CHEFS

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

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.

In this episode of Chef’s Night Out, some of Peru’s most famous chefs—Jaime Pesaque of MAYTA, Erik Ramirez of Llama Inn, and Virgilio Martínez of Central—hit the streets of Lima.

Dale Talde, 'Top Chef' competitor and owner of TALDE restaurants, turns a traditional Filipino dish vegan in the MUNCHIES test kitchen.

Chef Alvin Cailan of NYC’s The Usual stops by the MUNCHIES Test Kitchen to make tortang talong.