In the third episode of our True to Food film series, Mark Bittman explores how a visit to your local baker can be the secret to helping your bread rise to the next level.

The Cheesemakers - Trout Lake, WA In episode 6, Mark meets with John Shuman and Marci Ebeling, a married couple in the Pacific Northwest who are using their unique surroundings to bring life to some of the country's best tasting cheeses. Cheese is a living thing.

In this episode, Mark meets with Jean-Charles Boisset, one of the most prominent vintners in Napa Valley's wine country, to talk about how he goes beyond the idea of organic, and what it means for his wines.

Working much like a farmer's market, fish markets are on the rise. And they are stocked with fishermen who have firsthand knowledge of the most delicious and most sustainable species in your area. Mark Bittman talks with Dan Major, a fisherman at San Diego's Tuna Harbor Dockside Market, about how cooking fish sous vide is a great way to make sure it comes out perfectly every time.

Sneak peek ... in the fourth episode, Mark Bittman and Dr. Bruno Goussault discuss all things sous vide.

Ever noticed how a trip to your local baker can feel like a visit to an art gallery? Beautiful blends of shiny golden creams, deep browns, and flashes of off whites are lovingly displayed by experts who know their craft. It turns out they have a secret something that makes all the difference: steam.