Greek capital Athens in a vintage VW campervan. This is where high-concept cuisine originated and is still being re-invented, in a city known as the birthplace of democracy and the cradle of western civilisation.

The trio heads to Scotland as Gordon prepares to cook a feast for the chief of Clan Ramsay and his friends. Gordon shows the others how to dress like real Scotsmen as they go in search of Scottish beef, hunt for scallops and play some Highland Games.

On a mission to taste the world's best breakfast, the three big egos Gordon, Gino and Fred are venturing out of their comfort zones crossing over the USA border into Mexico. They hope to stay out of trouble as they drive their bad boy transporter.

After four weeks on the road, Gino's airing his feet in the back seat as the guys cruise along a Texan highway. Texas is a meat lover's paradise, and Gordon is keen to show the Europhiles some of the best BBQ known to man.