I Changed My Mind with Dan Souza

Marcus Samuelsson grew up in a Swedish fishing village surrounded by seafood, but salt cod is one ingredient he still can't stand. Dan puts three dishes to the test hoping to change his mind. Along the way, Marcus reflects on his journey from Ethiopia to Sweden, the French chef who tried to discourage him from pursuing his restaurant dreams, and how a failed restaurant helped shape the success of Red Rooster. Does Dan finally win him over on salt cod?

Recipes Mentioned:

Baccalà Mantecato

Guanimes con Bacalao

Salt Cod Fried Fish Sandwich

Murray Hill hates tomatoes, to the point that even looking at one makes him gag. Dan puts three dishes to the test hoping to change his mind. Along the way, Murray explains how performing helped him find himself, why Somebody Somewhere gave him the chance to feel seen, and how writing his memoir helped him reckon with his past. But will Dan win him over on tomatoes?

Recipes Mentioned:

Marinated Cherry Tomatoes w/ Mozzarella

Pimento Cheese BLT

Salmorejo (Spanish Chilled Tomato Soup)

Restaurateur, author, and long-time chef Geoffrey Zakarian has dined across the world – and yet – he can’t escape one pesky ingredient: mackerel. Dan pulls out all stops in three mackerel-packed dishes, determined to change Geoffrey’s mind. Between bites, Geoffrey shares tales from his year abroad in France and on The Kitchen, and discusses the importance of keeping yourself busy.

Amber Ruffin says she hates almost all food, broccoli included. Dan puts three dishes to the test, hoping to change her mind. Along the way, Amber explains how being the youngest of five turned her into a lifelong picky eater, the gut-punch call that came three days after losing out on SNL, why bombing on stage cured her of fear, and the unforgettable night a sleeping audience member stole the show. Does Dan finally win her over on broccoli?

Rick Bayless is celebrating 40 years of his restaurant, Frontera Grill and a lifetime of avoiding celery. In this episode, Dan puts three creative dishes to the test, hoping to change the mind of this restaurateur legend. Along the way, Rick recounts how a childhood in his family's Oklahoma barbecue joint shaped his love of cooking, the trip to Mexico City that changed his life, why he still stands at the front door of his restaurant every day before opening, and the advice from Jacques Pépin that he's never forgotten. Will Dan's dishes be enough to turn this lifelong skeptic?

Neil deGrasse Tyson questions everything—except maybe his hatred of yogurt. Dan puts three wildly different yogurt dishes to the test, hoping to change the mind of the evidence-based astrophysicist. Along the way, Neil reveals how the Hayden Planetarium sparked his career, why the kitchen is everyone’s first laboratory, what evidence it would take to prove aliens exist, and why he’d still love to be abducted by one. Will Dan finally crack the case for yogurt?

Recipes Mentioned:

Zucchini Chips with Taziki

Tanabour (Armenian Yogurt and Barley Soup)

Ginger Frozen Yogurt with Salted Malted Milk Chocolate Chip Cookies

Chef, writer, and director Eddie Huang takes on the candy he’s spent a lifetime avoiding as Dan serves up three bold takes on licorice. Between bites, Eddie reveals the movie that reshaped his childhood, how a brutal New York Times review helped launch his bestselling memoir and hit TV series Fresh Off the Boat, and why writing his novel Coming Undone proved an even bigger challenge than writing his memoir.

Recipes Mentioned:

Chocolate Guinness Cake with Malted Cream Cheese Frosting

Braised New Mexico–Style Pork in Red Chile Sauce (Carne Adovada)

Licorice No-Churn Ice Cream

Wrestling and strongman legend Braun Strowman steps into the ring to face his ultimate culinary nemesis: green peas. As Dan puts Braun through three pea-packed dishes, the conversation gets surprisingly personal. Braun opens up about why he’s grateful to the bullies who shaped him, how he turns adversity into fuel for success, and why hosting Everything on the Menu with Braun Strowman is his latest title-worthy role.

