Munchies

At Divine Flavored Nigerian Food Truck, Godshelter and Bisola Oluwalogbon serve Nigerian cuisine outside the Nigerian Consulate in Midtown Manhattan.

Louisiana chef Isaac Toups stopped by the MUNCHIES Test Kitchen to show us how to cook and properly eat a Cajun crawfish boil.

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

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.

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.

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.

Vanessa checks in with pastry chefs Lori Sauser and Jessica Craig to see how they're utilizing the cannabis pantry.