To share a taste of Diwali, Deepa Shridhar demonstrates how to make paniyaram, a steamed and spiced rice cake that is fried on the outside.
To celebrate Hanukkah, Caroline Schiff fries up some pillowy sufganiyot filled with strawberry jam, chocolate hazelnut spread and apricot preserves.
Chef Fermin Nunez prepares Bacalao, a dish of briny olives, salty capers and flaky fish served on Christmas Eve.
Chef Woinee G. Mariam gets a little homesick as she shares a taste of Ethiopian Christmas in the form of Alicha Misir, a tumeric lentil dish her mother used to make.
Yoshi Okai demonstrates how to make Mochi, a dish traditionally served on Japanese New Year.
Caroline Schiff demonstrates how to make a coffee cake with red wine soaked prunes.
Woinee Mariam makes kitfo, a dish of rare beef seasoned with spicy mitmita, an Ethiopian spice blend.