Momofuku

Eunjo Park, the executive chef at Momofuku's Kawi makes Kalguksu, a Korean soup with chewy, knife-cut potato noodles and a slightly sweet, spicy broth.

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.

This is the sweetest episode of Munchies we've ever done. Breakfast at Dairy Queen? Jello shots and kimchi bloody mary's for the car ride? Yeah, it has all that.

Silicon Valley startup Impossible Foods debuts its long-awaited meat-free burger that looks—and bleeds—just like beef to the public, live on MUNCHIES.

Chef Nick Curtola and the crew from The Four Horsemen, a restaurant and wine bar in Williamsburg, embark on a meat-filled evening.

Here's how to make your own Taiwanese hot pot, starting with a savory homemade bone broth and including all the meat, dumplings, and veggies you can eat.

Learn how to make shrimp and mango dumplings with apricot dipping sauce in the comforts of your own home with Sue Chan, the hostest with the mostest.

These sweet dumplings are filled with black sesame and peanuts and finished off with ground peanuts and sweetened condensed milk. Yes, they are incredible.