Recipes Mentioned:

Creamy Pea Soup with Crab and Crème Fraîche

Lemony Pea and Pistachio Pesto (from this recipe)

Comedian and writer Phoebe Robinson challenges Dan to change her mind about green peas—her least favorite food. Between bites, Phoebe shares how grit and optimism carried her through the years before fame, reflects on her time on the cult-hit TV show Portlandia, and reveals what she eats on the road as she gears up for her next comedy tour, Feral & Fired Up!

Recipes Mentioned:

Spring Pea Salad

Keema Matar served with basmati rice

Crispy Pea Fritters

James Beard Award-winning chef Rocco DiSpirito sits down with Dan Souza to confront his culinary nemesis: arugula. Along the way, Rocco shares the gritty story behind his culinary rise—from getting his first restaurant job at age 11 to chasing a legendary three-star review, navigating the intense spotlight of reality TV fame, and rediscovering what matters most through time spent caring for his mother.

Recipes Mentioned:

Arugula Falafel

Roquette Cocktail

Dan welcomes chef, caterer, and cookbook author Kardea Brown to talk about her Gullah Geechee roots, her unlikely path to food TV, and the obstacles she’s overcome along the way. But there’s one challenge she still can’t get past: olives. Can Dan finally change Kardea’s mind?

Recipes Mentioned:

Green Olive Tapenade on a crostini

Cheddar Olives

New Orleans Muffulettas

Chef and humanitarian José Andrés will eat just about anything—except bad food. So instead of changing his mind, Dan serves up three classic tapas that tell the story of José’s homeland, Spain. Along the way, José shares memories from his culinary journey, from his acclaimed restaurants to his food relief work with World Central Kitchen, and shares an unforgettable bratwurst incident at a Washington Wizards game.

Dishes Mentioned:

Manzanilla & Gordal Olives

Semicurado Manchego

Jamón Ibérico

Actress, entrepreneur, and icon Brooke Shields is a lifelong oregano skeptic, and puts her palate to the test as Dan serves her three dishes to win her over. Between bites, Brooke opens up about not being a confident cook, a surreal health scare, and embracing her “give zero f*cks” era.

Recipes Mentioned:

Horiatiki Salata (Hearty Greek Salad)

Seared Steak with Chimichurri Sauce

French Bread Pizza

Description: In this episode, actress Valerie Bertinelli sits down with Dan Souza to face her longtime nemesis: oysters. As she bravely tackles raw oysters, a rich Oysters Rockefeller, and a crispy po’boy sandwich, Valerie opens up about a year of loss, healing, and writing her book, Getting Naked: The Quiet Work of Becoming Perfectly Imperfect.

Recipes Mentioned:

Raw Oyster with Mignonette Granité

Oysters Rockefeller

Oyster Po' Boy

Can Dan Souza change Neil Patrick Harris and David Burtka’s minds about their most-hated food: deviled eggs? Between laughs, confessions, and a few near gag-reflex reactions, the duo samples three unexpected takes on the classic dish. They also share the stories of their career pivots, their collaborative cocktail book, and a surprising revelation about the true source of David’s food trauma. Will one bite be enough…or are deviled eggs still a hard no?

Recipes Mentioned:

Deviled Quail Eggs

Deviled Egg Salad

Green Chile Deviled Eggs

Host Dan Souza kicks things off with legendary TV star and food expert Padma Lakshmi. In this episode, Padma gets real about the twists, turns, and breakthroughs behind her rise to the top—while Dan puts his culinary know-how to the test with her ultimate nemesis: bitter melon. One divisive ingredient. Three dishes. No holding back. Can Dan change Padma's mind?

Recipes Mentioned:

• Bitter Melon Pickles
• Goya Champuru (Okinawan Bitter Melon Stir-Fry)
• Little Moon (Bitter Melon Cocktail)

Join America’s Test Kitchen’s Dan Souza as he invites guests into the kitchen with their worst culinary nightmare–an ingredient they hate–all in the hopes of changing their mind. Will he succeed? Tune in on Thursday, March 26!