
Young chefs bridge the gap between the modern and the traditional as they share dishes from their unique cultures, showcasing their viewpoint on the world's hottest cuisines.

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Chef Vanessa Gianfrancesco uses culinary influences from the island of Sicily to make everything from arancini rice balls to seafood couscous, baked fish with citrus and fennel, and the perfect cannoli.
Citrus-based ponzu sauce is a favorite in Japanese cuisine, and Chef Hana Etsuko Dethlefsen shows how to use it, starting with ceviche, then a hotpot, wagyu steak, and ending with shortcake.
Natalia Machado makes grilled favorites, pasta, and the best-ever cookies.
Hana Etsuko Dethlefsen prepares two of the most popular Japanese foods: sushi and tempura.