High on the Hog: How African American Cuisine Transformed America

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.

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

In Harlem, chef Charles Gabriel shares the secret to his pan-fried chicken and other trailblazers tell stories of their ancestors connections to food.

A Black Panther reflects on the pivotal free breakfast program. Luminaries gather for a special dinner and layered conversation about race and food.