How-To
9:52How-ToTangy Salt & Vinegar Chicken Wings
- 11:40How-To
Eric Wareheim Makes the Fish Freak Sandwich
- 9:27How-To
How To Make Maska Paneer
- 11:41How-To
How To Make Tomato & Eggplant Shakshuka
- 13:19How-To
How To Make Crème Brûlée Donuts With Wildair’s Fabian Von Hauske
- 10:31How-To
How To Make Spicy Ethiopian Chicken Stew: Doro Wat
- 9:55How-To
How To Make Korean Corn Cheese
- 12:36How-To
Dominique Ansel Makes Cheesy Gougères
- 10:43How-To
Make Quiche Lorraine with Bacon and Gruyère
- 12:09How-To
Pineapple Upside Down Cake with Top Chef Gregory Gourdet
How-To
How To Make Italian Stuffed Mussels with Katie Parla
Katie Parla, author of Food of the Italian South, stopped by the MUNCHIES Test Kitchen on her way back from Rome to show us how to make stuffed mussels. Not only is this recipe quick and easy, but making your own breadcrumbs is a great way to use up leftover...
How-To
- 9:52How-To
Tangy Salt & Vinegar Chicken Wings
- 11:40How-To
Eric Wareheim Makes the Fish Freak Sandwich
- 9:27How-To
How To Make Maska Paneer
- 11:41How-To
How To Make Tomato & Eggplant Shakshuka
- 13:19How-To
How To Make Crème Brûlée Donuts With Wildair’s Fabian Von Hauske
- 10:31How-To
How To Make Spicy Ethiopian Chicken Stew: Doro Wat
- 9:55How-To
How To Make Korean Corn Cheese
- 12:36How-To
Dominique Ansel Makes Cheesy Gougères
- 10:43How-To
Make Quiche Lorraine with Bacon and Gruyère
- 12:09How-To
Pineapple Upside Down Cake with Top Chef Gregory Gourdet