AD | Sorted are in Puerto Rico using your recommendations to find the best food this beautiful island has to offer… and we didn’t have to look far, there’s amazing new dishes EVERYWHERE!! In fact, there’s so much to find that two teams are going head to head to turn this into a proper competition.... Read More إقرأ المزيد | Share it now!

Everything is bigger in Texas, but this is also true for Chihuahua, its neighboring state on the other side of the border.... Read More إقرأ المزيد | Share it now!

AD | Can a steak-loving amateur cook beat a professional chef at cooking the perfect steak? Under any normal circumstances, the answer would most likely be ‘no’… But we have something up our sleeves, a visit to Steak School to learn from an expert!!... Read More إقرأ المزيد | Share it now!

Dale Talde, ‘Top Chef’ competitor and owner of TALDE restaurants, turns a traditional Filipino dish vegan in the MUNCHIES test kitchen. King trumpet mushrooms and shallots are braised in coconut vinegar and served with black beans and jackfruit alongside rice. This mushroom adobo is the ideal mix of tangy and sweet, and the perfect comfort food. ... Read More إقرأ المزيد | Share it now!

Farideh makes Boston cream doughnuts in this episode of The Cooking Show. These simple yeast doughnuts are fried, filled with a silky vanilla custard, and dipped in a chocolate glaze. Simple and classic, these doughnuts make the perfect breakfast, dessert, or anytime treat. ... Read More إقرأ المزيد | Share it now!

VICE Arabia got their hands on a copy of the most ancient cookbook in the Arab world, so we decided to test out a few recipes. Chefs Tala and Nadir cook a 1,000 year old stew. This dish has lamb, chicken, and eggs, as well as homemade almond milk.... Read More إقرأ المزيد | Share it now!

Cara Nicoletti is joined by Wylie Dufresne, the American chef behind wd-50 that helped bring molecular gastronomy to NY, to show us how to add a scientific twist to a breakfast classic: the bacon egg and cheese. After scrambling eggs, he liquifies them in a blender and then uses a cooking siphon to aerate the eggs with NO2. He then shoots them into an eclair pasty shell and garnishes them with dehydrated ham to create a dish that appears to be a classic eclair. The end result is a super creamy, salty surprise that any breakfast sandwich enthusiasts needs to try.... Read More إقرأ المزيد | Share it now!

Ad | Today we’ve got three muffin recipes to compare. Two sweet and one savoury. But what we’re really comparing is the time and effort it takes to make each one. Does increasing the time spent increase the quality of the muffin?... Read More إقرأ المزيد | Share it now!

Chef Alvin Cailan of NYC’s The Usual stops by the MUNCHIES Test Kitchen to make tortang talong. This Filipino eggplant omelette is made by charring whole Japanese eggplant over open flame, removing the skins, and then frying the smoky flesh with eggs. Topped with tomato and cucumber, this savory dish is perfect for breakfast but can be quickly whipped up at any time of day. ... Read More إقرأ المزيد | Share it now!