Food(ography)

Mastering fire defined civilization and the taste of the flame still rules outdoor cuisine. Whether it's artisanal sausages in RI, whole baby lambs on a spit in NYC or luxury barbecue in L.A., dining al fresco is here to stay.

Mo Rocco follows chocolate's path from the depths of the rainforest to the back rooms of master chocolatiers.

Mo Rocca meets handmade noodle makers from Italian, Chinese and Japanese traditions, tours the D. Maldari & Sons pasta die factory in Brooklyn, dines with American pasta royalty and follows the noodle down the road less traveled.

From the first cookbook, Apicius, to Julia Child's masterpiece, we're diving headfirst into the glossy oversized tomes spread across your kitchen table.

Few foodies are more dedicated than those belonging to the ever-growing cult of the Spicehead.

From the classic hot dog in Midtown Manhattan to the street stalls of Singapore, eating on the run has traversed from a necessity to today's trend of haute cuisine.

Wind through the ripe, gooey, and intentionally moldy history of cheese, and meet some of the eccentric and passionate artisans who take milk and turn it into so much more.

Learn where the cocktail has been, who's leading it into the future, and how to mix up one of your own. Whether it is shaken, stirred, or loggerheaded with an 1100° 18-inch-long metal rod.

This very special Food(ography) takes an in-depth look at the sandwich, which is literally the greatest thing since sliced bread.

Mo Rocca explores every gooey, stretchy, hard and chewy candy you've ever heard of -- and some you haven't.

Mo Rocca saves room for the best sweet and savory pies in the country. He discovers how an east coast pie shop earned their cult-like following and gets out of his comfort zone in Minneapolis.