How-To
7:06How-ToMake Mapo Tofu, A Spicy Sichuan Dish
- 9:04How-To
The Cantonese Char Siu McRib is Here
- 8:21How-To
Make Amok, Fish Curry Steamed In Banana Leaves
- 11:47How-To
Lechon Kawali Sisig from Señor Sisig
- 8:29How-To
How To Make Cheesy Enchiladas With Alan Delgado
- 12:16How-To
Make Takeout-Style Egg Rolls
- 12:17How-To
How to Make Claire Saffitz’s Pigs in a Blanket
- 10:42How-To
How To Make Tempura At Home
- 12:50How-To
How To Make Soup Dumplings
- 17:39How-To
Claire Saffitz Makes Croquembouche, A Cream Puff Tower
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
- 7:06How-To
Make Mapo Tofu, A Spicy Sichuan Dish
- 9:04How-To
The Cantonese Char Siu McRib is Here
- 8:21How-To
Make Amok, Fish Curry Steamed In Banana Leaves
- 11:47How-To
Lechon Kawali Sisig from Señor Sisig
- 8:29How-To
How To Make Cheesy Enchiladas With Alan Delgado
- 12:16How-To
Make Takeout-Style Egg Rolls
- 12:17How-To
How to Make Claire Saffitz’s Pigs in a Blanket
- 10:42How-To
How To Make Tempura At Home
- 12:50How-To
How To Make Soup Dumplings
- 17:39How-To
Claire Saffitz Makes Croquembouche, A Cream Puff Tower