I Started Baking on a Cedar Plank, and It's True Flavor Magic
Cedar planks elevate salmon, sad fridge veggies, and more into fancy dishes layered with complex smoky flavor—right in your oven.
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.
Recipes
Vietnamese Curry and Fried Chicken Recipe
Brine and marinate chicken, then bread and fry it until epically craggy and crunchy before dunking it in an aromatic, warming bowl of curry in this triumphant Vietnamese duet.
Laarb Recipe
Season hand-cut lamb loin with an aromatic, nuanced toasted seasoning paste, then serve with sesame crackers, showered with fresh herbs, pine nuts and fried shallots in this Thai salad.
Budae Jjigae 부대찌개 (Korean Army Stew) Recipe
Use an anchovy and kombu-infused stock to cook the ultimate fusion stew, which features American ingredients introduced during the Korean War such as Spam, hot dogs, and canned tuna.
News
Actually, Cheese Ice Cream Is Good
Van Leeuwen and Kraft Macaroni & Cheese just announced their new, limited-edition mac and cheese ice cream. If you hate this idea, you're wrong.
What’s the Deal With That Viral Popcorn Mayo Salad?
Cooking host Molly Yeh's popcorn salad angered the internet this weekend, but it has a long history in the Midwest.
Nestlé’s Cookie AI Looks Creepy As Hell, But Could Improve Your Baking
Meet Ruth, a blinking, talking “digital human” and “cookie coach.”
Features
How Pork Rinds Ditched the ‘Junk Food’ Label
The shift to “wellness” and changing class signifiers have turned fried pork skin into a “healthy” snack that's earned space on Whole Foods shelves.
‘Top Chef’ Season 18 Nailed the Pandemic TV Show
With fewer guests and smaller challenges, the cooking competition had to adapt to stay COVID-safe. The show got better as a result.
Can Human Resources Save the Restaurant Industry From Its Own Toxicity?
More and more restaurants are implementing HR. But whether it’s a fig leaf or meaningful change remains to be seen.
WTF
If You Love a Recipe Enough, You Can Put It on Your Grave
Instead of keeping their signature dishes secret, some people have immortalized their recipes for fudge or Christmas cookies in the most permanent place of all.
The Grotesque Satisfaction of 'Gripping Food With Force'
A popular new meme format has fans excited and horrified to see what foods look like when they're squeezed into sludge.
A Brewery Accidentally Named Its Beer 'Pubic Hair' in a Different Language
Canada's Hell's Basement thought 'Huruhuru' was the te reo Māori word for "feather." Colloquially, the word means... pubes.
Opinions
A Brewery Accidentally Named Its Beer 'Pubic Hair' in a Different Language
Canada's Hell's Basement thought 'Huruhuru' was the te reo Māori word for "feather." Colloquially, the word means... pubes.
The Last Good Thing About Offices Was the Free Food
The old days of eating free leftover pizza of unknown provenance are behind us. RIP.
These Savory Seasoning Packets Save Me From Quarantine Cooking Fatigue
Omsom's Filipino, Thai, and Vietnamese meal starters give me the taste of home with little to no effort.
Chefs
Why You Can't Trust Restaurant Reviews
The food journalism industry is broken, say multiple critics in the field, and the problem goes beyond trying not to bruise a chef's overinflated ego.
Wake and Bake With the New Hedley & Bennett x Grateful Dead Drop
Everyone’s cult-fave apron brand is running on Jerry Time.
Can Human Resources Save the Restaurant Industry From Its Own Toxicity?
More and more restaurants are implementing HR. But whether it’s a fig leaf or meaningful change remains to be seen.
Booze
Does Myrkl Work? I Tried the Anti-Hangover Pill to Find Out
After my sort-of scientific test yielded some interesting results, I hit up a psychopharmacologist for an explanation.
How to Cut Down on Alcohol, Even If You Don't Want to Quit Drinking
There is such a thing as boozing in moderation.
Why Young People Are Choosing to Go Sober on Dates
“I realised early on that alcohol on dates changes the power dynamics, and messy situations can follow.”