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.
Dana Gunders, author of the Waste-Free Kitchen Handbook and senior scientist at the US 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 Rogan 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.
There is nothing better in life than a chicken, bacon, and lettuce sandwich, so chef Claire Bergé-Lefranc is here to show you how to make it even better.
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.
Here’s how to make the best grilled cheese you’ve ever had!