Munchies

Miriam Weiskind gave up her career as an art director to bake pizza out of her tiny one bedroom apartment in Brooklyn.

You know you love Farideh, now meet her dad: Farideh and her father Manouch make Persian steamed rice with tahdig, the crispy golden crust from the bottom of the pot.

Chef and columnist Jonah Reider’s best tool to organize a home kitchen is something restaurants give away for free.

Though most LA residents view the river as a polluted eyesore, to Lino, it’s a slice of nature’s paradise hidden within a big, bustling city.

Chef Jae Lee of Nowon in NYC presents his take on a mashup of Korean and New York City cuisine: chopped cheese rice cakes.

Farideh teaches us how to make a classic french dip sandwich with a crisp twist.

Can this cooking novice succeed at making fresh donuts from scratch?

Since you can’t get this fast food treat anymore, here’s a recipe you can use at home: Farideh’s at-home Mexican pizza.

Danielle Spencer, pastry chef of Brooklyn’s Win Son Bakery, believes that a 13-inch metal mixing bowl can seriously improve your baking workflow.

Brooklyn bar and restaurant Hunky Dory is determined to function efficiently.

Chintan Pandya of restaurants Adda, Rahi, and Dhamaka in NYC is in the Munchies Test Kitchen to whip up (and unpack) a controversial “Indian” dish: chicken tikka masala.

Kelly Fields of Willa Jean in New Orleans makes her mom’s Mississippi Mud Cake, a recipe from her new cookbook “The Good Book of Southern Baking.”