Pro skater Alex Olson went vegetarian after an unfortunate incident with a lizard at the age of 13, and now he’s in the MUNCHIES Test Kitchen to show us how to make a vegan Indian curry.
Guy Fieri swings by the MUNCHIES Test Kitchen to teach us how to make pressure-cooker BBQ with Action Bronson.
Learn how to make Ghormeh Sabzi, an Iranian herb stew. This traditional Persian dish is as easy to make as it is flavour-filled, making it the perfect meal to serve all winter.
New York-based chef Adam Kenworthy teaches us how to make plant-based cauliflower crust pizza topped with pesto, squash, and mushrooms.
From his little shop in Paris’ famous Marché des Enfants Rouges, chef Alain Miam Miam teaches us how to cook la socca aux encornets, a hearty seafood stew served over a crispy chickpea crêpe.
John Joseph, lead singer of the Cro-Mags and Ironman champion, is back to school you guys with some more vegan knowledge. This time, we learn how to make John’s famous “No Death, No Dairy” vegan lasagna along with side salad that even you’re most hardcore vegetable-hating friends will enjoy.
Learn how to make homemade pizza with Frank Pinello, host of The Pizza Show and owner of Best Pizza in Brooklyn.
It’s winter, it’s cold, and there’s one thing you need to eat: chicken pot pie.
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 flavours to make the best paella, loaded with shrimp, mussels, and chorizo.
Sandy Ho creates a crispy rosemary mash with fried fingerlings, a sweet potato mash, and a chickpea and potato mash that’s like the love child of mashed potatoes and hummus.
Meyhem Lauren is known for his rapping skills, but he has a hidden talent: making the greatest turkey chili you’ve ever tasted.
Erin Patinkin and Agatha Kulaga of Brooklyn bakery Ovenly give plain old pumpkin pie a makeover—with a little help from cinnamon fluff.
Tender, juicy, and full of flavour, this fall-off-the-bone recipe is simple and has an equally tasty kale salad to go along with it, because eat your greens, kids.
Raph Rashid—owner of Melbourne’s Taco Truck—shows us how to make lamb tacos, Souvlaki-style.
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 barbecue salmon as if you were in prison.
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 the classic Danish pork roast sandwich, 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.