Chicken

Dollar Hits is a Filipino street food staple in Los Angeles, specializing in meat skewers that cost $1.

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

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.

Action is joined by Riff Raff, Andy Milonakis and Simon Rex to challenge the idea that aliens came to this planet to harvest gold, and used genetically modified humans to do so.

Chef Ravi Kapur shows us how to use up all that extra kimchi juice by making a sweet and tangy glaze for chicken legs.

2 Chainz investigates the future of food production and other futuristic gadgets.

Andrea Nguyen, chef and author of Vietnamese Food Any Day, makes a char siu chicken banh mi in the MUNCHIES Test Kitchen.

Power butcher couple Erika Nakamura and Jocelyn Guest of J&E Small Goods stopped by the MUNCHIES test kitchen to show us how to butcher a chicken in three different ways: breaking it into parts, spatchcocking it, and glove-boning it.

Chef Deuki Hong of San Francisco’s Sunday Bird stopped by the MUNCHIES Test Kitchen to show us how to partially debone and pan-fry a whole chicken, and how to make his signature Korean chili sauce.

Did you know that the kitchen isn’t just a place to prepare and cook food? It’s also a place for therapy, video games, and intense strength building exercises.

Meyhem Lauren has created a unity sandwich: chicken thigh is the perfect hybrid of white and dark meat, while fried eggs and avocado bind and meld and jalapeño surprises and delights.

Fauzia Abdur-Rahman has been serving Jamaican food in the South Bronx from her cart Fauzia's Heavenly Delights, right outside the courthouse, for the last 25 years.