Vivian preps peppers for Lambstock, a party where chefs, food, and music converge.

24:33

Vivian’s plate is full of everything. Except tomatoes.

24:34

With Summer heat high and rain levels low, Vivian struggles to find enough green beans.

24:33

As a new chef takes the reins, Vivian's diminishing role at the restaurant becomes clear.

24:40

A view behind-the-scenes reveals the hot and cold of curing ham.

24:40

Flo and Theo’s pre-school visits the restaurant for a meal focusing on table manners.

24:40

Vivian gains an enlightened perspective on the farm-raised catfish industry.

24:40

Vivian’s rabbit demo at the Carolina Meat Conference is met with rowdy protesters.

24:40

Vivian visits Warren's farm and discovers a wild tomato patch.

03:35

Vivian visits an old friend to learn about this local favorite.

03:09

Vivian visits the famous Skylight Inn to talk cabbage and see how they make coleslaw.

06:07

Vivian explores the origins of dried peas and their place in Southern food culture.

04:21

Watermelon isn't typically an ingredient to cook with, but it works with creams and fats.

02:31

Vivian loves spring onions and shows how she plans to use them in an upcoming event.

03:22

Learn why this simple technique is a great preliminary step for many vegetables.

01:01

Braising has become an increasingly popular way to cook meat. Learn the keys to success.

01:00

Vivian’s plate is full of everything--except tomatoes. Premieres October 7.

00:30

With Summer heat high and rain levels low, Vivian struggles to find enough green beans.

00:30

Vivian preps peppers for Lambstock, a party where chefs, food, and music converge.

00:30

Season Five finds Vivian embarking on a stew of new adventures.

00:30

Vivian holds a mayo blind taste test and a surprise brand takes top prize.

00:30

A view behind-the-scenes reveals the hot and cold of curing ham.

00:30

Flo and Theo’s school class visits the restaurant for a meal where manners are the focus.

00:30

An experience with farm-raised catfish offers Vivian a new perspective on the industry.

00:30