Chicken

Dale Talde, chef & owner of Goosefeather in New York, is making pancit molo, a comforting Filipino wonton soup that he learned to make from his mother, Eva.

2 Chainz sits down with luxury beekeeping service Best Bees to discover why bees are essential to the global economy and the future of our planet.

Farideh adds a twist to chicken marsala, a classic Italian-American dish for wine and mushroom lovers.

Farideh is in her actual home kitchen making chicken and waffles, a brunch (or anytime) treat you can make for yourself.

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.

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.