Alissa Wagner, the co-owner and chef of NYC’s DIMES, shows us how make her favorite breakfast: spiced porridge with seedy granola and apple sauce. Each element of the recipe can be enjoyed together or separately, and the extra granola it yields makes the perfect snack for the rest of the week.
Pro skater Alex Olson went vegetarian after an unfortunate incident with a lizard at the age of thirteen, and now he’s in the MUNCHIES Test Kitchen to show us how to make a vegan Indian curry. This coconut milk-based curry is spicy, delicious, and filling, even without meat.
Guy Fieri swings by the MUNCHIES Test Kitchen to teach us how to make pressure-cooker BBQ that’s turned into an “out-of-bounds” experience for Action Bronson.
Learn how to make Ghormeh Sabzi, an Iranian herb stew. This traditional Persian dish is as easy to make as it is flavor-filled, making it the perfect meal to serve all winter.
Here’s how to make a plant-based cauliflower crust pizza topped with pesto, squash, and mushrooms that almost makes us want to go vegan.
Parisian Alain Miam Miam teaches us how to cook a comforting seafood stew that’s served over a crispy chickpea crêpe.
John Joseph, lead singer of the Cro-Mags and Bloodclot, is back to school you guys with some more vegan knowledge. This tim,e he’s here to show us how to make his famous “No Death, No Dairy” vegan lasagna along with a side salad that even your most hardcore salad-hating friends will enjoy. Trust us on […]
Learn how to make homemade pizza with Frank Pinello, host of The Pizza Show and owner of Best Pizza in Williamsburg, Brooklyn.
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.
Jamaican Reggae star Chronixx shares his recipe for spicy pumpkin and potato curry.
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.