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From the SourceAward-winning chef and restaurateur Katie Button explores the origins and stories behind different delicious ingredients; she also shares her knowledge of cooking techniques to inspire others to be more curious, creative and joyful cooks.No live or upcoming content available at this time
S3, EP7 "Grapes"Katie visits Off the Land Farms in North Carolina to learn about muscadine grapes; with a desire to support and invest in the community, the owner threw himself into farming despite having no experience; he now prepares to sell his first crop.
S3, EP6 "Tomatoes"Katie visits Wild Boar Farms in Northern California and meets the owner, who breeds new and exotic tomato varieties; Katie becomes a true tomato fan as she learns the difference between commercially produced tomatoes and homegrown varieties.
S3, EP5 "Beans"Katie meets one of her culinary heroes, Rancho Gordo's Steve Sando, in Napa Valley, California. Here, she harvests the jeweled legumes straight from the stalk and learns Steve's simple yet delicious method for preparing heirloom beans.
S3, EP4 "Eggs"Katie visits friends who produce pasture-raised eggs outside of Asheville, North Carolina to understand what makes their eggs rich and flavorful.
S3, EP3 "Oysters"Katie ventures north to visit Long Cove Sea Farm off the coast of Maine; here, she enjoys sweet and savory oysters from the clear waters of Deer Isle and discovers innovative and environmentally friendly methods for raising her favorite bivalves.
S3, EP2 "Vinegar"Katie takes a trip to Brooklyn, New York, to meet the owner of TART Vinegar; together they transform unexpected ingredients into an array of complex flavors that are delicious whether they're on their own as vinegar or reimagined in a dessert.
S3, EP1 "Beef"Katie visits a family farm in Bluffton, Georgia, that raises grassfed beef the way their great-grandparents did; she learns about regenerative agriculture, gets tips on butchering cuts, and shares techniques for cooking the perfect steak.
S2, EP9 "Kelp"Katie always viewed kelp as a seaweed to avoid while swimming, however, she visits Atlantic Sea Farms in Maine and discovers how versatile and delicious kelp is, and how kelp farming can positively impact the environment.
S2, EP8 "Mushrooms"Katie is inspired to explore mushrooms beyond the standard supermarket; she visits specialty mushroom producer Smallhold in New York City and is introduced to their diverse world of mushrooms and their unique methods of bringing mushrooms to market.
S2, EP7 "Pork"Katie visits Peculiar Pig Farm in South Carolina to learn how to cook whole hog barbecue; while there, she gains an understanding of not only sustainable pig farming, but how this style of barbecuing is rooted in the Black experience in America.
S2, EP6 "Maple Syrup"Katie thought maple syrup only had one flavor note until she visited Zoar Tapatree, a small-batch maple syrup farm in Rodman, N.Y.; sourced from trees across 400 acres, they ensure every batch of their maple syrup has a unique flavor profile.
S2, EP5 "Salt"Katie visits Jacobsen Salt Co. on the Oregon coast to learn how salt is harvested; she then prepares a meal that showcases the many properties of salt, gaining an appreciation for this naturally processed ingredient.
S2, EP4 "Truffles"To better understand why truffles are challenging to source in America and whether there's a solution, Katie visits a truffle farmer and a university researcher in North Carolina who are working together to advance domestic truffle cultivation.
S2, EP3 "Olive Oil"Katie visits Durant Olive Mill in Oregon to learn how olive oil is processed; she harvests olives and helps make a batch of olive oil, gaining a better understanding and appreciation of how different olives produce distinct flavors.
S2, EP2 "Flour"To better understand why flour is often viewed as a basic component rather than a star ingredient, Katie visits a local flour mill in western North Carolina and learns that flavors come from regional grains milled using traditional methods.
S2, EP1 "Chocolate"Katie visits French Broad Chocolates in Asheville, N.C., to gain a deeper understanding of how chocolate is sourced and processed, and bakes her husband, Félix, a chocolate torte.
S1, EP6 "Corn"Katie explores the origins of corn.
S1, EP5 "Apples"Katie learns about heirloom and feral apples at a century-old orchard.
S1, EP4 "Rice"Katie explores varieties of locally sourced rice.
S1, EP3 "Honey"Katie overcomes her dislike of insects to learn more about bees and honey.
S1, EP2 "Cheese"Katie learns the process of making one of her favorite ingredients: cheese.
S1, EP1 "Seafood"Katie experiences a first hand lesson in sustainable fishing methods.
Award-winning chef and restaurateur Katie Button explores the origins and stories behind different delicious ingredients; she also shares her knowledge of cooking techniques to inspire others to be more curious, creative and joyful cooks.
Original Air Date: Nov 19, 2021
Genres: Home/CookingTV Series
Rating: TVG
Playback: HD
3 seasons available on demand (22 episodes)
Available on
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