Chef

Videos

Immersed
14:21

Serving 300 Ingredients in a Single Tasting Menu at One of the World's Best Restaurants

Chef Virgilio Martínez is dedicated to sourcing, archiving, and serving native Peruvian ingredients at Central in Lima, which has been voted one of the world’s 50 best restaurants.
The Cooking Show
10:42

The Best Banana Pie - The Cooking Show

Farideh’s Banana Cream Pie is so easy to make that you don’t even have to turn on your oven.
How-To
8:05

How To Make Ribs on a Charcoal Grill with Myron Mixon

Four-time barbecue world champion Myron Mixon cooks up some St. Louis spareribs at the MUNCHIES Test Kitchen.
Street Food Icons
8:15

How One Food Truck Feeds a Nation in NYC - Street Food Icons

At Divine Flavored Nigerian Food Truck, Godshelter and Bisola Oluwalogbon serve Nigerian cuisine outside the Nigerian Consulate in Midtown Manhattan.
How-To
6:29

How To Make Italian Stuffed Mussels with Katie Parla

Katie Parla, author of Food of the Italian South, stopped by the MUNCHIES Test Kitchen on her way back from Rome to show us how to make stuffed mussels.
How-To
9:11

How To Make Shrimp and Grits with Meyhem Lauren

Meyhem is never finished with shrimp, and the people know it, so one person sought him out and made this shrimp and grits recipe for him in Florida.
Street Food Icons
7:51

The Iconic Dollar Pizza Slice of NYC

Eli and Oren Halali, the two brothers who founded 2 Bros Pizza, sell slices for a buck.
Chef's Night Out
13:29

Bowling, Taiwanese Food, and Wagyu Cheeseburgers - Chef's Night Out with Win Son

Trigg Brown and Josh Ku of Win Son in East Williamsburg, Brooklyn, make some of the most exciting Taiwanese-American food around.
The Cooking Show
8:15

Breakfast Pasta with Farideh

Breakfast and pasta come together in this new recipe from MUNCHIES Culinary Director Farideh Sadeghin.
How-To / web
8:19

How To Make Grilled Artichokes with Samin Nostrat of Salt Fat Acid Heat

Samin Nosrat—author of Salt, Fat, Acid, Heat and host of the new Netflix show of the same name—is in the MUNCHIES Test kitchen showing us how to properly clean and cook artichokes.
Flavours With Subtitles
8:24

Delicatessen

What if Caro & Jeunet's cannibal-themed classic, Delicatessen, was a three course meal? That's the question Tim Richmond, chef at Melbourne eatery/cinema Longplay, tries to answer in this first episode of Flavours With Subtitles.
How-To / web
8:42

Make Lamb Rump Salad With Sarah De Burgh

With tender seared lamb, zesty pickle, crisp fresh veggies, and plump, savoury buckwheat—this lamb rump salad is a perfect standalone lunch for Spring afternoons.
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