High country cooking fit to grace any table.

Southern Appalachia has a rich culinary tradition. Generations of passed down recipes offer glimpses into a culture that has long been defined, in considerable measure, by its food. Take a journey of pure delight through this highland homeland with stories of celebrations, Sunday dinners and ordinary suppers. The narrative material and scores of recipes offered here share a deep love of place and a devotion to this distinctive cuisine. The end result is a tempting invitation, in the vernacular of the region, to “pull up a chair and take nourishment.”

Authors Jim Casada and Tipper Pressley, both natives of the region, are seasoned veterans in sharing the culinary delights of the southern highlands.

Michigan is home to an amazing array of food and drink brands, each with a fascinating story behind it.

Ready-to-eat breakfast cereals like Kellogg’s and Post changed how the world eats, and Gerber first made baby food commercially available. But the Wolverine State is bursting with many other notable edibles, such as Faygo, American Spoon, Jiffy, Sanders and Vernors. Better Made uses Michigan potatoes for its chips. Fudge, pasties and anything made with cherries are also local standards. Others are gone but not forgotten, like Awrey’s and Twin Pines.

Authors Gail Offen and Jon Milan explore the history and stories behind all of these and many, many more.

Inspired by Florida's famed Mai-Kai restaurant, Bill Sapp and Lee Henry opened the Kahiki Supper Club in 1961. Patrons lined up for hours to see the celebrities who dined there--everyone from Betty White to Raymond Burr.

Sapp and Henry set out simply to build a nice Polynesian restaurant and ended up establishing the most magnificent one of them all. Outside, two giant Easter Island heads with flames spouting from their topknots stood guard while customers dined in a faux tribal village with thatched huts, palm trees and a towering fireplace moai. One wall featured aquariums of exotic fish and another had windows overlooking a tropical rainforest with periodic thunderstorms. For nearly forty years, the Kahiki was the undisputed center of tiki culture.

Take a Bite of Philadelphia's Storied Sandwich History

Philadelphia boasts some of the most delicious original sandwiches and passionate sandwich aficionados. From the classic cheesesteak to the delectable roast pork, the city’s cultural and ethnic diversity has resulted in many of America’s most established meals between bread. Join author and bona fide sandwich obsessive Mike Madaio as he journeys through the history and eateries behind Philadelphia’s most iconic sandwiches and discovers some unsung heroes along the way.

From a one-story cabin in the piney woods of the Panhandle to a high-rise condo along the glistening waterways, Cracker cooking in Florida has evolved with our tastes and times.

When supplies were limited and the workday arduous, black coffee with leftover cornbread might serve as breakfast. Today’s bounty and life’s relative ease bring mornings with lattes and biscotti, biscuits and sausage gravy. What’s on the plate has changed, but our heritage infuses who we are. As we follow the path laid out by gastronomic pioneers, this culinary quest, guided by sixth-generation Cracker Joy Sheffield Harris, will whet your appetite with recipes and sumptuous reflections. Pull up a chair and dig in.