Baking

Tavel Bristol-Joseph, executive pastry chef of Emmer & Rye and Hestia in Austin, TX, brings the gooey, chocolatey goodness of brownies into these almond flour chocolate cookies.

Edan Leshnick of Breads Bakery in NYC makes decadent chocolate babka in the Munchies Test Kitchen

Melissa Weller of High Street On Hudson makes sticky cinnamon rolls in the Munchies Test Kitchen.

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

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.

We hang out with our host Tony Greenhand has he gives us a tutorial on how to make the best, most shocking Holiday themed joints. In this episode, he teaches us how to make a gingerbread joint.

If you don't put chocolate chips in your banana bread, then it's not banana bread. Sorry. It's the rule. Deb Perelman, of everyone's go-to cooking blog Smitten Kitchen, shows us how to make the best marbled banana bread of all time

Gordy Abriel of Homeboy Industries Bakery in Los Angeles shows us how to make gingerbread men.

Best pie in the world is this lemon-meringue cheesecake pie

It combines the best of both worlds, with a lightly baked outside and a gooey-raw inside.

Lard Biscuits with Cara Nicoletti