Soms heeft je chihuahua gewoon een kalfsentrecote nodig.
Time to Marie Kondo your approach to overly processed, unsustainable food.
Revisiting the art of the OG appetizer.
Quang Nguyen from Cool world is in the MUNCHIES Test Kitchen to show us how to make Vietnamese fried chicken with curry.
Experience one of Pattaya's most intriguing dining spots — a former parasailing business turned floating restaurant.
Mason Hereford is back in the MUNCHIES Test Kitchen to show us how to make chicken pot pie pockets from his cookbook Turkey and the Wolf: Flavor Trippin' in New Orleans.
Get ready to savor the rich and aromatic flavors of the Middle East with this delicious Kubbeh Halab recipe!
Chef and Author Cynthia Shanmugalingam shares her recipe for a Sri Lankan-Chinese fusion dish involving stir-frying leftover rice until crispy and mixing it with a flavorful crab curry made with tamarind, coconut milk, and a blend of curry powders.
While Indian cuisine can be complex, Dal is a simple, comforting dish that acts as a centerpiece that binds everything together in a typical Indian meal.
Join Chef Atsushi Kono from Kono in NYC as he shares his passion for Yakitori, a traditional Japanese dish that involves grilling skewered chicken.
Join Kathy Chen of Greenpoint’s Wenwen as she takes us through this easy-to-follow recipe.
In Amsterdam's Bijlmermeer neighborhood, Yvette's Kitchen, run by Yvette Dorsiel, offers a daily menu of mouthwatering dishes, including expertly-prepared goat, beef, oxtail, and fish — all served alongside her famous johnnycakes.
Ayesha Nurdjaja, Executive Chef & Partner of Shuka and Shukette in NYC, makes eggplant and tomato shakshuka in the MUNCHIES Test Kitchen.