Trisha Yearwood recently made a splash on the "New York Times" best-sellers list with her cookbook "Georgia Cooking In An Oklahoma Kitchen." Given that both are below the Mason-Dixon line, it would be easy to assume the two places have fairly similar culinary tastes, but that’s not entirely true: There is a difference.

"Grits, basically," Trisha told the national radio show GAC Nights: Live From Nashville, explaining where the two states part. "They don’t get it out there in Oklahoma. They just don’t understand — I’m sorry, but they don’t. I mean, nobody in my family out there eats them, so I don’t make ‘em very often, and if I do, I make them just for me. My theory is that if you’ve had bad grits — which basically are just watered-down grits with no flavor — you think this is what grits taste like. But if you have them made with lots of butter and salt and maybe some cheese, then you’ve got it going on."

The two regions also have different tastes in barbecue, but, Trisha says, "pretty much the rest of it’s the same."

Trisha Yearwood: From Our Kitchen To Yours, featuring her mother and sister, airs repeatedly this weekend on GAC. You can see the special at 7 p.m. ET today, 9 p.m. Saturday, and at 1 a.m. and 11 a.m. Sunday.