Comfort Food

Isaac Toups makes his wife's famous chicken and chip casserole.

Ashleigh Shanti of Benne on Eagle in Asheville, NC is in her home kitchen making Appalachian comfort food: soup beans with collard greens, topped with hot water cornbread.

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.

Kwame Onwuachi of Kith/Kin in Washington D.C. is at home cooking a beloved dish from his childhood: brown stew chicken.

Elena Yamamoto of the upcoming restaurant Fury’s is at home cooking one of her favorite comfort foods: Japanese curry.

Seafood lovers, rejoice: Farideh has made one chowder to rule them all.

Legendary Southern chef and author of the new cookbook “South” Sean Brock shares a cherished shrimp and grits recipe fit for a white tablecloth restaurant.

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.

Isaac Toups is back and he’s making boudin, a classic Cajun dish made of pork shoulder, chicken liver, rice, and the Cajun trinity of onions, bell peppers, and celery.

Meyhem is never finished with shrimp, and the people know it, so one person sought him out and made this shrimp and grits recipe for him in Florida.

Bong Appetit's Abdullah Saeed learns how to make some comfort food for the next time you're sitting on the couch stoned and have the munchies.

We decided to try our hand at one of the comfort food recipes found in Anthony Bourdain's new book 'Appetites' and got the man himself to rate us.