interviews

How To Make Samosas with Chintan Pandya

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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. Potatoes, peas, and ajwain, an herb thought to have anti-bloating qualities, are also key components to this classic Indian street food. Chintan demonstrates how to use a pasta machine to give the dough a consistent thickness, as well as the proper way to fold samosas.

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How To Make Ribs on a Charcoal Grill with Myron Mixon, BBQ Champion

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Four-time barbecue world champion Myron Mixon cooks up some St. Louis spareribs at the MUNCHIES Test Kitchen. He shows us how to make a homemade marinade, rub, and barbecue sauce to achieve barbecue perfection at home without an elaborate setup—all you need is a charcoal grill, no smoker required. Just grab your ingredients and a cold drink, light the grill, and follow along at home for the ultimate summer barbecue dish.

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How To Make Dominique Ansel’s Best Pastry: The DKA

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James Beard Award-winning pastry chef Dominique Ansel stopped by the MUNCHIES Test Kitchen to make his signature pastry: the DKA, his take on the Breton pastry known as a kouign-amann, which now outsells the famous Cronut. Dominique shows us how to make a butter block and carefully work the pastry dough to create a perfectly caramelized crust and a flaky, chewy interior. He also shares stories from his childhood in France and explains why no one—not even his family—is allowed to skip the Cronut line.

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How to Make Pesto with Massimo Bottura, Chef of the #1 Ranked Restaurant in the World

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Massimo Bottura, the Italian restaurateur and chef-owner of three-Michelin-starred Osteria Francescana, knows a thing or two about homemade pesto. His restaurant just won #1 in the world on the prestigious Top 50 list.

Using a recipe from his cookbook, Bread Is Gold, Bottura loses the traditional pine nuts and uses breadcrumbs instead. The final product is a fresh and original pesto pasta dish from one of the best chefs in the world that’s still simple enough to make at home.

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How To Make Cajun Jambalaya with Isaac Toups

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Isaac Toups is back and this time he’s showing you another Cajun classic—jambalaya. This dish is a southern staple, perfect for learning the basics of a Louisiana kitchen, like making a proper roux, the “holy trinity,” juggling, and, of course, knife throwing. Laissez les bon temps rouler!

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How to Make a Classic Matzo Ball Soup

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Matzo ball soup is Jewish comfort food at its finest. Cara Nicoletti is in the MUNCHIES Test Kitchen to offer her version of the legendary dish, which features a full chicken, veggies, homemade broth and matzo balls, made with delicious schmaltz. This recipe is so good it might just rival your grandma’s!

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How To Make Miki Noodles with Sheldon Simeon

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Sheldon Simeon brings some 808 flavor to the MUNCHIES Test Kitchen with his take on one of his favorite family recipes, miki noodles. With ham hock, chicken, shrimp, and a variety of spices and veggies, this noodle dish is Filipino comfort food at its best.

Make this dish on your own (recipe link here: or if you’re feeling like you need a reason to hop a plane to Hawaii, check it out on the menu of Sheldon’s new Maui restaurant, Lineage.

WATCH NEXT: Filipino Street Food, Alcohol, and Pig Faces: Chef’s Night Out in Manila –

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How-To Make a BLT with Matty Matheson

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Leave it to Matty Matheson to find a way to make the already perfect BLT sandwich even better. It starts with Cholula Original-glazed bacon, crisp iceberg lettuce, thinly sliced tomatoes, all sandwiched between two thick pieces of challah French toast. This is your new favorite sandwich.

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How-to Make A Chicago Style Cheesecake with Eli’s

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You know what a New York style cheesecake is, but what about Chicago-style? We promise it’s not covered in tomato sauce. It’s rich, creamy, and has an all-butter cookie shortbread crust. Diana Moles, the VP of Research & Development at Eli’s Cheesecake, shows us how to make this legendary cheesecake made famous by Eli Schulman at his Chicago steakhouse in 1980.

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How-To Make Khoresh-e Fesenjan

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Khoresh, a generic term for stewed dishes, is a staple of Iranian cuisine. One of our favorites is fesenjan, a walnut and pomegranate stew that has the perfect balance of savory and sweet.

Farideh Sadeghin, MUNCHIES culinary director, learned how to make fesenjan from her father, the king of khoreshes, and shares his recipe with us in the Test Kitchen. She serves her fesenjan over steamed basmati rice with pomegranate seeds, but if you really want to do it the right way, serve it with tahdig, the layer of crispy browned rice at the bottom of the pot.

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