Munchies

Claire Saffitz, author of the cookbook “Dessert Person,” shows off her ultimate party snack recipe: pigs in a brioche blanket.

Chef Lara Lee, author of the cookbook “Coconut & Sambal,” is making gado gado, a salad that will transport your kitchen to Indonesia.

Co-owners of The Tyger speak about the unique challenges their business is facing during the pandemic and how they keep up the joy in their dining experience.

Takahiro Sakaeda of Nami Nori in NYC demonstrates how to make tempura, a beloved Japanese dish by way of Portugal.

Chef Jenny Dorsey is at home making Spam wontons, a snackable treat filled with Chinese flavors.

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.

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

Chris Parks and Mario Camargo are the duo behind Blake’s Grillery, a taco pop-up in Oakland, CA that was born amid the Coronavirus pandemic.

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.