Chef John Folse focuses on German cooking and prepares Sauerbraten and Sauerkraut. He also makes German Beer with Richard Carey, a home brewer.

Chef John Folse cooks Barbeque Short Ribs, Corn and Ham Pudding, and Sweet and Sour Coleslaw. He also prepares Plum Pie with Eddie Robinson, the football coach at Grambling State University.

There are no vampires in sight, just a lot of great food when Chef Folse visits Transylvania. Historian Betty Sullivan helps prepare Chef Folse's seven-bean and sausage soup, baked chicken and oyster casserole, and sweet potato and pumpkin bread.

Chef John Folse cooks Pecan Crusted Chicken Breast with a Pecan Praline Sauce and Twice-Baked Potatoes. He also prepares Ostrich Stir Fry with Penny Greggs, an ostrich farmer from Ferriday.

Chef John Folse cooks Shrimp and Broccoli Lasagna and Fried String Bean Bundles. He also prepares Crabmeat Stuffed Artichoke Bottoms with John Winn, a historian from Merryville.

Chef John Folse focuses on herbs and cooks Osso Buco Braised in Tomato & Fine Herbs and Shrimp Sautéed in Rosemary, Garlic and Olive Oil. He also prepares Garlic and Chive Spread and Orange and Mint Spread with Jean Owens, an herb farmer from Fishville.

Viewers get acquainted with a Louisiana staple: "boudin" (pronounced boo' dan). This indigenous sausage adds flavor to dishes such as boudin stuffed chicken, Cajun ratatouille and deep fried boudin balls. Joining Chef Folse is Ellis Cormier, the "Boudin King."

Chef John Folse cooks Boulettes in a Mushroom Sauce and Deep-Fried Frog Legs. He also prepares Cocktail and Tarter Sauces with Dave Petitjean, a Cajun humorist.

Chef John Folse cooks Cornbread and Shrimp Stuffed Pork Chops and Crawfish Pie. He also prepares Sad Cake with Hadley Castille, a Cajun fiddler.

Chef John Folse focuses on Italian cooking and prepares Bracioline and Oregano Chicken with Italian Sausage. He also cooks Pesto Pizza with Butch Ruggiero, a restaurateur.

Chef John Folse cooks Cane Syrup Glazed Crown Roast of Pork and Cajun Baked Beans. He also prepares Cane Syrup Vinaigrette with Charley Steen, the owner of Steen’s Syrup.

Chef John Folse cooks Scaloppini of Alligator and Seafood Quiche Parlange. He also prepares Hush Puppies and discusses the Portrait of Madame X by John Singer Sargent with Lucy Parlange, the owner of Parlange Plantation in New Roads.

Chef John Folse cooks Sweet Potato & Spinach Soup and Sautéed Liver & Onions. He also prepares Fig & Pecan Cake and discusses the history of the Washington Parish Free Fair with Bob Lamb, a resident of Washington Parish.