Munchies

Ed Szymanski of Dame and Lord's in NYC teaches us the quintessential British classic: fish and chips. The fish are fried until light and crisp in a beer and vodka batter...and the key to perfect—and proper—chips? Fry them thrice.

Nok Suntaranon, chef and owner of Kalaya in Philedelphia, PA is here to teach you how to make massaman curry, her mother’s favorite dish and a Thai restaurant staple known for its velvety texture and subtle, rich flavors of coconut and warm spices.

Farideh and pro pizzaiola Miriam Weiskind make tavern-style pizzas. These crispy and thin homemade pies are topped with a bright cherry tomato sauce and savory cheese blend. Farideh also makes ranch dressing for some rooftop garden side salads.

Tami Treadwell, chef and owner of Harlem Seafood Soul, brings the MUNCHIES crew for a night out in Harlem.

Kevin Bludso of Bludso’s Bar and Que in Los Angeles, CA is making Sunday dinner: smothered chicken with collard greens and mashed potatoes topped with gravy.

Karen Akunowicz, chef & owner at Fox & the Knife in Boston, MA says she can eat cacio e pepe (Italian for cheese and pepper) every day becauese it’s so simple to make. Can this expert pull it off without the use of her fingers? Or will she blow it?

Isaac Toups, olive fanatic and owner of Toups Meatery, teaches us how he makes an iconic New Orleans sandwich — and it's not a po' boy.

Farideh and Massimo Laveglia of L'industrie Pizzeria put a twist on this deli classic. They fill a homemade dough with diced Italian meats, cheeses & pickled peppers that’s baked until crusty and golden and paired with a spicy red wine vinaigrette.

Mason Hereford, owner of sandwich shop Turkey and the Wolf, shows us the corndog recipe he stole from his friend Via and put into his new cookbook, Turkey and the Wolf: Flavor Trippin’ in New Orleans. Good friend!

Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, MI is making tteokboki, a chewy, crispy, spicy, and savory street snack that’s wildly popular in Korea.

Bryan Ford, TV show host, author, and baker, is making cheesy bean-filled pupusas, a Central American griddle cake that’s served hot with a smoky salsa and crunchy pickled veggies.

Carnivorous icon Isaac Toups of Toups Meatery in New Orleans, LA is making his fried bone-in pork chop sandwich with zucchini pickles and espresso aioli.