brunch

If you’re wondering what the meat lover’s version of a cinnamon roll is, this is it: Farideh’s mortadella, salami, and ricotta filled morning buns.

Based on the children’s book, except not, Farideh’s greens, eggs, and bacon is a traditional breakfast with a super green twist.

Farideh is in her actual home kitchen making chicken and waffles, a brunch (or anytime) treat you can make for yourself.

Chef Jake Leiber reveals the secret to the indulgent pancakes at his Canadian-inspired restaurant, Chez Ma Tante: lots of clarified butter.

In this deleted scene, miniature food artist Tom Brown shows the contestants around the tiny kitchen.

You’ve heard of breakfast tacos, but can you imagine a breakfast quesadilla?

Watch MUNCHIES Culinary Director Farideh turn your stale challah into breakfast French toast with marshmallow sauce, toasted almonds, and everyone's favorite hazelnut spread.

Julia Turshen is the queen of leftovers, and her kimchi salmon pancake recipe from her new cookbook, Now & Again, is her crown jewel.

Yelper exposes a restaurant trying to pass off Popeyes chicken as its own.

Avocados have become the mascot in an intergenerational war

Alissa Wagner, the co-owner and chef of NYC's DIMES, shows us how make her favorite breakfast: spiced porridge with seedy granola and apple sauce.

Jessica Koslow of LA’s brunch spot Sqirl knows a thing or two about jam – including that it is best stuffed into slabs of brioche and cooked into french toast.