rice

Leah Cohen, chef and author of “Lemongrass and Lime: Southeast Asian Cooking at Home,” is making arroz caldo, one of her favorite Filipino comfort foods.

You know you love Farideh, now meet her dad: Farideh and her father Manouch make Persian steamed rice with tahdig, the crispy golden crust from the bottom of the pot.

Lucas Sin of Junzi Kitchen in NYC is in his home kitchen making cheesy baked rice with tomato sauce, a Hong Kong-inspired take on Western comfort food.

Elena Yamamoto, co-chef of Brooklyn's Karasu, is back in the MUNCHIES Test Kitchen to show us how to make a bento box, the traditional on-the-go Japanese lunch.

In the premiere episode of Family Food, we head to Swagath Gourmet, a South Indian restaurant run by the Iyengar family in Edison, New Jersey.

Sushi chef John Daley teaches us how to correctly make tuna rolls.

Nick Kim and Jimmy Lau are the masterminds behind NYC’s Shuko.

We follow the UK-based international pro bodybuilder Rene Campbell, who eats the same high-calorie meal every three hours, seven days a week.

Coming to you straight from the sushi chef’s mouth, MUNCHIES presents the dos and don’ts of eating sushi, as taught by Tokyo’s Naomichi Yasuda.

Ty Demura takes us on an inebriated excursion to some of Tokyo’s wackiest vending machines.