Extras
Brothers and restaurateurs Tatsu and Shion Aikawa are self-proclaimed 'samurai cowboys.'
Samurai Cowboys
Visit Sid's BBQ, a Saturday-only barbecue spot that does whole hog in the region's style.
BBQ for Breakfast
Chef Anges Marrero shows Vivian Howard how she makes escabeche with southern ingredients.
Puerto Rican Pickle
West Virginia's Famed Pepperoni Roll
Vivian learns just how significant the pepperoni roll is to West Virginia's history.
West Virginia's Famed Pepperoni Roll
The Southern Chinese Americans of the Mississippi Delta
Meet the first generation of Southern Chinese American families in the Mississippi Delta.
The Southern Chinese Americans of the Mississippi Delta
Vivian heads down to Savannah, GA to visit friend and award-winning chef Mashama Bailey.
Soul Food with Mashama
Vivian ponders how so many meals are brightened by pickles, including achaar and kimchi.
Preview: What a Pickle
Preview: Porridge for the Soul
At a dinner for Edna Lewis, Vivian honors African American contributions to Southern food.
Preview: Porridge for the Soul
Vivian travels to Georgia to learn the roots of Southern hospitality. Premieres April 24.
Preview: It's a Greens Thing
Vivian's trips to Florida and Texas expand her idea of what barbecue is and how it’s done.
Preview: How Do You ‘Cue?
While dumplings are hard to define, they stretch ingredients and imagination.
Preview: Dumpling Dilemma
As Vivian tries to mass produce hand pies, she learns the history of this food.
Preview: American as Hand Pie
Mexico Meets the South at the North Carolina Farmers Market
Oscar Diaz takes Vivian on a shopping tour at the North Carolina State Farmers Market.
Mexico Meets the South at the North Carolina Farmers Market
Gullah chef BJ Dennis takes Vivian to Hannibal's a Black-owned restaurant in Charleston.
A Lil TeeTee
The Historic Journey of the Hand Pie
Vivian meets food scholar Sandra Gutierrez to learn about empanadas.
The Historic Journey of the Hand Pie
Chef Edward Lee and Vivian can't quite figure out how to define a dumpling.