State Plate with Taylor Hicks Season 3 Episode 8 Indiana

State Plate season 3 episode 8 takes us on a journey to the heart of America's Midwest, to explore the culinary wonders of Indiana. Hosted by American Idol winner Taylor Hicks, the show offers a delicious mix of history, storytelling and mouth-watering dishes that will have viewers craving for more.

Indiana is a state known for its beautiful cornfields, lakes, and Hoosiers, but it is also home to a diverse range of foods, beverages and culinary traditions. In this episode of State Plate, Hicks sets out to discover what makes Indiana's cuisine unique and highlights some of the most popular dishes that have put this state on the map.

The show takes us through the vibrant culinary scene of Indiana, starting with the state's signature dish - the breaded pork tenderloin. Hicks meets with locals who are passionate about the dish and tries variations of the classic pork tenderloin sandwich, visiting some of the best restaurants and diners in the state.

The host also stops by a family-owned orchard where he learns about the Apple cider-making process and how Indiana's growing season makes it possible for the state to produce some of the crispest apples in the country. He also visits a historic sugar mill where he gets a glimpse of how maple syrup is produced in Indiana and gets to taste some of the purest syrup made from maple trees.

In addition to these iconic dishes, State Plate also explores the other fantastic delicacies that Indiana has to offer. The show pays a visit to one of the state's most popular hotspots, the Indianapolis City Market, where Hicks samples fresh-baked pretzels and German sausages while interacting with local vendors and hearing stories of the state's vibrant food history.

Hicks also takes a sip of Indiana's contribution to the beverage industry, Indiana Vino. He visits some of the state's premier vineyards and tasting rooms, where he gets to taste some of the best red and white wines made from locally-grown grapes.

No Indiana episode would be complete without a mention of the beloved dessert, sugar cream pie. Hicks heads down to a historic farm that has been making this simple but delicious pie for over a century. He learns about the origins of the dessert and the recipe that has been passed on from generation to generation of Indiana families.

Finally, the show ends with a glimpse of how some of the state's famous ingredients have influenced its cuisine. Hicks visits a local brewery that uses corn in their beer, paying homage to Indiana's corn-rich soil. He also visits a farm that has been voted one of the top five burger farms in America, which uses Indiana-raised beef in their dishes.

Overall, State Plate season 3 episode 8 is a fascinating journey through Indiana's culinary scene. It showcases the food that defines the Hoosier state and highlights the people and stories behind it. With a mix of history, culture and delicious food, this episode is a must-watch for foodies and history buffs alike.