Food Paradise Season 3 Episode 25 Garlic Paradise

In this episode of Food Paradise, viewers are treated to a celebration of garlic in all its pungent glory. From the stinking rose's use in Italian cuisine to its prevalence in Eastern dishes, garlic is showcased in a variety of creative ways.

The episode begins with a visit to the Gilroy Garlic Festival in California, where garlic is the star of the show. The hosts sample everything from garlic fries to garlic ice cream, and talk with festival-goers about their love for the culinary staple.

Next, the show travels to New Orleans, where the chefs at Cochon Butcher have created a garlic lover's dream: a garlic sausage sandwich, topped with roasted garlic aioli. The sandwich is a hit with locals and tourists alike, and is just one of many garlic-infused dishes on the menu.

In California's Napa Valley, the hosts visit a garlic farm to learn about the art of crafting garlic braids. The intricate process involves drying and weaving garlic bulbs together to create beautiful, functional decorations. The farm also offers garlic tastings, where visitors can sample dozens of varieties of the pungent herb.

Back in New Orleans, the show visits a restaurant called Dante's Kitchen, where they sample garlic butter-basted lobster and a garlic shrimp and grits dish. The chefs at Dante's Kitchen have perfected the art of using garlic in their dishes, and it shows in the delicious, flavorful meals they serve.

Heading across the pond, the hosts visit Italy, where garlic is a staple ingredient in many classic dishes. They visit a farm in Tuscany where they harvest fresh garlic and learn how to make a traditional garlic-infused pasta dish.

Next, they visit the small town of Viggiano, where a local family has been producing a garlic-infused salami for generations. The hosts sample the salami and learn about the ancient methods used to create the unique flavor.

In the final segment of the episode, the hosts head to the Middle East, where they discover how garlic is used in Lebanese cuisine. They visit a restaurant in Beirut where the chefs cook up a delicious dish called toum, a garlic sauce that is so popular it is often used as a condiment for almost every dish.

Throughout the episode, viewers are treated to mouthwatering shots of garlic-infused dishes and learn about the various ways the bulbous herb can be used in cooking. Whether viewers are already die-hard garlic fans or simply curious about the beloved ingredient, this episode is sure to leave them craving some garlic-infused cuisine.