In the Season 2 finale, April Bloomfield discusses questions many chefs ponder, including what it takes to open a restaurant and, if it makes it a year, how to keep it relevant.
Season 2, Episode 15
Chef Fergus Henderson helps demonstrate how to make the most of "nasty bits," including kidneys.
Season 2, Episode 14
A visit with chef Tom Adams on his Cornwall, England, farm, where he raises Mangalitsa pigs. Included: butchering and cooking an entire pig piece by piece.
A look at such British staples as bangers and mash, fish 'n' chips and pies. Included: visiting a classic London pie shop with chef Fergus Henderson.
Season 2, Episode 12
Italian cuisine is explored with help from cookbook author Marcella Hazan and chefs Ruth Rogers and Mike Tusk. Included: walnut tagliatelle; extruded pasta; and gnudi.
Season 2, Episode 11
How curry became popular in England. Also: cookbook author Madhur Jaffrey's favorite curry spot in New York; chef Stevie Perle on making and eating English and Pakistani curries; food scientist Harold McGee on the magic of curry.
Season 2, Episode 10
Host April Bloomfield and chef Anita Lo go clamming in Riverhead, N.Y.; and make clam chowder. Later, Bloomfield makes carte da musica with bottarga and chili; and visits with Ben Jacobsen of Jacobsen Salt Co. Also: food scientist Harold McGee breaks down salt.
Season 2, Episode 9
Chef April Bloomfield visits London, where she began her cooking career. Included: cooking walnut tagliatelle with chef Ruth Rogers; making rabbit pie with chef Fergus Henderson; and enjoying a pint and scotch eggs with chef Rowley Leigh.
Season 2, Episode 8
The influence of West Africa on Southern cuisine is explored during a visit to Senegal. Historian and chef Fati Ly leads a tour of the markets in Dakar and M'Bour; and cooks theibou yapp, a traditional Sengalese dish.
Host Sean Brock prepares an outdoor feast on a friend's farm, where he's joined by barbecue pitmaster Rodney Scott, who roasts a whole pig; and Steven Satterfield, who makes Savannah red rice. Brock also prepares frogmore stew.
Season 2, Episode 6
Host Sean Brock prepares a typical Appalachian dinner; cooks chicken dumplings with his mother; visits with chef Joseph Lenn at Blackberry Farms in Tennessee; and learns how to make fried okra and country ham.
Season 2, Episode 5
Preservation techniques that play an important role in Southern culture are discussed, including drying, salt-curing, canning and fermentation.
Season 2, Episode 4
A look at Louisiana cuisine features a visit to Middendorf's Restaurant in Akers, La., with food writer John T. Edge; and a frogging excursion with chef Donald Link.
Season 2, Episode 3
The resurrection of Carolina gold rice, which disappeared following the Civil War era, is examined. Included: making pilaf and Hoppin' John fritters. Also: Louisiana chef Donald Link makes jambalaya; and Senegalese chef Fati Ly makes pilau.
Season 2, Episode 2
Host Sean Brock shares his passion for archiving and reviving lost crops of the South. Included: hand-querning Jimmy red corn, learning fire threshing and cooking hominy. He also travels to Tennessee's Blackberry Farm, where master gardener John Coyenkdall discusses heirloom seeds; Brock's friend David Shields experiments with seeds at Brock's R&D lab and shares the story of the near-extinct Bradford watermelon; and food scientist Harold McGee talks about combining corn and lye.
The Season 2 premiere spotlights the regional variations of southern cuisine. Included: chef Steven Satterfield makes okra and grits; chef John Currence makes tamales; chef Ed Lee creates a dish using bourbon, sorghum and country ham; pastry chef Lisa Donavan makes a buttermilk pie; and new host Sean Brock is joined by the Lee Brothers to make deviled crab. Also: a visit to Fishnet Seafood in South Carolina spotlights Jesus crabs.