How-To Season 3
How-To: Make a Beef Flank with Smoked Beef Fat Vinaigrette With Luke Powell
Luke Powell, founder of LP’s Quality Meats, shows us how make a beef flank with smoked beef fat vinaigrette
How-To: BBQ Salmon with Prodigy
Prodigy from Mobb Deep visits the MUNCHIES Test Kitchen to enlighten us on how to cook BBQ salmon as if you were in prison.
How-To: Make Shepherd's Pie
Belle’s Hot Chicken co-owner Miranda Campbell shows us how to make shepherd’s pie with slow roasted lamb shoulder.
How-To: Brine and Cook Pork Chops
Watch Butcher Cara Nicoletti of Foster Sundry explain the ins and outs of dry and wet brining a pork chop.
How-To: Make a Pork Roast Sandwich
Learn how to make a classic Danish pork roast sandwich, which has been a staple of hot dog stands across Denmark for decades.
How-To: Make the Perfect Lobster Roll
Matty Matheson is here to show you how to make the world's greatest lobster roll with the crispiest homemade Old Bay potato chips.
How-To: Waste Less In the Kitchen
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.
How-To: Make Sausage with Seth Rogan
Seth Rogen and chef Jamie Bissonnette are in the kitchen to show us all how the (chorizo) sausage is made.
How-To: Make a BBQ Lunch at Home
Daniel Delaney—founder of Delaney Barbecue and Delaney Chicken in New York— invites us into his kitchen to show us how to make the ultimate summer lunch.
How-To: Make Squad Fried Chicken
Matty Matheson is here to show you how to the best fried chicken. It's not Southern fried chicken—it's “squad fried chicken,” which can be from anywhere in the world, as long as you have a good group of buddies to share it with.
How-To: Kombucha
Lisa Lov from Relæ in Copenhagen shows us how to make kombucha, a sweet Chinese tea made from a fermented scoby.