Cannabis Cocktails Will Be Everywhere—But Are They Even Any Good?
Bartenders have been so quick to see whether they could incorporate marijuana into drinks, they didn’t stop to ask whether they should.
Videos
How To Make Crème Brûlée Donuts With Wildair’s Fabian Von Hauske
Fabian Von Hauske of Wildair & Contra in NYC is in the MUNCHIES Test Kitchen making Crème Brûlée Donuts.
How To Make Spicy Ethiopian Chicken Stew: Doro Wat
Eden Egziabher of Makina Cafe in NYC is in the MUNCHIES Test Kitchen making Doro Wat, a spicy Ethiopian chicken stew.
Legendary Food Hidden in a No Stoplight Town
Tucked away in a tiny town in the Catskill Mountains is Russell’s General Store: a small general store with one of New York’s best bacon, egg and cheese sandwiches.
Todos Los Tacos: The Chimichanga
Francisco travels to Arizona to learn about the history of the chimichanga and compete against Rolando Cantú in a chimichanga challenge.
How To Make Korean Corn Cheese
Jae Lee, chef of Nowon in NYC, is in the MUNCHIES Test Kitchen making Korean Corn Cheese.
The Antojitos Queen Of New York City
Felicitas Vargas is the boss behind Antojitos Doña Fela, a Peruvian food truck serving “little cravings” that she runs with her daughters and granddaughter in Queens.
How To Make Quesadillas With Omar Rodriguez
Chef Omar Rodriguez of Oyamel in Washington D.C. demonstrates how to make his favorite quesadilla along with a spicy salsa.
The Hot Dog King of Tulsa - Street Food Icons
Josh Lynch is the founder and owner of The Dog House, a food truck in Tulsa, Oklahoma that sells specialty hot dogs.
Dominique Ansel Makes Cheesy Gougères
MUNCHIES visited French pastry chef Dominique Ansel’s workshop in NYC to make decadent cheese-filled gougères: crunchy, savory puff pastries stuffed with melted cheese.
Make Quiche Lorraine with Bacon and Gruyère
Tracy Obolsky, pastry chef and owner of Rockaway Beach Bakery in Far Rockaway, NY is making a surprisingly convenient grab-and-go meal: quiche lorraine.