From the Source

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.

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.

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.

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.

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.

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.

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.

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.

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.

In a brand-new season, chef and restaurateur Katie Button learns from the makers of chocolate, olive oil and more.