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.

Chris is joined by special guests Priya Krishna and John deBary for the penultimate episode of the season (and the last competitive episode) to make maple pudding cake. John and Priya square-off to determine who will be crowned season champion, and we're not going to tell you who wins!Host: Chris YingGuests: Priya Krishna and John deBaryProducers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnellEditor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Pastry chef Malcolm Livingston II joins Dave and Chris to discuss the art of making sweet potato pie. Malcolm shares his remarkable recipe, while Dave attempts a quick microwave version and Chris experiments with handmade agar-agar. The conversation explores unique ingredients, innovative culinary techniques, and the cultural significance of sweet potato pie in a fun and entertaining way.

Chris is joined by special guests Rachel Khong and Priya Krishna to discuss (and cook with!) one of the trendiest purple tubers you'll hear about this year: ube. In this episode, the Recipe Club puts Brandi Yamada's recipe for Sweet Potato Haupia Squares through the ringer. Rachel had to make her version in under 20 minutes, Chris makes his in a slow cooker, and Priya had to make her version using only shelf-stable ingredients.Host: Chris YingGuests: Rachel Khong and Priya KrishnaProducers: Gabi Marler, Ira Chute, Cory McConnell, and Victoria ValenciaEditor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave and Chris are joined by special guest Dave Arnold to run up the score on his very own Game Day Pork Chili recipe! This is one of those recipes that you can make a huge batch of and be everyone's favorite tailgate buddy. But, as usual, the Recipe Club isn't going to take the easy way out. Dave does a Caribbean-inspired spin based on the true story of Jamaican oxtail, Chris tried an Italian-style fusion, and the guys—kind as ever—insisted that Dave Arnold turn this pork chili dish into a cocktail.Hosts: Dave Chang and Chris YingGuest: Dave ArnoldProducers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnellEditor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.

Chris is joined by guests Rachel Khong and Priya Krishna to dabble in the dark arts of flavored vodka. The Recipe Club isn't afraid of the oft-mocked genre of spirit, but rather embraces it in the name of home cookery.Host: Chris YingGuests: Rachel Khong and Priya KrishnaProducers: Gabi Marler, Ira Chute, Cory McConnell, and Victoria ValenciaEditor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Special guest Wylie Dufresne joins hosts Dave and Chris to cook Parisian Gnocchi. They discuss the original recipe, their self-prescribed fusions, and turning the recipe into pizza. They also talk about restaurant updates, excitement for WD's return, and the unique qualities of Parisian gnocchi.

Dave and Chris are joined by John deBary to pour over America's favorite morning beverage: coffee. In this episode, ‘The Recipe Club’ won't be drinking anything (it's never that easy, is it?), but trying out a coffee mole recipe from listener Juan Francisco, who took inspiration from his family's mole negro.Hosts: Dave Chang and Chris YingGuest: John deBaryProducers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnellEditor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.