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Farideh makes carne asada fries from the new MUNCHIES Cookbook, MUNCHIES Guide to Dinner: How to Cook For Yourself and Your Friends.

Isaac Toups is back and he’s making boudin, a classic Cajun dish made of pork shoulder, chicken liver, rice, and the Cajun trinity of onions, bell peppers, and celery.

Farideh makes a spinach and mushroom lasagna from our new cookbook, MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends.

Farideh makes a Grasshopper baked Alaska from the new MUNCHIES Cookbook, MUNCHIES Guide to Dinner: How to Cook For Yourself and Your Friends.

Chef Isaac Toups is back, this time showing us how to make a classic fried seafood po' boy.

Chintan Pandya, chef of Rahi in the West Village and Adda in Queens, knows the secret to a perfectly crispy samosa: frying at two different oil temperatures.

Ivan Orkin, chef-owner of Ivan Ramen and star of Chef’s Table, dresses up boxed Japanese curry for a quick, veggie-packed meal.

There are a million ways to ice and decorate a cake. Bill Clark of Meme’s Diner in Brooklyn shows us three of his favorite styles, while also covering basic skills like piping, making rosettes, using a bench scraper, and applying sprinkles.

Curried goat with potato gnocchi is a uniquely personal dish for chef Nina Compton of Compère Lapin and Bywater American Bistro in New Orleans.

How to make our favorite dishes with our favorite chefs

How to make our favorite dishes with our favorite chefs

Aaron Crowder of Cervo’s in Manhattan's Lower East Side makes piri piri chicken, a slightly spicy, classic Portuguese dish, in the MUNCHIES Test Kitchen.