Cookbook author Priyanka Naik indulges in her bougie side with a vibrant vegan brunch of spicy peanut chutney avocado toast and sweet saffron lassi with pistachio and cardamom.
First Giada bakes a sweet cake and then she pours tea-infused cream syrup over the top. After it sets, she'll serve it with a honey-lemon yogurt topping.
Maryam Zekria makes an Afghan pasta dish that she loved as a child, layering the meat and tomato sauce with a refreshing mint yogurt sauce and sauteed green onions.
Guy Fieri visits Alforon in San Diego, California, an authentic Lebanese restaurant where the chef is serving lamb made the traditional way along with Ouzi Rice and housemade yogurt.