cooking

Mason Hereford is back in the MUNCHIES Test Kitchen to show us how to make chicken pot pie pockets from his cookbook Turkey and the Wolf: Flavor Trippin' in New Orleans.

Get ready to savor the rich and aromatic flavors of the Middle East with this delicious Kubbeh Halab recipe!

Chef and Author Cynthia Shanmugalingam shares her recipe for a Sri Lankan-Chinese fusion dish involving stir-frying leftover rice until crispy and mixing it with a flavorful crab curry made with tamarind, coconut milk, and a blend of curry powders.

While Indian cuisine can be complex, Dal is a simple, comforting dish that acts as a centerpiece that binds everything together in a typical Indian meal.

Join Chef Atsushi Kono from Kono in NYC as he shares his passion for Yakitori, a traditional Japanese dish that involves grilling skewered chicken.

Join Kathy Chen of Greenpoint’s Wenwen as she takes us through this easy-to-follow recipe.

Explore the flavors of Baja Mexico with Luis Herrera of Brooklyn’s Ensenada, as he takes us on a journey to make the perfect fish tacos.

Laarb, sometimes spelled laab or larb, is a meat salad frequently enjoyed in Southeast Asian countries. It has many takes and ways of being prepared. However, in this iteration, Chef Bogner makes it how his grandmother taught him.

Shrimp fried toast is a popular appetizer dish in many Asian cultures, and Nick Bognar, owner and chef at Sado and Indo in St. Louis, has put his own spin on the appetizer.

Massimo Laveglia and Nick Baglivo, owners of L’Industrie Pizzeria, took the MUNCHIES crew on a wild ride through New York.

Chef Suzanne Barr makes curry chicken with her Jamaican spice blend with east Indian flavors.

Clairen Saffitz, chef, Youtube personality, and cookbook author, wants you to cheat on your brownies with blondies, a salty-sweet and chewy baked confection that may have its chocolate counterpart beat.