Jacques Pépin Celebrates
Poached Salmon, Rillettes of Rabbit, Veal and sponge cake.
Poached Salmon, Rillettes of Rabbit, Veal and sponge cake.
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Carrie meets with folks who help put a new twist on the Hot Little Biscuit.
Carrie shows her favorite Charleston meals, from breakfast to dessert.
Carrie gathers ingredients for a feast and buckles up with a new driver.
Carrie heads to Ohio to see where flour is made while also trying her hand at a new sport.
Carrie heads to Birmingham to swap recipes and prepare for big milestones.
Carrie shows some of authentic Charleston's best seafood secrets.
Carrie is on the road for her first speaking tour and ideas for a new bakery.
The biscuit business is booming, but nothing is easy at Callie's Hot Little Biscuit.
José introduces us to two famous Catalans: artist Salvador Dali and chef Ferran Adrià.
José cooks a quick tapa of fried eggs and Spanish chorizo before showing us around Madrid.
At home in Asturias, José prepares an apple and cheese salad with Cabrales hard cider.
José prepares scallops with white wine a Spanish potato tortilla is cooked in Galicia.
José prepares a Manchego cheese, tomato, thyme and walnut salad the wonder of saffron.
A cold soup of Basque cheese and the red and white wines of the Basque Country.
November has arrived and the restaurant is busy. Vivian feels the stress at work and home.
Vivian presents a few of the many ways fish makes its appearance in Southern cooking.
Vivian returns from her road trip and confronts her long absence from the restaurant.
Vivian almost reaches her breaking point, but everyone pulls together for the big event.
Vivian undertakes mammoth preparations for her huge Souther Foodways Alliance luncheon.
Vivian and Ben face challenges on the cusp of opening a new restaurant, the Boiler Room.
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