Cheese

Chef Katsuya Fukushima, chef and owner of Tonari in Washington, DC, visits the MUNCHIES Test Kitchen to make a fermented Detroit-style pizza topped with a sweet corn sauce and mentaiko cream

Jae Lee, chef of Nowon in NYC, is in the MUNCHIES Test Kitchen making Korean Corn Cheese.

Karen Akunowicz, chef & owner of Fox & the Knife in Boston, makes a classic Italian-American comfort food: Baked Ziti.

With citrus in season, this cocktail is the perfect way to add some fizz to your brunch. With a blend of citrus and bold ginger flavor, Cara Nicoletti whips up a cocktail that is sure to please.

Ditch the standard red sauce and make Farideh’s herbaceous and cheesy meatball sandwich.

Isaac Toups of Toups’ Meatery in New Orleans is at home making a frittata, the fancy and fluffy open-faced omelette that works with just about any additional ingredients you have on hand.

Meyhem Lauren is back in the Munchies Test Kitchen to make a quesadilla unlike any you’ve had before.

Chef Stefano Secchi of Rezdôra in NYC makes decadent egg yolk raviolo with ricotta cheese, brown butter sauce, and shaved truffles.

Famed Italian chef and restaurateur Lidia Bastianich and her executive chef Fortunato share their technique for making beet risotto with goat cheese and balsamic vinegar.

Welcome to the Encyclopedia of Latin American food. In this series we travel across the continent to investigate and try the most popular dishes of each place.

Acclaimed Chicago chef Paul Kahan of Publican, Dove's Luncheonette, and avec brings Switzerland’s favorite cheesy party food, raclette, to the Munchies Test Kitchen.

Question: Is deep dish pizza even pizza? Answer: Who cares? Farideh celebrates Chicago’s cherished pie with a twist: a deep dish pizza baked in a cast iron pan.