Great American Adventures features more than 500 hours of scripted and unscripted content highlighting themes including southern cooking and DIY, while celebrating Great American traditions every day and every season.  

Great American Adventures

Michael McKean learns how barbecue can boost brainpower, discovers Korean barbecue is anything but, and explains why barbecue brisket may be blessed.

Food: Fact or Fiction?

Backyard BBQ

Michael McKean contemplates ceviche, gazpacho, and what the cake in strawberry shortcake really is.

Summertime

Michael McKean reveals flavors are not always what they appear, including how apple pie could go crackers, why seaweed is giving bacon a run for its money, and how texture can determine taste.

Tasting Is Believing

Michael discovers how the casserole began as just a pan, why chocolate sheet cake is a Texas treasure, and when potlucks first became bring-and-share bashes.

Potlucky

Michael McKean fans the flames of some fiery hot foods and discovers flaming-hot vindaloo may have once been far less combustible, wasabi isn't always what it seems, and jerk chicken is good at keeping ghosts away.

Fire in the Hole

Michael McKean digs into lovely layered feasts and discovers information about club sandwiches, tiramisu's link to coffee, and why London may lay claim to lasagna.

Layers of Flavors

Dishes from the deli, including how the bagel met cream cheese and lox, black and white cookies, and when pastrami was first put on rye.

Deli-licious

Michael McKean is finding out how poke started cooking without gas, why the Mai Tai became tied to tiki bars, and if Hawaiian pizza is from the north.

Paradise Nosh

Michael McKean determines if Chicago deep dish is definitely pizza and if brownies are just fancy fair food, and sheds some light on saganaki's flames.

My Kind of Town

Michael McKean discovers if a classic cobbler helped Lewis and Clark, whether Girl Scout Cookies can save the planet, and if urban foraging can create happiness.

Into the Wild

Tea time, including espionage's role in obtaining English breakfast, the chemistry of the egg salad sandwich, and matcha tea.

Tea Time

Michael McKean is all berets and baguettes as he digs into a few of France's most fantastic feasts; he crosses the pond to see if crepes could nearly kill a king, if coq au vin was once colloquial and if the curve in croissants can slow one's roll.

Bon Appetit

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Michael McKean delves into the myths and adages about food to prove or debunk long-standing stories.

S4 E21 | Layers of Flavors