Counter Space

We get up extra early for the unique flavors of Thailand, as Sophia creates a bacon egg & cheese pop tart. Japanese Breakfast's Michelle Zauner tells us what makes her breakfast personal, and we meet a man with a large cereal box collection.

China's recent wealth is re-imagining Chinatowns worldwide as Sophia pays tribute to Buwei Yang Chao with a classic recipe. Comedian Jenny Yang explains diaspora foodways over shaved ice, and we eat the best fried rice in the Mississippi Delta.

Hunters in Appalachia use wild game to address food access as Sophia cooks duck gumbo at the New York's Soul Fire Farm. Black forager Alexis Nikole shows us that the beach isn't just for surfing and we meet a man who turns to roadkill for his dinner.

Researchers in the Netherlands are creating a better banana as Sophia makes chow chow on a bunless burger. We meet the task force charged with intercepting smuggled food at JFK and a retired detective working to make sure that no apple goes extinct.

The mezcal boom has made sustainability a crucial part of Mexico's recipe, and actor/entrepreneur Eva Longoria explains why business is a key ingredient. Sophia makes ceviche with tequila and we meet the man who has dedicated his life to saving bats.

Climate change threatens a way of life for Turkish honey producers as Sophia elevates popcorn shrimp with something extra sweet. We meet a beekeeper who explains the link between bees and food and another who creates a link between buzzing and beats.

Nomadic sea tribes in Malaysia unlock the power of seaweed as Sophia uses it to make a Semifredo with Furikake crumble. Bren Smith explains how ocean farming could save the planet and we meet an innovator who makes a snack that tastes like the ocean.

An old taste for plant-based meats is back on the menu in China and Sophia grills up a convincing take on shawarma. Dirt Candy's Amanda Cohen sings praises for the humble vegetable and the developers Mortal Kombat show us the meaning of Fruitality!

A new generation reclaims Ghanian chocolate, and Sophia makes a hand-cut chocolate pasta with a bacon cream sauce. Sophia catches a cacao ceremony and we take a trip down memory lane of chocolate bars and golden tickets.

A prison in Maine has a solution to the problem of unhealthy food in prisons as Sophia pays homage to instant ramen. We discuss ice-cream with Mikey Cole and meet a formerly incarcerated person who makes food a key part of his annual freedom day.

Food takes center-ceremony for Taiwan's faithful, as Sophia makes pork pasteles. We meet cake master Ron Ben-Israel, who delves into the role cakes play in ceremonies, and an indigenous tribe using ritual to help a dwindling salmon population.

Sophia shows us how to use that leftover bread we've been ignoring and learns why "less waste" might be more realistic than "zero waste" with environmental educator Dominique Drakeford.

We explore the roots of veganism in Jamaica's Rastafarian community while Sophia makes grilled cheese on ube bread. Shaggy takes us to his favorite NYC restaurant and we meet the folks working up a dance hall sized hunger.

Science and senses collide in the food labs of the Netherlands and Sophia creates a savory gravy and braciole. Chef Eric Huang talks about the racist roots of the falsely maligned MSG, and an ecologist makes a tree-sized case for flavor.

Indian rice farmers fight climate change by going back to basics as Sophia makes a green tea broth Dashi. Michael Twitty tells us why rice is indispensable and we meet the African musicians who battle rap over the best jollof rice.

We examine authenticity at the sushi bar as Sophia creates a recipe inspired by her heritage. We ask food legend Marcus Samuelsson about the complexity of cultural claims in the food world and meet the original creators of the most viral taco.