This episode of "Passport to Europe" visits one of Austria's crowning jewels, the city of Vienna. Travelers come to Vienna to experience the extravagance of an imperial empire, where life was lived decadently, nothing was done simply, and even horses danced. As a matter of fact, one of Samantha Brown's first stops is at the Spanish Riding School, where she catches a morning rehearsal of the famous Lippizane stallions. She then takes a crash course of her own by learning a few steps of the Vienna Waltz. But Samantha finds out that waltzing isn't the only thing the Viennese love- they love their coffee, and if you stop into the cozy Café Hawekla for a cappuccino, you may just bump into 90 year old, Mrs. Hawelka who makes it her mission to search out and set up any single person who enters her café. Always uncovering the special places to stay in a city, Samantha finds that just 10 minutes outside the central historical district is the Hotel Alstadt- a real bargain of an establishment. It's a 19th century apartment building turned into a spacious hotel. A trip to Vienna wouldn't be complete without stopping into one of Austria's most famous attractions- Shonbrunn Palace. This is where Marie Antoinette grew up, and where at the age of six, Mozart performed publicly for the first time! Samantha dresses to the nines and discovers the beauty and grace of dancing at one of Vienna's most popular balls- the Officer's Ball at the Emperor's Imperial residence. But one of Samantha's most memorable moments was discovering that the city Vienna is known for its long-standing traditions, culture and beauty. A city that should you visit, listen carefully for this is where you will hear angels sing- and they're called the Vienna Boys Choir- welcome to Vienna!

These are the top 10 most extreme airports on the planet, connecting the world from Hong Kong to Alaska, Nepal to the South Pole. An Ice airport rebuilt every year, runways squeezed between skyscrapers and carved into mountains, vital lifelines and launch pads for thrill-seekers. The Princess Juliana airport on the Caribbean island of St Maarten. The planes fly in forty feet over the heads of unsuspecting holidaymakers. You can't get closer than this, and the footage is astounding. Next up we travel with scientist John Cassano to the most remote airport at the bottom of the world - the Sea Ice Runway serving the Antarctic scientific station of McMurdo. It is rebuilt every year and incredibly is capable of receiving 450,000 pound aircraft. But the planes need to turn around quick - stay too long and the ice could start to crack. Next up the roughest airport - Talcha in Nepal. A remote area of the Himalayas, days from the nearest town and accessible only by the roughest of tracks. That is until 2000 when Talcha airport opened. It's a sheer sided ledge carved into the mountainside, with a gravel runway and a wooden control tower. We land with veteran pilot Negendra Battharai and witness a sick man being flown to safety - thanks to this extreme runway in the clouds. Now to Alaska, where we visit the busiest seaplane base on earth - Lake Hood in Anchorage. For most of the year planes land on water. We see footage of the times where that hasn't gone to plan. Come winter, the lake freezes, and we join Michael Laughlin as he prepares to land his plane not on water, but on the ice... In Abu Dhabi we visit a truly unique airport. The Red Bull Air Race is the fastest motorsport on earth, and it demands an extreme runway. For one weekend of the year, a busy cargo port is turned into a temporary runway. This is a mammoth logistical challenge, which allows for some of the most breath-taking footage you will ever see. On the sunny Portuguese island of Madeira is the notorious Funchal Airport - our gustiest. Winds here can literally blow planes off the runway, and we see some terrifying footage last minute go-arounds, testament to the pilot's skill and nerve. For decades Hong Kong's airports have had to fight with buildings for every inch of runway. The legendary Kai Tak airport forced pilots to make a forty seven degree turn surrounded by the city's skycrapers. This was the Kai Tak Heart Attack or the dreaded Hong Kong Turn. But now Hong Kong has a new airport, a phenomenal structure that involved the flattening of two small islands and the creation of three thousand acres of new land. It is now one of the world's busiest airports. Next up is a truly unique landing strip. Barra in Scotland is home to an airport that disappears with every tide, because here the beach doubles as a runway for the two daily flights. We spend a day with Joe Gillies, whose work at the airport sees him take on the role of ATC, baggage handler, weatherman and even fireman. Back in the Himalayas, we visit Lukla airport - the gateway to Everest. This airport with altitude is a force to be reckoned with for even the most hardened pilots. With four crashes in the last five years, it is truly extreme. Veteran Lukla pilot Vijay Lama knows the risks of this landing, and he talks us through the approach, as Rajesh Srestha brings us through the clouds and prepares to land... Finally, Bagram Airbase in Afghanistan - the world's most extreme airport. Under constant threat of attack and tasked with managing hundreds of thousands of civilian and military aircraft movements every year, this is an extraordinary place. Operations commander Lt. Col. Scott Hoffman talks us through what it takes to keep a place like this running.

