How To Ice & Decorate A Cake Three Ways

From Munchies. There are a million ways to ice and decorate a cake. Bill Clark of Meme’s Diner in Brooklyn shows us three of his favorite styles, while also covering basic skills like piping, making rosettes, using a bench scraper, and applying sprinkles. A self-taught baker, Bill dives into three different techniques and icing styles…

How To Make Curried Goat with Nina Compton

From Munchies. Curried goat with potato gnocchi is a uniquely personal dish for chef Nina Compton of Compère Lapin and Bywater American Bistro in New Orleans. It relies on the goat curry of her childhood but substitutes the typical white rice for gnocchi, which she learned as a pasta-making professional cook. The goat is brined…

How To Make Carbonara With Michael White

From Munchies. Chef Michael White of Marea, Morini, and Ai Fiori knows carbonara. It’s a dish best made and eaten at 3am after a night out. He talks through what al dente means, how to cook spaghetti perfectly al dente, whether you should use guanciale, bacon, or pancetta, and whether it’s ever appropriate to throw…

Making One of a Kind Knives in the Mountains of Vermont

From Munchies. Nick Anger is a bladesmith, woodworker, metallurgist, and chemist who creates utterly unique, custom Damascus steel knives. He works alone out of his workshop in Vermont, surrounded by different hydraulic presses, hammers, and anvils. Nick specializes in layering different materials, combining them into billets, twisting them, and creating a blade that is both…

How To Make Soft Pretzels With Zoe Kanan

From Munchies. Zoe Kanan, head baker for Simon and The Whale, shares her technique for making soft pretzels. They’re both fluffy yet crunchy due to the use of lye, leading to pillowy, doughy centers and crisp caramelized ends. Once sea salt and a quick miso honey mustard is added, you’ve got a pretzel that is…

Chef’s Night Out: Oscar the Intern

From Munchies. Oscar has been a Munchies Test Kitchen intern for three months, which is also the length of time he’s lived in New York. And he just had his 21st birthday. To celebrate, the Munchies staff took Oscar out for a night he’ll never forget. They opened his eyes to the world of fine…

Dominique Ansel Explains The Perfect Croissant

From Munchies. James Beard Award-winning pastry chef Dominique Ansel, inventor of the cronut, explains what a perfect croissant looks, feels, tastes, and sounds like. Dominique is so passionate about achieving the perfect croissant that he has his bakers from all over the world—from Soho, to London, to the Upper West Side—send him photos of their…

Making Dim Sum For 3,000 People – A Frank Experience

From Munchies. Frank Pinello is back with another episode of A Frank Experience, this time learning what it takes to serve dim sum to 3,000 people in one day at one of the largest restaurants in North America. He visits Jing Fong, a 25,000-square-foot Cantonese banquet hall in Manhattan’s Chinatown that serves Hong Kong-style dim…

The Spiciest Street Food in India – Hot Heads

From Munchies. Karina Utomo (from Melbourne hardcore band High Tension) is a self described chilli fiend. She literally eats chilli for breakfast, which is why we sent her on a mission to taste the hottest food India has to offer. In this episode she joins a Hyderabadi food blogger at his favourite local restaurant before…

How To Make Churro Ice Cream Pops

From Munchies. Cara Nicolleti is joined by Wylie Dufresne, the American chef behind wd-50 that helped bring molecular gastronomy to NY, to show us how to make a popsicle that tastes like a churro. First he takes doughnut crumbs and mixes them together with white chocolate to make a creamy churro tasting shell. He then…

How to Make Chicken Fried Steak Sandwiches with Mason Hereford

From Munchies. Mason Hereford of Turkey and the Wolf and Molly’s Rise and Shine in New Orleans makes chicken fried steak sandwiches in the MUNCHIES Test Kitchen. Thick-cut buttery bread is filled with homemade coleslaw using Mason’s favorite mayo, Duke’s, and crispy fried steak that’s topped with chicken seasoning for an extra flavor boost. Pepper…

Eating the Spiciest Food in Hyderabad

From Munchies. Chilli fiend and High Tension frontwoman, Karina Utomo, turns up the heat in Bengaluru and Hyderabad. Our first stop takes in some of the best spicy food our host has ever eaten, care of an army mess serving up recipes that are generations old. Next up we visit a market churning through tonnes…

Munchies Throwbacks: Chef’s Night Out with Michael White

From Munchies. This episode of Chef’s Night Out features Michael White, a New York City chef renowned for his handiwork at the seafood-focused Italian restaurant Marea in Columbus Circle. Michael assembled a crew of culinary heavyweights for his eating excursion: Josh Capon, chef-owner of Burger and Barrel and Lure Fishbar, decorated hamburger champion, and newly…

How To Carbonate Fruit and Make Crunchy Honey

From Munchies. Cara Nicolleti 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 classic cheese plate. First he carbonates fruit slices by adding C02 to a siphon, then freezes honey by drizzling it into liquid Nitrogen.…

300 Ingredients, 1 Tasting Menu, World’s 6th Best Restaurant

From Munchies. Chef Virgilio Martínez is dedicated to sourcing, archiving, and serving native Peruvian ingredients at Central in Lima, which has been voted one of the world’s 50 best restaurants. In this episode of Immersed, Virgilio takes us through a typical day at Central, where he investigates and integrates indigenous ingredients into the menu of…

The Birthplace of the Burrito – All the Tacos

From Munchies. Everything is bigger in Texas, but this is also true for Chihuahua, its neighboring state on the other side of the border. This is why, the burrito, the biggest taco of them all was created there. On this episode of Todos Los Tacos, our taco guru Francisco “El Fara” Gómez takes us to…

How To Make Filipino Mushroom Adobo with Dale Talde

From Munchies. 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…

Homemade Boston Cream Donuts – The Cooking Show

From Munchies. 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. Check out the recipe here: https://www.vice.com/en_us/article/8xzkjz/homemade-boston-cream-donut-recipe Subscribe to Munchies here:…

Recreating the World’s Oldest Stew Recipe

From Munchies. 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. Subscribe to Munchies here:…