cooking

Chef Kyo Pang of the NYC restaurant Kopitiam makes the beloved national dish of Malaysia: nasi lemak.

Frank Pinello’s returns for another episode A Frank Experience, and this time he’s in Dallas at the historic State Fair of Texas. This 24-day festival of Texan culture sees over 2 million guests, and Frank learns what it takes to feed them.

This monster cookie bowl sundae is the craziest thing to come out of the Munchies Test Kitchen so far.

Chef Sheldon Simeon shares a comfort food from his home state of Hawaii: saimin noodle soup.

Chef Aaron Crowder gives an easy, step-by-step tutorial on how to carve everyone’s favorite juicy holiday bird.

Chef Mei Lin of Nightshade in Los Angeles makes a blooming onion so good that people demand it.

This salmon burger is filled with so many healthful ingredients, it might be a cure-all meal.

Stephen Muscarella from The Field Company explains everything you need to know about using a cast iron skillet (but were afraid to ask).

Chef Jake Leiber reveals the secret to the indulgent pancakes at his Canadian-inspired restaurant, Chez Ma Tante: lots of clarified butter.

Chef Aarón Sánchez shares a recipe straight from his Northern Mexican heritage: his Uncle Mario’s famous Chili Colorado.

Shucking shellfish doesn’t have to be scary.

Chef Eric Sze of Taiwanese restaurant 886 makes traditional scallion pancake beef wraps in the MUNCHIES Test Kitchen.