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Vivian visits one of her favorite farmers and a restaurant known for its fried livers.
Vivian plans a respite from the road during the holidays, but finds herself busy at home.
Vivian takes the twins to pick persimmons and learn about the fruit's different varieties.
Dinner at Maker’s Mark in Vivian’s honor turns into an American history lesson.
The arrival of Vivian's cookbook sparks a well of emotions.
Vivian preps peppers for Lambstock, a party where chefs, food, and music converge.
With Summer heat high and rain levels low, Vivian struggles to find enough green beans.
Vivian films a segment for a morning TV show where cornbread takes center stage.
As a new chef takes the reins, Vivian's diminishing role at the restaurant becomes clear.
Extras
Inside Georgia's push to rebuild trust in elections after Trump's false claims
Poll gauges voter enthusiasm for both parties a week before election
Democrats put economy and affordability at center of final campaign push
Projections show no clear winner in Israel's election
School principal documents Indonesia's worst wildfires in a decade
Why Trump's coalition of evangelical voters could be fraying
Artemizia Foundation, A New Path Forward, Recycling is no mystery in Bisbee, Thuy’s Noodle Shop.
Appraisal: Victorian Slide Chain & Diamond Bracelet
Aaron Glantz and Sophie Hills discuss AI companies' efforts to influence the midterms.
October 27, 2026 - PBS News Hour full episode
Get a look at the new PBS series A Chef's Life, featuring chef Vivian Howard.
Vivian answers questions from PBS viewers and makes a gourmet cheese ball.
Vivian demonstrates the versatility of corn by creating a smoked corn relish.
Chef Vivian and her husband leave NYC to open a restaurant in her North Carolina hometown.
Vivian makes an extra special recipe: a strawberry shortcake for her twins' birthday.
Vivian and Ben rebuild their restaurant against the Southern harbinger of Spring.
Vivian shows her favorite grits recipe - a Southern favorite.
The restaurant gears up for a practice service — but nothing is going as planned.
Vivian demonstrates her updated version of pork cracklins featuring sweet potatoes.
Vivian launches the restaurant’s new “whole animal, no waste” program with two pigs.