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How Do You ‘Cue?
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52:41
Vivian's trips to Florida and Texas expand her idea of what barbecue is and how it’s done.
It’s a Greens Thing
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52:41
Vivian travels to Georgia to learn the roots of Southern hospitality.
What a Pickle
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52:41
Vivian ponders how so many meals are brightened by pickles, including achaar and kimchi.
Dumpling Dilemma
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52:41
While dumplings are hard to define, they stretch ingredients and imagination.
Porridge for the Soul
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52:41
At a dinner honoring pioneering chef Edna Lewis, Vivian gives porridge the royal treatment
American as Hand Pie
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52:41
As Vivian tries to mass produce hand pies, she learns the history of this food.
Preview: How Do You ‘Cue?
0:30
Vivian's trips to Florida and Texas expand her idea of what barbecue is and how it’s done.
Preview: It's a Greens Thing
0:30
Vivian travels to Georgia to learn the roots of Southern hospitality. Premieres April 24.
Preview: Dumpling Dilemma
0:30
While dumplings are hard to define, they stretch ingredients and imagination.
Preview: What a Pickle
0:30
Vivian ponders how so many meals are brightened by pickles, including achaar and kimchi.
Preview: Porridge for the Soul
0:30
At a dinner for Edna Lewis, Vivian honors African American contributions to Southern food.
Official Series Preview
0:30
Vivian Howard takes viewers on a culinary tour of the South through cross-cultural dishes.
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