The Season 3 premiere visits Homer, Alaska, where mother-daughter chefs Kristen and Mandy Dixon prepare local Alaskan cuisine. Included: a wild forged salad; Tutka Bay sling cocktail; and fisherman's stew with mussels, crab, scallops and tomato broth.

A visit to Oahu, Hawaii, shows how pineapples are harvested; and takes in the Honolulu Fish Auction. On the menu: a smoking mai tai cocktail; hibachi-style Kauai shrimp; Kahaluu roast pork belly; fresh opah and vegetable sides; and ahi poke.

A visit to Kentucky features a bourbon-themed dinner. Included: grilled buffalo skirt steak with ramp chimichurri; smoked barbecue beef brisket; and short ribs with bourbon and cider.

The Culinary Institute of America in Hyde Park, N.Y., is visited. On the menu: classic caponata with prosciutto; grilled octopus salad; sun-dried tomato gnocchi; and pizza.

A visit to Miami features a mushroom farm and fish market. Dishes include mushroom terrine with pickled onions and charred bread; crab fritters and mixed seafood fideua; and grilled peaches with honey, crema, coconut and Greek yogurt.

A visit to San Antonio features the Sanitary Tortilla Company and the Bending Branch Winery. Included: chicken tacos with rice and beans; beef fajitas with tomatillo-walnut mole, pickled pepperonata and tortillas; and strawberry crostata with ice cream.

A visit to Maui features off-shore fishing; and a modern take on a traditional Maui feast.

An Anchorage, Alaska, excursion includes fishing for king salmon; and visiting Copper River Seafood, a seafood warehouse, in search of fresh halibut. On the menu: grilled king salmon with tomato-anchovy vinaigrette; pan-seared halibut with cucumber-radish slaw; salmon belly with golden raisins and ginger-tamari dressing; and salmon tartar.

A visit to Hawaii's Big Island features the Kahua Ranch and Natural Energy Laboratory of Hawaii. On the menu: wood-grilled abalone with celery and fennel salad; pipiaula beef jerky poke; pan-seared kampachi with lily koi brown butter sauce; lamb curry with fresh ginger, tumeric, coconut and pineapple-mint garnish served with coconut-raisin-cashew chutney; and a strawberry pie.

Nashville is visited. On the itinerary: Rocky Glade Farm in nearby Eagleville; and Wedge Oak Farm in nearby Lebanon. On the menu: baby collards and swiss chard salad with gribiche and grilled onions; grilled suckling pig stuffed with green onions and green garlic; fire-grilled vegetables with sorrel salsa verde and smoked farm eggs; wood-fired roasted duck with wild farm greens and beer yeast sauce, served with fried duck eggs; and chamomile ice cream.

A visit to Miami spotlights Paradise Farms and Fruit & Spice Park, a 37-acre botanical garden. On the menu: grilled snapper in banana leaf with charred okra and tomato stew; farro risotto with squash blossoms and pesto; toasted curried jackfruit pilau with salted cashews; maduros and fresh coconut cream; and canistel islas flotantes.

A visit to Fresno, Cal., includes field trips to Love Apple Farms in Santa Cruz; and an apricot farm near Fresno. On the menu: grilled lamb shoulder with apricots; eggplant caviar; and panna cotta.

Season 3 concludes in Austin, Texas. On the itinerary: Urban Roots Farm, which uses food and farming to transform the lives of young people. On the menu: goat carnitas; Brazos Valley cheesy grits; honey-glazed carrots; chicken-fried goat; and beet hummus with vegetables.