Musician and restaurateur Taylor Hicks tastes his way across the United States on a quest to assemble plates that represent each state's most historic, famous, and tastiest foods. He samples crab cakes in Maryland, peaches in Georgia, chili in Texas, potatoes in Idaho, and all manner of dishes as he makes his way from coast to coast. Along the way, he visits farms, ranches, markets, and festivals in order to uncover the stories and legends behind each state's unique food traditions.

Imagicomm/INSP - Western Bound

What does American Idol winner Taylor Hicks do when he's not touring the country singing and entertaining? He goes back on the road, only this time it's to seek out the America's most delicious foods - state by state! So let's hear it for some Georgia pride! Because this week, Taylor tastes his way across Georgia on a quest to sample the state's most emblematic foods. With the help of iconic actress Maureen McCormick, Taylor uncovers the stories behind Georgia's traditional southern dishes.

Georgia

From the sandy beaches to the...well, swampy swamps, host Taylor Hicks hits the road to The Sunshine State seeking out Florida's most popular and emblematic foods! With the help of iconic actress Maureen McCormick, Taylor uncovers the stories and legends behind the Sunshine State's traditional cuisine. Not only do they enjoy some tasty tidbits, but they also dive into some unique Florida experiences.

Florida

Go west, young man! Maybe not so much to settle the frontier, but to eat! This week singer and entertainer Taylor Hicks tastes his way across Arizona on a quest to discover the state's most symbolic foods. Join him as he herds Churro sheep, plants tepary beans, discovers the surprising birthplace of the chimicanga, and more! Then sit down to Arizona's finest, a meal of tender lamb stew, versatile Navajo fry bread, crispy chimichanga, tasty tepary beans and sweet prickly pear cactus candy.

Arizona

Did you know ice cream sundae was given its name in Evanston, Illinois? Well, this week, singer and entertainer Taylor Hicks enjoys a few scoops of the creamy confection as he tastes his way across Illinois looking to discover the state's most emblematic foods. Come along as he visits the cornfields that produce the official state snack: popcorn.

Illinois

Bloomer Wisconsin is the jump rope capital of the world! But the only jumping singer and host Taylor Hicks will be doing this week is jumping for joy, as he savors delectable delights on his quest to discover the country's most delicious foods. This week he tastes his way across...you guessed it...Wisconsin!

Wisconsin

This singer hits the high seas! Will entertainer and host Taylor Hicks haul in a big lobster catch? Maybe if he sings sweetly to the crafty crustaceans - or he just may try it the way the locals do it, with grit and skill! Yes, Taylor travels to Maine to seek out the state's tastiest foods in this episode of State Plate.

Maine

There really is a state dessert, and for Massachusetts, it's the Boston cream pie! Singer and host, Taylor Hicks, heads to the Bay State to get a mouthwatering taste of its finest and most symbolic foods. Hit the road (and the deep sea!) with him as he shucks clams on the beach to make fresh clam chowder, goes deep sea fishing to catch striped bass for fish and chips, discovers what puts the Boston in Boston Baked Beans. He also learns the art of making traditional New England bulkie rolls.

Massachusetts

The man who has his own barbecue joint is in for some BBQ-Texas style! Taylor Hicks is not only in show biz, but he's in the restaurant business, as well, and he knows his barbecue! In the Lone Star State he saddles up, lopes off on a cattle drive and chows down on some tender, spicy barbecue brisket, and makes cowboy-style pan de campo over a campfire. The Texas state food is chili, so the pressure is on when Taylor judges a chili cook-off between two legends of the chili world.

Texas

Host Taylor Hicks is getting ready to laissez les bon temps rouler! That's right! In this episode, he heads to Louisiana where the jazz is cool and the food is spicy hot! Join him as he hunts for crawfish deep in the swamps, harvests rice on a giant combine, learns how to make the perfect Po' boy sandwich! And if you think the food is hot, wait till you hear this heated debate! According to one source the state cuisine of Louisiana is gumbo. But some may beg to differ!

Louisiana

The honeybee may be the state insect of Nebraska, but right now, all the buzz is about singer and entertainer Taylor Hicks. In this episode of State Plate, he hits the road, and tastes his way across the Cornhusker State! His mission: to discover Nebraska's most iconic, beloved traditional foods. In a state known for its high-quality steak, Taylor discovers why connoisseurs love corn-feed beef, and he gets a tasty lesson in the differences in cuts of steak.

