Munchies

Tucked away in Buffalo’s Black Rock neighborhood is Southern Junction, the only restaurant combining Texas barbecue with South Indian flavors.

Ditch the cans of beans and boxed pasta, and make this simple (yet sophisticated) surf and turf the next time you go camping.

Chris McDade is in his home kitchen sharing his recipe for a mackerel melt, a more sustainable version of the classic tuna melt.

Shahir Massoud, chef and author of Eat, Habibi, Eat!, makes turkey feteer in his home kitchen

Gabriele Lamonaca is a Roman-style pizzaiolo and founder of Unregular Pizza in NYC. During the pandemic, he traded his pizzas with his friends and neighbors.

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.

In this video, Bahamian spearfisherman Alex Mullings hunts for the venomous and delicious lionfish, an invasive species that’s all over the Bahamas.

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.

Actor, comedian, and home cook Jimmy O. Yang demonstrates how to make one of his favorite dishes: Cantonese Soy Sauce Pan-Fried Noodles.

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.