This MUNCHIES recipe has everything you would want out of a traditional pot pie, except that this one is topped with flaky biscuits.
Salt baking a fish is way easier than you think. This seemingly complex preparation isn’t so bad, and it yields a very moist and flavorful fish.
Danny Bowien and Angela Dimayuga of Mission Chinese Food make naengmyeon, or cold buckwheat noodles, in the MUNCHIES Test Kitchen.
Chef Jamie Bissonnette teaches us how to build flavors to make the best paella, loaded with shrimp, mussels, and chorizo.
Sandy Ho is here to show you how to make mashed potatoes three different ways because you deserve it.
Meyhem Lauren is known for his rapping skills, but he has a hidden talent: making the greatest turkey chili you’ve ever tasted.
The geniuses behind Ovenly are here to show you how to give pumpkin pie a makeover with a little help from cinnamon fluff.
Tender, juicy cuts of lamb are combined with sharp pickles, savory buckwheat, and crisp, fresh veggies, making this a perfect standalone dish.
Tender, juicy, and full of flavor, this fall-off-the-bone chicken recipe is simple and has an equally tasty kale salad to go along with it.
Raph Rashid—owner of Melbourne’s Taco Truck—shows us how to make lamb tacos, Souvlaki-style.
Analiese Gregory heads up the kitchen at Sydney’s Bar Brosé. In this episode of ‘How-To’, she shows us how to cook a roasted beef rump cap.
Luke Powell, founder of LP’s Quality Meats, shows us how make a beef flank with smoked beef fat vinaigrette
While a regular butcher’s sandwich usually consist of some meat on bread with very little garnish, this version is as over-the-top as the man showing you how to make it.
Prodigy from Mobb Deep visits the MUNCHIES Test Kitchen to enlighten us on how to cook BBQ salmon as if you were in prison.
Belle’s Hot Chicken co-owner Miranda Campbell shows us how to make shepherd’s pie with slow roasted lamb shoulder.
Australian chef Kimchi Pete shows us how to make a Korean Stew with beef brisket.
Watch Butcher Cara Nicoletti of Foster Sundry explain the ins and outs of dry and wet brining a pork chop.
Learn how to make a classic Danish pork roast sandwich, which has been a staple of hot dog stands across Denmark for decades.
Matty Matheson is here to show you how to make the world’s greatest lobster roll with the crispiest homemade Old Bay potato chips.
In this episode of How-To, London picklemaker Freddie Janssen shares two of her best recipes.
Dana Gunders, Author of the Waste-Free Kitchen Handbook and Senior Scientist at the Natural Resources Defense Council visited the MUNCHIES Test Kitchen to tell us about easy steps we can take to waste less in the kitchen.
Seth Rogen and chef Jamie Bissonnette are in the kitchen to show us all how the (chorizo) sausage is made.
Chef E-Dubble is here to teach you how to make the world’s greatest omelette.
London sandwich shop owner Max Halley turns the pub lunch staple of ham, egg, and chips into a dreamy focaccia sandwich.