
I'll Have What Phil's Having
Hot chocolate, croissants and vanilla bombes; roast chicken and vegetable dishes.

Hot chocolate, croissants and vanilla bombes; roast chicken and vegetable dishes.

A home-cooked meal at chef Nancy Silverton's home in Umbria, Italy; roasting steaks.

Ramen, sushi and other delicacies of Tokyo; New York egg cream; TV host Dave Spector.

A visit to Maple View Dairy; making buttermilk with an old 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.

Strawberries; coconut cornbread shortcake with basil whipped cream.

Chef Vivian Howard and her husband, Ben, open a restaurant in North Carolina; smoked corn relish.

How can agriculture use less water and still grow enough food for everyone?

Across the country, the ways and means of America’s small farmers are evolving.

Growers fly crop-monitoring drones; a culinary school helps a veteran find a new calling.

Get a good look at revolutions in the school lunch room.

Meet raw milk revolutionaries, Vermont cheese entrepreneurs, and ice cream innovators.