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Winner 1998 James Beard Award for Television Food Journalism in its first season.
- Second season continues winning theme: classic food cooked on location around
the world.
- New chef adds flamboyant sizzle:
Ainsley Harriott's Barbecue Bible.
- New shows begin January 2000. Check the TV Schedule at left for local broadcast.
- For all the details on the chefs and food, click Chefs or Recipes at left.
 "The recipes of GREAT FOOD come attached with the sights, sounds and smells of the culture from which they arise. The chefs are not merely cooks, they are more like culinary anthropologists. They know the geography and climate, the social leanings, habits, history and underlying mythology of the cultures that spawned the recipes they present.
"Which is why the GREAT FOOD television series is so compelling. Finally the arm-chair traveler can truly enter disparate and far-flung worlds of food with all their senses primed.
"Having logged, by now, hundreds of thousands of miles in the pursuit of flavor, I'm impressed with GREAT FOOD – you watch, you read, you cook, and you've (almost) been there. The only thing lacking is frequent flyer points."
– Molly O'Neill
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