Nebraska

It's only fitting that Taylor Hicks should travel to Colorado. After all, the largest flat-top mountain is in Grand Mesa. Okay...you're thinking. Well, "mesa" means table in Spanish, and what do we do at the table? Eat! Singer and entertainer Taylor Hicks tastes his way across the Centennial State on a serious quest to discover the state's most emblematic foods.

Colorado

Eureka! Yes, it is exciting that singer and entertainer Taylor Hicks is heading to California in this episode of State Plate! But "Eureka" is also California's state motto translated from Greek, meaning "I found it!" The motto was adopted in 1849 and is associated with the discovery of gold. Will Taylor strike "gold" in his search for California's most iconic foods? As he tastes his way across the Golden State, Taylor tries his hand at harvesting artichokes and grafting avocado trees.

California

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.

Alabama

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.

Vermont

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.

Missouri

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.

New York

Entertainer Taylor Hicks tastes his way across Iowa on a quest to assemble 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.

Iowa

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.

Mississippi

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.

Minnesota

Entertainer Taylor Hicks tastes his way across Pennsylvania on a quest to assemble a plate of its most iconic foods. 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.

Pennsylvania

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.

Oregon

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.

South Dakota

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.

Maryland

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.

Washington

Entertainer Taylor Hicks tastes his way across Kentucky in search of the state's most iconic foods. First, Taylor whips up some Benedictine spread sandwiches. Then, he visits a festival highlighting the local "stew", called burgoo. Next, he jams with a bluegrass band and has a lesson in cooking up spoon bread. While visiting the historic Brown Hotel, Taylor sinks his teeth into the house specialty, the Hot Brown.

Kentucky

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.

Rhode Island

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.

Alaska

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.

Ohio

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.

New Jersey

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.

Montana

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.

North Carolina

In New Hampshire, "Live Free or Die" isn't just a motto, it's a way of life. On this episode of State Plate, Taylor Hicks will explore the liberated larder of a state that's truly free. First, Taylor will taste some fall-ready soup and find out the history of America's first fruit, the pumpkin. Next, he'll savor the freest dairy product in the union - New Hampshire's unpasteurized yogurt. Then, he'll find out what's like to be home on the free-range when he visits venison and white potato farms.

New Hampshire

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.

New Mexico

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.

North Dakota

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.

Connecticut

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.

Nevada

Host Taylor Hicks explores tropical Hawaii searching for the spirit of aloha and the perfect State Plate. On Waikiki Beach, he samples musubi, "the surfer's energy bar," made of seaweed, rice and an unexpected food beloved in the region: Spam®. Taylor then travels inland to learn about kalua pig, a succulent main course that's slow cooked over local volcanic rock. He harvests the official state plant, taro, to help create poi, a traditional island side dish.

Hawaii

Taylor heads to South Carolina to experience its charm, hospitality and legendary cuisine. In Charleston, he learns to make she crab soup with a recipe that includes locally sourced blue crab, cream and the roe that puts "she" into "she crab." For the entree, Taylor ventures below sea level for a Lowcountry Boil with potatoes, kielbasa sausage, bi-color corn and white shrimp.

South Carolina

Taylor journeys to Delaware, "The First State," to get a first-rate meal filled with local flavors and homegrown history! Taylor finds that the smallest state grows some really big fruit and hops aboard a watermelon transplanter to plant and finally eat this sweet seedless treat. Then, he herds the state's number one export, poultry, and discovers the tasty entree of chicken and slippery dumplings.

Delaware

Host Taylor Hicks heads to a state known for mountains, mining and folk traditions, West Virginia. He tackles 350 pounds of dough to create a spicy, savory appetizer of pepperoni rolls. With more than 20,000 miles of streams, Taylor discovers an angler's paradise and falls hook-line-and-sinker for an entree of the West Virginia state fish, native brook trout. Next, he digs up wild onion-like ramps for a seasonal side dish sauteed in bacon grease.

