Fifth-year Asian American studies student Melody Chen presents her dish, rugelach.
Chen's rugelach won the dessert portion. Rugelach is a traditionally sweet, breaded pastry that usually combines currants, dates and nuts. Chen's rugelach was filled with chocolate and jam.
Rebecca Blustein, faculty member of the Scholarship Resource Center, displays her dish for the judges.
Rebecca Blustein baked challah falafel rolls, a twist on traditional braided challah bread.
Simone Salmon, an ethnomusicology doctoral student, presented her gluten-free apple muffins.
Contest judge Judy Zeidler chats with advisory board member for the UCLA Alan D. Leve Center for Jewish Studies member, Laura Leve Cohen.
Student judge, second-year linguistics student Darion Ouliguian, enjoys a plate of kasha varnishkes.
Well-known food authority Judy Zeidler stands, 40 years later, next to a screening of her cooking show, “Judy’s Kitchen.”
Amy Karroll baked chocolate babka, a loaf-shaped coffee cake.
Gluten-free apple muffins won "most healthy."