Featured by Dan Holzman and Matt Rodbard

Sweet Potatoes with Miso Butter and Chives
Twice-Cooked Bacon is the Best Kind of Bacon
Sichuan Twice-Cooked Pork Belly (Hui Guo Rou)
Sichuan Chile Oil
Spicy Sichuan “Water Boiled” Fish and Celery (Shui Zhu Yu)
Korean Spicy Clam Soup (Jogaetang)
Korean Clam Soup for the Drunk Soul
Korean Cold Buckwheat Noodles (Jaengban Guksu)
Stir-Fried Shrimp and Long Beans with XO Sauce
The Secrets of Making XO Sauce, the Magic Condiment of China