Munchies

How to Sharpen a Knife with a Japanese Master Sharpener

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In New York, there is a premier knife company, Korin, that not only sells some of the best knives but has master sharpeners to keep your edges on point. In this video Vincent, one of Korin’s master knife sharpeners, will show you how to properly sharpen your knife. Using a whetstone instead of honing steels or pull sharpeners, your blade will last longer and retain its edge better.

Vince, in this instructional video, will show you what type of sharpening stone to use and why as well as some tips and tricks to figure out what angles to use for the best results.

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How To Make Cajun Jambalaya with Isaac Toups

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Isaac Toups is back and this time he’s showing you another Cajun classic—jambalaya. This dish is a southern staple, perfect for learning the basics of a Louisiana kitchen, like making a proper roux, the “holy trinity,” juggling, and, of course, knife throwing. Laissez les bon temps rouler!

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How to Make a Classic Matzo Ball Soup

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Matzo ball soup is Jewish comfort food at its finest. Cara Nicoletti is in the MUNCHIES Test Kitchen to offer her version of the legendary dish, which features a full chicken, veggies, homemade broth and matzo balls, made with delicious schmaltz. This recipe is so good it might just rival your grandma’s!

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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 Confetti Birthday Cake

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What’s the perfect birthday cake? The confetti cake. Hands down. With layers of vanilla cake and meringue-based frosting, plus tons of rainbow sprinkles, you’ll never go for a store bought cake again. Pastry chef Caroline Schiff, shows us how to make this birthday classic and shares some of her best cake decorating secrets. Whether you’re 5 years old or 70, everyone loves a confetti cake.

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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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