Salz. Fett. Säure. Hitze.

In Northern Italy, Samin savors the magical properties of olive oil, pork fat and cheese as she visits farms and helps prepare local specialties.

From sea salt to soy sauce to miso: A trip to Japan reveals the many forms salt can take -- and the profound effects it can have on food.

To illustrate the transformative power of acids, Samin visits Yucatán, where sour oranges, salsas and Mayan honey add new dimensions to every dish.

Back home in California, Samin uses heat to unlock rich colors and flavors as she roasts meat and veggies, then makes crispy rice with her mom.