The unique flavors of two of the most popular noodle dishes in the world with a surprising shared history. Featuring Chef John Ng making Chompon Ramen and Chef Hai Truong making Pho with Meatballs.

Portable, filling and easy on the wallet, unwrap the Cornish pastie with Alec and Fiona Duncan of Potter's Pasties and Pies and Argentine empanadas with Belen Rodriguez of Quebracho. Learn why these grab-and-go hand pies were developed and how they've spread throughout the world.

Portable, filling and easy on the wallet, unwrap the Cornish pastie with Alec and Fiona Duncan of Potter's Pasties and Pies and Argentine empanadas with Belen Rodriguez of Quebracho. Learn why these grab-and-go hand pies were developed and how they've spread throughout the world.

Sister and brother duo Aubry Walch and Kale Walch of The Herbivorous Butcher and Herbie Butcher's Fried Chicken recreate their Guamanian grandma's recipe for Chamorro kelaguen with chicken and beef alternatives. Chef K Taylor and Mariam Omari of Chef K's Revolutionary Catering make American and Kenyan styles of collard greens without meat, proving that plants do indeed taste good.

Sister and brother duo Aubry Walch and Kale Walch of The Herbivorous Butcher and Herbie Butcher's Fried Chicken recreate their Guamanian grandma's recipe for Chamorro kelaguen with chicken and beef alternatives. Chef K Taylor and Mariam Omari of Chef K's Revolutionary Catering make American and Kenyan styles of collard greens without meat, proving that plants do indeed taste good.

From centuries-old traditional techniques, like foraging with ethnobotanist Linda Black Elk and harvesting manoomin (wild rice) with expert ricers Veronica Skinaway and Michaa Aubid, to a modern meal of fried wild rice with chef Sean Sherman, you will taste the rich history of Indigenous food in Minnesota.

From centuries-old traditional techniques, like foraging with ethnobotanist Linda Black Elk and harvesting manoomin (wild rice) with expert ricers Veronica Skinaway and Michaa Aubid, to a modern meal of fried wild rice with chef Sean Sherman, you will taste the rich history of Indigenous food in Minnesota.

Sibling food entrepreneurs turn family recipes and traditions into grocery store standouts and cultural connectors. Through food brand Maazah, the Sajady sisters bottle their mom's beloved Afghan chutney, while at El Burrito Mercado, the Silva siblings carry on the family legacy bringing Mexican and Latinos ingredients of home, including freshly made guisados using their mom's recipe.

Created for longevity and survival, preserved foods sausage and lutefisk have rich stories and reveal surprising cross-cultural connections. Nels Thompson shares the Scandinavian tradition of lutefisk at Bethlehem Lutheran Church Twin Cities, while the Kramarczuk family preserves their Ukrainian heritage, as well as traditions of many others, with their sausage at Kramarczuk Sausage Company.

Created for longevity and survival, preserved foods sausage and lutefisk have rich stories and reveal surprising cross-cultural connections. Nels Thompson shares the Scandinavian tradition of lutefisk at Bethlehem Lutheran Church Twin Cities, while the Kramarczuk family preserves their Ukrainian heritage, as well as traditions of many others, with their sausage at Kramarczuk Sausage Company.

Great food isn't just about eating - it's about coming together to create something special. In this episode, Chef Yia Vang explores two beloved wrapped dishes that unite families and communities. The Mohamed sisters (Hoya Sambusa) showcase their Somali sambusas, while Rashmi Bhattachan and Sarala Kattel of Momo Dosa wrap up some delectable Nepali momo.

Great food isn't just about eating - it's about coming together to create something special. In this episode, Chef Yia Vang explores two beloved wrapped dishes that unite families and communities. The Mohamed sisters (Hoya Sambusa) showcase their Somali sambusas, while Rashmi Bhattachan and Sarala Kattel of Momo Dosa wrap up some delectable Nepali momo.

Two Cakes with a HOLE lot of surprises. The stories behind the decedent and buttery French King Cake with James Beard Award-nominated pastry chef Marc Heu and the rich Tunnel of Fudge American Bundt Cake with Jennifer Dalquist, granddaughter of the inventors of the Bundt pan.

Two Cakes with a HOLE lot of surprises. The stories behind the decedent and buttery French King Cake with James Beard Award-nominated pastry chef Marc Heu and the rich Tunnel of Fudge American Bundt Cake with Jennifer Dalquist, granddaughter of the inventors of the Bundt pan.

James Beard Award-nominated chefs Mike Brown and Bob Gerken are known for flipping food on its head at their restaurant, Travail Kitchen and Amusements. After showing off their fancy, fine dining creations, the chefs go back to their roots and head into the kitchen with their moms to cook childhood favorites the old-fashioned way.

James Beard Award-nominated chefs Mike Brown and Bob Gerken are known for flipping food on its head at their restaurant, Travail Kitchen and Amusements. After showing off their fancy, fine dining creations, the chefs go back to their roots and head into the kitchen with their moms to cook childhood favorites the old-fashioned way.

Some recipes are passed down at the kitchen table or in family restaurants, like at Cecil's Deli and Restaurant where they make Jewish-style potato latkes. But for others, like Korean Adoptee Anna Luster, cooking kimchi jjigae (stew) is about keeping food memories alive when far from home - creating new traditions that will last for generations.