Munchies

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.

“This place is open 24x7… That means they want you to drink all night” Fresh snails, barbecued garlic octopus and bottles of Soju ready to order even past midnight… Partying in a port city like Busan has its perks.

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.

This Japanese restaurant in LA has been in business for 66 years without advertising.

This members-only restaurant is tucked between residential row homes in south Philadelphia.

Trap Kitchen takes MUNCHIES on a late-night food tour of their stomping grounds around South Central to show off a lesser-seen side of Los Angeles food culture.

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.

Whittier, Alaska, a town that used to only be accessible by boat or plane, has one of the most remote places to buy fish and chips — Varly's Swiftwater cafe.

Chef Melissa King is making Chinese sticky rice, one of the most popular dishes she makes for the holidays (and you probably will too after you watch this video).