Food

In this episode of The Cooking Show, Farideh adapts one of her favorite Iranian dishes: Tahchin, also known as Persian Baked Rice Cake.

In this pilot of IMMERSED, we discover that Masa Takayama, one of the world’s greatest sushi chefs, has been quietly designing the plates for his restaurant Tetsu for the past twenty years.

B Real, Vanessa Lavorato and Miguel Trinidad host a cannabis-infused dinner party to discuss topics from bad edible experiences to justice for cannabis convictions.

In this episode of Close To Home, Michelle sits down with J.J. Johnson, the James Beard award-winning chef of Henry at Life Hotel in NYC, to talk about the African diaspora’s effects on global cuisine.

Katie Parla, author of Food of the Italian South, stopped by the MUNCHIES Test Kitchen on her way back from Rome to show us how to make stuffed mussels.

Mikhail uses government-licensed bhang, butter, and biscuits to make this very simple cheese tart. It's super-potent though, so eat with caution.

In this extra scene from BONG APPÉTIT: COOKOFF, Chef Miguel and the Dank Duchess school the judges' lounge on advanced methods of cannabis consumption.

Angel “Piraña” Jimenez has been serving his legendary Puerto Rican lechón, or roasted suckling pig, to the South Bronx for 20 years.

In this episode, Zauner sits down with Sarah Lee, co-founder of Kimbap Lab, and Emily Kim, a YouTuber and author better known as Maangchi, to discuss the evolution of Korean-American cuisine.

Yasmin Khan, author of The Saffron Tales and Zaitoun, stopped by the MUNCHIES Test Kitchen to teach us the ultimate Iranian comfort food: Vaavishkaa.

We found the oldest cookbook in the Arab world and asked chefs Tala and Nader to work with recipes written almost a thousand years ago. In this episode they make a spiced and salted fish dish with sesame paste and walnuts.

Michelle Rabin of Mom Jeans Provisions stopped by the MUNCHIES test kitchen to make her signature CBD cookies: chewy chocolate chip cookies laced with CBD oil, swirls of Nutella, and crunchy pretzel bits.