Matt and Ted Lee take on Asheville, North Carolina – a city that's quickly become known as the artisanal enclave of Appalachia. The brothers forage for wild ingredients with farm-to-table guru, chef William Dissen, and check out a traditional stone-burr gristmill that's responsible for some of the best bread in town. Asheville also boasts more breweries per capita than any US city, so the brothers can't leave town without taking part in a Bend & Brew class – who says beer and yoga don't mix?

Matt and Ted Lee explore Atlanta's surprising array of culinary offerings, dining on Southern meets Asian "Seoul" food and sampling the global flavors created by the King of Pops – Atlanta's artisanal ice pop purveyors. Before their flight out, Matt and Ted grab a bite at One Flew South, a restaurant that's redefining Southern food at the world's busiest airport.

James Beard Award-winning food and travel writers, Matt and Ted Lee, uncover the unexpected bites and sights in their hometown of Charleston, South Carolina. From Lowcountry oyster roasts to an undersea winery and dinner that comes with a side of dance lessons, Matt and Ted prove there's far more to Charleston's food scene than the tour guide lets on.