State Plate Season 2, Episode 21: New Hampshire

Alabama

Entertainer Taylor Hicks visits his home state of Alabama to uncover the state’s most iconic foods. While in the Heart of Dixie, Taylor catches a Sheepshead fish to make a southern seafood dip and takes us to his own BBQ restaurant where he introduces us to a white sauce that goes on just about anything. He also visits the cafe that put Fried Green Tomatoes on the map and learns how to make a dessert with a kick—the sweet home Alabama Lane cake. It’s a whirlwind visit home for Taylor, complete with his favorite foods, music and friends.

Mississippi

Entertainer Taylor Hicks tastes his way across Mississippi on a quest to discover the state’s most emblematic foods. Along the way, he visits the home of the blues to make the coolest food in the Delta: the “koolickle.” Taylor fishes the Mississippi River for fresh catfish without using a pole and grinds corn for homemade hushpuppies fried to golden perfection. He plants the delicious staple known as black-eyed peas and discovers how the decadent chocolate mud pie got its name. It’s an abundant plateful of Mississippi cuisine filled with the stories and legends behind the state’s tastiest foods.

Vermont

Entertainer Taylor Hicks tastes his way across Vermont in pursuit of the state’s most noteworthy foods. First, Taylor explores the cheese trail, where he learns to “hoop” the curds, preparing world-class cheddar cheese. Next, he learns how to tap a maple tree and gets his hands dirty folding dough to make time-honored common crackers. Then, he is introduced to a fiddlehead that’s meant for eating, and he sinks his teeth into an apple pie fit for a president. It’s a beautiful ride through the mountains of Vermont, where Taylor learns firsthand that everything does taste better with cheddar.

New York

Entertainer Taylor Hicks tastes his way across New York on a quest to assemble a plate of the state’s most iconic foods. First, Taylor heads to the Union Square farmer’s market to gather ingredients for a classic Waldorf salad. Then, he visits Delmonico’s to learn how to cut and cook the namesake steak. Next, he travels to Central New York to sort spuds for salt potatoes and assemble the Italian-inspired Utica greens. Finally, he prepares a quintessential New York cheesecake. It’s a heaping helping of New York cuisine filled with the stories and legends behind the Empire State’s historic foods.

Missouri

Entertainer Taylor Hicks tastes his way across Missouri on a quest to assemble a plate of the state’s most iconic foods. First, he visits one of the oldest Italian neighborhoods in St. Louis, where they prefer their ravioli toasted. Next, he crashes a cook-off, in search of the best BBQ pork steak. Then, he learns the secret to a local comfort food, pork and beans. For dessert, it’s a double dose of sweetness with a gooey butter cake and a crispy waffle cone with ice cream. It’s a heaping helping of the Show Me State’s most historic and delicious foods.

Iowa

Entertainer Taylor Hicks tastes his way across Iowa on a quest toassemble a plate of the state’s most iconic foods. First, he learns the art of hog calling from a ten-time champion and mixes up a batch of ham balls. Next, he helps prep award-winning pork tenderloin sandwiches with unique, tiny buns. He uses local corn and soy crops to stir up some succotash. Then, he gets a taste of the sour main ingredient of a classic rhubarb pie. It’s a heaping helping of Iowa cuisine filled with the stories and legends behind the Hawkeye State’s most delicious foods.

Minnesota

Entertainer Taylor Hicks tastes his way across Minnesota on a quest to assemble a plate of the state’s most iconic foods. First, he forages for a hidden treasure, morel mushrooms. Next, he heads to one of the famous ten thousand lakes in pursuit of walleye, the official state fish. Then, he learns to make two traditional dishes: a casserole-style meal known as “hot dish,” and a Norwegian flatbread called “lefse.” Finally, he visits the birthplace of the Bundt cake. It’s a heaping helping of Minnesota cuisine filled with the stories and legends behind the North Star State’s most delectable foods..

30 min

South Dakota

Entertainer Taylor Hicks tastes his way across South Dakota on a quest to assemble a plate of the state’s most monumental foods. First, he visits a sheep farm where they produce flavorful meat for chislic, a cubed meat dish. Next, he heads to a bison ranch to learn how to herd bison, and he scouts roadside ditches in search of wild asparagus. Then, he learns how to make two of the state’s popular desserts: a Native American berry dish called “wojapi” and a German inspired pastry called “kuchen.” It’s a heaping helping of the Mount Rushmore State’s most delicious foods.

