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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.
Unlock with PBS Passport
52:41
Vivian travels to Georgia to learn the roots of Southern hospitality.
Unlock with PBS Passport
52:41
Vivian ponders how so many meals are brightened by pickles, including achaar and kimchi.
Unlock with PBS Passport
52:41
While dumplings are hard to define, they stretch ingredients and imagination.
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52:41
At a dinner honoring pioneering chef Edna Lewis, Vivian gives porridge the royal treatment
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52:41
As Vivian tries to mass produce hand pies, she learns the history of this food.
0:30
Vivian's trips to Florida and Texas expand her idea of what barbecue is and how it’s done.
0:30
Vivian travels to Georgia to learn the roots of Southern hospitality. Premieres April 24.
0:30
While dumplings are hard to define, they stretch ingredients and imagination.
0:30
Vivian ponders how so many meals are brightened by pickles, including achaar and kimchi.
0:30
At a dinner for Edna Lewis, Vivian honors African American contributions to Southern food.
0:30
Vivian Howard takes viewers on a culinary tour of the South through cross-cultural dishes.
