Why We Eat / web
Why We Eat: Chongos
Claudette Zepeda, chef and amateur Mexican food anthropologist, unpacks chongos zamoranos, a unique-looking Mexican dessert made from milk curds, cinnamon, and sugar that dates back to the 16th century and the Spanish colonization of Michoacán.
How To Make a Brownie Baked Alaska
Farideh makes a Grasshopper baked Alaska from the new MUNCHIES Cookbook, MUNCHIES Guide to Dinner: How to Cook For Yourself and Your Friends.
The Cooking Show
The Best Banana Pie - The Cooking Show
Farideh’s Banana Cream Pie is so easy to make that you don’t even have to turn on your oven.
How To Make Dominique Ansel's Best Pastry: The DKA
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.
Cook Off Championship
B Real, Vanessa, & Miguel bring back 3 past winners for a final cannabis cook-off.
Niki Ford, Unika Noiel & Raul Medina battle in a cannabis cook-off.
Chef couples go head to head in a vape-pairing food fight.
CANNABIS & CONVERSATION
B Real, Vanessa Lavorato and Miguel Trinidad host a cannabis-infused dinner party to discuss topics from bad edible experiences to justice for cannabis convictions.
An all-Latin, all-female batch of chefs infuse meals for the judges.
Going Green With...
Going Green - Benarasi Tart
Mikhail uses government-licensed bhang, butter, and biscuits to make this very simple cheese tart. It's super-potent though, so eat with caution.
B Real, Vanessa, Miguel & Lykke Li judge weed-infused Korean meals.
Bong Appétit / Extra Scene
Tumbling Kief & Smoking Chillum
In this extra scene from BONG APPÉTIT: COOKOFF, Chef Miguel and the Dank Duchess school the judges' lounge on advanced methods of cannabis consumption.