Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli.

Paul meets up with his friend and Madrid native Omar to explore all the best places to eat in the city, including a bakery that supplies traditional cream-filled choux pastry to the Spanish Royal Family.

Paul Hollywood visits Paris for the first time and sees croissants and baguettes baked in their origin city. He also turns the classic eclair into a 'Choux Eiffel Tower' to create a stunning special occasion bake.

Paul Hollywood is in Munich, Germany, where he learns the secret of its famous pretzels, tries the multi-layered baumkuchen and makes a delicious beer hall favorite, a Dampfnudel dessert.

Paul Hollywood makes his way to Copenhagen, Denmark, and learns to make Kranskake, a traditional tower of almond cookies, from a well-known local baker.

Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake.

At London's historic Cliveden House Hotel, Paul recreates his idea of heavenly baked perfection, the Classic Afternoon Tea. His spread includes feather-light scones and beautiful miniature cakes.

In Naples, Italy, Paul discovers the Neapolitan rum baba and the multi-layered sfogliatelle filled with fruit and cream. Later he bakes a classic dark chocolate Caprese Cake.

In New York, Paul finds doughnuts with fresh, innovative flavors and learns a new, simple way to bake bread at home.

Paul Hollywood is in Warsaw, Poland, discovering an impressive cafe scene and putting his own spin on the Polish babka, a sponge cake flavored with citrus, honey and coconut.

Paul Hollywood braves sub-zero temps in St. Petersburg to sample layered Honey Cake and Russian pies with intricate pastry patterns over sweet and savory fillings.

In seaside Miami, Paul creates his own version of the classic Florida key lime pie using a delicious but deceptively simple recipe.

Paul looks back at his incredible journey into the baking heritage of some of the world's most famous cities.

Paul looks back over his incredible journey into the baking of the world's cities and the people he has met.

Paul looks back over his incredible journey into the baking of the world's cities and the people he has met.

Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.

Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. He also meets a potato fanatic and the head baker at the Merrion Hotel.

Paul is in Antwerp to learn about Belgian baking. He bakes delicious waffles, chips and chocolate. Plus, inspired by Antwerp's bakers, Paul creates his own recipes.

Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities.

Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.

Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.

Paul Hollywood is in Bergen to learn more about Norwegian baking. He meets a local family who teach him how to bake traditional national treats and creates his own version.

Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Plus, he bakes two Afrikaans classics with a British twist - Earl Grey milk tart and BBQ meat pasties.