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The founders and owners of Xi'an came by the MUNCHIES Test Kitchen to finally show everyone how their hand ripped noodles are done.

Samin Nosrat—author of Salt, Fat, Acid, Heat and host of the new Netflix show of the same name—stopped by the MUNCHIES Test Kitchen to show us how to make the best tuna sandwich ever.

Munchies culinary director Farideh makes her top dish of 2018.

Samin Nosrat—author of Salt, Fat, Acid, Heat and host of the new Netflix show of the same name—is in the MUNCHIES Test kitchen showing us how to properly clean and cook artichokes.

Isaac Toups is back and this time he’s showing you another Cajun classic—jambalaya.

Weed artist Tony Greenhand shows you how to celebrate the last night of Hanukkah with a masterful menorah joint.

Pornographer, writer, and sex worker Arabelle Raphael breaks down the do’s and don'ts of engaging with an escort.

We hang out with our host Tony Greenhand has he gives us a tutorial on how to make the best, most shocking Holiday themed joints. In this episode, he teaches us how to make a gingerbread joint.

This matzoh ball soup recipe is so good it might just rival your grandma’s!

What happens when a French roast chicken meets an Italian pork chop with vinegar peppers? You get the vinegar chicken from Bernie's Restaurant in Greenpoint, Brooklyn.

These double-breaded mozz sticks yield the perfect, cheesy pull. Served with quick homemade marinara, you'll think you're at a sports bar when in reality you're actually on your couch in sweatpants.

A person with disabilities talks to us about the proper ways in which to treat a person with disabilities.

Let weed artist Tony Greenhand walk you through the process step by step, from making the feathers to lighting it up.

Seasoned New York City bartenders share the most important do's and don'ts of how they like to be treated.

Melbourne Food Truck king Raph Rashid talks us through his twist on the Australian classic, dim sims. Using three meats; turkey, chicken and duck, he whips up 'turducken dimmies'.

As his name suggests, Kimchi Pete is a master of fermented cabbage. He shows us how to make an unnervingly easy braised pork with two-month-old kimchi (surprise).

We met Chef Salam Dakak at her warm and cozy restaurant, Bait Maryam in Dubai, to have her show us how to prepare a very special dish of her own creation—honey-soy glazed lamb chops.

This weeknight-friendly dish uses two types of mustard, white wine, and heavy cream to create the greatest pan sauce you've ever tasted.

All you need is a roll of duct tape, a ratchet socket, a rubber stopper, and a little patience.

All you need is a blowtorch, some duct tape, a container, a few tools, and a shit ton of weed.

VICE's Dee Nasty teaches us how to smoke weed using one very important summer essential: water goggles.

VICE’s Dee Nasty shows you how to make the ultimate Fruit Salad Bong for your next barbecue or cookout.

On a special summer edition of 'Smokeables,' we'll show you how to make an ice pop that's as delicious as it is dank.

A professional Spanish ham cutter tells us everything you ever wanted to or didn't know you needed to know about how to cut Jamón Ibérico.