Karine Hagen joins Chocolate Master Massimiliano Guidubaldi at the Perugina School of Chocolate to learn how to make Baci, Italy’s original chocolate 'kiss.” Born on Valentine’s Day in 1922, the iconic little sweet is a heavenly blend of hazelnuts, cream and chocolate.

Go behind closed doors with Karine Hagen to explore the essential steps involved in the creation of Armagnac, a process that dates back to the 14th century.

Follow Karine Hagen as she gathers fresh ingredients in the Budapest Great Market Hall and then prepares the traditional Hungarian dish of hearty goulash.