Pineapple Buns are a go-to pastry in Chinatown markets and restaurants throughout the U.S. Thanks to a sugary backed topping, they are both fluffy and crunchy. And there's no limit to the fillings - sweet or savory - that you can add to them.
Osayi Endolyn tells guest host Francis Lam about her introduction to Hoppin' John, and how that connected her to both her personal history and to the influence of African cuisine on the food of the American South.
A Stanford biochemist has created the Impossible Burger, a plant-based burger that has the aroma and texture of a cow-based patty. Bon Appétit's Kurt Soller sampled it, and he tells Francis Lam what he learned and how it tastes.