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Hey y'all, welcome to Biscuits and Jam from Southern Living.

I'm your host, Sid Evans, and today I'm talking with a fellow magazine editor who may not have been born in the South, but who knows as much about Southern food as anyone you'll ever meet.

Growing up in Los Angeles, Tony Tipton Martin lived for a time with her Southern-born grandmother, who happened to be a professional chef and who exposed her to what would eventually become a lifelong passion. As editor-in-chief

of Cook's Country Magazine, an author of books like the Jemima Code, Jubilee, and last year's

juke joints, jazz clubs, and juice, Tony has spent much of her career as a kind of

culinary detective, exploring the legacy and impact of African American food culture. Her work has

garnered two James Beard awards, a Julia Child Award, and just about every other food award there is.

And she's also a frequent host of the Cook's Country television

show, and recently a podcast series called A Hundred Proof, the Golden Age of Cocktails.

We'll talk about some of the memorable women and recipes she's come across in her work,

her grandmother's cornbread dressing, and her incredible new book with America's Test Kitchen,

when Southern women cook,

history, lore, and 300 recipes

with contributions from 70 women writers.

All on this week's Biscuits and Jam.

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