Top Chef ™: World All-Stars

Mbongo (or Mbongo Tchobi) is Cameroon's distinctive spicy black stew, typically eaten by the Bassa people of Cameroon but gaining popularity nationwide.

This one-pot spicy black stew is made with aromatic traditional spices and fresh herbs simmered with fish.

The signature element is the mbongo spice itself: alligator pepper that's been burnt till it's black.

Key cooking tips include toasting the seeds of ndjansang, alligator pepper spice, and other aromatics in a frying pan first for deeper flavor. Blend tomatoes, onions, garlic, ginger, leeks, celery, African nutmeg, njangsa, and mbongo spice into a paste, then simmer with fish for 10+ minutes until cooked through, adding water as needed to prevent burning.

Serve with boiled plantains, rice, or yams for an authentic Cameroonian experience.

Cassareep is a thick black liquid made from cassava root, often with additional spices, essential to Caribbean cuisine, particularly Guyanese cooking. The juice is boiled down until it caramelizes, forming a syrup, often with cinnamon, a bit of brown sugar, cloves and honey.

While most famous in pepperpot stew, cassareep's complex molasses-like sweetness with earthy undertones makes it surprisingly versatile. Beyond traditional savory applications, it works beautifully as a flavoring agent in desserts. The syrup's natural preservative qualities and concentrated flavor make it ideal for ice cream—use sparingly, about 1-2 tablespoons per quart, as its intensity can overwhelm.

In ice cream, cassareep creates a sophisticated flavor reminiscent of burnt sugar or dark caramel, with subtle spice notes. It pairs exceptionally well with coconut, vanilla, or rum-based ice creams. This dark, bittersweet juice, when boiled down with cinnamon and honey, adds depth to both sweet and savory preparations.

Always purchase commercially prepared cassareep rather than attempting homemade versions, as proper processing neutralizes the cassava's natural toxins.

Ambrosia salad, the quintessential Southern side dish, is easy and quick! It usually includes mandarin oranges, pineapple, coconut, marshmallows, and "Cool Whip". This nostalgic "food of the gods" transforms simple ingredients into creamy, tropical heaven.

The key to perfect ambrosia lies in proper preparation and timing. Always drain canned fruits thoroughly, since excess liquid will thin your salad and dilute flavors. Fold the sour cream and whipped topping together in a large bowl first to create a smooth base, then add the pineapple, oranges, cherries, marshmallows, coconut, grapes and pecans. Continue to fold until everything is thoroughly mixed.

Cover bowl with plastic wrap and refrigerate until flavors blend, This resting time allows marshmallows to soften slightly and flavors to meld beautifully.

For best results, use mini marshmallows rather than large ones, and add delicate fruits like grapes last to prevent crushing. Some families swear by the "5-cup" version using equal parts of each ingredient.

Panipuri, India's beloved street snack, consists of crispy hollow puris filled with a spiced  mixture and served with a tangy flavored broth. 

Making perfect puris requires technique: combine suji (semolina) and oil, rubbing with fingers until it resembles breadcrumbs, then add water gradually and knead into a tight dough. Roll very thin—thickness determines whether they'll puff properly during frying.

The crucial step is frying: fry puris on medium heat (not high heat) until they turn crispy. They should balloon into hollow spheres. Test oil temperature with a small piece—if it rises immediately, it's ready.

For assembly, gently crack a small hole in each puri, stuff, and fill with the signature tangy water or broth just before eating. The magic lies in consuming them immediately—one bite releases the explosion of flavors that makes panipuri irresistible.

Anolini are very specific to the region around Parma and involve an even more complicated procedure than tortellini. These delicate round pasta parcels are traditionally served in rich capon broth during holidays.

The filling is distinctly complex: lean beef is simmered with carrots, celery, and onion for a full day, then finely minced and mixed with breadcrumbs, parmesan cheese, and stewed beef juices. The breadcrumbs require specific preparation—fresh bread cut in cubes the day before, dried in the oven, then processed "not too fine, not too big, but in the middle".

For shaping, gently press the anolini stamp across your pasta sheet to create light markings before adding filling. This guides placement and ensures even distribution. Just before sealing, use a spray bottle to lightly mist the edges for better adhesion.

Cook anolini in salted water for 3 minutes rather than directly in broth to prevent cloudiness then serve immediately in steaming brodo.

Tomato dashi represents a brilliant fusion of Japanese umami principles with Western ingredients, creating an intensely flavorful broth that transforms ordinary dishes. This innovative stock combines the depth of traditional dashi with tomatoes' natural glutamates.

To make tomato dashi, start with quality canned San Marzano tomatoes or peak-season fresh ones. The authentic version involves stewing raw shiitake mushrooms and kombu with tomatoes rich in umami. Begin by making a basic kombu dashi. Soak dried kelp in cold water for 30 minutes, then gently heat without boiling. Add crushed tomatoes and simmer for 45 minutes to develop complexity.

For a refined version, puree the mixture with an immersion blender until smooth. Strain through fine mesh for crystal-clear broth, or leave chunky for rustic applications.

This versatile base elevates ramen, risotto, and braised dishes. It works beautifully in Western applications like minestrone and curry Home, bridging culinary traditions. The result delivers profound umami that's both familiar and surprisingly sophisticated.

Pizzelle, Italy's delicate waffle-thin cookies, offer incredible versatility beyond simple snacking. These crisp, lightly sweet discs become edible art in creative hands.

