America’s quiet culinary landscape is a luscious tapestry of farms, orchards, cafes, bakeries, ranches, bed and breakfasts and more.

Dontaivus Williams is a historical reenactment chef in the orchard kitchen of Point of Honor, a historic home in Lynchburg, Virginia.

As part of our discovery of apples and their history through Virginia, we spoke with Rob and Don of Castle Hill Cider — just in time for Virginia Cider Week!

Join us on this journey across America!

The landscape at Monticello is incredible, and all around we can see how Jefferson left with the land a lasting passion for growing food and creating a “workhouse of nature.”

No fruit helped build America more than the apple, often referred to as “our democratic fruit.”

International TV personality, cookbook author, culinary radio podcast host Capri Cafaro travels America’s heartland.

During filming for America the Bountiful, we were privileged to speak with Peter Hatch.

Old World heritage thrives alongside new immigrants who bring their own food traditions to enrich the nation’s culinary melting pot.

While filming for America the Bountiful, we attended an apple tasting event at Vintage Virginia Apples with Charlotte Shelton.

Cookbook author and podcast host, Capri Cafaro has been nominated for several Taste Awards for her podcast, Eat Your Heartland Out.

In an upcoming episode of America The Bountiful, visit with the Leech Lake Band of Ojibwe who showed us how to harvest and process wild rice, which is sacred to their indigenous culture.

In an upcoming episode, you’ll get to meet the incredible Sean Sherman, Oglala Lakota.

We’re so excited to bring you America the Bountiful, which will premiere on PBS and features TV host and cookbook author Capri Cafaro.

We often think of apples as being one generic flavor, but there's almost an infinite variety of flavors and apples.

We learned about how producers are innovating the maple syrup industry by barrel aging syrups in bourbon, rum, and brandy barrels — and infusing flavors like lime leaf and elderberry.

Prior to the Civil War, the area around Charleston, West Virginia, was the largest producer of salt in the United States — boasting 50 saltworks producing more than three million bushels of salt a year.

In an upcoming episode, we harvest oysters on the May River, in the Low Country near Bluffton, South Carolina.

The story behind this famous cone is exciting and delicious: maple soft serve (creemmee) with maple crystals, crumbled maple cookie, maple drizzle, and maple cotton candy.

One of the oldest food traditions in America is tapping trees for sap and boiling it down for the prized natural sweetener, maple syrup.

In West Virginia, we harvested wild ramps with a local forager, angler and chef, who showed us where ramps tend to grow, how he harvests them sustainably, and how he loves to cook them out in the wild over a fire.