Chef

With citrus in season, this cocktail is the perfect way to add some fizz to your brunch. With a blend of citrus and bold ginger flavor, Cara Nicoletti whips up a cocktail that is sure to please.

Chef Virgilio Martínez is dedicated to sourcing, archiving, and serving native Peruvian ingredients at Central in Lima, which has been voted one of the world’s 50 best restaurants.

Farideh’s Banana Cream Pie is so easy to make that you don’t even have to turn on your oven.

Four-time barbecue world champion Myron Mixon cooks up some St. Louis spareribs at the MUNCHIES Test Kitchen.

At Divine Flavored Nigerian Food Truck, Godshelter and Bisola Oluwalogbon serve Nigerian cuisine outside the Nigerian Consulate in Midtown Manhattan.

Katie Parla, author of Food of the Italian South, stopped by the MUNCHIES Test Kitchen on her way back from Rome to show us how to make stuffed mussels.

Meyhem is never finished with shrimp, and the people know it, so one person sought him out and made this shrimp and grits recipe for him in Florida.

Eli and Oren Halali, the two brothers who founded 2 Bros Pizza, sell slices for a buck.

Trigg Brown and Josh Ku of Win Son in East Williamsburg, Brooklyn, make some of the most exciting Taiwanese-American food around.

Breakfast and pasta come together in this new recipe from MUNCHIES Culinary Director Farideh Sadeghin.

Samin Nosrat—author of Salt, Fat, Acid, Heat and host of the new Netflix show of the same name—is in the MUNCHIES Test kitchen showing us how to properly clean and cook artichokes.

With tender seared lamb, zesty pickle, crisp fresh veggies, and plump, savoury buckwheat—this lamb rump salad is a perfect standalone lunch for Spring afternoons.