Bringing the oldest and most popular drink from Mexico to the US for the first time in history, Rafael Martin del Campo and Alex Matthews, who founded De La Calle, have tasted huge success.

Through the grocery store Yun Hai, Lisa Cheng Smith, with her team, has carved a distinct niche for Taiwanese products in the US. Smith is determined to showcase the exact variety available in Taiwanese food products.

Revolutionizing the ownership of restaurants, Reem Assil has brought about a 15-month apprenticeship program named Sumond. Through it, she has trained her staff on the details of owning a business so that she can bring about a prototype model of an employee-owned co-op venture.

Taking the huge amount of plastic waste as a jumping-off point, Julia and Jordy Kay brought about ‘Great Wrap,’ a potato waste-based cling film. Combining their plastic waste-related anxieties after having worked as an architect and drink producer, the couple partnered with Monash University for the cause.

Frustrated with the kind of representation Indian food had in America, Meherwan Irani launched Chai Pani in 2009. An Indian street food restaurant bringing forth an uncompromising vision of Indian food, it offers the best of the American South and India through uniquely authentic dishes.

Cooking well-fried dishes brings with it an unsustainable and messy residue in the form of throwing away oil. A welcome solution to this has been brought about in the form of sustainable plant-based oil solidifiers by FryAway. These powders and flakes, developed by Laura Lady, make hot oil into a hardened mass that’s easy to throw out.

This “Korean Vegan’ attorney turned TikTok star has set out to teach the world about plant-based Korean cooking with distinct meaning and depth. Molinaro has given herself an edge over the others through an accompanying narration about sensitive topics. Through this, she has helped a new kind of home cooking emerge that is as instructional as it is touching and emotional.

Cooking a whole turkey on Thanksgiving is something that many people do. Not only is it a safe option if you have a large guest list, but it also means that you can make sure that everyone’s plates stay full as will their bellies. Cooked turkey tastes great, even after it has stayed in the fridge for a few days. It can even stay up to 2 months in the freezer. When it comes to Thanksgiving turkey, there’s often some that are leftover.

While eating plain old turkey on Thanksgiving day is standard, eating it for a few days afterward can get boring. You can make things interesting by repurposing your cooked turkey and incorporating it into other recipes that make you pique your interest more. Whether you’re stuffing a sandwich or adding it to a delicious pasta recipe, turkey can be the star in many ways. Here are five different recipes you can try after Thanksgiving with your leftovers.

French Toast Turkey Sandwich

French toast screams breakfast, but when you incorporate it into a turkey sandwich, you get the perfect brunch meal. Adding bacon and custardy bread to your Thanksgiving leftover sandwich can be just what you need.

Turkey and Mushroom Risotto

Mushroom risotto is good on its own, but what makes it even better is adding shreds of turkey.

Turkey French Dip

The French dip sandwich is a classic. Using the turkey’s carcass to make the poultry stock, along with other spices, a bit of sugar, and some fish sauce can leave you with a lip-smacking dip that will complete the sandwich.

Turkey Pot Pie

Who doesn’t love a good pot pie? Use your leftover turkey from Thanksgiving to make the perfect flaky-crust pot pie.

Cornmeal Bao With Turkey and Black Pepper Sauce

Bao is all the rage these days as these pillowy steamed buns can be filled with anything. Add in the turkey, along with your favorite toppings, some black pepper sauce, and your tastebuds will be pleased.