CHEFS

Simone Tong is back in the Munchies test kitchen to show how to make soup dumplings.

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

2020 marked a time of massive upheaval in the restaurant industry. We asked 4 chefs how chosen family has helped them navigate an unprecedented year.

Chef Jae Lee of Nowon in NYC presents his take on a mashup of Korean and New York City cuisine: chopped cheese rice cakes.

Chintan Pandya of restaurants Adda, Rahi, and Dhamaka in NYC is in the Munchies Test Kitchen to whip up (and unpack) a controversial “Indian” dish: chicken tikka masala.

Iron Chef Morimoto is in the Munchies Test Kitchen to demystify how to prepare fresh fish for a variety of sushi and sashimi, with products like sardine, snapper, shrimp, different cuts of tuna, and more.

Trigg Brown of Win Son in NYC is in the Munchies Test Kitchen making fan tuan, a Taiwanese breakfast treat made to be eaten on the go.

Oysters are good for more than just eating on the half shell: in New York City, they're helping restore and preserve the harbor.

Lani Halliday of Brutus Bakeshop in Brooklyn, NY is in the Munchies Test Kitchen making a nostalgic treat that everyone can enjoy: power poptarts, made vegan and gluten-free.

Iron Chef Morimoto is in the Munchies Test Kitchen to share his wisdom and love of sushi making, using a few special techniques and tips.

Andre Fowles of Miss Lily’s in NYC is in the Munchies Test Kitchen making an ideal Jamaican breakfast: ackee and saltfish, paired steamed callaloo, crispy Johnnycakes, and fried plantain.

Rhode Island’s most beloved summer delicacy is something you may have never heard of: the clam cake, a clam-filled dough ball that’s deep-fried and sold by the dozen.