Food

Abel hits the streets of Amsterdam for the best late night food in this Dutch city.

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.

Nick Anger is a bladesmith, woodworker, metallurgist, and chemist who creates utterly unique, custom Damascus steel knives.

How to make our favorite dishes with our favorite chefs

Oscar has been a MUNCHIES Test Kitchen intern for three months, which is also the length of time he’s lived in New York. And he just had his 21st birthday. To celebrate, the MUNCHIES staff took Oscar our for a night he’ll never forget.

Frank Pinello is back with another episode of A Frank Experience, this time learning what it takes to serve dim sum to 3,000 people in one day at one of the largest restaurants in North America.

How to make our favorite dishes with our favorite chefs

James Beard Award-winning pastry chef Dominique Ansel, inventor of the cronut, explains what a perfect croissant looks, feels, tastes, and sounds like.

Karina spends her last day in Jaipur with a local family to sample a little home cooking, before making a bad choice regarding some seriously hot chilli paste.