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Cracklin' Kitchen

Cracklin' Kitchen

Season 1 Episode 4
24:40
You Say Heirloom, I Say Old Timey

You Say Heirloom, I Say Old Timey

Season 1 Episode 5
24:40
Oysters

Oysters

Season 1 Episode 6
24:40
Muscadine Time

Muscadine Time

Season 1 Episode 7
24:40
Amber Waves of Grain

Amber Waves of Grain

Season 1 Episode 8
24:40
Peanuts

Peanuts

Season 1 Episode 9
24:40
Sweet Potato

Sweet Potato

Season 1 Episode 10
24:40
Collard Green Queen

Collard Green Queen

Season 1 Episode 11
24:40
The Buttermilk Belt

The Buttermilk Belt

Season 1 Episode 12
24:40
Have Yourself Some Moonshine

Have Yourself Some Moonshine

Season 1 Episode 13
24:40
Blueberries and Boiling Over

Blueberries and Boiling Over

Season 2 Episode 1
24:40
Shrimp Sells

Shrimp Sells

Season 2 Episode 2
24:40
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A Chef's Life

Pimp My Grits

Season 1 Episode 3

The restaurant gears up for a practice service where the new equipment and new menu will be tested in real time — but nothing is going as planned. One of the big changes to the restaurant’s menus is the addition of a section called “Pimp My Grits,” where Vivian exalts the lowly, quintessentially Southern ingredient in four distinct ways.

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Season
All Sunchoked Up
24:40
Flo and Theo’s pre-school visits the restaurant for a meal focusing on table manners.
More Than One Way to Skin a Catfish
24:40
Vivian gains an enlightened perspective on the farm-raised catfish industry.
Rabbit
24:40
Vivian’s rabbit demo at the Carolina Meat Conference is met with rowdy protesters.
Stand By Your Cabbage
24:40
Vivian’s summer itinerary picks up with a 14-day photo shoot.
Peas, Please
24:41
Vivian reckons with handing over the restaurant reins to John and Justise.
My Watermelon Baby
24:40
After a summer away from the restaurant, Vivian returns to a staff of unfamiliar faces.
Onions and Avetts
24:40
Spring onions kick off the season in high gear as Vivian takes a break from her cookbook.
One Potato, New Potato
24:40
Vivian judges the Southern Sides competition at the annual BBQ Festival.
What’s Your Beef?
24:40
After some initial hiccups, Vivian’s whole cow program finds its groove.
Gone Clamming, Part II
24:40
Vivian’s plate runneth over as her tour of Charleston continues.
Gone Clamming, Part I
24:40
Vivian heads to the Charleston’s Wine and Food Festival.
They Call ‘em ‘Bagas
24:40
Lillie shows Vivian three different ways to bring out the bitter and sweet in rutabagas.
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