spicy food

Richard Ho of Ho Foods in NYC makes Taiwanese beef noodle soup, a dish he’s so passionate about, he devoted his restaurant to it.

Meyhem Lauren is back in the Munchies Test Kitchen to make a quesadilla unlike any you’ve had before.

Simone Tong of Little Tong Noodle Shop in NYC makes Mala Dan Dan Mixian, a traditional ground pork noodle dish that features tingling, spicy Sichuan peppercorn.

Chef Kyo Pang of the NYC restaurant Kopitiam makes the beloved national dish of Malaysia: nasi lemak.

Aaron Crowder of Cervo’s in Manhattan's Lower East Side makes piri piri chicken, a slightly spicy, classic Portuguese dish, in the MUNCHIES Test Kitchen.

Karina spends her last day in Jaipur with a local family to sample a little home cooking, before making a bad choice regarding some seriously hot chilli paste.

Dale Talde, 'Top Chef' competitor and owner of TALDE restaurants, turns a traditional Filipino dish vegan in the MUNCHIES test kitchen.

Welcome to Local Obsession, where we highlight niche regional specialities. Every region has a food they are obsessed with—in Hatch, New Mexico, that something is chiles.