Chris is joined by guests Bryan Ford and John deBary to explore a food from the future: instant potato flakes! Listener Hannah Vickers shared the recipe for her dad's famous "Butterhorns"—which we, like you, had never heard of until now.

Host: Chris Ying

Guests: Bryan Ford and John deBary

Producers: Gabi Marler, Ira Chute, Cory McConnell, and Victoria Valencia

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Chris is joined by guests Rachel Khong and Priya Krishna to dabble in the dark arts of flavored vodka. The Recipe Club isn't afraid of the oft-mocked genre of spirit, but rather embraces it in the name of home cookery.

Host: Chris Ying

Guests: Rachel Khong and Priya Krishna

Producers: Gabi Marler, Ira Chute, Cory McConnell, and Victoria Valencia

Editor: Richard Parks

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Dave and Chris are joined by special guest Wylie Dufresne to cook and discuss one of his favorite holiday recipes: Parisian Gnocchi! Wylie explains the original recipe, then Dave and Chris describe their self-prescribed fusions for Japanese and Beijing-style fusions, respectively. Finally, Wylie recounts his experience turning his own recipe into "pizza."

Hosts: Dave Chang and Chris Ying

Guest: Wylie Dufresne

Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell

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Dave and Chris are joined by John deBary to pour over America's favorite morning beverage: coffee. In this episode, ‘The Recipe Club’ won't be drinking anything (it's never that easy, is it?), but trying out a coffee mole recipe from listener Juan Francisco, who took inspiration from his family's mole negro.

Hosts: Dave Chang and Chris Ying

Guest: John deBary

Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell

Editor: Richard Parks

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Chris Ying clucks it up with Bryan Ford and John deBary about all things Chicken Wings. The guys break down their scale of love (or meh) for the ever-popular menu offering, and rate their go-to sauce if they were forced to choose only one. They then go through their cooking experience with this episode's delicious braised chicken wing recipe.

Host: Chris Ying

Guests: Bryan Ford and John deBary

Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell

Editor: Richard Parks

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Dave and Chris are joined by Rachel Khong to take the lemons life gave them and make a lemon-pod. In this episode, the Recipe Club is gifted a delicious ice cream creation from listeners Maggie and Geoffrey Litt, who were so inspired by Season 2's darling, the Margarita Sangria, that they came up with their "Lemon Darty Ice Cream Party," which came with not just a recipe, but a companion cocktail (required to be consumed prior to starting) and strict addenda for the cooks to follow.

Hosts: Dave Chang and Chris Ying

Guest: Rachel Khong

Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell

Editor: Richard Parks

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Chris is joined by Rachel Khong and John deBary to discuss watermelon. Do seeded ones taste better? How do you pick a good one? This episode’s recipe is for a delightful drink called mohabbat ka sharbat—a refreshing floral concoction of watermelon juice, rose syrup, and whole milk. Rachel had to make it in less than 20 minutes. John, completely in his wheelhouse, made a luxe version (the ice cubes he made were $4 each, and it gets crazier). Chris had to tackle the “Double Taxation” challenge by making one of the ingredients completely by hand and also fusing it with Mexican flavors.

Host: Chris Ying

Guests: Rachel Khong and John deBary

Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell

Editor: Richard Parks

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Dave and Chris are joined by Priya Krishna to cook and discuss a cauliflower recipe for Gobhi Keema Matar that they take in some very interesting directions, including Dave's attempt to make it in a slow cooker (*Dave's method is not recommended and should not be tried at home), Priya's "Doomsday" method, and Chris's fusion to take it in a Mexican direction (ever hear of 'pea-camole'?).

Hosts: Dave Chang and Chris Ying

Guest: Priya Krishna

Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell

Editor: Richard Parks

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Dave and Chris are joined by Bryan Ford to make and discuss a recipe for stuffed hot dogs. Dave has to make his vegan, Chris has to try to do his keto-friendly, and Bryan is limited to only using shelf-stable ingredients for his version.

Hosts: Dave Chang and Chris Ying

Guest: Bryan Ford

Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell

Editor: Richard Parks

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Season 3 points leader John deBary joins Dave and Chris to explore Annie Bauccio's family's (by way of 'Gourmet Magazine') beloved recipe for roasted sweet potato spears with bacon vinaigrette. With the new wheel constraints, Dave is forced to do a Scandinavian fusion, Chris makes it vegetarian, and John is only allowed to use a microwave.

Hosts: Dave Chang and Chris Ying

Guest: John deBary

Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell

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