Typhoon Shelter Lobster with Fried Pork
Steve Chu, chef and co-owner of Ekiben in Baltimore, MD, is making Typhoon Shelter Lobster, the best lobster dish you’ve probably never heard of.
How To Make Dibi: Senegalese-Style Lamb
Oumar Diouf, owner of The Damel food truck, makes Dibi, a Senegalese grilled lamb dish.
Hand-Pulled Longevity Noodles From Xi’an Famous Foods
Father and son duo, David and Jason, from Xi’an Famous Foods are in the MUNCHIES Test Kitchen making longevity noodles and concubine’s chicken.
This Scientist Grows Rare Edible Mushrooms
William Padilla-Brown is a citizen scientist who, at a relatively young age, taught himself the ways of mushroom cultivation in order to change the world.
Breakfast Burritos With Homemade Tortillas
Alan Delgado of Oxomoco & Xilonen makes egg, tomato, and black bean breakfast burritos with homemade salsa de arbol.
How To Make Corned Beef Hash At Home
Gerald Sombright, Chef de Cuisine at Knife and Spoon at the Ritz Carlton Grande Lakes, makes Corned Beef Hash with Creamy Scrambled Eggs.
Street Food Icons
The Panzerotti Prince of Portland
Trifone Walter Ferrante is the maestro behind Bari Food Cart, a small operation he runs in Portland, OR that serves a delicacy from southern Italy: panzerotti.
Pork Belly & Shrimp-Filled Sizzling Vietnamese Crepe
Helen Nguyen from Saigon Social in NYC makes Bánh Xèo, a savory sizzling Vietnamese rice crepe
Homemade Hot Sauce With Isaac Toups
Isaac Toups makes his signature Louisiana Liquid Snake Hot Sauce.
How To Make Scallion Pancakes
Chef Ning (Amelie) Kang of the MáLà Project in NYC is in the Munchies Test Kitchen making scallion pancakes.
Make Mapo Tofu, A Spicy Sichuan Dish
Chef Brandon Jew of Mister Jiu's makes Silken Doufu with Rib-Eye Cap Mapo, aka Mapo Tofu.
Maui Flying Saucers are the Hawaiian Hot Pocket
Chef Sheldon Simeon of Tin Roof makes one of Hawaii’s favorite fair foods: the flying saucer.