Food

Jae Lee, chef of Nowon in NYC, is in the MUNCHIES Test Kitchen making Korean Corn Cheese.

Felicitas Vargas is the boss behind Antojitos Doña Fela, a Peruvian food truck serving “little cravings” that she runs with her daughters and granddaughter in Queens.

In this episode of The Cooking Show, Farideh makes Lobster Fra Diavolo, a spicy tomato lobster sauce.

Josh Lynch is the founder and owner of The Dog House, a food truck in Tulsa, Oklahoma that sells specialty hot dogs.

MUNCHIES visited French pastry chef Dominique Ansel’s workshop in NYC to make decadent cheese-filled gougères: crunchy, savory puff pastries stuffed with melted cheese.

Tracy Obolsky, pastry chef and owner of Rockaway Beach Bakery in Far Rockaway, NY is making a surprisingly convenient grab-and-go meal: quiche lorraine.

Breakfast when you’re camping is typically relegated to energy bars, granola, and fruit, but it doesn’t need to be that way.

The MUNCHIES team travels to Buffalo to explore the untold history of this city’s most popular dish: Buffalo wings.

Gregory Gourdet is in the Munchies Test Kitchen making a Haitian spiced pineapple upside down cake that’s sticky, sweet, totally vegan, and gluten free.

Lucas Sin, chef of Nice Day Chinese and Junzi Kitchen, breaks down the history and evolution of a classic Chinese-American dish: Chow Mein.

Farideh is out of her kitchen and camping in the great outdoors, making a nostalgic fireside treat she doesn’t even like: s’mores.

Roy Choi and founders of Black-owned brewery Crowns and Hops, Beny Ashburn & Teo Hunter, serve up a Jamaican oxtail stew with Field Roast sausage and stout craft beer.