crispy

7.1.19

Crispy Black Eyed Peas Recipe

Add them to your salad for a little crunch, or simply throw them back when you need a snack.

5.17.19

One-Skillet Crispy Skin Salmon Recipe

Achieve perfectly-crisped salmon skin—and your entire meal—all in one cast-iron skillet.

12.26.17

How-To: Make Cretan Spinach Pie with Andy Milonakis

Watch Andy Milonakis get back to his Greek roots as he uses poor knife skills, fresh herbs, and some good-ass feta to shows us how he eats like a fat prince with this Cretan spinach pie.

11.11.17

How-To: Make Gluten-Free Onion Rings with Chris Kronner

Chris Kronner of San Francisco's Kronnerburger updates a classic deep-fried recipe with his gluten-free onion rings.

9.18.17

Herb-Roasted Spatchcock Chicken Recipe

Spatchcock your chicken to achieve tender meat with a crispy skin.

9.17.17

How-To: Make Brick Chicken

Liza Queen, chef/owner of a bunch of now-closed cult restaurants, teaches us how to make brick chicken. The secret ingredients: butter, salt, butter, and more butter.

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8.2.17

Gluten-Free Onion Rings Recipe

The perfect, crispy side to go with burgers.

2.23.17

How to Make Mashed Potatoes Without Peeling a Single Spud

Australian chef Sandy Ho broils, roasts, and then mashes whole potatoes for a crispy, rustic twist on the classic side dish.

5.19.15

Korean Fried Broccoli Recipe

These crispy, spicy, savory, and slightly sweet broccoli bites prove that deep-fried food doesn't have to be a gut bomb.

10.24.14

Southern-Fried Squirrel Recipe

Who needs fast food when foraged squirrel is free of hormones, antibiotics, and pesticides? This tasty preparation will make you into a roadkill-eating convert.

10.1.14

Pork Knuckles and Weisswurst: MUNCHIES Presents Oktoberfest

Our host Michel Niknafs travels down to Bavaria to explore the culinary aspects of the world's biggest folk festival. From a traditional Weisswurst to German mackerel and crunchy pork knuckles, Oktoberfest is a true foodie heaven.