West Virginia

Taylor Hicks travels to Kansas and finds worldwide flavors all brought together in "America's breadbasket." He tastes a comfort-food appetizer with German ties: the stuffed savory pastry known as bierock. Then he discovers the legendary Kansas City barbecue that uses cut of beef cooks originally set aside, a savory entree of caramelized and smoked brisket burnt ends. Taylor harvests wheat to create a traditional Russian roll called zwiebach ("twice baked") that's made from two pieces of dough.

Kansas

Taylor takes a classic road trip through the state famous for automobiles, music and Great Lakes: Michigan. First stop, a tart cherry orchard where he harvests the fruit and gets to try the juicy fruit atop baked brie. Taylor makes a U-turn to a Native American rice camp to learn how to hull it by moccasin and enjoy a bowl of authentic autumn wild rice salad. His next turn reveals a farm to table salad made from a vegetable that's 90% water, and 100% delicious: celery.

Michigan

Host Taylor Hicks heads to Virginia for a State Plate stunner that brings to light not one, but three entrees, along with an appetizer and dessert. Virginia has a plentiful peanut crop, so Taylor follows their journey from field to table with an appetizer of peanut soup. Then, 10,000 miles of shoreline leads him to the first entree: a surprisingly entertaining fish known as the sugar toad. There's no way Taylor can pass up the second entree: a helping of Virginia country ham.

Virginia

Taylor heads to Indiana, known for its farmland, Americana and sports. First stop, county-fair comfort food: corn dogs. Taylor tries being a dog "dipper" with local cornmeal batter before digging in. He then heads from fair food to fine fare with an entree of one of the Hoosier State's top products: duck. Taylor helps cook a succulent duck breast served atop duck confit, cooked with "liquid gold" (duck fat) and topped with duck sauce, a gourmet treat.

Indiana

Taylor heads to Arkansas, home of many unique inventions, including the spring-based rocking horse, the "talking" part of talking pictures and the invention of a distinctly American cheese dip! Taylor stirs up the world champion "Five Families" cheese dip appetizer with its winning chef. Next, he takes off in a "tractor in the sky" to see how Arkansas grows more rice than any other state. He's rewarded with a side dish of long-grain white rice smothered with butter.

Arkansas

Host Taylor Hicks gets a little salty when State Plate heads to Utah. First, he heads 5000 feet underground and jumps into the "worlds' biggest salt grinder" to mine the purest salt in the country. From there he starts his plate with a savory salt-crusted beef tenderloin. Next, Taylor goes for three side dishes that shout family and flavor. He discovers the many ways you can prepare Utah's official snack: Jell-O. Then he shares the secret behind the state's famous fry-sauce.

Utah

Taylor finds a musical and culinary connection in Tennessee, home to the Memphis blues, rock 'n' roll and the birthplace of country music. The hits begin when fellow musician Lorrie Morgan introduces him to an appetizer that's just as fiery as the music: Nashville hot chicken. Next, it's time for an entree of Memphis-style BBQ ribs with their signature dry rub as Taylor explores their back-alley basement roots. For the first side, green beans are elevated to a high note when wrapped in bacon.

Tennessee

Taylor heads to water-rich Idaho and its 100,000 miles of rivers and streams. The adventure begins on a fish farm, where Taylor discovers America's finest caviar and savors an appetizer of these "black pearls" on a blini with sour cream. Next, he helps harvest The Gem State's most famous export, the potato, and digs into a comforting side dish of a russet baked spud with all the toppings. Then it's a little bite of Heaven with a Basque heritage, chicken croquetas, crispy and fried to perfection.

Idaho

Host Taylor Hicks finds a plate full of cowboy cuisine when he travels to Oklahoma. First, he hunts deadly western diamondbacks to help create an appetizer with some "bite": deep-fried rattlesnake. At the nation's biggest stockyards in Oklahoma City he learns how to turn top sirloin into classic "chicken fried steak." But 'round these parts, you serve it with the gravy on the bottom to preserve the crunch on top.

Oklahoma

Happy trails on State Plate. Host Taylor Hicks goes roaming in Wyoming to find food that will satisfy any cowboy-sized craving. He samples two free-range staples of this western state: an appetizer of tender bison jerky followed by a mouthwatering entre of elk tenderloin. Taylor discovers how to make an authentic Native-American side of hearty soda bread topped with salted butter and huckleberry jam.

State Plate

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