Munchies

Shrimp fried toast is a popular appetizer dish in many Asian cultures, and Nick Bognar, owner and chef at Sado and Indo in St. Louis, has put his own spin on the appetizer.

This Japanese restaurant in LA has been in business for 66 years without advertising.

This members-only restaurant is tucked between residential row homes in south Philadelphia.

Trap Kitchen takes MUNCHIES on a late-night food tour of their stomping grounds around South Central to show off a lesser-seen side of Los Angeles food culture.

Chef Suzanne Barr makes curry chicken with her Jamaican spice blend with east Indian flavors.

Clairen Saffitz, chef, Youtube personality, and cookbook author, wants you to cheat on your brownies with blondies, a salty-sweet and chewy baked confection that may have its chocolate counterpart beat.

Whittier, Alaska, a town that used to only be accessible by boat or plane, has one of the most remote places to buy fish and chips — Varly's Swiftwater cafe.

Chef Melissa King is making Chinese sticky rice, one of the most popular dishes she makes for the holidays (and you probably will too after you watch this video).

Henry Cai, the owner of 3 Little Pigs Chi in Chicago, has no signs, no sit-down, and takes orders over Instagram DMs for his BBQ Chinese and fried chicken.

In this episode of The Cooking Show, Farideh meets up with Kyle Lee, owner of the Alaskan Salmon Company, in Cordova, Alaska to catch coho salmon.

Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, MI, is talking all about kimchi, perhaps the most important dish in Korean cuisine.

Comedian Emily Panic takes the MUNCHIES crew for a night out at a few north Brooklyn staples.