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Fabri's Struffoli
A traditional Italian holiday pastry made by frying small, round dough balls and coating them in sweet honey syrup, an Italian take on yakgwa.
Fabri's Vanilla Pistachio Songpyeon
Italian-style songpyeon with a fragrant vanilla dough filled with a rich pistachio filling, offering a sophisticated flavor.
Maeil Matna Shine Muscat Cake
A grape-cluster-shaped fruit cake made by layering sponge batter and fresh cream, then densely arranging Shine Muscat grapes on top.
Maeil Matna Cream Cheese Almond Brioche
A pull-apart dessert bread with cream cheese and powdered sugar layered in moist, fluffy brioche dough
Solo Cooking God Popcorn Chicken in a Corner
Fresh chicken breast is cut into bite-sized pieces, marinated with curry powder and milk for a fragrant flavor, coated in a starch crust, fried, and served on top of a chilled cola for a nostalgic treat.
Seungwoo Dad's Traditional British Dessert Trifle
A traditional British dessert with layers of soft cake sheet, sweet homemade custard cream, and tangy fruit jam.
Jung Ho-young's Silver Carp Fritters
A unique fritter recipe that separates the bone and flesh of silver carp with precision, frying the bones to a crisp, snack-like texture and the flesh to a tender, juicy interior.
Shin Dong-min's Crispy Dureup Tempura
A refined tempura made by marinating dureup, Korean angelica-tree shoots, in a katsuobushi-based suiji broth for deep umami before frying it in a light, crisp batter.
Kim Dae-seok's Spring Witch Hazel Pancake
A traditional spring rice cake made by mixing glutinous rice flour and potato starch, then steaming it with vibrant witch hazel flowers for a chewy texture.
Seonkyoung Longest Vegan Mango Cheesecake
A nutty and tangy raw vegan cake made without dairy, using nuts, coconut cream, and mango puree
Maeil Matna Flower Chapssaltteok Patbingsu
A cool summer dessert with handmade flower-shaped chapssaltteok made from fruit juice and strawberry pearls served over frozen milk and sweet red beans.
Maeil Matna White Roll
A white roll cream bread made by filling soft, fluffy bread with custard cream and coating it generously with castella crumbs.