Chef Marcus Samuelsson first fell in love with a version of this burger at a tiny fish shack in Barbados. Paul Brissman /Courtesy of Houghton Mifflin Harcourt hide caption

itoggle caption Paul Brissman /Courtesy of Houghton Mifflin Harcourt

Jennifer Steinhauer's version of the Sno Ball moves the marshmallow inside and skips the pink food coloring. James Ransom/Courtesy of Clarkson Potter, a division of Random House LLC hide caption

itoggle caption James Ransom/Courtesy of Clarkson Potter, a division of Random House LLC

A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Hulton Archive/Getty Images hide caption

itoggle caption Hulton Archive/Getty Images

After a long night, don't head to the medicine cabinet — head directly to the stove and a simmering pot of posole. Jesse Hendrix Inman/Courtesy of Estes PR hide caption

itoggle caption Jesse Hendrix Inman/Courtesy of Estes PR

Susan Tannewitz-Karnes grew up eating Mrs. Lawrence every Christmas. The tea cake was so beloved that Tannewitz-Karnes and her siblings would argue over who received more than their fair share. Courtesy of Susan Tannewitz-Karnes hide caption

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Cookbook author Dorie Greenspan says she makes a "Franco-American" buche de Noel with American flavoring and French technique. Alan Richardson/Courtesy of Houghton Mifflin Harcourt hide caption

itoggle caption Alan Richardson/Courtesy of Houghton Mifflin Harcourt

Chef Jay Bentley makes his pork schnitzel with panko instead of the more traditional bread crumbs. He gets his pork from growers who raise heritage-style pigs that are allowed to forage outside. Courtesy of Jay Bentley hide caption

itoggle caption Courtesy of Jay Bentley

Roasted pineapple Alan Richardson /Houghton Mifflin Harcourt hide caption

itoggle caption Alan Richardson /Houghton Mifflin Harcourt

Gesine Bullock-Prado's "Mittens The Cat Cake" takes a few days to make — but she says it's worth it. Courtesy of Gesine Bullock-Prado hide caption

itoggle caption Courtesy of Gesine Bullock-Prado

True cheddar cheese can take months — even years — to age. So Claudia Lucero created a faux-cheddar that can be made in very little time. fotolia hide caption

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Slovak language instructor Julia Vrablova sought out women who could teach her to make the dough for tahana strudla, which can be made with ground poppy seeds, apple or sour cherries. Courtesy of Sasa Woodruff hide caption

itoggle caption Courtesy of Sasa Woodruff

You don't have to travel to Paris to savor Steven Raichlen's French Bistro Brisket. John Kroll/Flickr hide caption

itoggle caption John Kroll/Flickr

The key to authentic hongshao rou, or red-braised pork, is to use two different types of soy sauce — light and dark. Courtesy of Oliver Wang hide caption

itoggle caption Courtesy of Oliver Wang