Season 1

Vivian's trips to Florida and Texas expand her idea of what barbecue is and how it’s done.
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How Do You ‘Cue?

Vivian travels to Georgia to learn the roots of Southern hospitality.
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It’s a Greens Thing

Vivian ponders how so many meals are brightened by pickles, including achaar and kimchi.
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What a Pickle

While dumplings are hard to define, they stretch ingredients and imagination.
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Dumpling Dilemma

At a dinner honoring pioneering chef Edna Lewis, Vivian gives porridge the royal treatment
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Porridge for the Soul

As Vivian tries to mass produce hand pies, she learns the history of this food.
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