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. In this episode, Cara visits Yakitori Tora in NYC to learn how to cook yakitori, or Japanese chicken skewers, over charcoal imported from Japan which lends a distinct smokiness to each dish. Popular skewers include chicken thighs, livers, hearts, and more.... Read More إقرأ المزيد | Share it now!

Here’s a pass it on for ya with a little bit of a different theme. Can the 5 of ’em make a foodie dish that surpasses 5,000 likes on instagram? Let’s hope someone with plating skills goes last….... Read More إقرأ المزيد | Share it now!

Welcome to A Frank Experience, where Frank Pinello of ‘The Pizza Show’ explores large-scale dining experiences and delves into what exactly it takes to feed a ton of people. ... Read More إقرأ المزيد | Share it now!

Ever wondered what kitchen equipment is essential for your home? Chefs Ben and James are here to recommend some of the best and tell you which options are worth your time and money!... Read More إقرأ المزيد | Share it now!

Andrea Nguyen, chef and author of Vietnamese Food Any Day, makes a char siu chicken banh mi in the MUNCHIES Test Kitchen. Andrea marinates and grills chicken thighs to crispy, caramelized perfection, makes quick pickles with daikon radishes and carrots, and slices up jalapeños and herbs to make the ultimate banh mi, all while explaining the origins of this now-classic Vietnamese sandwich. ... Read More إقرأ المزيد | Share it now!

José Andrés, James Beard Award-winning chef and one of the world’s 100 most influential people according to Time Magazine in 2012 and 2018, serves up gazpacho in the MUNCHIES Test Kitchen. ... 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!

Ad | This week the guys compare fish tacos! From a super speedy fish taco to a fish taco minus the fish (?!) to a proper Baja style fish taco… which version would you give a go at home?... Read More إقرأ المزيد | Share it now!

Chef Andy Ricker of Pok Pok in Portland, Oregon stops by the MUNCHIES Test Kitchen to show us how to make dressed-up instant ramen noodles with pork and cabbage. A favorite among college students in Thailand, this dish uses freshly pickled chili peppers, fish sauce, marinated pork loin, cabbage, Chinese mustard, bean sprouts, and carrots, but you can really use any veggies leftover in your fridge. ... Read More إقرأ المزيد | Share it now!