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Consumed: Southern Food

HuffPost Food & Drink’s series Consumed shines a light on Americans’ obsession with food, one topic at a time. June's theme is Southern cuisine.

Southern food holds such a long, rich history that we could spend years talking about the topic ― most of us can’t even agree on which states earn the “Southern” label, some of us discounting New Orleans and Florida, others including cities as far north as St. Louis. We’re going to spend the month of June going deep into the buttery biscuits, mile-high cakes, creamy mac and cheese and the cooks behind the recipes of the American South.

Keep coming back every day for more stories, recipes, how-tos and conversation starters.

Learn how to make gorgeous layer cakes from America's South, including hummingbird carrot cake, red velvet and more.
Pros from Husk, Prince's Hot Chicken and more share their tips and tricks.
Chef and JuneBaby owner Edouardo Jordan talks about race and why it's important that you understand the history of what you eat.
Biscuit legends Nathalie Dupree, Virginia Willis and Erika Council share their best tips and recipes.
Since 9/11, soul food's connection to black identity has weakened. This is how and why.
There's a perception in the black community that eating healthy means eating like white people, but it doesn't have to be that way.
"Chip thinks they are nothing less than heaven on earth."
It's dressing, not stuffing. And other unmistakable holiday traditions of the South.