Chef

Chef Roy Choi and urban farmer Vicky Phouangbandith of Heart Beet Farm use Field Roast Plant-Based Sausage to put a vegan twist on the traditional Laos dish Lahp Salad.

Roy Choi and founders of Black-owned brewery Crowns and Hops, Beny Ashburn & Teo Hunter, serve up a Jamaican oxtail stew with Field Roast sausage and stout craft beer.

Chef Roy Choi and Jess Wang, founder of LA-based pickle workshop, Picklé, showcase the taste-altering possibilities of traditional fermentation with a new plant-based take on Zha Jiang Mian.

With citrus in season, this cocktail is the perfect way to add some fizz to your brunch. With a blend of citrus and bold ginger flavor, Cara Nicoletti whips up a cocktail that is sure to please.

Chef Virgilio Martínez is dedicated to sourcing, archiving, and serving native Peruvian ingredients at Central in Lima, which has been voted one of the world’s 50 best restaurants.

Farideh’s Banana Cream Pie is so easy to make that you don’t even have to turn on your oven.

Four-time barbecue world champion Myron Mixon cooks up some St. Louis spareribs at the MUNCHIES Test Kitchen.

At Divine Flavored Nigerian Food Truck, Godshelter and Bisola Oluwalogbon serve Nigerian cuisine outside the Nigerian Consulate in Midtown Manhattan.

Katie Parla, author of Food of the Italian South, stopped by the MUNCHIES Test Kitchen on her way back from Rome to show us how to make stuffed mussels.

Meyhem is never finished with shrimp, and the people know it, so one person sought him out and made this shrimp and grits recipe for him in Florida.

Eli and Oren Halali, the two brothers who founded 2 Bros Pizza, sell slices for a buck.

Trigg Brown and Josh Ku of Win Son in East Williamsburg, Brooklyn, make some of the most exciting Taiwanese-American food around.