Food

Chef Kyo Pang of the NYC restaurant Kopitiam makes the beloved national dish of Malaysia: nasi lemak.

Frank Pinello’s returns for another episode A Frank Experience, and this time he’s in Dallas at the historic State Fair of Texas. This 24-day festival of Texan culture sees over 2 million guests, and Frank learns what it takes to feed them.

Chef Mei Lin of Nightshade in Los Angeles makes a blooming onion so good that people demand it.

Married couple and co-owners of Don Angie in Manhattan's West Village, Angie Rito and Scott Tacinelli, make lasagna for two in the Munchies Test Kitchen.

In North Sulawesi’s Minahasa heartlands, bushmeat like rats, bats, and monkey are a vital part of local cuisine, but is also pushing some animals closer to extinction.

Farideh makes carne asada fries from the new MUNCHIES Cookbook, MUNCHIES Guide to Dinner: How to Cook For Yourself and Your Friends.

Isaac Toups is back and he’s making boudin, a classic Cajun dish made of pork shoulder, chicken liver, rice, and the Cajun trinity of onions, bell peppers, and celery.

Nick Anger is a bladesmith, woodworker, metallurgist, and chemist who creates utterly unique, custom Damascus steel knives.

Who Has the Best Fish Tacos?

Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes a red and green grilled snapper in the MUNCHIES Test Kitchen.

B Real, Vanessa Lavorato and Miguel Trinidad host a cannabis-infused dinner party to discuss topics from bad edible experiences to justice for cannabis convictions.

In this extra scene from BONG APPÉTIT: COOKOFF, Chef Miguel and the Dank Duchess school the judges' lounge on advanced methods of cannabis consumption.