Full Episodes51

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Clips58

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  • 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

  • Broiling was big in the 80s. See why Vivian Howard thinks we should bring it back.

    01:01

  • Caramelization pulls the sugar out of an ingredient and browning them.

    01:02

Previews36

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