This week Baz and Jamie are put to the test on two skills they really should know by now. Egg poaching and making a hollandaise. Who do you reckon will come out on top in this battle?... Read More إقرأ المزيد | Share it now!

Jeremy Woodrow of the Alaska Seafood Marketing Institute (and lifelong fisherman), is in the MUNCHIES Test Kitchen to show us how to properly clean and fillet a fish. He cuts up several salmon steaks and fillets from one big sockeye salmon, removing pinbones while keeping the flesh of the fish intact.... Read More إقرأ المزيد | Share it now!

Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes Chilaquiles in the MUNCHIES Test Kitchen. This comforting Mexican dish of freshly-fried tortilla chips doused with homemade salsa verde, avocado, and fried eggs works perfectly for any meal. ... Read More إقرأ المزيد | Share it now!

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. ... Read More إقرأ المزيد | Share it now!

All the thrill and flavour of a regular BBQ minus all the smoke, right? Ben and James put a smokeless BBQ to the test and see whether or not it’s worth it!... Read More إقرأ المزيد | Share it now!

Evelia Coyotzi has been selling dollar tamales in Corona, Queens since 2001. Her team starts every day around 9 PM, cooking through the night, so that by 4 AM, they’re outside the Junction Boulevard subway stop selling her tamales. ... Read More إقرأ المزيد | Share it now!

After the response to our weird flavour pairings videos, we wondered if the guys could apply their new-found knowledge in this Mystery Box Challenge!! Do you guys reckon Mike will be able to beat the chef?... Read More إقرأ المزيد | Share it now!

James Beard Award-winning pastry chef Dominique Ansel stopped by the MUNCHIES Test Kitchen to make his signature pastry: the DKA, his take on the Breton pastry known as a kouign-amann, which now outsells the famous Cronut. Dominique shows us how to make a butter block and carefully work the pastry dough to create a perfectly caramelized crust and a flaky, chewy interior. He also shares stories from his childhood in France and explains why no one—not even his family—is allowed to skip the Cronut line. ... Read More إقرأ المزيد | Share it now!

Max Ng, the executive chef of New York’s Momofuku Ssäm Bar, stopped by the MUNCHIES Test Kitchen to make his grandmother’s king crab noodle recipe. These Chinese longevity noodles are coated in a dark soy glaze, packed with veggies, and filled to the brim with shellfish, including lobster, king crab, and head-on shrimp.... Read More إقرأ المزيد | Share it now!