The key to perfect pizzelle lies in your iron's temperature—too hot creates burnt edges, too cool produces chewy results. Look for a light golden color and steam that stops emerging from the iron. Work quickly while they're warm and pliable.

For cannoli shells, immediately wrap warm pizzelle around a dowel or cannoli form. They crisp up within seconds, creating elegant tubes for ricotta filling. Crushed pizzelle make exceptional crusts for cheesecakes or ice cream bases—their anise flavor adds sophisticated depth.

Layer whole pizzelle with mascarpone and berries for an impressive tiramisu-style dessert. They also excel as ice cream sandwich "cookies" or can be molded into bowls while warm for serving gelato.

Store finished pizzelle in airtight containers with parchment between layers. If they soften, crisp them briefly in a 300°F oven. Their neutral sweetness complements both fruit and chocolate perfectly.

Redfish (red drum) is a Gulf Coast treasure prized for its firm, mild flesh and versatility in the kitchen. Redfish was made very popular by chef Paul Prudhomme and his blackening method, but this adaptable fish excels in many preparations.

The key to perfect redfish is respecting its delicate texture. Leave the skin on for tender meat. The flesh won't dry out and will stay moist. When pan-searing, cooking on the stove lets you control heat and timing, achieving a golden-brown crust while keeping the fish moist and tender inside.

For blackening, use a screaming-hot cast-iron skillet and don't move the fish once it hits the pan. Let it develop that signature crust. The fish is done when it flakes easily and reaches 145°F internal temperature.

Redfish's mild flavor pairs beautifully with bold seasonings like Cajun spices, citrus, or herb butter. Whether blackened, baked with lemon, or simply pan-seared, avoid overcooking. This fish goes from perfect to dry quickly.

Tangcu paigu (糖醋排骨) is China's beloved sweet and sour pork ribs, featuring tender ribs glazed in a glossy, ruby-colored sauce that balances sweet and tangy flavors perfectly.

The secret lies in the sauce ratio: sugar to vinegar (ideally Chinese Black Vinegar) should be approximately 12:10 by weight, with more sugar than vinegar to prevent overwhelming sourness. Traditional recipes use rock sugar for its deeper caramel notes and superior gloss.

For best results, double-fry the ribs—first for 2 minutes, then reheat the oil and fry again for 30 seconds until golden brown. This creates the characteristic crispy exterior while keeping the interior tender. If deep-frying seems daunting, pan-frying works too, though with less dramatic texture contrast.

Pre-boil ribs for 15 minutes with ginger and Shaoxing wine to remove impurities and partially cook them. The final sauce should coat the ribs with a lustrous, syrup-like consistency. Garnish with sesame seeds and scallions for authentic presentation.

Risotto alla Milanese is quite distinct from generic risotto, with several defining characteristics:

The Saffron: This is the key difference. Milanese risotto gets its signature golden color and delicate, slightly sweet flavor from saffron threads, which are bloomed in warm stock before being stirred into the rice. This creates both visual beauty and a unique taste profile.

Traditional Fat: Authentic versions use bone marrow (midollo) along with butter, giving the dish extra richness and depth. The marrow is scooped from beef bones and melted into the soffritto.

Simplicity: Unlike many modern risottos loaded with vegetables, proteins, or multiple flavors, Risotto alla Milanese is intentionally minimalist—just rice, stock, onion, white wine, saffron, marrow, butter, and Parmigiano-Reggiano.

Lombardy Tradition: It's traditionally served alongside osso buco, where the marrow from the veal shanks would be used in the risotto, creating a perfect pairing.

Texture: The saffron and marrow create a particularly creamy, luxurious mouthfeel that's different from other risottos.

So while the technique remains the same, the ingredients and flavor profile make it a very specific and elegant variation of the basic risotto formula.

Chicken Marengo is a storied French dish allegedly created for Napoleon after his victory at the Battle of Marengo, combining whatever ingredients his chef could forage ... chicken, tomatoes, mushrooms, and crayfish. Today's home versions focus on building robust flavors through proper technique.

Start by browning chicken pieces thoroughly in olive oil to develop deep color and flavor. Don't overcrowd the pan—work in batches if necessary. The key is deglazing with white wine or cognac. Use San Marzano tomatoes if possible; their sweetness balances the dish beautifully.

Sauté mushrooms separately until golden, adding them directly to the stew makes them soggy. Traditional garnishes include fried eggs and crunchy croutons, which add textural contrast to the tender braised chicken. Some recipes include olives or herbs de Provence for extra Mediterranean flair.

The dish improves overnight, so consider making it ahead. Serve with crusty bread to soak up the magnificent sauce.

Doro wat is Ethiopia's most celebrated dish. It is a rich, complex chicken stew that's the centerpiece of festive meals. The heart of authentic doro wat lies in berbere, the fiery spice blend that gives the dish its signature deep red color and layered heat. Don't rush the onion base; slowly caramelize pounds of onions until they're jammy and sweet, which can take 45 minutes but creates the essential foundation.

The key technique is building layers of flavor gradually. Toast your berbere briefly to awaken its oils, then bloom it with a splash of stock. Add hard-boiled eggs during the final 15 minutes, they should be pricked all over to absorb the sauce. Traditional recipes use clarified butter (niter kibbeh), but regular butter works if you add it at the end to prevent burning.

Patience is crucial; proper doro wat simmers for hours until the chicken falls off the bone and the sauce reduces to a velvety consistency. Serve alongside injera for the full Ethiopian experience.