Vivian heads down to Savannah, GA to visit friend and award-winning chef Mashama Bailey. While there, she samples Mashama's decadent grits and foie gras as Mashama shares her definition of soul food.
Gullah chef BJ Dennis takes Vivian to Hannibal's a Black-owned restaurant in Charleston.
While dumplings are hard to define, they stretch ingredients and imagination.
Vivian ponders how so many meals are brightened by pickles, including achaar and kimchi.
Vivian travels to Georgia to learn the roots of Southern hospitality.
View all episodes
Browse all shows