‘Fake Meat’ Is a Brilliant Exploration of Vegan Comfort Food
From Buffalo tofu wings to tempeh burnt end tacos, this cookbook is full of miracles.
Iraqi Meat Dumplings: Kubbeh Halab
Get ready to savor the rich and aromatic flavors of the Middle East with this delicious Kubbeh Halab recipe!
Quick & Easy Crab Fried Rice Recipe
Chef and Author Cynthia Shanmugalingam shares her recipe for a Sri Lankan-Chinese fusion dish involving stir-frying leftover rice until crispy and mixing it with a flavorful crab curry made with tamarind, coconut milk, and a blend of curry powders.
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.
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.