Chef Staib journeys to one of the most biodiverse places on earth: the Galapagos Islands. He explores the vast wildlife, samples coffee produced from volcanic soil, and tastes the local ceviche made from an endemic species of the islands.

Michigan's Upper Peninsula was once the bustling center of the mining world during the late 1800s copper boom. Chef Walter Staib meets with an old friend to discover the roots of a "Yooper" and learn some regional recipes like a planked-style Lake Superior whitefish.

Chef Walter Staib travels to Pensacola, Florida, to learn of the centuries-long struggle to control this strategic region in the Gulf. Chef Staib teams up with three revered chefs to cook some local favorites over an open hearth. Recipes include pan-seared Pensacola red snapper, Spanish-style paella, and more.

Chef Walter Staib visits Southern Texas to learn the fascinating story of how Texas beef played a pivotal role in the outcome of the American Revolution. Along the way, he meets some modern cowboys to discover the origins of this American legend and cook recipes fit for a life on the open range. Recipes include cowboy stew, berry cobbler, and cabrito.

The Ozark Mountains have provided indigenous tribes and early settlers with nutrition to thrive off the land for centuries. Chef Walter Staib meets with a few modern foragers who reuse the Ozarks' sustainable ingredients and natural resources to better their health and community. Recipes include acorn financier, pecan croquettes, and bitter green Panisse.

Old Fort Niagara was once a pivotal stronghold for France, Britain, and America for centuries and was coveted as the gateway to the western frontier via the Great Lakes. Chef Walter Staib prepares 18th-century cuisine in the boulangerie of this historic French Castle on the Lake. Recipes include pea soup, salted cod, and bacon fraise.

European pioneers settled in the Smokies in the late 1700s, and the mountain culture they established has continued to the modern-day. Chef Walter Staib meets with the indigenous Cherokee Nation and prepares a few generational dishes over an open hearth. Recipes include blueberry cobbler and grilled pork tenderloin.