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0:30
As Vivian tries to mass produce hand pies, she learns the history of this food.
2:22
Vivian Howard learns how to make a collard sandwich from Glenn and Dorsey Hunt.
2:37
Cookbook author Von Diaz takes Vivian Howard on a tour to taste greens.
2:42
Chefs explain Indian pickle traditions to Vivian Howard while sampling a variety.
2:09
Chef Anges Marrero shows Vivian Howard how she makes escabeche with southern ingredients.
0:51
Meet the first generation of Southern Chinese American families in the Mississippi Delta.
0:56
Chef Edward Lee and Vivian can't quite figure out how to define a dumpling.
1:01
Brothers and restaurateurs Tatsu and Shion Aikawa are self-proclaimed 'samurai cowboys.'
2:01
Visit Sid's BBQ, a Saturday-only barbecue spot that does whole hog in the region's style.
1:22
The many wonders of schmaltz render Vivian speechless.
2:27
Vivian heads down to Savannah, GA to visit friend and award-winning chef Mashama Bailey.
2:32
Gullah chef BJ Dennis takes Vivian to Hannibal's a Black-owned restaurant in Charleston.