Pennsylvania

First stop, the mushroom capital of the world, where Taylor learns how to cultivate edible fungi. Then, it’s off to the City of Brotherly Love to make classic Philly Cheesesteaks. Next, Taylor ventures to Amish country to learn how to prepare chow-chow and twist pretzel dough. Finally, he learns how to make a classic molasses-filled dessert that lives up to its name: shoofly pie. It’s a plateful of Pennsylvania cuisine filled with legends and stories behind the state’s historic foods.

Maryland

Entertainer Taylor Hicks tastes his way across Maryland on a mission to assemble a plate of the state’s most iconic foods. Obviously, seafood is on the menu for this Mid-Atlantic state, so Taylor learns to make seafood coddies, goes fishing for blue crab on Chesapeake Bay, and tries his hand at farming oysters for the perfect oyster stew. In order to have something to accompany the seafood, Taylor is trained in the old-fashioned and time-consuming art of beating biscuits. Finally, he gets a lesson in constructing a classic, eight-layered Smith Island cake. It’s a heaping-helping of Maryland’s most delicious foods.

30 min

Oregon

Entertainer Taylor Hicks tastes his way across Oregon on a mission to assemble a plate of the state’s most iconic foods. First, Taylor visits a pear orchard in the fertile Willamette Valley to sample the official state fruit. Then, he heads to the coast to learn how to catch Dungeness crabs. Further inland, Taylor hunts for elusive truffles and roasts raw hazelnuts. Finally, he visits the birthplace of the marionberry, a hybrid blackberry that is the main ingredient of the state’s famous pies. It’s a plateful of the best of Oregon, filled with the stories behind the state’s classic foods.

Washington

Entertainer Taylor Hicks tastes his way across Washington State on a mission to create a plate of its most iconic foods. First, Taylor heads to the shoreline to dig up the locally loved geoduck, a huge and strange-looking clam. Then, he catches a Coho salmon, which is grilled on a cedar plank and served with stewed apples harvested from a public orchard. Dessert is fresh-picked raspberries, baked in a tart and accompanied by an artfully poured espresso drink from the nation’s coffee capital. It’s a heaping helping of The Evergreen State, piled high with its weird, scrumptious, and aromatic foods.

Alaska

In this episode of State Plate, Taylor treks through the Last Frontier to show you how to eat like an Alaskan. He’ll travel to our northern-most state to bring you delicacies not found anywhere else in the nation. First, he’ll check out a hot dog that looks familiar but hides a tasty secret. Then, he’ll fish the Alaskan waters for two different types of kings. Finally, he’ll learn the lore behind two Alaskan eats: pickled kelp and Eskimo ice cream. If you crave adventure and hunger for the unknown, join Taylor on his tasty exploration of this wild land.

Montana

In Montana, they have big skies and bigger appetites, but can they fill the big State Plate? In this episode, Taylor Hicks will learn about wild Montana, as he sets his sights on finding the right fare. First, Taylor will fly-fish with basketball legend, Bob Knight, as they seek out trout in the southern rivers. Next, he’ll take a historic journey into the copper mines of Butte, to find out what it takes to make a tasty pasty. And finally, he’ll discover a pie so wild that it’s made from a berry that’s never been tamed. So bring your appetite, because it’s about to get mouth-watering in Montana.

North Dakota

Explore the boundless bounty of North Dakota! Known as the Peace Garden State, this humble northern land is the United States’ top producer of many farm-to-table treats, and Taylor Hicks is out to try them all. He’ll harvest fresh clover honey and see what the buzz is about. He’ll have a fin-tastic time fishing for fresh northern pike. Then he’ll learn about not one, but two top exports: barley and sunflower seeds. Finally, he’ll discover the chokecherry – a North Dakota delicacy that is neither dangerous nor a cherry. It’s a farm-to-table feast on this episode of State Plate.

Rhode Island

This state is small, but it’s big on taste. Travel with Taylor to the tiniest state in the Union, Rhode Island, where he explores the historic snacks that set the state apart. In this episode, discover why it’s called the Ocean State by touring Rhode Island’s largest calamari festival. Next, learn what puts the “stuff” in stuffie, as Taylor helps create this iconic recipe for the plate’s main course. Then, find out about the oldest food in the United States: the johnnycake. And finally, double down on dessert as Taylor dives into not one, but two, unique Rhode Island sweets.

