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How To Make Miki Noodles with Sheldon Simeon

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Sheldon Simeon brings some 808 flavor to the MUNCHIES Test Kitchen with his take on one of his favorite family recipes, miki noodles. With ham hock, chicken, shrimp, and a variety of spices and veggies, this noodle dish is Filipino comfort food at its best.

Make this dish on your own (recipe link here: or if you’re feeling like you need a reason to hop a plane to Hawaii, check it out on the menu of Sheldon’s new Maui restaurant, Lineage.

WATCH NEXT: Filipino Street Food, Alcohol, and Pig Faces: Chef’s Night Out in Manila –

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How-to Make a Traditional Japanese Bento Box

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Elena Yamamoto, co-chef of Brooklyn’s Karasu, is back in the MUNCHIES Test Kitchen to show us how to make a bento box, the traditional on-the-go Japanese lunch. Elena’s requirements for a great bento are simple: it has to travel well, be delicious, and have a variety of great colors.

Her salmon bento is packed with lots of fresh vegetables and Japanese rice balls like onigiri and inarizushi. It’s so beautiful that you won’t want to eat it. (But then you will, and you’ll be very happy about it.)

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How-To Make a BLT with Matty Matheson

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Leave it to Matty Matheson to find a way to make the already perfect BLT sandwich even better. It starts with Cholula Original-glazed bacon, crisp iceberg lettuce, thinly sliced tomatoes, all sandwiched between two thick pieces of challah French toast. This is your new favorite sandwich.

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How-to Make A Chicago Style Cheesecake with Eli’s

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You know what a New York style cheesecake is, but what about Chicago-style? We promise it’s not covered in tomato sauce. It’s rich, creamy, and has an all-butter cookie shortbread crust. Diana Moles, the VP of Research & Development at Eli’s Cheesecake, shows us how to make this legendary cheesecake made famous by Eli Schulman at his Chicago steakhouse in 1980.

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How-To Make Khoresh-e Fesenjan

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Khoresh, a generic term for stewed dishes, is a staple of Iranian cuisine. One of our favorites is fesenjan, a walnut and pomegranate stew that has the perfect balance of savory and sweet.

Farideh Sadeghin, MUNCHIES culinary director, learned how to make fesenjan from her father, the king of khoreshes, and shares his recipe with us in the Test Kitchen. She serves her fesenjan over steamed basmati rice with pomegranate seeds, but if you really want to do it the right way, serve it with tahdig, the layer of crispy browned rice at the bottom of the pot.

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How-To Make Classic-Style Pork Gua Bao

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Chef Bao Bao of Greenpoint restaurant Baoburg shows us how to make pork gua bao in the MUNCHIES Test Kitchen. These perfectly steamed buns are light, fluffy, and filled with sweet and savory slow-cooked pork belly.

Born and raised in northern Thailand, Chef Bao Bao grew up eating bao and calls them “genius.” We agree. They’re a perfect snack (or meal) any time you’re hungry.

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WATCH NEXT: How to Eat Sushi (You’ve Been Doing it Wrong) —

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How-To Make Chocolate Mousse with Matty Matheson

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Order today and cook a MUNCHIES Meal Kit recipe along with Matty:

It’s all about mouthfeel with desserts. And Matty is here to show you how to make a light, airy chocolate mousse.

This easy-as-hell dessert is perfect for every celebration and doubles as a nice little workout for your egg-beating and cream-whisking muscles. Make sure you top it with some whipped cream and crushed graham crackers because “Just eating chocolate mousse is too good. It will fuck you up.”

“Be the superstar you were meant to be: make this chocolate mousse.”

Check out the recipe here:

WATCH NEXT: Matty Matheson Cooks a Steak Sandwich –

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How-To: Make Kimchi at Home with Deuki Hong

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In this episode of How-To, chef Deuki Hong teaches us how to make the traditional fermented Korean staple, kimchi.

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How-To: Make a Veggie Burger with Cara Nicoletti:

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How-To: Make Ghormeh Sabzi

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MUNCHIES culinary director Farideh Sadeghin shares her family recipe for Ghormeh Sabzi, an Iranian herb stew. This traditional Persian dish is as easy to make as it is flavor-filled, making it the perfect meal to serve all winter.

Check out the recipe here:

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How-To: Make Cauliflower Crust Pizza:

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How-To: Make Braised Chicken with E-Dubble

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Make your mama proud. Treat yourself. Whatever your reason, Chef E-Dubble’s chicken is the answer. Tender, juicy, and full of flavor, this fall-off-the-bone recipe is simple and has an equally tasty kale salad to go with it. Because eat your greens, kids.

Make sure to stop by Chef E-Dubble’s new pop up Café 633 next time you’re in Downtown LA, and thank him for the best chicken of your life. We promise you won’t regret it.

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