Vivian celebrates cast iron skillets - from scouring antiques with Warren Brothers to touring Charleston's Smithey Ironware. She debunks cleaning myths, compares cast iron and carbon steel, cooks shakshuka, and bakes a cornmeal-blueberry coffee cake - honoring cast iron's enduring role in American kitchens past and present.

Vivian celebrates cast iron skillets - from scouring antiques with Warren Brothers to touring Charleston's Smithey Ironware. She debunks cleaning myths, compares cast iron and carbon steel, cooks shakshuka, and bakes a cornmeal-blueberry coffee cake - honoring cast iron's enduring role in American kitchens past and present.

Vivian uses pasta to explore a global tradition: stretching small amounts of meat into meals. Nutritionist Christine Byrne helps her weigh whole grain pasta's value while Dan Pashman joins Vivian for a noodle crawl in Charleston featuring meaty spins on classics. She returns home to make two pantry-friendly dishes - spaghetti with anchovy and breadcrumbs, and a modern Hamburger Helper with bowties, beef and cabbage.

Vivian uses pasta to explore a global tradition: stretching small amounts of meat into meals. Nutritionist Christine Byrne helps her weigh whole grain pasta's value while Dan Pashman joins Vivian for a noodle crawl in Charleston featuring meaty spins on classics. She returns home to make two pantry-friendly dishes - spaghetti with anchovy and breadcrumbs, and a modern Hamburger Helper with bowties, beef and cabbage.