Dave and Chris are joined by Rachel Khong to take the lemons life gave them and make a lemon-pod. In this episode, the Recipe Club is gifted a delicious ice cream creation from listeners Maggie and Geoffrey Litt, who were so inspired by Season 2's darling, the Margarita Sangria, that they came up with their "Lemon Darty Ice Cream Party," which came with not just a recipe, but a companion cocktail (required to be consumed prior to starting) and strict addenda for the cooks to follow.Hosts: Dave Chang and Chris YingGuest: Rachel KhongProducers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnellEditor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chris is joined by Rachel Khong and John deBary to discuss watermelon. Do seeded ones taste better? How do you pick a good one? This episode’s recipe is for a delightful drink called mohabbat ka sharbat—a refreshing floral concoction of watermelon juice, rose syrup, and whole milk. Rachel had to make it in less than 20 minutes. John, completely in his wheelhouse, made a luxe version (the ice cubes he made were $4 each, and it gets crazier). Chris had to tackle the “Double Taxation” challenge by making one of the ingredients completely by hand and also fusing it with Mexican flavors.Host: Chris YingGuests: Rachel Khong and John deBaryProducers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnellEditor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Priya Krishna, a cook and author, joins Dave and Chris to cook and discuss a cauliflower recipe for Gobhi Keema Matar. They take the recipe in interesting directions, including Dave's slow cooker attempt, Priya's Doomsday method, and Chris's fusion to make Tex-Mex guacamole with peas. They also discuss the surprising success of cauliflower, its association with coolness in jujitsu and MMA, and their experience cooking with freeze dried vegetables and pickled chilies.

Dave and Chris are joined by Bryan Ford to make and discuss a recipe for stuffed hot dogs. Dave has to make his vegan, Chris has to try to do his keto-friendly, and Bryan is limited to only using shelf-stable ingredients for his version.Hosts: Dave Chang and Chris YingGuest: Bryan FordProducers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnellEditor: Richard Parks Learn more about your ad choices. Visit podcastchoices.com/adchoices

Season 3 points leader John deBary joins Dave and Chris to explore Annie Bauccio's family's (by way of 'Gourmet Magazine') beloved recipe for roasted sweet potato spears with bacon vinaigrette. With the new wheel constraints, Dave is forced to do a Scandinavian fusion, Chris makes it vegetarian, and John is only allowed to use a microwave.Hosts: Dave Chang and Chris YingGuest: John deBaryProducers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell Learn more about your ad choices. Visit podcastchoices.com/adchoices

Rachel Khong joins Dave and Chris in person to discuss all things Duck-related and then tell the tales of their respective adventures making Natalie Cho’s family-favorite Braised Duck recipe. Dave tries doing it using only one pot, Chris has to make it on a strict $20 budget, and Rachel makes it luxe, having to spend at least $150.Hosts: Dave Chang and Chris YingGuest: Rachel KhongProducers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave and Chris join forces with Priya Krishna to cook with breadcrumbs and make Mary Bennett’s Prudence Island Stuffies! Chris has to find a way to make these stuffed clams vegan (good luck), Dave cooks the whole dish using only one pot, and Priya … well, she has to make it spending less than $20.Hosts: Dave Chang and Chris YingGuest: Priya KrishnaProducers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this special episode, author and restaurateur Bricia Lopez joins Chris and Dave in-studio to make asada and discuss her new cookbook. Chris and Dave then try some of the new Wheel of Death restrictions—we’re gonna need a bigger studio to hold all the food!Hosts: Dave Chang and Chris YingGuest: Bricia LopezProducers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell Learn more about your ad choices. Visit podcastchoices.com/adchoices

We dare you to listen in as Dave and Chris are joined by John deBary to immediately regret their decision to make Lindsay Haines's Cherry Coke Salad. Yes, that's a thing and even Lindsay's husband thinks it's gross. But juuuust gross enough for John to pick it.Hosts: Dave Chang and Chris YingGuest: John deBaryProducers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave and Chris are joined by Rachel Khong to riff on the Dunn Family’s tattoo-worthy crab cake recipe with their respective Wheel of Death restrictions. (Wait—how much money did Rachel spend on her "Luxe" version?!) The Club also discusses the unwritten personality test revelations of how you eat crab … and if you don’t know what we’re talking about, you’re very likely "that person."Hosts: Dave Chang and Chris YingGuest: Rachel KhongProducers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell Learn more about your ad choices. Visit podcastchoices.com/adchoices