rice

Leah Cohen, chef and author of “Lemongrass and Lime: Southeast Asian Cooking at Home,” is making arroz caldo, one of her favorite Filipino comfort foods.

You know you love Farideh, now meet her dad: Farideh and her father Manouch make Persian steamed rice with tahdig, the crispy golden crust from the bottom of the pot.

Lucas Sin of Junzi Kitchen in NYC is in his home kitchen making cheesy baked rice with tomato sauce, a Hong Kong-inspired take on Western comfort food.

The Empanada is a dish in which the fillings change from country to country and from city to city.

YouTube cooking sensation Maangchi shares the perfect recipe for a lunchbox: beef bulgogi lettuce wraps.

Munchies Culinary Director Farideh loves arancini rice balls, and she also loves whisky.

There are plenty of recipes out there talking about how to make fried rice with your leftovers, but few showing you how to take that takeout container in your fridge and turn it in to a super easy dessert.

In the premiere episode of Family Food, we head to Swagath Gourmet, a South Indian restaurant run by the Iyengar family in Edison, New Jersey.

Sushi chef John Daley teaches us how to correctly make tuna rolls.

Nick Kim and Jimmy Lau are the masterminds behind NYC’s Shuko.

We follow the UK-based international pro bodybuilder Rene Campbell, who eats the same high-calorie meal every three hours, seven days a week.

Coming to you straight from the sushi chef’s mouth, MUNCHIES presents the dos and don’ts of eating sushi, as taught by Tokyo’s Naomichi Yasuda.