Food

In this episode of Chef’s Night Out, some of Peru’s most famous chefs—Jaime Pesaque of MAYTA, Erik Ramirez of Llama Inn, and Virgilio Martínez of Central—hit the streets of Lima.

Everything is bigger in Texas, but this is also true for Chihuahua, its neighboring state on the other side of the border. This is why, the burrito, the biggest taco of them all was created there.

Dale Talde, 'Top Chef' competitor and owner of TALDE restaurants, turns a traditional Filipino dish vegan in the MUNCHIES test kitchen.

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.

Farideh makes Boston cream doughnuts in this episode of The Cooking Show.

Farideh makes a colorful and summery manicotti, topped with greens and herbs from the MUNCHIES garden.

Chef Alvin Cailan of NYC’s The Usual stops by the MUNCHIES Test Kitchen to make tortang talong.

Chilli fiend Karina Utomo turns up the heat on her spice-fuelled journey across India.

Farideh’s Banana Cream Pie is so easy to make that you don’t even have to turn on your oven.

Will Horowitz of Ducks Eatery stopped by the MUNCHIES Test Kitchen to show us how to transform watermelon radishes into a vegan alternative to bresaola.

Join chilli-obsessed Karina Utomo as she travels to India in search of the country’s spiciest dishes.

Chef Ravi Kapur shows us how to use up all that extra kimchi juice by making a sweet and tangy glaze for chicken legs.