Baked in Tradition - Episode Guide

On a mission to learn why flaky pastries are the most sought-after treats worldwide, Baker Bryan Ford takes a deep dive into one-of-a-kind croissants, traditional Greek Spanakopita and his own Mardi Gras-inspired, Argentine Medialuna.

Baker Bryan Ford talks iconic flatbreads and how they bring people together in cultures near and far. Beginning with perfect slice in Chinatown, he heads to Harlem for the freshest Ethiopian Injera, and finally goes home to make fresh tortillas with Mom.

On this journey Bryan Ford explores the hand pie, from an all-American apple turnover with a salted-caramel twist to Jamaican patties with flavored crusts, before he helps some friends make Bolivian saltenas -- savory pies filled with hearty stew.

Baker Bryan Ford samples sandwich breads like New York's pastrami on rye and Puerto Rico's Mallorca before attempting to recreate the po' boy sandwich himself.

Baker Bryan Ford uncovers how dumplings take different shapes and sizes in every culture; he takes goes on a dumpling tour to experience traditional Chinese dumplings and hearty soup dumplings, African Fufu and gets a lesson in traditional pierogies.

Baker Bryan Ford delves into the joys of the sandwich cookie beginning with the French macaron, moving on to the buttery dulce de leche-filled Alfajores, and culminating in a one-of-a-kind ice cream treat of his own creation.