High on the Hog: How African American Cuisine Transformed America

The hunt for African American food's roots goes to Benin, where okra and yam rule the market and pre-enslavement fish and corn plates reign at a table.

In the Carolinas, Stephen looks at the human cost of rice and goes whole hog with Gullah chef BJ Dennis and those preserving Black culinary traditions.

From mac and cheese to Virginia ham: Jefferson's and Washington's renowned enslaved chefs James Hemings and Hercules left the nation hungry for more.

Barbecued brisket meets Senegalese lamb and a Juneteenth feast as Stephen heads to Texas to ride with Black cowboys and take in Jerrelle Guy's cakes.