Latest Episodes
Vivian's trips to Florida and Texas expand her idea of what barbecue is and how it’s done.
Vivian travels to Georgia to learn the roots of Southern hospitality.
Vivian ponders how so many meals are brightened by pickles, including achaar and kimchi.
While dumplings are hard to define, they stretch ingredients and imagination.
At a dinner honoring pioneering chef Edna Lewis, Vivian gives porridge the royal treatment
As Vivian tries to mass produce hand pies, she learns the history of this food.
Extras
Cookbook author Von Diaz takes Vivian Howard on a tour to taste greens.
Vivian Howard learns how to make a collard sandwich from Glenn and Dorsey Hunt.
Chef Anges Marrero shows Vivian Howard how she makes escabeche with southern ingredients.
Chefs explain Indian pickle traditions to Vivian Howard while sampling a variety.
Vivian Howard takes viewers on a culinary tour of the South through cross-cultural dishes.
Vivian's trips to Florida and Texas expand her idea of what barbecue is and how it’s done.
Vivian travels to Georgia to learn the roots of Southern hospitality. Premieres April 24.
At a dinner for Edna Lewis, Vivian honors African American contributions to Southern food.
Gullah chef BJ Dennis takes Vivian to Hannibal's a Black-owned restaurant in Charleston.
Vivian learns just how significant the pepperoni roll is to West Virginia's history.