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Remember the favorites from Youngstown, Ohio in classic restaurants such as the MVR and the Boulevard, and other eateries that reflect a diverse and entrepreneurial history.

In Youngstown, Ohio take a tour of restaurants like the MVR and the Boulevard, which continue to reflect Youngstown's ethnic diversity and tenacious entrepreneurial spirit, as well as establishments like Overture, which offer a promise of urban renewal from a refurbished downtown. And raise your glass to the best-laid tables of a bygone era, from the Mural Room to the 20th Century.

In a town famous for its politics, one local favorite moves unchallenged across party lines. Sample secret recipes while delving in to the history of the Horseshoe Sandwich.

Open-faced, piled high with fries and slathered in cheese sauce, the Horseshoe Sandwich has represented Springfield cuisine since 1928. Tour the restaurants that have kept the tradition alive for almost a century, including bygone eateries like The Mill and contemporary stalwarts like Darcy's Pint. From the "Clydesdale Challenge" to the biggest and strangest incarnations of the 'shoe, Carolyn Harmon and Tony Leone provide a comprehensive history of this delicious dish.

Food is at the heart of Atlanta, and here discover iconic dishes, notorious restaurants, and the rich culinary history of this Southern city.

Atlanta's cuisine has always been an integral part of its identity. From its Native American agricultural roots to the South's first international culinary scene, food has shaped this city, often in unexpected ways. Trace the evolution of iconic dishes like Brunswick stew, hoecakes and peach pie while celebrating Atlanta's noted foodies, including Henry Grady, Martin Luther King Jr. and Nathalie Dupree. Be transported to the beginnings of notable restaurants and markets, including Durand's at the Union Depot, Busy Bee Café, Mary Mac's Tearoom, the Municipal Market and the Buford Highway Farmers Market. With fourteen historic recipes, culinary historian Akila Sankar McConnell proves that food will always be at the heart of Atlanta's story.

Northwest Arkansas' High South cuisine is replete with nostalgia, fresh ingredients, tall tales and rural roots. Discover Ozark traditions in the realms of forest, farm and table.

In the 1890s, Ozark apples fed the nation. Welch's Concord grapes grew in Arkansas vineyards. Local poultry king, Tyson, still satisfies America's chicken craving. Local chef turned author Erin Rowe recounts her culinary adventures stomping grapes, canning hominy, picking Muscadines, gathering wild watercress and tracking honeybees. Featuring fifty heirloom recipes dating as far back as the early 1800s, this delectable narrative is sure to whet your curiosity and appetite. An Ozark Culinary History celebrates it all, from chow-chow to moonshine.

Cincinnati is the home to food inventions, rivalries and restaurants that stand the test of time.

The Queen City boasts the invention of both Cincinnati chili and goetta. Mecklenburg Gardens, Arnold's, Izzy's and Scotti's have all operated for over a century. The French restaurant Maisonette was the epitome of fine dining, and Wong Yie's Famous Restaurant took Chinese cuisine from street fare to an exotic experience. Busken Bakery and Frisch's vied for Cincinnati pumpkin pie supremacy by taking digs at each other through billboards and redecorating a Big Boy statue in Busken attire. Author Dann Woellert explores the most iconic eateries, the German influence on Queen City food and what makes dining so unique in Cincinnati.

Through stories and recipes nearly lost to time, author Paul Vachon explores the history of the Motor City's fine dining, ethnic eateries and everything in between. Grab a cup of coffee - he's got stories to share.

While some restaurants come and go with little fanfare, others are dearly missed and never forgotten. In 1962, patrons of the Caucus Club were among the first to hear the voice of an eighteen-year-old Barbra Streisand. Before Stouffer's launched a frozen food empire, it was better known for its restaurants with two popular locations in Detroit. The Machus Red Fox was the last place former Teamsters president Jimmy Hoffa was seen alive.

With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient.

By the nineteenth century, the mouthwatering delicacy had become an important part of politicking, celebrating and family gatherings. At the same time, it spread beyond Virginia, following barbecue culture into the Carolinas, Georgia, Tennessee and Kentucky. Drawing on historical and contemporary sources, author, award-winning barbecue cook and Brunswick stew expert Joe Haynes entertains with barbecue stew history, legend and lore, complete with authentic recipes.

Culinary Memories from Philadelphia's Past...Beyond the Cheesesteak

Long before Philadelphia's food scene was splashed on covers of Bon Appetit and local establishments garnered accolades like "America's best restaurant,'? culinary pioneers set the city's restaurant industry ablaze. Frenchman Georges Perrier brought the city the highest, most-respected opulence, Le Bec-Fin, for 40 years running. The ultimate seafood institute, Old Original Bookbinder's, held the title of the world's largest lobster tank and prepared impeccable oyster Rockefeller. Steve Poses changed the culinary game with the Frog that captivated palates with the infusion of international flavors. The nation's very first automat, Horn & Hardart's, consistently delivered near-perfect comfort food classics via vending machine.

Amy Strauss revisits celebrated spaces, unforgettable personalities and must-have recipes that made Philadelphia's historic restaurants remembered for their delicious moments in time.

The food scene in Hamilton County, Indiana sprang from humble roots and evolved into a dynamic culinary community.

Early restaurateurs made modest livings at mom-and-pop joints like Aunt Bea's Chicken in Noblesville and Brown's Drugstore in Carmel. Teen romances bloomed at the Blue Ribbon Dairy Drive-In and Burger Chef. Then Chef Dieter Puska's elegant eatery the Glass Chimney took dining to a whole new level. Local chefs carry on his legacy with new farm-to-table restaurants featuring ingredients from a multitude of growers and farmers' markets. The craft beer scene is booming, too, with exceptional breweries like Four Day Ray, Mashcraft, Books and Brews and Barley Island. Take a trip down memory lane and embark on a modern-day culinary adventure with local food writer Karen Kennedy as she presents the hardworking restaurant owners and culinary superstars who built and continue to grow Hamilton County's vibrant food culture.

Montgomery County's Agricultural Reserve, created in 1980, was a history-making decision that is a model for land preservation.

Montgomery County's earliest residents, Native Americans, developed agricultural communities and used the shores of the Potomac as a trading spot. European settlers farmed tobacco, eventually collapsing the County's economy until the Quaker community returned fertility to the land. The C&O Canal was the nation's first significant infrastructure project and helped create links to national and international markets. In the 20th century, the Marriott chain developed contemporary, industrialized food that signaled a changing world. The Agricultural Reserve was intended to preserve the county's rural past in the face of rapid change. Along with farming, it also preserved history and foodways.

Claudia Kousoulas and Ellen Letourneau tell this agricultural history through food and recipes.