State Plate - Season 2

Taylor tastes his way through Vermont and creates a plate of cheddar cheese, glazed ham, fiddlehead ferns, common crackers, and apple pie.

Missouri is Taylor's destination, and he tries toasted ravioli, BBQ pork steak, pork and beans, butter cake, and a crispy waffle cone.

Taylor heads to The Empire State for Waldorf salad, salt potatoes, Utica greens, classic steak, and-of course-New York cheesecake.

Iowa beckons Taylor, where he learns the art of hog calling and samples ham balls, succotash, a pork tenderloin sandwich, and rhubarb pie.

Taylor visits the home of the blues to create a Mississippi plate of catfish, hushpuppies, black-eyed peas, mud pie, and the Koolickle.

After foraging, fishing, and baking in Minnesota, Taylor builds a plate of morel mushrooms, walleye fish, hot dish, lefse, and Bundt cake.

Taylor creates a Pennsylvania state plate with mushrooms, a Philly cheesesteak sandwich, soft pretzels, chow-chow, and shoofly pie.

Taylor visits the Pacific Northwest to make an Oregon state plate of pears, Dungeness crab, truffles, hazelnuts, and marionberry pie.

In South Dakota, Taylor sorts sheep and samples chislic, bison steaks, wild asparagus, and delicious double desserts: wojapi and kuchen.