why we eat

Lucas Sin, chef of Nice Day Chinese and Junzi Kitchen, breaks down the history and evolution of a classic Chinese-American dish: Chow Mein.

Lucas Sin demonstrates how to make and unpacks the history behind congee, a Chinese rice porridge that has been eaten for centuries.

Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients.

Claudette Zepeda, chef and amateur Mexican food anthropologist, unpacks chongos zamoranos, a unique-looking Mexican dessert made from milk curds, cinnamon, and sugar that dates back to the 16th century and the Spanish colonization of Michoacán.

Claudette Zepeda, chef and amateur Mexican food anthropologist, breaks down pozole, an ancient Mexican soup that dates back to before the colonization of the Aztecs.