The Soul Food Royalty of Brooklyn: GG’s Fish & Chips
The Brown family has been serving up soul food in Brooklyn’s Gowanus neighborhood for over 50 years. Today, father and son Mike and Marquise are keeping the tradition alive with their food truck, GG’s Fish & Chips.
Videos
Vietnamese Fried Chicken with Curry
Quang Nguyen from Cool world is in the MUNCHIES Test Kitchen to show us how to make Vietnamese fried chicken with curry.
The Octopus Cafe Floating off the Coast of Thailand
Experience one of Pattaya's most intriguing dining spots — a former parasailing business turned floating restaurant.
Mason’s Irresistible Handheld Chicken Pot Pies
Mason Hereford is back in the MUNCHIES Test Kitchen to show us how to make chicken pot pie pockets from his cookbook Turkey and the Wolf: Flavor Trippin' in New Orleans.
Iraqi Meat Dumplings: Kubbeh Halab
Get ready to savor the rich and aromatic flavors of the Middle East with this delicious Kubbeh Halab recipe!
Quick & Easy Crab Fried Rice Recipe
Chef and Author Cynthia Shanmugalingam shares her recipe for a Sri Lankan-Chinese fusion dish involving stir-frying leftover rice until crispy and mixing it with a flavorful crab curry made with tamarind, coconut milk, and a blend of curry powders.
Dal: Easy Indian Comfort Food
While Indian cuisine can be complex, Dal is a simple, comforting dish that acts as a centerpiece that binds everything together in a typical Indian meal.
Master the Art of Yakitori with Chef Kono
Join Chef Atsushi Kono from Kono in NYC as he shares his passion for Yakitori, a traditional Japanese dish that involves grilling skewered chicken.
Quick and Easy Spicy Chili Oil Noodles
Join Kathy Chen of Greenpoint’s Wenwen as she takes us through this easy-to-follow recipe.
Amsterdam’s Queen of Caribbean Johnnycakes
In Amsterdam's Bijlmermeer neighborhood, Yvette's Kitchen, run by Yvette Dorsiel, offers a daily menu of mouthwatering dishes, including expertly-prepared goat, beef, oxtail, and fish — all served alongside her famous johnnycakes.
How To Make Tomato & Eggplant Shakshuka
Ayesha Nurdjaja, Executive Chef & Partner of Shuka and Shukette in NYC, makes eggplant and tomato shakshuka in the MUNCHIES Test Kitchen.
Features
How Pork Rinds Ditched the ‘Junk Food’ Label
The shift to “wellness” and changing class signifiers have turned fried pork skin into a “healthy” snack that's earned space on Whole Foods shelves.
‘Top Chef’ Season 18 Nailed the Pandemic TV Show
With fewer guests and smaller challenges, the cooking competition had to adapt to stay COVID-safe. The show got better as a result.
Can Human Resources Save the Restaurant Industry From Its Own Toxicity?
More and more restaurants are implementing HR. But whether it’s a fig leaf or meaningful change remains to be seen.