
Spencer's Big 30
Chef Spencer Watts makes a full, family-style Indian meal in around 30 minutes.

Chef Spencer Watts makes a full, family-style Indian meal in around 30 minutes.

Hana teaches us the secrets behind forming the delicate tofu pockets, and why the pockets are named after the Shinto god Inari.

Thai chef and cookbook author Pailin Chongchitnant takes us on a culinary trip of Chiang Mai.

Chef and cookbook author Hana Etsuko Dethlefsen introduces us to some of the most popular noodles in Japanese cuisine.

Chef Pailin Chongchitnant whips up sweet and sour Thai dishes.

Chef and cookbook author Hana Etsuko Dethlefsen makes recipes that are inspired by western cuisine

Thai chef Pailin Chongchitnant shows us the secrets behind Bangkok's famous street food.

Hana Etsuko Dethlefsen fixes Japanese comfort food.

Chef Craig Wong combines the tastes of Ireland and Japan to create delicious pub food fare.

Chef Craig Wong celebrates the tastes of India and the USA and creates delicious dishes combining their cuisines.

Chef Craig Wong combines the cuisines of Vietnam and France to create delicious dishes.

Host Bianca Osbourne celebrates the tastes of Morocco and Thailand and creates delicious dishes combining their cuisines.

Host Bianca Osbourne combines the cuisines of South Korea and Spain to create inventive dishes.

Host Bianca Osbourne combines the cuisines of Georgia and Hong Kong to create delicious dishes.

Bianca Osbourne combines the cuisines of Italy and China to create inventive dishes.

We snack on pepperoni arroncini risotto pops, puffed millet and cornmeal coated chicken bites, and popcorn margaritas with margarita popcorn

The crew indulge their sweet tooth with: fun fetti donuts, PB & J-inspired stuffed cookies, and decadent decked out carrot cake waffles.

Spencer prepares Chinese 5-spice chicken halves with apple slaw and fries, a lamb bolognese on polenta and a spiced pork loin.

Spencer creates dressed-up comfort food with chicken kiev with thai red curry butter and lemongrass whipped potatoes.

Spencer cooks Ham hock & barley risotto, a seafood and andouille sausage gumbo and Tuscan smothered bone-in pork chops with cannellini beans