Andrew makes some tasty new discoveries in Cleveland! From a family company taking extra steps to make its sausage, to a chef creating new varieties of vinegar, to a farmer growing vegetables with a twist, Andrew finds out that it's the spirit of the people behind the food that make it extra special. Cleveland is a city that loves sausage so Andrew begins his visit with a trip to a place that serves up some of the best. Andrew meets up with cookbook author, food writer, and Cleveland native Michael Ruhlman at the Katz Club Diner to sample their signature dish: the deep fried hot dog. It's delicious, but there's another Cleveland style sausage that Andrew needs to try so he and Michael head to Seti's, a food truck that's known for serving the best version of the city's most iconic sandwich. The Polish Boy is a kielbasa sausage that's grilled, then fried and topped with coleslaw, French fries, and barbecue sauce. It's a combination that Andrew enjoys much more than he expected! Andrew gets another treat when he visits Ray's Sausage where he learns how they make their popular souse, a potted meat made from pig snouts, ears, and tongues. They use a secret family recipe that includes extra steps that make a final product that Andrew says is intensely porky, but not swine-y! The combination of the good food and this fun family makes Andrew realize just how much he loves his job! Andrew's next stop is at Catanese Classic Seafood, a business along the banks of the Cuyahoga River that brings in five to ten thousand pounds of fish every week, mainly yellow perch. The big haul is a good sign that the river has rebounded from the pollution that took a toll back in the 1950's and 60's. Andrew gets to taste some of that yellow perch in all its glory when he attends a Friday night fish fry at The American Slovak Club in Lorain. A team of women in the kitchen puts plenty of tmie, hard work and love into making the dinner every Friday week. Andrew admits it's the best tasting fish fry he's ever had and their stuffed cabbage is also unbelievable! At the West Side Market Andrew encounters vendors selling all kinds of food. After stopping at Frank's Bratwurst for their mainstay, he heads to Dohar Meat to try their traditional Hungarian Hurka, made from pork and liver cased in cow intestine. Fantastic! Afterwards, Andrew tries the famous beef jerky sold at Czuchraj Meats. It's already been recommended by TV Chef Michael Symon and Andrew agrees that it's amazing! Next, Andrew joins Chef Jonathon Sawyer to shop the market for fresh ingredients to serve in the dishes at his stand called Noodle Cat. Later, they whip up ramen made with lamb kidneys and chanterelles. Jonathon also invites Andrew to his home to show him they different varieties of vinegar that he's fermenting in his basement, including one made from $135 bottle of wine. Jonathon loves to experiment with food, which is evident on the menu at his restaurant Greenhouse Tavern where diners can order an entire pig head! Andrew digs into all the parts of the head, including the oyster, which is the cluster of muscles found behind the pig's eye. Andrew finds out that's there's also plenty of beef in Cleveland when he meets the meat doctor. Dr. Phil Bass is a scientist trying to encourage people to eat more kinds of beef, like certified Black Angus that's been wet-aged instead of the more traditional dry-aged method. Andrew tastes the difference in the flavor and also gets his first taste of a Denver steak, which comes from the inner shoulder of the steer, a portion usually made into hamburger. Andrew calls it the greatest takeaway in meat he's had in a long time! Finally, Andrew travels to the Chef's Garden, a farm near the shore of Lake Erie where they grow vegetables in the dark, including peas and sweet corn. Andrew makes some of the crops, including squash blossoms, into a dish to eat with Farmer Lee Jones. It's full fresh new flavor!