Food

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.

Ademar de Barros Moreira owns the legendary french fry stand Batata de Marcehal in Rio de Janeiro - selling french fries for over 30 years.

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

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

Philosophies and eureka moments that changed the game for chefs in the kitchen

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.

Oumar Diouf is a Senegalese chef whose career blossomed while working in South America and led him to create The Damel, an Afro-Brazilian truck he operates in California.

After returning home from deployment, the NJ Veterans Network became Doc’s chosen family... and mission.

Chef Lee Tiernan of Black Axe Mangal showcases for us his take on a football (soccer) stadium essential: The chili puff pocket. A portable pastry for snacking at halftime alongside a pint.