cooking tutorials

Darwin Castillo, head baker at Breads Bakery, is in the MUNCHIES Test Kitchen making Challah.

Nora Allen, head baker of Mel the Bakery in NYC, is in the Munchies Test Kitchen making sourdough, the bread that became a popular sanity saver during lockdown.

Eunjo Park, head chef of Momofuku’s Ssäm Bar in NYC, makes gimbap – a humble Korean dish of rolled cooked rice and toasted seaweed that can be made however you like it.

Ed Szymanski is in the MUNCHIES Test Kitchen making Scotch Eggs. This classic British pub snack consists of a soft boiled egg wrapped in sausage and deep fried.

Steve Chu, chef and co-owner of Ekiben in Baltimore, MD, is making Typhoon Shelter Lobster, the best lobster dish you’ve probably never heard of.

Oumar Diouf, owner of The Damel food truck, makes Dibi, a Senegalese grilled lamb dish.

Father and son duo, David and Jason, from Xi’an Famous Foods are in the MUNCHIES Test Kitchen making longevity noodles and concubine’s chicken.

Alan Delgado of Oxomoco & Xilonen makes egg, tomato, and black bean breakfast burritos with homemade salsa de arbol.

Helen Nguyen from Saigon Social in NYC makes Bánh Xèo, a savory sizzling Vietnamese rice crepe

Chef Ning (Amelie) Kang of the MáLà Project in NYC is in the Munchies Test Kitchen making scallion pancakes.

Chef Brandon Jew of Mister Jiu's makes Silken Doufu with Rib-Eye Cap Mapo, aka Mapo Tofu.

Calvin Eng of Bonnie’s in Brooklyn is in the Munchies Test Kitchen making his inventive twist on an elusive fast food classic: a Cantonese-inspired char siu McRib.