Munchies

Chef George Mendes of Veranda in New York City makes pasteis de nata, a sweet Portuguese egg custard tart that dates back to before the 18th century.

Farideh is making one of her favorite recipes, which happens to be the perfect camping meal: chili mac, a hybrid of chili and macaroni and cheese.

When Farideh wakes up after a long night of sleeping under the stars, she makes nachos for breakfast.

Farideh is camping in the desert of Joshua Tree, CA and brought all the fixings to make sosis bandari, a spicy Iranian street food.

Karen Akunowiscz, chef/owner of Boston’s Fox & the Knife and Bar Volpe, makes her version of osso buco, a classic braised Italian dish.

Gerry Michaud Jr. is the man behind Big G’s Deli, a low-key sandwich spot in Winslow, Maine, not far from Colby College.

Jenny Dorsey, chef and founder of Studio ATAO, is making chewy, savory, and surprisingly easy to prepare yuba noodles that are doused in homemade THC-infused sesame oil.

Chef Eric Huang demonstrates how to make his extremely popular and delicious Chinese Hot Chicken.

Jennifer Prezioso is the butcher at Albanese Meats & Poultry, one of the last butcher shops of its kind in New York City and an iconic storefront in the dwindling neighborhood of Little Italy.

Heena and Paresh Patel run one of San Francisco’s most exciting restaurants – Besharam, a Gujarati Indian fine dining establishment.

Carlos Raba, chef and partner of Bar Clavel in Baltimore, MD, is making torta ahogada, a stuffed Mexican sandwich that’s smothered in tomato consommé.

Stefano Secchi, chef of Rezdôra in NYC, is something of a pasta-making expert. But can he make gnocchi from scratch in under 5 minutes, using only a food processor?