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Lucas Sin of Junzi Kitchen and Nice Day Chinese Takeout is in the Munchies Test Kitchen making his take on an iconic takeout dish: Chinese-American restaurant-style egg rolls. Lucas pays homage to the mighty egg roll with this step-by-step recipe that includes store-bought egg roll skins and DIY duck sauce and spicy mustard. Lucas demonstrates how to make the egg roll filling with cabbage, carrots, and Chinese celery, plus a mixture of ground pork and shrimp, and explains the importance of double-frying. Check out the recipe here: https://www.vice.com/en/article/5dpbp5/classic-pork-and-shrimp-egg-rolls-recipe... Read More | Share it now!

Nik Sharma, author of the new cookbook “The Flavor Equation,” is at home making dal makhani, a creamy lentil stew that comes together with help from some simple pantry ingredients. Nik’s dal is composed of soaked black lentils that, when cooked, break down to a smooth, buttery texture. He packs in flavor with ghee, onions, ginger, and garlic, plus turmeric and cayenne pepper for heat. A touch of cream tops off this surprisingly simple dish. Check out the recipe here: https://www.vice.com/en/article/4ayz5w/dal-makhani-recipe... Read More | Share it now!