Food

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.

Leah Cohen takes frozen shrimp and creates a Southeast Asian-inspired dish.

Deuki Hong takes us into the world of K-dramas with a genius bibimbap recipe.

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.

Andre Fowles turns leftover mash and cranberry sauce into ooey gooey croquettes.

Elena Yamamoto will teach you to love your leftovers.

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.

Joined by David Alan Grier, Action develops a psychic connection with animals.