Gabriele Lamonaca is a Roman-style pizzaiolo and founder of Unregular Pizza in NYC. During the COVID-19 pandemic, Gabriele found himself…
Third-generation master butcher Thomas Odermatt is the mastermind behind Roli Roti, a mobile gourmet rotisserie that’s been serving the Bay…
Nik Sharma, author of the new cookbook “The Flavor Equation,” is at home making dal makhani, a creamy lentil stew…
Please support me on Patreon: Thank you to my Patrons: AK, Bryce Neal, Cameron Titus, Dan Allen, Eliel, Elizabeth Millan,…
Ademar de Barros Moreira owns the legendary french fry stand Batata de Marcehal in Rio de Janeiro. He’s been selling…
GET THIS RECIPE HERE: LIKE/SUBSCRIBE FOR MORE! Tired of settling for leftover pizza being either cold and tough or hot…
Claire Saffitz, author of the new cookbook “Dessert Person,” is in the Munchies Test Kitchen making the Eiffel Tower of…
Farideh breaks down how to make the perfect French dip sandwich with an unexpected ingredient — apples. Bonus, Farideh tells…
Cooking french toast with banana A person cuts the edges of a slice of bread on a board, cuts a…
From sinking cities to species extinction, the effects of climate change are expected to be disastrous. And these shifting weather…
Acclaimed Chicago chef Paul Kahan of Publican, Dove’s Luncheonette, and avec brings Switzerland’s favorite cheesy party food, raclette, to the…
James Beard Award-winning pastry chef Dominique Ansel, inventor of the cronut, explains what a perfect croissant looks, feels, tastes, and…