Dessert

Chef George Mendes of Veranda in New York City makes pasteis de nata, a sweet Portuguese egg custard tart that dates back to before the 18th century.

Sydney Arkin was laid off from her job at the height of the pandemic. She took it as an opportunity to start her own ice cream business.

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

Claudette Zepeda, chef and amateur Mexican food anthropologist, unpacks chongos zamoranos, a unique-looking Mexican dessert made from milk curds, cinnamon, and sugar that dates back to the 16th century and the Spanish colonization of Michoacán.

Farideh makes a Grasshopper baked Alaska from the new MUNCHIES Cookbook, MUNCHIES Guide to Dinner: How to Cook For Yourself and Your Friends.

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

James Beard Award-winning pastry chef Dominique Ansel stopped by the MUNCHIES Test Kitchen to make his signature pastry: the DKA, his take on the Breton pastry known as a kouign-amann, which now outsells the famous Cronut.

B Real, Vanessa Lavorato and Miguel Trinidad host a cannabis-infused dinner party to discuss topics from bad edible experiences to justice for cannabis convictions.

Mikhail uses government-licensed bhang, butter, and biscuits to make this very simple cheese tart. It's super-potent though, so eat with caution.

In this extra scene from BONG APPÉTIT: COOKOFF, Chef Miguel and the Dank Duchess school the judges' lounge on advanced methods of cannabis consumption.

Michelle Rabin of Mom Jeans Provisions stopped by the MUNCHIES test kitchen to make her signature CBD cookies: chewy chocolate chip cookies laced with CBD oil, swirls of Nutella, and crunchy pretzel bits.

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