Food

Farideh is taking it back to the county fair with her recipe for cookie-coated fried ice cream, funnel cake, and hot fudge sauce.

Donny Sirisavath of Khao Noodle Shop in Dallas, TX is making Khao Poon, a popular Lao noodle soup made with vermicelli noodles and a spicy, fragrant coconut broth.

Yoshimasa Ikeda learned how to make sushi back in Tokyo from his father. Now he runs Yoshi’s Sushi, a food truck that serves fresh sushi daily in Portland, Oregon.

Calvin Eng of Bonnie’s in Brooklyn is in the Munchies Test Kitchen making his inventive twist on an elusive fast food classic: a Cantonese-inspired char siu McRib.

Yasmin Khan, author of The Saffron Tales and Zaitoun, makes spanakopita in her home kitchen.

Galdino Molinero and his wife Lilia run Tortas Neza, a food truck in Corona, Queens that sells massive tortas.

Nite Yun of Nyum Bai in Oakland, California, makes fish amok, one of Cambodia’s national dishes.

Reem Kassis, author of The Palestinian Table and The Arabesque Table, shows us how to easily make preserved lemons at home, and then uses them in a lentil soup.

Gil Payumo of the Bay Area’s Señor Sisig shows how to make his restaurant’s namesake dish: lechon kawali sisig, a classic Filipino pork dish with a crispy twist.

Mashama Bailey and Johno Morisano of The Grey restaurant in Savannah, Georgia make Dirty Rice.

Greg Brockman from Prospect Butcher Co. demonstrates how to use a 6-inch boning knife, the ultimate tool for a home butcher.

Deuki Hong of Sunday Hospitality Group is at home making his favorite snack from Korea: street toast stuffed with eggs, cheese, crunchy veggies, and lots of flavor.