cooking

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.

In Auckland, NZ, The Kai Ika Project was created to utilize fish heads, frames and offal which were previously going to waste.

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

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.

Farideh is out of her kitchen and camping in the great outdoors, making a nostalgic fireside treat she doesn’t even like: s’mores.

Lucas Sin demonstrates how to make and unpacks the history behind congee, a Chinese rice porridge that has been eaten for centuries.