Vivian's trips to Florida and Texas expand her idea of what barbecue is and how its done.
Vivian travels to Georgia to learn the roots of Southern hospitality.
Vivian ponders how so many meals are brightened by pickles, including achaar and kimchi.
As Vivian tries to mass produce hand pies, she learns the history of this food.
At a dinner honoring pioneering chef Edna Lewis, Vivian gives porridge the royal treatment
While dumplings are hard to define, they stretch ingredients and imagination.