cooking tutorials

Chef George Mendes of Veranda in New York City makes pasteis de nata, a sweet Portuguese egg custard tart that dates back to before the 18th century.

Karen Akunowiscz, chef/owner of Boston’s Fox & the Knife and Bar Volpe, makes her version of osso buco, a classic braised Italian dish.

Jenny Dorsey, chef and founder of Studio ATAO, is making chewy, savory, and surprisingly easy to prepare yuba noodles that are doused in homemade THC-infused sesame oil.

Chef Eric Huang demonstrates how to make his extremely popular and delicious Chinese Hot Chicken.

Carlos Raba, chef and partner of Bar Clavel in Baltimore, MD, is making torta ahogada, a stuffed Mexican sandwich that’s smothered in tomato consommé.

Fany Gerson of La Newyorkina and Fan Fan Doughnuts demonstrates her recipe for churros.

Miguel Trinidad is the chef and founder of 99th Floor, a cannabis dinner club in New York City, and is elevating a classic Latin American dish with an ounce of weed: infused arroz con pollo.

Steven Chu is back from Ekiben in Baltimore to share his recipe for Kung Pao chicken. Known as a great Chinese American menu option, there’s lots of technique required, and Steven is here to walk you through each step.

Jing Gao of Fly By Jing is in the MUNCHIES Test Kitchen making Zhong Dumplings, a classic Chengdu street snack.

American chef and restaurateur Andrew Carmellini is in the MUNCHIES Test Kitchen making Veal Milanese.

Dave Rizo from Yellow Rose in NYC shows how to make his childhood chili.

Andrés Galindo of Nene’s Deli Taqueria in Brooklyn, NYC is in the MUNCHIES Test Kitchen making Quesabirria Tacos.