Food

Shrimp fried toast is a popular appetizer dish in many Asian cultures, and Nick Bognar, owner and chef at Sado and Indo in St. Louis, has put his own spin on the appetizer.

Massimo Laveglia and Nick Baglivo, owners of L’Industrie Pizzeria, took the MUNCHIES crew on a wild ride through New York.

Chef Suzanne Barr makes curry chicken with her Jamaican spice blend with east Indian flavors.

Teddy Vaquez is the man behind Teddy’s Red Tacos, the birria-style taco trucks in Los Angeles via Tijuana, Mexico that have become a local obsession.

Clairen Saffitz, chef, Youtube personality, and cookbook author, wants you to cheat on your brownies with blondies, a salty-sweet and chewy baked confection that may have its chocolate counterpart beat.

In this episode of Street Food Icons, we head to Kingston, Jamaica, and get a taste of Hopeton and his son, Glenville's, pan chicken.

Chef Melissa King is making Chinese sticky rice, one of the most popular dishes she makes for the holidays (and you probably will too after you watch this video).

In this episode of The Cooking Show, Farideh meets up with Kyle Lee, owner of the Alaskan Salmon Company, in Cordova, Alaska to catch coho salmon.

Erica Stimaker, a 4th generation Alaskan, is the owner of Yeti Dogs — Alaska's most famous hot dog cart.

Scranton’s very own Kevine Malone, er, Brian Baumgartner, actor/comedian from “The Office,” stopped by the MUNCHIES Test Kitchen to make a batch of his famous chili.

Eric See, chef and owner of Ursula in Brooklyn swung by the MUNCHIES kitchen to show us how to make traditional New Mexican pork sopaipillas.

They say never cook bacon with your shirt off, but what about bologna? Mason Hereford, owner of Turkey and the Wolf, goes bare-chested for this How To on frying America's favorite meat sausage.