"Pig and a puppy" merges corn bread with another Southern staple; corn bread cook-off.
A simple beef liver and onions recipe inspires Vivian to add a fancy liver dish to the menu.
Vivian volunteers at a soup kitchen and does a book signing; preparing a Feast of the Seven Fishes dinner that features trout.
The different varieties of persimmon; a pudding lesson from chef Bill Smith of Crook's Corner in Chapel Hill, N.C.
A dinner honoring Vivian; the differences between whiskey, scotch and bourbon; how Frank and Jesse James fit into Kentucky's boozy biography.
Vivian heads to a book launch in New York; food truck is readied for Nashville, Tenn.; a challenging hunt for broccoli.
The crew makes a practice run with the new food truck; pear relish.
Prepping peppers; stuffing peppers.
Vivian struggles to find enough green beans to add to the menu; Mrs. Tessie Mae offers a golf cart tour of her garden, an introduction to pickled pork and demonstrates snapping pole beans.
Vivian Howard searches for ripe tomatoes to serve at the restaurant's 10th birthday celebration; preparing an old school tomato dish.
A blind taste test of mayonnaise; strange events affect Vivian's long-held vacation plans.
The hot and cold of curing ham; pig tails, ham hocks and fatback.
The twins' preschool class visits the restaurant; Vivian seeks guidance for her sunchoke recipe.
An up-close experience with farm-raised catfish; the crew is emotional when a staff member's last day arrives.
Protesters object to Vivian's rabbit demo at the Carolina Meat Conference; a staff member prepares to leave the restaurant.
Vivian explores Portland, Ore., before making her barbecue cabbage at Feast Portland.
Vivan prepares for her first trip to Feast Portland; old-school cabbage recipes.
A 92-year-old offers an entertaining tutorial in "beatin' peas."
A home cook tests out recipes from Vivian Howard's cookbook.
A dinner for beginner farmers features spring onions; The Avett Brothers.
Southern Sides competition at the BBQ Festival; crispy potato salad; the Avett Brothers visit the restaurant.
Whole-cow program; classic cubed steak; Vivian works on her cookbook in New York.
Waffle House Smackdown; the proper way to open a clam; clam hash.
Charleston's Wine and Food Festival; clamming trip.
Three ways to bring out the bitter and the sweet in rutabagas; holiday menu; hectic New Year's Eve at the restaurant.
Chicken livers with hot honey; Ben preps for his art show; sampling sweet, honey-themed dishes.
A family reunion conjures up an impressive spread of home-cooked casseroles.
Pickled beets; chocolate cake with beets.
The African roots of okra; picking okra; photo session.
Homemade pickles, chicken salad and chocolate cake; Ben and Vivian audition a new chef.
Fig and honey bourbon slushie tasting; fig preserves; Vivian and Ben decide to charge for bread at the restaurant.
The secrets of Gramma Hill's canned peaches; Thanksgiving in July photo shoot; a mix-up leaves the team scrambling.
Vivian seeks advice about squash and onions from Mrs. Scarlett and her sister Johnna.
Vivian cooks at the James Beard House.
Egg varieties; boiling an egg; the perfect deviled egg; Vivian prepares for the James Beard Foundation dinner.
Hunting for ramps -- Appalachian wild leeks; Theo and Flo show off a piglet and a baby goat at the county agriculture show; compound butter and pimped grits; grilled ramps, pickled ramps and sauteed ramps.
A whole chicken, pounded and stuffed with broccoli salad, becomes the restaurant's best seller; fried chicken the old-fashioned way, served with a side of banana sandwiches; celebrating the twins' birthday.
Buying and cooking good turnips; Vivian awaits the arrival of Ben and Karen Barker.
Vivian presents her winter rolls with pickled turnips at a charity dinner with James Beard Award-winner Ashley Christensen and other chefs.
Sourcing pecans; Ben and Vivian host Thanksgiving dinner at their Deep Run home.
The rules of Eastern North Carolina fish stew; a fishing trip on Emerald Isle, N.C.
Vivian, Ben, Theo and Flo plant their own Southern apple tree.
Vivian faces one challenge after another as she prepares for the SFA Luncheon.
Preparations are made for a 1,600-plate luncheon for food writers and Southern food enthusiasts at the Southern Foodways Alliance symposium.
Vivan chooses to use the butterbean for her new veggie burger.
Frogmore stew; a fish camp; fresh shrimp.
The opening of a burger/oyster bar called the Boiler Room; blueberry barbecue sauce; growler cocktail; blueberry barbecue.
Incorporating moonshine into new drinks at Broadslab Distillery; applejack moonshine cocktails.
A visit to Maple View Dairy; Vivian's nieces and nephews attempt to make buttermilk with their great-grandmother's butter churn.
Collard kraut; cabbage collard; Vivian prepares a three-course meal.
Candied yams; candied yams with sorghum and pecans; a beef dinner features sweet potatoes.
Peanut farm; Pepsi-glazed pork belly with country ham-braised peanuts; boiled peanuts.
Heirloom rice; efforts to save heirloom grains; rice dinner at the restaurant; chicken and rice.
Picking muscadine grapes at a local vineyard; homemade wine; pizza with mulled muscadines.
Oyster farm; plans for an oyster bar; oyster roast.
Ultimate tomato sandwich.
Two pigs from Warren Brothers' farm; sweet potatoes with cracklings.
The restaurant prepares for a practice service; using grits four different ways.
Vivian and Ben rebuild their restaurant; picking strawberries; coconut cornbread shortcake with basil whipped cream.
Chef Vivian Howard and her husband, Ben, open a restaurant in North Carolina; smoked corn relish; a setback threatens the business.