New Jersey

It may be called the Garden State, but in New Jersey, diners pop-up like wildflowers. In this episode of State Plate, come with Taylor Hicks as he curates a plate to showcase New Jersey’s love of late-night diners. Find out why you’d never mistake the Italian hotdog with one from Chicago. Figure out the historical role the pork roll sandwich had to play in the revolution. Dance, dunk and dip the night away with a New Jersey original: disco fries. And check out New Jersey’s version of a sloppy joe – a sandwich so delicious and precise you’d hardly recognize it. Celebrate diner culture with a State Plate worth staying up for.

Ohio

Called the Buckeye State, Ohio is nicknamed for a nut that spawned a look-alike candy treat. But what other foods are famous in Ohio? Taylor Hicks is on a mission to find out. In this episode of State Plate, he’ll take a trip into Amish country to uncover the historic origins of baby swiss cheese. He’ll scour chili-crazed Cincinnati to see how many ways they can serve it up. He’ll pick pawpaws – a state fruit so nice, they named it twice. And, he’ll seek out the American-roots of the Polish pierogi – a savory dumpling hearty enough to fill even the biggest state plate.

Kentucky

The Bluegrass State is serving up derby eats and down-home treats! Come with Taylor Hicks as he explores mouthwatering fare and the beautiful countryside of Kentucky in this episode of State Plate. First, he’ll sample a delicate derby favorite, the benedictine sandwich. Then, he’ll taste burgoo, a stew so unique that natives don’t agree on a recipe or how it got its name. He’ll sleuth out the secret recipe of the hot brown, Kentucky’s most famous late-night dish. And finally, he’ll sample the bourbon ball, a Kentucky candy favorite. It’s a world of unbridled flavor on this episode of State Plate.

North Carolina

North Carolina may be first in flight, but can it also be first in bite? On this episode of State Plate, Taylor Hicks will explore the farm-to-table flavors of a state famous for its Southern staples and slow-roasted meats. First, Taylor will pick a versatile native grape, used in everything from juice to jelly, and make a perfect spread for homemade biscuits. Then, he’ll weigh in on a BBQ battle royal that’s left a state divided on what constitutes “true ’cue.” Next, he’ll try two sides that feature farm-fresh greens. And finally, he’ll savor some homemade sweet potato pie, a true Carolina treat. It’s a Southern smorgasbord on this episode of State Plate.

Connecticut

Nicknamed The Constitution State, Connecticut knows how to start traditions. On this episode of State Plate, Taylor Hicks gets schooled on classic eats with Connecticut flare! First, Taylor eats a piece of apizza, a Connecticut take on an Italian staple that swaps sauce for seafood. Next, he’ll snack on a cold sandwich with a temperature twist, as he dives into a hot lobster roll. Then, he’ll chow down on a burger so unique that it’s picking up steam – the steamed cheeseburger. Finally, he’ll cool down with an ice cream float and learn that this sweet treat has a history as flavorful as Connecticut’s. So come explore new traditions and one-of-a-kind treats on this episode of State Plate!

30 min

New Mexico

It’s a hot, hot, hot episode of State Plate! Taylor travels to New Mexico to chow down on chiles galore. He’ll turn up the heat in Hatch, a town famous for green chiles and their classic stew. Then, he’ll spice it up in Chimayo where he’ll make chile powder and eat carne adovada. Then, he’ll see how much heat he can stand, when this kitchen cooks up two savory side dishes: calabacitas and sopaipillas. Finally, he’ll chill out with brittle made from a native nut that’s hard to pick but worth the effort. We’re packing the ultimate heat in the land of enchantment on this sizzling episode of State Plate.

Nevada

It’s no gamble that you’ll find fabulous food in Nevada! On this episode of State Plate, Taylor Hicks goes big, tasting his way through The Silver State’s legendary buffets and more. First, he’ll sample Nevada’s favorite appetizer, the shrimp cocktail. Then, he’ll find the biggest, baddest buffets to pile on the prime rib, crack open some crab legs, and savor a tsunami of sushi all along the Vegas strip. Finally, he’ll loosen his belt and feast on gateau Basque, a flaky dessert that’s as old as Nevada itself. Get ready for all you can eat episode of State Plate!

30 min