Munchies

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.

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.

How to make our favorite dishes with our favorite chefs

Organic Post: Looks like a popsicle, taste like a churro, feels like an extra cold summer snack. In partnership with Starbucks.

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

Mason Hereford of Turkey and the Wolf and Molly’s Rise and Shine in New Orleans makes chicken fried steak sandwiches in the MUNCHIES Test Kitchen.

Organic Post: This nitrocheese plate is really really cool. Like, freezing. Get it? #ad Paid Post: Watch what happens when our chef drizzles honey into liquid nitrogen. In partnership with @Starbucks #ad