cooking

Claire Saffitz, author of the cookbook “Dessert Person,” shows off her ultimate party snack recipe: pigs in a brioche blanket.

Co-owners of The Tyger speak about the unique challenges their business is facing during the pandemic and how they keep up the joy in their dining experience.

Takahiro Sakaeda of Nami Nori in NYC demonstrates how to make tempura, a beloved Japanese dish by way of Portugal.

Chef Jenny Dorsey is at home making Spam wontons, a snackable treat filled with Chinese flavors.

It’s chewy, it’s cheesy, it’s saucy, it’s Detroit-style pizza!

Leah Cohen, chef and author of “Lemongrass and Lime: Southeast Asian Cooking at Home,” is making arroz caldo, one of her favorite Filipino comfort foods.

Eleodoro Lopez is the chef and owner of Elio’s Wood Fire Pizza, a Neapolitan-style pizza food truck that serves gourmet wood-fired pies on the streets of Los Angeles.

Simone Tong is back in the Munchies test kitchen to show how to make soup dumplings.

Chris Parks and Mario Camargo are the duo behind Blake’s Grillery, a taco pop-up in Oakland, CA that was born amid the Coronavirus pandemic.

Farideh is making Beef Wellington, a savory beef tenderloin wrapped in puff pastry with layers of prosciutto, dijon mustard, and a mushroom paste.

Claire Saffitz, author of the new cookbook “Dessert Person,” is in the Munchies Test Kitchen making the Eiffel Tower of pastries: croquembouche.

Chef Ty Demura shares his take on a Japanese sumo stadium classic: yakisoba.