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 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.

Leah Cohen takes frozen shrimp and creates a Southeast Asian-inspired dish.

Deuki Hong takes us into the world of K-dramas with a genius bibimbap recipe.

Andre Fowles turns leftover mash and cranberry sauce into ooey gooey croquettes.

Elena Yamamoto will teach you to love your leftovers.

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.