High on the Hog: How African American Cuisine Transformed America - Episode Guide

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.

From black-eyed peas to gumbo, African ingredients define New Orleans' signature dishes. Up north, the Great Migration inspires Chicago's culinary style.

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

Stephen meets former student activists in Atlanta and honors the legacy of the chefs and bakers who fueled and funded the Civil Rights Movement.

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