Peter Meehan

Time for the ultimate showdown: Italian stuffed pasta vs. Asian dumplings. Will xiaolongbao or tortellini carry the day?

Dave learns the tricks to making Nashville hot chicken, scopes out KFC’s China menu and delves into the loaded history of soul food.

While Peter explores the many flavors and styles of U.S. barbecue, Dave samples mind-blowing Peking duck, yakitori and Korean barbecue.

As Dave and Peter Meehan help prep the Chang family’s Thanksgiving feast, fellow chefs look back on their most powerful childhood memories of food.

Taco lovers introduce a skeptical David to an explosive array of flavors at LA food trucks, Arab-style taco joints and pop-up restaurant Noma Mexico.

While pizza purists in Brooklyn and Naples insist on classic ingredients, innovative chefs in Japan and beyond are redefining what makes a good pie.