Soba master Shuichi Kotani making fresh soba at the Gohan Society's Aki Matsuri Autumn Festival.
Steamed yuba with soba porridge and ankake soy sauce from Kajitsu in New York City.
Loads of Barbecue
Eating everything from Franklin Barbecue in Austin.
Fried Brussels Sprouts
Fried Brussels sprouts with shallots and chilies.
Sea urchin from Maison Premiere in Brooklyn.
Chef Nicolas Borzee
Chef Nicolas Borzee of Bouche in San Francisco.
Fries with Eyes
Fries with eyes (crispy fried whitebait) from The Daily in New York City.
Chrysanthemum salad from Yunnan Kitchen in New York City.
Trotters Tom Yum
Ingredients for tom yum soup featuring pig's trotters.
Crisp Grilled Cheese
Crisp grilled cheese sandwiches with an outer cheese shell.
Bananas Foster Trifle
Bananas Foster Trifle made with rum-spiked brown sugar walnut cake, vanilla custard, meringue, and sticky bananas foster.
Herbed Cucumber Radish Tea Sandwiches
Herbed cucumber radish tea sandwiches with labne and pea shoots.
Pig candy, bacon topped with caramelized brown sugar and cayenne pepper and glazed with maple syrup.
Lechon liempo, Filipino-style roasted pork belly.
Indian Sweet Shop
Khateswar Sweets in Jaisalmer, India.
Men making chapatis in the Thar Desert in Rajasthan, India.
Chili Bean Paste Factory
Chili bean paste factory in Pixian, China, where the handmade paste is dried in the sun and aged for at least one year.
A Truckload of Pork Rinds
A truckload of pork rinds in Thailand.
Kale, Apple and Pancetta Salad
A salad made with bitter kale and radicchio, crispy-salty pancetta, tart apples, and sweet maple syrup.
Blackberry White Chocolate Layer Cake
Lemon layer cake accented with blackberry preserves, white chocolate icing, and wafer cookies.
Milk Tea Sherbet
Sherbet with the deep, milky flavor of a properly made cup of milk tea.
Explorateur Cheese Course
Explorateur cheese course from Bonsoirée in Chicago.
Pig Face Patties
Pig face patties about to enter the wood fired oven at Girl & the Goat in Chicago.
Soft Shell Crab
Soft shell crab taco from Big & Little's in Chicago.
Lobster Chawan Mushi
Lobster chawan mushi from Sepia in Chicago.
The Science Behind Salt and Vinegar Chips
Not the way salt and vinegar chips are made.
Farmers' Market Tomatoes
Assorted tomatoes from Feeding Crane Farms in Natomas, California.
Farmers' Market Artichokes
Artichokes from Sweet Leaf Organic Farm in Junction City, Oregon.
The Fried Chicken Luther
The Fried Chicken Luther sandwich featuring buttermilk fried chicken and strips of applewood smoked bacon on a housemade brioche doughnut glazed with a maple-chicken jus and topped with oven-baked pecans, from ChurchKey in Washington, D.C.
Bowl of cereal from the Cereal Bar at Gramercy Tavern in New York City.
Pork and Crab Soup Dumplings
Pork and crab soup dumplings ready to be steamed at RedFarm in New York City.
The NYC Bûche de Noël Train
A "train" made of Bûche de Noël cakes from New York City bakeries.
Fried chicken from Memphis Minnie's in San Francisco.
Thai Herbal Salmon Salad
Thai salad with poached salmon, herbs, and chilies.
Mallomar Pie, marshmallow filling in a graham cracker crust topped with a chocolate glaze shell.
U-Scream Ice Cream & Treatery
A colorful ice cream cone from U-Scream Ice Cream & Treatery in Washington, D.C.
Stir Fried Pork Jowl and Radishes
Stir fried pork jowl and radishes from Mission Chinese Food in New York City.
Tower of Nopales
A tower of nopales—the young pads of the prickly pear cactus—at La Merced in Mexico City.
Into the Oven
Chef Erik Freeberg baking a pizza at Bar Toma in Chicago.
Arugula and Prosciutto Pizza
Arugula and Prosciutto pizza from Pizzanista in Los Angeles.
Adam and Paulie
Adam Kuban slicing a pizza as Paulie Gee looks on at Paulie Gee's in Brooklyn.
New York-Style Pizza
Homemade New York-style pizza with pepperoni.