Munchies

Eric Sze, chef and owner of 886 and Wewen in New York City, is making BDSM chicken - an entire chicken that’s brined, deboned, marinated in soy milk, and then fried.

Adrienne Cheatham is back in the MUNCHIES test kitchen showing us how to make her homemade biscuits with sausage gravy.

Chef, restaurateur, and cookbook author Einat Admony is making one of her favorite shabbat dinners: braised short ribs with vegetables, spices, and herbs. Einat seasons with baharat, a Middle Eastern spice blend that adds warming flavors.

Priyanka Naik, chef and author of “The Modern Tiffin,” makes tadka mac n’ cheese, her spin on a classic comfort food that’s rich, balanced, and vegan.

Chef Katsuya Fukushima, chef and owner of Tonari in Washington, DC, visits the MUNCHIES Test Kitchen to make a fermented Detroit-style pizza topped with a sweet corn sauce and mentaiko cream

Dale Talde, chef & owner of Goosefeather in New York, is making pancit molo, a comforting Filipino wonton soup that he learned to make from his mother, Eva.

Chef George Mendes of Veranda in New York City makes pasteis de nata, a sweet Portuguese egg custard tart that dates back to before the 18th century.

Farideh is making one of her favorite recipes, which happens to be the perfect camping meal: chili mac, a hybrid of chili and macaroni and cheese.

When Farideh wakes up after a long night of sleeping under the stars, she makes nachos for breakfast.

Farideh is camping in the desert of Joshua Tree, CA and brought all the fixings to make sosis bandari, a spicy Iranian street food.

Karen Akunowiscz, chef/owner of Boston’s Fox & the Knife and Bar Volpe, makes her version of osso buco, a classic braised Italian dish.

Gerry Michaud Jr. is the man behind Big G’s Deli, a low-key sandwich spot in Winslow, Maine, not far from Colby College.