Mozzarella

MUNCHIES visited French pastry chef Dominique Ansel’s workshop in NYC to make decadent cheese-filled gougères: crunchy, savory puff pastries stuffed with melted cheese.

Chef Angie makes caprese salad in Liza's small kitchen. Her challenge is to make fresh mozzarella without proper measuring materials, without a cheese cloth, and without a fully working stove.

Question: Is deep dish pizza even pizza? Answer: Who cares? Farideh celebrates Chicago’s cherished pie with a twist: a deep dish pizza baked in a cast iron pan.

Farideh’s take on chicken parmesan uses chicken thighs instead of chicken breasts for juicier pieces of meat.

These double-breaded mozz sticks yield the perfect, cheesy pull. Served with quick homemade marinara, you'll think you're at a sports bar when in reality you're actually on your couch in sweatpants.