Will Horowitz of Ducks Eatery stopped by the MUNCHIES Test Kitchen to show us how to transform watermelon radishes into a vegan alternative to bresaola. After brining, smoking, and dehydrating the radishes, the result is smoky, salty, and slightly sweet flesh. Thinly sliced, it’s the perfect addition to a simple salad.

Farideh makes a colorful and summery manicotti, topped with greens and herbs from the MUNCHIES garden. For this baked pasta dish, she rolls up lasagna sheets, adds a lemony zucchini and squash filling, then sprinkles on mozzarella cheese. Topped with an herb and arugula salad, along with parmesan cheese, this vegetarian pasta is the perfect excuse to turn on your oven this summer.

Chef Ravi Kapur shows us how to use up all that extra kimchi juice by making a sweet and tangy glaze for chicken legs. The chicken is hit wit a fragrant rub before being pan-fried, resulting in crispy skin with juicy, tender, and flavorful meat. Serve it alongside grilled corn and bok choy for one recipe you’ll want to make year-round.

Danny and Elizabeth Rossi, a father-daughter duo, run a hot dog cart outside New York City’s Metropolitan Museum of Art. As disabled veterans, they are given a special permit for their cart, yet there have been issues with non-vets getting their hands on these permits, allowing illegal businesses to flourish and causing overcrowding. In this video, Danny and Elizabeth share how they manage to survive in this oversaturated and harsh working environment.

James Beard Award-winning chef José Andrés makes a Spanish style tortilla in the MUNCHIES Test Kitchen, but with a time-saving fix, by using potato chips instead of having to cook potatoes. This simple dish takes 30 minutes or less and uses only four ingredients: eggs, extra virgin olive oil, sea salt, and sweet potato chips.

Farideh makes sausage and broccoli rabe stromboli in the MUNCHIES Test Kitchen. Like a rolled up pizza, this cheesy and spicy stromboli is filled with both hot and sweet cherry peppers and loaded with mozzarella and provolone cheese. Farideh also shares a simple homemade pizza dough recipe, so you can make this dish fully from scratch at home.

Chef Tomas Matsufuji serves up some of Lima’s freshest ceviche at Al Toke Pez in Lima, Peru. Al Toke Pez serves high-quality ingredients at affordable prices in an unpretentious spot where diners can eat-in at the bar or take their food to-go.

Along with ceviche, they offer classic Peruvian and Nikkei dishes like arroz con mariscos (fried rice with seafood), fried fish, and leche de tigre. Thomas goes to the fish market every morning to source fresh ingredients with a focus on sustainable buying practices.

Some people say that the hard-shell taco is sacrilegious. It is not a taco and it is not Mexican they say. But actually, that beautifully crispy and fried tortilla filled with cheddar cheese and lettuce does have a Mexican background and we should be very thankful and proud about it. On this episode, our taco guru Francisco Gómez takes us to the heart of California in search for the best hard-shell in town.

Adrienne Cheatham, chef and runner-up of Top Chef Season 15, makes blackened salmon with a collard green salad in the MUNCHIES Test Kitchen.
By starting the fish in a cast iron skillet and then finishing it off in the oven, Adrienne shows us how to get perfectly blackened and tender fish every time. She rounds out the dish with a side of collard greens tossed with a tangy buttermilk dressing and crunchy black-eyed peas.