noodles

2 Chainz experiences some next-level culture in San Francisco’s Japantown.

Chef Andy Ricker of Pok Pok in Portland, Oregon stops by the MUNCHIES Test Kitchen to show us how to make dressed-up instant ramen noodles with pork and cabbage.

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.

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

Action and the guys takeover a Sbarro's and make a stuffed spinach pizza.

All aspects of mall-dining will be revealed in this very special episode.

Eddie explores South Korea’s commodification of culture as he eats his way through Seoul.

Eddie explores Japanese individualism and singularity.

In the latest episode of Chef's Night Out, Dong-hyeuk Im of Tuk Tuk Noodle Thai takes us on a fried chicken and rice wine-fueled journey through Seoul.

Watch as Andy Milonakis and Kris Yenbamroong (chef/owner Night + Market Song) cook up a wacky array of ingredients in this episode of Fat Prince.

Richie Nakano of San Francisco hotspot Hapa Ramen shows us how to make cold ramen with nothing but leftovers from his fridge.

FARANG—the Thai word for “foreigner”—is the story of how chef Andy Ricker took a 25-year obsession and spun it into the Pok Pok restaurant empire.