Local Flavor: Hot and Hot Fish Club - Crabmeat Stuffed Squash Blossoms

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Izzy's Mocha

Watch a barista at this Asheville coffee shop create an irresistible mocha that looks like a work of art.
Meet the Mixologist

Ryan McGarian shares his cocktail secrets and gives tips for bringing home the party.
Elkmont, Alabama: Goat Cheese Gratin

Gourmet cheeses mixed with fresh herbs, tomatoes, and olives make for an irresistible appetizer.
Local Flavor: Avenue Sea's Oyster Chowder

Head to Apalachicola, Florida with Chef David Carrier to learn the secret behind his fresh oyster chowder.
Fudge Family Farms

Owner Henry Fudge shares how he makes a living based on strong relationships and a quality product.
Moonshine Tasting

Watch as Kim samples Catdaddy and Virginia Lightning, two types of moonshine served at New Orleans' Cochon restaurant.
Local Flavor: Avenue Sea

Eat farm to table at Chef David Carrier's restaurant on the bay in Apalachicola, Florida.
House Spirits Distillery

Founder Christian Krogstad gives a behind-the-scenes look at what keeps the distillery running.
Local Flavor: Floataway Café - Sous Chef Secrets

Chris Martin gives us a behind-the-scenes look at the work and passions of a sous chef.
Fore Street's Summer Salad

Simple, fresh ingredients star in Chef Sam Hayward's seasonal Maine salad.
Local Flavor: Border Grill

Chef Susan Feniger creates upscale Mexican food in a hip, urban cantina in Santa Monica, California.
Local Flavor: Jitlada Thai Cuisine's Pad Thai

Learn to make a Thai classic in with chef Touie in Los Angeles' Thai Town.
Local Flavor: Hot and Hot Fish Club - At the Farm

Chef Chris Hastings and Kim harvest vegetables at Birmingham's Jones Valley Urban Farm
Bettola's Neapolitan Pizza

Chef Jim Lewis shows Kim the basics of making the perfect pizza with fresh ingredients.
Local Flavor: Floataway Café - Wild Mushroom Bruschetta

Atlanta Chef Drew Belline creates a wonderful appetizer with fresh mushrooms, ricotta, and peas.