CHEFS

How should a non-profit operate during a crisis? For Rethink Food’s outreach coordinator Elijah Inniss, it means doubling down on the non-profit’s mission: to rescue food from being wasted across NYC and turn it into meals for those in need.

How should a fine dining restaurant operate during a crisis?

Eric Sze and Andy Chuang, owners of 886, a popular Taiwanese restaurant in New York city, chose to put all their efforts toward helping their employees and feeding their community.

What’s better than grilling, drinking, and hanging with friends? David Shim from Cote Korean Steakhouse in NYC makes Korean BBQ, a meal designed for fun and sharing.

Hooni Kim shares his recipe for kimchi jjigae, or aged kimchi stew, a comforting dish packed with flavor and health benefits.

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.

Chef Kwame Onwuachi of Kith/Kin is in the Munchies Test Kitchen to show why Nigerian jollof rice is the best kind.

Jonah Reider celebrates the joys of home cooking by apartment-hopping across Manhattan with his friends for three unique homemade meals.

Black Seed Bagels' Dianna Daoheung makes her signature bagel, inspired by New York and made with some baking techniques borrowed from Montreal.

Kia Damon, culinary director of Cherry Bombe, makes Crawfish and Shrimp Étouffée with pasta in the Munchies Test Kitchen.

Chef JJ Johnson of Fieldtrip in New York City is on a mission to expand the definition of the world’s “mother sauces” to include the West African peanut sauce.

Chef Kwame Onwuachi of Kith/Kin in Washington DC is in the Munchies Test Kitchen to share everything there is to know about making Jamaican jerk chicken.