Food

Allie Lazar hits the streets of Buenos Aires to sample some of the best late night food the city has to offer.

Farideh makes carne asada fries from the new MUNCHIES Cookbook, MUNCHIES Guide to Dinner: How to Cook For Yourself and Your Friends.

Isaac Toups is back and he’s making boudin, a classic Cajun dish made of pork shoulder, chicken liver, rice, and the Cajun trinity of onions, bell peppers, and celery.

'먼치스'의 'FUEL' 시리즈는 운동선수들의 고성능 다이어트 식단과 라이프스타일을 조명한다. 이번 에피소드는 세계 스모 챔피언 비얌바의 하루를 담았다. 하루에 평균 1만 칼로리를 섭취하는 비얌바는 그가 가장 좋아하는 나베의 요리법을 손수 보여준다. 이따다끼마스!

Sydney Yorkshire, native Angeleno and founder of What Could Be Butter, takes us on a tour of LA’s best late night food.

Farideh’s take on chicken parmesan uses chicken thighs instead of chicken breasts for juicier pieces of meat.

Bacon, turkey, lettuce, and tomato are piled high in Farideh’s ultimate turkey club sandwich.

Farideh makes a Grasshopper baked Alaska from the new MUNCHIES Cookbook, MUNCHIES Guide to Dinner: How to Cook For Yourself and Your Friends.

Farideh combines her love of pizza and carbonara by making a grilled carbonara pizza in the MUNCHIES test kitchen.

Frank Pinello continues his Frank Experience adventures by checking out the Acme Smoked Fish factory headquarters in Greenpoint, Brooklyn.

Chef Isaac Toups is back, this time showing us how to make a classic fried seafood po' boy.

Mo Robinson Jr. has been serving the greater Harlem community for over 30 years, whipping up burgers, hot dogs, sausages, and punch right outside the barbershop that he owns.