First stop, the mushroom capital of the world, where Taylor learns how to cultivate edible fungi. Then, it’s off to the City of Brotherly Love to make classic Philly Cheesesteaks. Next, Taylor ventures to Amish country to learn how to prepare chow-chow and twist pretzel dough. Finally, he learns how to make a classic molasses-filled dessert that lives up to its name: shoofly pie. It’s a plateful of Pennsylvania cuisine filled with legends and stories behind the state’s historic foods.
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