We apologise in advance for the ice cream envy you’re about to get. Also…did you hear those flavours?! Burnt Butter Caramel. Pistachio. Avocado and Nut. Sorry vanilla but you’ve got some serious competition. Perfect Italian Gelato, avocado craziness and liquid nitrogen churned ice cream… we have it all in London.... Read More إقرأ المزيد | Share it now!

Meet the Chocolate-Peanut Butter Icebox Cake, the perfect summer dessert to make when it’s approximately one million degrees outside. No oven necessary! Farideh Sadeghin, MUNCHIES culinary director, makes a creamy, rich peanut butter mousse that gets layered between chocolate cookies, chilled in the freezer, and then covered in hot fudge. It’s truly the best thing on earth, and you will want to eat the entire cake in one sitting. We warned you.... Read More إقرأ المزيد | Share it now!

Now that we’ve learned how to make a pizza in 5 minutes there’s no going back. This is what lunch we’re having every day for the foreseeable future. Maybe we’ll alternate making the cheats 20 minute pizza and traditional 1 hour pizza for dinner everyday too. That’s not too much pizza…right?... Read More إقرأ المزيد | Share it now!

We’re not messing around with our crab cake recipe. Farideh Sadeghin, Maryland-native and MUNCHIES Culinary Director, makes a crab cake that is 99% lump crab meat. There is no filler in this cake! It’s pure, delicious Maryland blue crab meat. Spoiler alert—Old Bay is involved. Or as Farideh calls it, “Old Bae.”... Read More إقرأ المزيد | Share it now!

Action Bronson teamed up with Brian Strumke of Stillwater Artisanal Ales to make a wild, one-of-a-kind American ale, dry hopped and juiced up with Muscat grapes. ... Read More إقرأ المزيد | Share it now!

We reckon we NAILED the Best Fish & Chips in London so it was time to branch out. We took your suggestions and headed South West(ish) in an attempt to find AMAZING food. Not only did we try all the Fish & Chips but we discovered a lot of gems on the way thanks to you guys! ... Read More إقرأ المزيد | Share it now!

While making rugelach at home, the Ashkenazi Jewish pastry might seem difficult, we’ve got you covered. Camille Cogswell, the pastry chef of Philly’s Zahav, makes a date and almond filled version that’s inspired by American-style and Israeli rugelach. This recipe might take most of the day to make, but it’s a baking project that’s totally worth it, even for the bragging rights alone.... Read More إقرأ المزيد | Share it now!

It’s one of your FAVE formats so we’ve brought it back, BUT this time we each get 15 minutes to contribute to the dish. And it’s a good job too considering that this weeks theme is ‘Savoury Fine Dining’ (?!). Pan-fried Crusted Lamb in a Wild Garlic Oil, accompanied by Baby Hasselback Potatoes & Beef Dripping Beetroot Steaks on a bed of Yoghurt Pea Puree might sound pretty cheffy, but we’re not so sure we’re gonna be winning any Michelin Star’s just yet!... Read More إقرأ المزيد | Share it now!

Join MUNCHIES Test Kitchen Director Farideh Sadeghin as she eats her way through Austin, Texas’ Hotluck music and food festival. This casual event is a hodgepodge of everything locals and visitors alike love about the city—good music, fun people, and the best barbeque known to man.... Read More إقرأ المزيد | Share it now!