Diane visits the daughter of Holocaust survivors for a tour of Thessaloniki's Jewish past. Hella cooks up a few of her family's Sephardic recipes, including Huevos Haminados (slowly boiled spiced eggs) and Merenza Assada (grilled eggplant with meatballs in tomato sauce). Then Diane visits a local restaurant for a demo and taste of yet another old Jewish dish, Keftikas de Nogada (meatballs with walnut sauce) that is part of this fascinating city's cultural and culinary heritage.