Typhoon Shelter Lobster with Fried Pork
Steve Chu, chef and co-owner of Ekiben in Baltimore, MD, is making Typhoon Shelter Lobster, the best lobster dish you’ve probably never heard of.
How To Make Dibi: Senegalese-Style Lamb
Oumar Diouf, owner of The Damel food truck, makes Dibi, a Senegalese grilled lamb dish.
Hand-Pulled Longevity Noodles From Xi’an Famous Foods
Father and son duo, David and Jason, from Xi’an Famous Foods are in the MUNCHIES Test Kitchen making longevity noodles and concubine’s chicken.
Breakfast Burritos With Homemade Tortillas
Alan Delgado of Oxomoco & Xilonen makes egg, tomato, and black bean breakfast burritos with homemade salsa de arbol.
Pork Belly & Shrimp-Filled Sizzling Vietnamese Crepe
Helen Nguyen from Saigon Social in NYC makes Bánh Xèo, a savory sizzling Vietnamese rice crepe
How To Make Scallion Pancakes
Chef Ning (Amelie) Kang of the MáLà Project in NYC is in the Munchies Test Kitchen making scallion pancakes.
Make Mapo Tofu, A Spicy Sichuan Dish
Chef Brandon Jew of Mister Jiu's makes Silken Doufu with Rib-Eye Cap Mapo, aka Mapo Tofu.
The Cantonese Char Siu McRib is Here
Calvin Eng of Bonnie’s in Brooklyn is in the Munchies Test Kitchen making his inventive twist on an elusive fast food classic: a Cantonese-inspired char siu McRib.
Make Amok, Fish Curry Steamed In Banana Leaves
Nite Yun of Nyum Bai in Oakland, California, makes fish amok, one of Cambodia’s national dishes.
Lechon Kawali Sisig from Señor Sisig
Gil Payumo of the Bay Area’s Señor Sisig shows how to make his restaurant’s namesake dish: lechon kawali sisig, a classic Filipino pork dish with a crispy twist.
How To Make Cheesy Enchiladas With Alan Delgado
Alan Delgado of Oxomoco and Xilonen in NYC is making enchiladas the way his mom taught him.
Make Takeout-Style Egg Rolls
Lucas Sin of Junzi Kitchen and Nice Day Chinese Takeout is in the Munchies Test Kitchen making his take on this takeout dish: Chinese-American restaurant-style egg rolls.