Munchies

Fabian Von Hauske of Wildair & Contra in NYC is in the MUNCHIES Test Kitchen making Crème Brûlée Donuts.

Eden Egziabher of Makina Cafe in NYC is in the MUNCHIES Test Kitchen making Doro Wat, a spicy Ethiopian chicken stew.

Farideh is in her kitchen making a sandwich that crunches back: a fried sesame chicken sandwich, topped with cilantro mayo and smashed cucumber salad.

Jae Lee, chef of Nowon in NYC, is in the MUNCHIES Test Kitchen making Korean Corn Cheese.

In this episode of The Cooking Show, Farideh makes Lobster Fra Diavolo, a spicy tomato lobster sauce.

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.

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.

Breakfast when you’re camping is typically relegated to energy bars, granola, and fruit, but it doesn’t need to be that way.

The MUNCHIES team travels to Buffalo to explore the untold history of this city’s most popular dish: Buffalo wings.

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.

Lucas Sin, chef of Nice Day Chinese and Junzi Kitchen, breaks down the history and evolution of a classic Chinese-American dish: Chow Mein.

The Mogilles family, the family behind McHardy’s Chicken and Fixin’, has been frying chicken in New Orleans’ Seventh Ward since 2000.