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All Seasons

Season 1

  • S01E01 Whole Hog BBQ

    • July 9, 2018
    • PBS

    When most people think "barbecue," they don't think "whole hog." But that's not the case for Dr. Howard Conyers, rocket scientist and South Carolina Whole Hog pit master. Watch this episode for a short-course on everything you need to know to fire up the pit for this regional Southern tradition.

  • S01E02 Gumbo 101 with Chef Leah Chase

    • July 11, 2018
    • PBS

    What goes into an authentic Louisiana Gumbo? In restaurants, kitchens and cookbooks all over America, you find menu items masquerading as Louisiana Gumbo. So, how do you know it’s the real thing? The iconic Queen of Creole Cuisine, New Orleans Chef Leah Chase has the scoop on gumbo. Watch this episode to make sure your next bowl is the real deal.

  • S01E03 BBQ Sauce - South Carolina Style with Chef Rodney Scott

    • July 25, 2018
    • PBS

    Did you know your BBQ Sauce preference says a lot about where you come from? If you call a place like South Carolina home, your taste in sauce can be a clue to your hometown. BBQ expert and award-winning Chef Rodney Scott helps break down the regions and flavors in this episode.

  • S01E04 Cajun Hog Roast: Cochon de Lait Festival

    • August 1, 2018
    • PBS

    What is Cajun Cochon de Lait and how do you cook enough to feed thousands? This traditional method for roasting pigs forms the foundation of a famous Louisiana festival. Join in as we combine science, hog cooking, music and community traditions for this episode of Nourish – what could be better?

  • S01E05 Tomatoes: Why Homegrown Taste Better

    • August 29, 2018
    • PBS

    Ever wonder why homegrown tomatoes taste so much better than ones you buy in a store? Renowned seed saver and farmer John Coykendall hits it out of the park with this explanation – and shows how heirloom veggies, like tomatoes, link us to our ancestors!

  • S01E06 Gullah Geechee Food Traditions

    • September 7, 2018
    • PBS

    A “Homecoming” is a special Southern gathering that brings together friends and family who have dispersed across the globe and reconnects them over a special meal. For this episode of Nourish • PBS, the Gullah Geechee food traditions and culture of low-country, South Carolina take center stage. Make sure you come hungry!

  • S01E07 The Great Cornbread Debate

    • January 19, 2019
    • PBS

    Cornbread is undoubtedly a southern staple, but there is great debate about - how to make it, what ingredients to use and what to serve it with. For this episode of Nourish, Chef Hardette Harris breaks down some of the biggest cornbread questions - and shows you how to make a regional favorite, "hot water cornbread."

  • S01E08 Louisiana Boudin and Lost Rice

    • January 19, 2019
    • PBS

    Rice is one of the most fundamental Southern ingredients, especially when it comes to the Cajun delicacy, boudin, a sausage made from rice, pork, herbs and spices. For this episode of Nourish, Chef Donald Link talks about broad cultural influences on Cajun cooking – especially in once lost and recently rediscovered heirloom varieties of rice.

  • S01E09 The Nitty-Gritty on Grits

    • November 19, 2019
    • PBS

    Grits may be the most underestimated of all Southern foods – but they form the foundation of some of the most beloved, (and despised) Southern dishes. For this episode of Nourish, we go looking for lost and found varieties of heirloom corns that made grits such a Southern staple.

  • S01E10 How to Roast a Whole Cow

    • January 19, 2019
    • PBS

    Barbecuing a whole cow is a culinary and engineering feat and there’s no better reason to gather friends and family for a celebration of Southern food culture and tradition. For this episode of “Nourish,” host Dr. Howard Conyers, invites you to this special feast with a behind the scenes look at how its done.