Dan Gertsacov, CEO of Big Green Egg, shares his journey from leading strategy at McDonald's to revolutionizing home grilling. He discusses the brand’s unique marketing approach and the loyalty it generates among 'Eggheads.' Bryan Ford, a talented cookbook author, talks about his new book, 'Pan y Dulce,' celebrating Latin American baking traditions. They explore culinary travels across 29 countries, the emotional connections food creates, and how outdoor cooking fosters family memories.

Kristina Cho is a cookbook author renowned for her insightful takes on Chinese baking, while Bryan Ford celebrates Latin American flavors in his acclaimed cookbooks. They reflect on their immigrant backgrounds and the emotional ties to their culinary roots. The conversation dives into the importance of home-style recipes and preserving cultural heritage. Kristina and Bryan each share the influence of their family traditions on their new cookbooks, highlighting unique dishes like Honduran baleadas and the evolution of Latin American baking.

In the Season 3 Finale of Recipe Club, the hosts are joined by Rachel Khong, John deBary, Priya Krishna, and Bryan Ford. They reminisce about holiday memories, discuss the best and worst recipes of the season, share their grievances and acceptance, debate on rankings, and announce the winner of the best overall episode award.

Bryan Ford, expert in the future of food, and John deBary chat about instant potato flakes. They talk about the challenges of recording a podcast with the new Mac operating system, their food experiences in Lyon and New Orleans, and making Dad's famous Butterhorns. They also discuss their adventures in making a Mexican baked good called concha and share their delightful experience of maple syrup and foie gras in Quebec.

Baker Bryan Ford and beverage consultant John deBary discuss all things chicken wings, including their love scale for wings and their go-to sauce. They also share their experience with a delicious braised chicken wing recipe and discuss creating Greek-inspired and Nigerian fusion wing dishes.