Here’s a new challenge for you… What happens when two mates (who have been cooking and learning for 10 YEARS) are tasked to make a dish using choux pastry WITH NO RECIPE. You’d think they’d make a dish using choux pastry right? WRONG….... Read More إقرأ المزيد | Share it now!

This monster cookie bowl sundae is the craziest thing to come out of the Munchies Test Kitchen so far. Farideh uses a classic chocolate chip cookie recipe for this giant sundae bowl, with chocolate chips, sugar, vanilla extract, and plenty of butter. After completing the cookie dough, Farideh demonstrates how to grease a metal bowl for the cookie bowl mold, how to ensure the cookie bowl doesn’t expand while it bakes, and why cookie dough should chill before it goes in the oven. Lastly, Farideh assembles this colossal sundae with cookie dough ice cream, hot fudge, whipped cream, and a cherry on top. ... Read More إقرأ المزيد | Share it now!

Chef Sheldon Simeon shares a comfort food from his home state of Hawaii: saimin noodle soup. Somewhat similar to ramen, Sheldon explains how this dish, found only in Hawaii, is the product of multiple ethnic cuisines.... Read More إقرأ المزيد | Share it now!

Baked right in the skillet, this festive Dutch baby pancake with cranberry sauce is a must-have for your holiday brunch table. Get the recipe: https://www.allrecipes.com/recipe/277267/cranberry-dutch-baby/... Read More إقرأ المزيد | Share it now!

Ah, Philadelphia: the city is beautiful, the people are honest, and the food scene is unreal. One of the people responsible for this is Brad Spence, who helms Philadelphia’s finest trattoria, Amis. Brad’s food is influenced by dishes you would find in casual restaurants in Rome. And like any good American chef, Brad takes those old standbys and expands on them, drawing inspiration from the wonderful food he finds in the City of Brotherly Love. For this episode of Munchies, he brought us on a culinary adventure with his sous chef, Craig Parahus, and his brother-in-law, Kevin Griffin and introduced us to Peter McAndrews and Han Chiang of Han Dynasty.... Read More إقرأ المزيد | Share it now!

Here are all the tips and tricks you need to make your gravy great! Read more: http://dish.allrecipes.com/make-gravy-great/... Read More إقرأ المزيد | Share it now!

Pass It On, the ridiculous recipe relay challenge is BACK with a vengeance. This week we have an unusual theme. Are the chefs and normals going to pull off a spectacular dish to wow eyes and taste buds worldwide?!... Read More إقرأ المزيد | Share it now!

This family recipe is the perfect Thanksgiving side dish! Get the recipe: https://www.allrecipes.com/recipe/268152/moms-sausage-and-cornbread-dressing/... Read More إقرأ المزيد | Share it now!

YouTube cooking sensation @Maangchi shares the perfect recipe for a lunchbox: beef bulgogi lettuce wraps. Her recipe, which is featured in her new cookbook “Maangchi’s Big Book of Korean Cooking,” is a classic Korean dish made with toasted sesame seeds, white rice, homemade ssamjang (spicy fermented soybean paste), filet mignon, and Bibb lettuce. Maangchi marinates the thinly sliced meat with sesame oil, garlic, green onion, soy sauce, black pepper, and sugar and then cooks it quickly in a pan, while the rice cooker handles the white rice. Finally, Maangchi assembles the wraps with lettuce and cherry tomatoes, showing how easy and fun her recipe is to make and eat.
Check out the recipe here: https://www.vice.com/en_us/article/wjwk3b/lettuce-wrapped-bulgogi-rice-dosirak-recipe ... Read More إقرأ المزيد | Share it now!