Food

Evelia Coyotzi has been selling dollar tamales in Corona, Queens since 2001.

Cara visits chef David Shim of COTE, a Korean-American steakhouse that serves a steak omakase that features A5 Wagyu, a 45-day aged rib-eye, and a 100-day aged steak, as well as marinated short ribs and more.

Jasper and Errol try their hand at bull riding to see who can last longer. Neither of them knew they’d be riding Death Row.

In this episode, Sam Richardson from VEEP stops by the MUNCHIES Test Kitchen to bravely lift the silver dome, revealing foods he’s never tried before.

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.

Max Ng, the executive chef of New York’s Momofuku Ssäm Bar, stopped by the MUNCHIES Test Kitchen to make his grandmother’s king crab noodle recipe.

In this episode, we learn how Los Tacos No. 1 in New York City builds its famous trompo with layers of adobo-marinated pork shoulder that’s then shaved off and stacked high on homemade tortillas for one of the city’s best tacos.

B Real, Vanessa, & Miguel bring back 3 past winners for a final cannabis cook-off.

In this episode, Michelle meets with Kudret Yakup, founder and operator of Yana Kebab Express, to talk about Uyghur cuisine, the food of a Turkic ethnic group who live in East and Central Asia.

Dennis Ngo from Di an Di in NYC stopped by the MUNCHIES Test Kitchen to make Banh Trang Nuong. This Vietnamese pizza isn’t your typical pie.

In this episode of The Cooking Show, Farideh shows us how to get perfectly crisp salmon skin without overcooking the fish.

The boys ride bulls, cuddle with strangers, and force Jasper's dad to hang glide.