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 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 Make Korean Corn Cheese
Jae Lee, chef of Nowon in NYC, is in the MUNCHIES Test Kitchen making Korean Corn Cheese.
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.
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.
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.
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 Make Braided Challah Bread
Darwin Castillo, head baker at Breads Bakery, is in the MUNCHIES Test Kitchen making Challah.
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 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 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.
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.