how to

Videos

How-To
13:19

How To Make Crème Brûlée Donuts With Wildair’s Fabian Von Hauske

Fabian Von Hauske of Wildair & Contra in NYC is in the MUNCHIES Test Kitchen making Crème Brûlée Donuts.
How-To
10:31

How To Make Spicy Ethiopian Chicken Stew: Doro Wat

Eden Egziabher of Makina Cafe in NYC is in the MUNCHIES Test Kitchen making Doro Wat, a spicy Ethiopian chicken stew.
How-To
9:55

How To Make Korean Corn Cheese

Jae Lee, chef of Nowon in NYC, is in the MUNCHIES Test Kitchen making Korean Corn Cheese.
How-To
12:36

Dominique Ansel Makes Cheesy Gougères

MUNCHIES visited French pastry chef Dominique Ansel’s workshop in NYC to make decadent cheese-filled gougères: crunchy, savory puff pastries stuffed with melted cheese.
How-To
10:43

Make Quiche Lorraine with Bacon and Gruyère

Tracy Obolsky, pastry chef and owner of Rockaway Beach Bakery in Far Rockaway, NY is making a surprisingly convenient grab-and-go meal: quiche lorraine.
How-To
12:09

Pineapple Upside Down Cake with Top Chef Gregory Gourdet

Gregory Gourdet is in the Munchies Test Kitchen making a Haitian spiced pineapple upside down cake that’s sticky, sweet, totally vegan, and gluten free.
How-To
10:53

Fried Mac and Cheese, By a Harlem Street Food Icon

Chef Tami Treadwell of Harlem Seafood Soul is in the Munchies Test Kitchen making her famous mac and cheese bites – just don’t call them “balls.”
How-To
12:28

How To Make Braided Challah Bread

Darwin Castillo, head baker at Breads Bakery, is in the MUNCHIES Test Kitchen making Challah.
How-To
16:24

How To Make Sourdough Like a Pro Baker

Nora Allen, head baker of Mel the Bakery in NYC, is in the Munchies Test Kitchen making sourdough, the bread that became a popular sanity saver during lockdown.
How-To
15:43

How To Make Gimbap with Momofuku’s Eunjo Park

Eunjo Park, head chef of Momofuku’s Ssäm Bar in NYC, makes gimbap – a humble Korean dish of rolled cooked rice and toasted seaweed that can be made however you like it.
How-To
8:16

How To Make Scotch Eggs: A Traditional British Pub Snack

Ed Szymanski is in the MUNCHIES Test Kitchen making Scotch Eggs. This classic British pub snack consists of a soft boiled egg wrapped in sausage and deep fried.
How-To
10:36

Typhoon Shelter Lobster with Fried Pork

Steve Chu, chef and co-owner of Ekiben in Baltimore, MD, is making Typhoon Shelter Lobster, the best lobster dish you’ve probably never heard of.
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