Season 10

Asian-Jamaican recipes include janga eggrolls with star fruit relish and shumai with Thai chili.

Sausage dumplings with a mushroom ale sauce and roasted potatoes with sausage and sage are prepared.

Chef Staib tours the historic corridors of Philadelphia's Eastern State Penitentiary. Recipes include white bean & beef stew, and red bean chili.

Chef Walter Staib uncovers the wealth of New Jersey's waterfront and the story of Marmaduke Cooper at Pomona Hall. Recipes include stewed pheasant and fricassee of sweetbreads & veal tongue.

Chef Walter Staib travels to Turks and Caicos to explore the historic salt ponds of Salt Cay.

Chef Walter Staib visits Tennessee and cooks at one of its oldest antebellum estates, Rattle & Snap. Recipes include cream of peanuts, stuffed pork roulade, and braised green beans.

Chef Walter Staib and Chef Pete Mims enjoy Laredo's local food favorites. Recipes include puffy chalupas and beef tenderloin with huitlacoche.

Chef Walter Staib and General George Washington brave the elements to discuss the winter of 1777 at Valley Forge. Recipes include veal kidney mushroom pie and fried cauliflower.

Oak barrels, spring water, and corn take center stage as Chef Walter Staib discovers the history of bourbon in Kentucky. Recipes include pepper-crusted pork tenderloin and bourbon-glazed apples.

Barbados' history, cuisine, and folklore are explored by Chef Walter Staib. Recipes with local chefs include Bajan macaroni pie, sea cat, and Bajan souse with pig ear.

Chef Walter Staib cooks "garden to table" at William Penn's 17th century home. Recipes include baked stuffed flounder with sorrel & summer squash.

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Season finale