Southern Uncovered

The Lee Brothers drop anchor at Fleet Landing, a Charleston waterfront gem where Southern seafood takes center stage.

The Lee Brothers venture off the beaten path to forage wild Southern ingredients, uncovering nature’s hidden pantry.

The Lee Brothers explore the vibrant Buford Highway Farmers Market, where global flavors meet Southern hospitality. From exotic produce to local specialties, it’s a culinary passport through Atlanta’s rich cultural mosaic.

In the heart of Atlanta, the Lee Brothers stroll through Krog Street Market—a buzzing hub of artisanal eats and eclectic vendors. They sample bold Southern flavors reimagined in a lively, industrial-chic setting.

In Asheville, the Lee Brothers get hands-on with the firing arts, learning the age-old craft of wood-fired pottery. Surrounded by flame and clay, they discover how Southern tradition takes shape—one vessel at a time.

Deep in the Asheville woods, the Lee Brothers forage in search of elusive morel mushrooms. It’s a wild Southern treasure hunt, where patience, dirt, and a keen eye lead to culinary gold.

The Lee Brothers visit Bourbon Barrel Foods in Louisville, where founder Matt Jamie infuses Southern staples with smoky, barrel-aged flavor. From soy sauce to spices, they uncover how bourbon heritage meets bold innovation.

At Louisville’s iconic Brown Hotel, the Lee Brothers meet Executive Chef Josh Bettis to experience refined Southern hospitality.

The Lee Brothers meet up with artisan meat curer Jay Denham to explore the craft of Southern charcuterie. Surrounded by aging hams and rich aromas, they discover how time, smoke, and tradition create unforgettable flavor.

In Dallas, the Lee Brothers visit Paula Lambert at the Mozzarella Company, where old-world technique meets bold Southern flair. They sample her inventive goat cheeses and discover how one woman reshaped Texas artisanal dairy.

In Dallas, the Lee Brothers shake things up with legendary restaurateur Mico Rodriguez, diving into the city’s cocktail culture. They raise a glass to the Margarita machine’s hometown roots with a bold twist, the iconic Mambo Taxi.

In the heart of New Orleans, the Lee Brothers join James Clesi at his namesake restaurant to master the art of the crawfish boil. With spice, steam, and Southern spirit, they dive into a true Louisiana backyard tradition.

In New Orleans, the Lee Brothers step into the kitchen at Shaya with Chef Alon Shaya to explore his “Passion of the Pita.” From wood-fired ovens to pillowy perfection, they discover how Israeli flavors blend beautifully with Southern soul.

Matt and Ted Lee show off the best bites and sights in their hometown of Charleston, South Carolina, from Lowcountry oyster roasts to an undersea winery.

Matt and Ted Lee show off the best bites and sights in their hometown of Charleston, South Carolina, from Lowcountry oyster roasts to an undersea winery.

Matt and Ted Lee discover the international flavors of Atlanta, from Southern meets Asian “Seoul” food to globally inspired ice pops and redefined airport dining.

Matt and Ted Lee discover the international flavors of Atlanta, from Southern meets Asian “Seoul” food to globally inspired ice pops and redefined airport dining.

Matt and Ted Lee forage for wild ramps, throw down some local clay with a renowned ceramic artist and sample an unexpected pairing of yoga and beer in Asheville, North Carolina.

Matt and Ted Lee forage for wild ramps, throw down some local clay with a renowned ceramic artist and sample an unexpected pairing of yoga and beer in Asheville, North Carolina.

Matt and Ted Lee descend on Louisville, Kentucky, to brew soy sauce in bourbon barrels, explore Mayan-meets-Southern cuisine and get a new taste of the traditional Hot Brown sandwich.

Matt and Ted Lee descend on Louisville, Kentucky, to brew soy sauce in bourbon barrels, explore Mayan-meets-Southern cuisine and get a new taste of the traditional Hot Brown sandwich.

Matt and Ted Lee land in Dallas for a taste of barbecue that’s smoking the competition before sampling the best of Tex Mex, Mex-Mex and Czech-Mex flavors.

Matt and Ted Lee land in Dallas for a taste of barbecue that’s smoking the competition before sampling the best of Tex Mex, Mex-Mex and Czech-Mex flavors.

Matt and Ted Lee head to New Orleans where Creole and Vietnamese flavors merge, modern Israeli food finds a home and a historic cocktail culture gives rise to tasty hangover cures.

Matt and Ted Lee head to New Orleans where Creole and Vietnamese flavors merge, modern Israeli food finds a home and a historic cocktail culture gives rise to tasty hangover cures.