Week 1: Pickle It. Pickling and preserving plays a large part in Southern cooking and living. Vegetables grown during the Summer harvest are pickled to heat year round. Okra is a favorite. This class will teach you how to pickle okra and make chow chow.

Week 2: Smother It. Smothered food can only be described as a warm hug from the inside. It doesn't take many steps, but if you master this technique you'll be rushing to smother everything. This class will teach you how to make smothered pork chops.

Week 3: Fry It. Every family has their technique for frying. Some are great. Others...not so much. Frying takes proper preparation and care and precision. This class will teach you how to master the crown jewel of The South: Fried Chicken.

Week 4: Simmer It. Tough greens and fresh legumes like black eyed peas need to be taken to high heats and then down to a gentle simmer. Simmering allows for it to become smooth and tender. This class will tech you how to make butter beans.

Week 5: Sop It. No classic Southern meal is without something to help you sop up your food. In this class you'll learn how to make biscuits and gravy.

Week 6: Virtual Cook-off competition with Chef Kia.