Italian food

This episode of FTD take us on a culinary world tour while never leaving NYC.

Karen Akunowicz, chef & owner of Fox & the Knife in Boston, makes a classic Italian-American comfort food: Baked Ziti.

Farideh is back in her kitchen making a savory beef and pork ragu served with creamy polenta and an herb dressing, a perfect meal for a cold winter night.

If you’re wondering what the meat lover’s version of a cinnamon roll is, this is it: Farideh’s mortadella, salami, and ricotta filled morning buns.

Can 4 MUNCHIES fans take on Farideh’s iconic chicken parm recipe?

Farideh makes a classic dinner recipe the whole family can dig into: savory stuffed peppers.

Famed Boston restaurateur Barbara Lynch visits the Munchies Test Kitchen to make ricotta stuffed tortellini with spicy marinara sauce and black olive breadcrumbs.

Chef Stefano Secchi of Rezdôra in NYC makes decadent egg yolk raviolo with ricotta cheese, brown butter sauce, and shaved truffles.

Famed Italian chef and restaurateur Lidia Bastianich and her executive chef Fortunato share their technique for making beet risotto with goat cheese and balsamic vinegar.

Farideh makes petite, pillowy, potato gnocchi in the Munchies Test Kitchen.

Jonny Shipes, native New Yorker and founder of hip-hop label Cinematic Music Group, gives us a run-down of his favorite late-night food south of 14th street.

Married couple and co-owners of Don Angie in Manhattan's West Village, Angie Rito and Scott Tacinelli, make lasagna for two in the Munchies Test Kitchen.