BALTIMORE, MD – Far more than a traditional cooking show, My Greek Table with Diane Kochilas, is a comprehensive look at culture, history – and, of course, food.

Premiering October 20 on public television stations across the country (check local listings), My Greek Table with Diane Kochilas will kick off the fourth season of this award-winning show with 13 informative and fun-filled delicious episodes. My Greek Table showcases Kochilas’ must-try, healthy, vibrant recipes, easy techniques, and stimulating commentary that ranks her among the top culinary authorities on Greek and Mediterranean cuisine.

In Season Four, host and co-creator Diane Kochilas continues to guide viewers on a robust and inviting exploration of the Greek landscape, including its people, food, history, traditions, and culture. In addition, Kochilas explores the wondrous world of Greek wines, informing her viewers of this country’s ancient vinicultural traditions and introducing them to the flavors and varieties that are uniquely Greek.

Over the course of the 13 episodes, Kochilas focuses on three Greek cities as unique and unsurpassed food destinations, blending urban history, culinary lore, ancient traditions and modern trends, and always with an eye to cooking up a delicious, healthy range of dishes that manifest the best of the Greek-Mediterranean diet. She introduces viewers to the many different facets of Athens; visits Greece’s de facto culinary capital, Thessaloniki; and heads to the picturesque northwestern city and environs of Ioannina.

In Athens (and its sister city, Piraeus), Kochilas cooks with the father of modern Greek cuisine; explores Greek superfoods with a well-known nutritionist; and samples vegan flavors with a top vegan teacher/chef. She delves into an exploration of her own distinct neighborhood with one of Athens’ most renowned urban chroniclers, walking and learning about its history and architecture, and then, of course, cooks him a delicious home-cooked lunch. She prepares a great meal for a dinner party with friends; explores the city’s vibrant international art scene and shares a meal with some of Athens’ top gallerists and young artists, who gather in her artist-daughter’s studio space for mama’s cooking and a foray into Athens as an art hub.

This season, Kochilas is also sharing her favorite recipes from her brand-new home kitchen in the historic center of the city, all just a stone’s throw from the bustling downtown markets that are the life pulse of the Greek capital.

In Greece’s second largest city, Kochilas also explores its recent United Nations Educational, Scientific and Cultural Organization (UNESCO) designation as a food destination, experiencing the fascinating cuisine of the complex Greek diaspora that settled here over centuries. She tastes her way around what is arguably the country’s most delicious metropolis, from whirling paper-thin phyllo for breakfast pastries to pulling up tons of mussels off the city’s fertile coast.

In Ioannina, a modern city with a complex past, pastoral traditions coincide with life along the lake. The Pindus Mountains surround this jewel of a city, where ancient streets wind through the old walled city and silversmiths still ply their craft. The lake informs many dishes, too: Frogs’ legs and a truly fascinating clay-baked eel are among the local specialties, but so is lamb, which Kochilas cooks up with a show-stopping presentation. She also gets a lesson making their renowned baklava. In the mountains, Kochilas bakes a feta cheese pie in the ground with a local shepherd family.

All of this – culture, cuisine, history, stunning natural beauty and urban sophistication are the focal points of My Greek Table, Season Four, with a menu that embraces healthy, largely plant-based deliciousness that is one of Greece’s greatest legacies to the world.

“As the Mediterranean diet has continued to gain popularity and more people are discovering the variety of Greek cuisine beyond the classic Greek street food, I am so excited to bring my love of Greek cuisine, its products, regional flavors and health-giving qualities to the American public,” Kochilas explains. “Greece is an amazing gastronomy destination, with delicious adventures in every area of the country. I am thrilled to involve food, and an in-depth look at ingredients and their heritage that is an important part of My Greek Table. I take care to ensure that the recipes we showcase are accessible to my wide American audience.”

My Greek Table with Diane Kochilas is a Resolution Pictures Production, in association with Maryland Public Television and distributed by American Public Television.

Funding for the series is provided by Athens International Airport; Calamos Investments; Celestyal Cruises; City of Athens; Dean Dakolias; Diamond Wines; Dodoni/Schuman; Fillo Factory; Grecian Delight/Kronos; Meltemi Yogurt; National Hellenic Museum; National Hellenic Society; The Behrakis Foundation; The Jaharis Foundation; and The Nicholas & Eleanor Chabraja Foundation.

To find out when the series My Greek Table with Diane Kochilas will air in your area, contact your local station or find your local station here: https://bit.ly/3rT0hIy.

More information about Diane Kochilas is available online:  https://www.dianekochilas.com/.