Food

Takahiro Sakaeda of Nami Nori in NYC demonstrates how to make tempura, a beloved Japanese dish by way of Portugal.

Fishing production moves to land as Sophia makes salmon poke bowls.

Chef Jenny Dorsey is at home making Spam wontons, a snackable treat filled with Chinese flavors.

It’s chewy, it’s cheesy, it’s saucy, it’s Detroit-style pizza!

We meet the people preserving Uighur heritage through food and cook lamb kebabs.

Leah Cohen, chef and author of “Lemongrass and Lime: Southeast Asian Cooking at Home,” is making arroz caldo, one of her favorite Filipino comfort foods.

Eleodoro Lopez is the chef and owner of Elio’s Wood Fire Pizza, a Neapolitan-style pizza food truck that serves gourmet wood-fired pies on the streets of Los Angeles.

Ademar de Barros Moreira owns the legendary french fry stand Batata de Marcehal in Rio de Janeiro - selling french fries for over 30 years.

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

Farideh is making Beef Wellington, a savory beef tenderloin wrapped in puff pastry with layers of prosciutto, dijon mustard, and a mushroom paste.

Philosophies and eureka moments that changed the game for chefs in the kitchen

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