Munchies

Farideh makes fish and chips, a traditional English dish of crispy battered cod fish and thick-cut French fries.

What’s better than grilling, drinking, and hanging with friends? David Shim from Cote Korean Steakhouse in NYC makes Korean BBQ, a meal designed for fun and sharing.

Farideh brings some home-cooked nostalgia to the Munchies Test Kitchen with her take on beef stroganoff.

Hooni Kim shares his recipe for kimchi jjigae, or aged kimchi stew, a comforting dish packed with flavor and health benefits.

Richard Ho of Ho Foods in NYC makes Taiwanese beef noodle soup, a dish he’s so passionate about, he devoted his restaurant to it.

Chef Kwame Onwuachi of Kith/Kin is in the Munchies Test Kitchen to show why Nigerian jollof rice is the best kind.

In this episode of Local Obsessions, Hashim Aslami, a saffron producer and Afghanistan’s top advisor in the saffron sector, talks about the world’s most expensive spice.

Black Seed Bagels' Dianna Daoheung makes her signature bagel, inspired by New York and made with some baking techniques borrowed from Montreal.

Kia Damon, culinary director of Cherry Bombe, makes Crawfish and Shrimp Étouffée with pasta in the Munchies Test Kitchen.

Jonny Shipes is back to give us a tour of his favorite late-night food in hipster heaven, Williamsburg, Brooklyn.

Chef JJ Johnson of Fieldtrip in New York City is on a mission to expand the definition of the world’s “mother sauces” to include the West African peanut sauce.

Chef Kwame Onwuachi of Kith/Kin in Washington DC is in the Munchies Test Kitchen to share everything there is to know about making Jamaican jerk chicken.