Food

Bryan Ford, TV show host, author, and baker, is making cheesy bean-filled pupusas, a Central American griddle cake that’s served hot with a smoky salsa and crunchy pickled veggies.

Kawal Kishore Saluja and his family run Chache Di Hatti or “uncle's corner shop”, a hole-in-the-wall eatery in New Delhi, India. On the menu is one single dish -- Chole Bhature.

Carnivorous icon Isaac Toups of Toups Meatery in New Orleans, LA is making his fried bone-in pork chop sandwich with zucchini pickles and espresso aioli.

Chef Helen Nguyen (Saigon Social) and her crew of girl bosses take us on a fernet-fueled tour through their favorite Manhattan hot spots, ranging from a neighbourhood dive, to a posh SoHo wine bar, to some of the city's finest omakase-style sushi.

Anita Shepherd of Anita’s Yogurt is making two of her favorite preparations of yuca: yuca fries and yuca sudada.

It’s not a shepherd’s pie, it’s not a pot pie: it’s a cottage pie! Farideh’s recipe for pork cottage pie will speak to your soul.

Chef Katsuya Fukushima, chef and owner of Tonari in Washington, DC, is making Wafu ragu alla Bolognese, a Japanese style version of the classic Italian pasta dish.

Jeremy Batista is the man behind Bodega Truck, the first bodega food truck in NYC to serve one of the city’s most famous sandwiches: the chopped cheese.

Mike Solomonov, from Zahav in Philadelphia and the cookbook “Israeli Soul,” is in the MUNCHIES Test Kitchen making pita– and you can make it too.

Join us as we speak to Irene Lee, the owner of one of these dai pai dongs, and learn more about her famous tomato macaroni soup.

Eric Sze, chef and owner of 886 and Wewen in New York City, is making BDSM chicken - an entire chicken that’s brined, deboned, marinated in soy milk, and then fried.

A look into iconic street food during the COVID-19 pandemic