From the Source

In November 2021, Katie Button and Magnolia Network launched an original original series, From The Source , available on the new Magnolia Network, and  streaming on discovery+ and the Magnolia app.

Throughout the first two seasons, Button explores the origins and stories behind different delicious ingredients – including seafood, cheese, honey and more. She also shares her knowledge of cooking techniques to inspire others to be more curious, creative and joyful cooks in their own kitchens.


Seasons one and two are available on Magnolia Network, and to stream anytime on Discovery+ and the Magnolia app.

Season 1

Season 1,  Episode 1

Seafood | Katie experiences a first-hand lesson in sustainable fishing methods.

Season 1, Episode 2

Cheese | Katie learns the process of making one of her favorite ingredients: cheese.

Season 1, Episode 3

Honey | Katie overcomes her dislike of insects to learn more about bees and honey.

Season 1, Episode 4

Rice | Katie explores varieties of locally sourced rice to use in her cooking.

Season 1, Episode 5

Apples | Katie learns about heirloom and feral apples at a century-old orchard.

Season 1, Episode 6

Corn | Katie explores the origins of corn and its ties to indigenous cultures.

Season 2

Season 2,  Episode 1

Chocolate | Katie explores a cocoa bean’s journey from sourcing to processed chocolate.

Season 2, Episode 2

Olive Oil | Katie visits Oregon’s Durant Olive Mill to see how olive oil is processed.

Season 2, Episode 3

Flour | Katie consults with Hendersonville mill, Carolina Ground on the nuances of flour.

Season 2,  Episode 4

Truffles | Katie learns about the challenges of truffle cultivation in America.

Season 2, Episode 5

Salt | Katie visits Oregon to learn how to harvest salt and highlight its taste.

Season 2, Episode 6

Maple Syrup | Katie learns about the many flavor profiles of maple syrup in Rodman, NY.

Season 2,  Episode 7

Pork | Katie visits South Carolina to learn the process of whole hog barbecue.

Season 2, Episode 8

Mushrooms | Katie learns how a New York farm brings specialty mushrooms to market.

Season 2, Episode 9

Kelp | Katie visits a kelp farm in Maine to learn about its delicious versatility.

Season 3 – coming soon!

Cook Like a Chef: Recipes for the Home Cook

Discover delicious recipes and new cooking techniques with Katie Button

Techniques for Cooking 

Sharpen your knowledge in the kitchen with Chef Katie Button’s fundamental cooking techniques.

recipes header

Grilled Swordfish with Fennel-Garlic Rub

In the very first episode of From the Source, Chef Katie Button visits Abundant Seafood to learn about what it takes to get sustainable seafood from the ocean to restaurant tables. This recipe for grilled swordfish with fennel-garlic rub comes from that episode, and is the perfect way to up your grilling game. Succulent swordfish […]

Crispy Fried Oysters and Tartar Sauce

This is your sign to make fried oysters for dinner! If you’ve been looking for a fried oyster recipe that is easy to make at home, and perfectly crispy without too much breading, this is it. Shucked and coated in a cornmeal and salt, the oysters are fried to perfection, yielding a golden exterior while […]

Grapefruit and Lavender Mocktail

A thirst-quenching, tart, herbal mixture, this grapefruit and lavender mocktail recipe uses vinegars from Tart as seen on From the Source, season 3. This recipe makes a batch of 6 drinks. Katie Button recommends serving it in a glass with a sugared rim to cut the sourness from the vinegar, and using crushed ice, if […]