Food

Tucked away in Buffalo’s Black Rock neighborhood is Southern Junction, the only restaurant combining Texas barbecue with South Indian flavors.

Ditch the cans of beans and boxed pasta, and make this simple (yet sophisticated) surf and turf the next time you go camping.

Elly Suraya Greenfield is the owner of Satay By The Bay SF, the only Singaporean, Malay & Halal food truck in San Francisco.

Shahir Massoud, chef and author of Eat, Habibi, Eat!, makes turkey feteer in his home kitchen

Gabriele Lamonaca is a Roman-style pizzaiolo and founder of Unregular Pizza in NYC. During the pandemic, he traded his pizzas with his friends and neighbors.

Darwin Castillo, head baker at Breads Bakery, is in the MUNCHIES Test Kitchen making Challah.

Kenneth McKenzie runs McKenzie’s Fresh Fish and Conch Shack, a popular oceanfront seafood shack set on the pristine waters of Nassau, Bahamas.

Nora Allen, head baker of Mel the Bakery in NYC, is in the Munchies Test Kitchen making sourdough, the bread that became a popular sanity saver during lockdown.

Eunjo Park, head chef of Momofuku’s Ssäm Bar in NYC, makes gimbap – a humble Korean dish of rolled cooked rice and toasted seaweed that can be made however you like it.

Ed Szymanski is in the MUNCHIES Test Kitchen making Scotch Eggs. This classic British pub snack consists of a soft boiled egg wrapped in sausage and deep fried.

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.

Oumar Diouf, owner of The Damel food truck, makes Dibi, a Senegalese grilled lamb dish.