CHEFS

Claire Saffitz, author of the cookbook “Dessert Person,” shows off her ultimate party snack recipe: pigs in a brioche blanket.

Meet Dr. Stephen Pustilnik, a forensic pathologist in Houston on a quest to create stronger, sharper knives for cutting up meat — in the kitchen and the morgue.

Co-owners of The Tyger speak about the unique challenges their business is facing during the pandemic and how they keep up the joy in their dining experience.

Takahiro Sakaeda of Nami Nori in NYC demonstrates how to make tempura, a beloved Japanese dish by way of Portugal.

Simone Tong is back in the Munchies test kitchen to show how to make soup dumplings.

Claire Saffitz, author of the new cookbook “Dessert Person,” is in the Munchies Test Kitchen making the Eiffel Tower of pastries: croquembouche.

2020 marked a time of massive upheaval in the restaurant industry. We asked 4 chefs how chosen family has helped them navigate an unprecedented year.

Chef Jae Lee of Nowon in NYC presents his take on a mashup of Korean and New York City cuisine: chopped cheese rice cakes.

Chintan Pandya of restaurants Adda, Rahi, and Dhamaka in NYC is in the Munchies Test Kitchen to whip up (and unpack) a controversial “Indian” dish: chicken tikka masala.

Iron Chef Morimoto is in the Munchies Test Kitchen to demystify how to prepare fresh fish for a variety of sushi and sashimi, with products like sardine, snapper, shrimp, different cuts of tuna, and more.

Trigg Brown of Win Son in NYC is in the Munchies Test Kitchen making fan tuan, a Taiwanese breakfast treat made to be eaten on the go.

Oysters are good for more than just eating on the half shell: in New York City, they're helping restore and preserve the harbor.