Priya Krishna

For the latest episode of “On the Job,” Priya Krishna spent a night picking up compost with Paul Campbell, who removes thousands of pounds of food waste from New York businesses.

Americanos and iced lattes and cold brews, oh my! In this episode of "On The Job," Priya Krishna dives into the daily grind of baristas. Meet Arnaldo Hernandez Mundo, who works at Cafe Grumpy in Grand Central Terminal, one of the country's busiest transit hubs. Follow as Arnaldo shares how he got into coffee through latte art in his native Puerto Rico, what it’s like harvesting coffee beans and more.

The Smarties candy factory in Union, N.J., makes a lot of candy: 12,000 of the sweet little tablets are processed per minute, and up to 120,000 pounds of candy are processed per day, making 4.5 million rolls. In a year, the factory produces more than 2 billion rolls of Smarties. But behind all of that candy and all of that machinery are people.

Indian cooking is filled with one-pan sabzis that come together fast and deliver big, complex flavor. Priya Krishna’s variation on a potato and green bean sabzi has a twist: almond butter, which gives the vegetables a nutty, almost tempura-like coating. The dish is fragrant with warm spices, ginger and garlic. Chaat masala — a salty, tart and delightfully funky spice blend — is widely available in South Asian grocery stores or online and is well worth having in your pantry to give sabzis like this one some extra sparkle.

Saag paneer is a classic vegetarian North Indian dish — but it’s also endlessly riffable. Swap out the paneer for feta or halloumi, the mustard greens for kale or spinach, and so on. In this riff from Priya Krishna, coconut milk enriches an already aromatic and verdant sauce that can be paired with either the traditional paneer, or extra-firm tofu. The final hit of coconut oil infused with smoky cumin seeds and red chile powder adds loads of depth, making this quite possibly the most luxurious way to eat a pound of greens.

Working behind the scenes to keep the operation running smoothly, the dishwasher is arguably one of the most important people at a restaurant. At Gage & Tollner, one of the oldest restaurants in Brooklyn, the job falls to Drevon Alston. A former subway performer, Drevon, who goes by Dre, puts in long hours not only washing dishes but also shuttling them across multiple floors to different parts of the kitchen.

Meet Amy O’Rourke. As assistant seafood manager at Stew Leonard’s, she isn’t just the person who hands you your salmon from behind the counter. Her goal is to make this job that can seem invisible, visible. Regardless of how she feels on the day, she shows up with a smile, a hard work ethic and even a lobster suit, to tend to and even entertain the almost 35,000 customers who shop here weekly.

A whole Thanksgiving for $100 or less: Can it be done? Follow along as we challenge Priya Krishna, Vaughn Vreeland and Eric Kim to plan, shop for, cook and serve a Thanksgiving feast for their friends and family in one day using only $100. Will they stay under budget? Will they get everything done in time? Will Priya’s mom finally let her help cook this Thanksgiving? Watch to find out.

Can a robot write a recipe? And if so, will it be … good? We’re about to find out. Welcome to Chef vs. A.I., which is exactly what it sounds like. In this installment, Priya asked ChatGPT to write an Eric Kim recipe, giving it a couple of parameters, before cooking through the A.I.-produced process. Then, once the fire department left, Eric got to work improving the recipe with some personal — dare we say human? — tweaks. Which was better? Watch to find out.

If New Yorkers are passionate about anything, it’s their bagel orders. Bagels are everywhere in the city, and there’s a reason for it. In the early 1960s, the first bagel-making machine was introduced, automating the once laborious and secretive process of crafting hand-rolled bagels. This allowed for billions of bagels to be mass produced and sold in grocery stores. But it is said that bagels made by hand create a stronger gluten structure, which leads to a light and chewy interior. Machine-made bagels, on the other hand, result in a dense, cakelike texture. Because of this difference, hand-rolled bagels are in high demand. And yet, bagel rolling is a dying profession.

The new world of food-scented candles is miles away from the sugary-sweet spiced pumpkin or vanilla cupcake ones you may know. (We’re looking at you, Yankee Candle.) They're savory, sleekly packaged and formulated to appeal to the kind of people who splurge on fancy candles and expensive olive oil.

In our last two Gingerbread Showdowns, Priya and Seth faced off with Sohla and Ham for competitions of epic, exhausting — and delicious — proportions. But in our third Gingerbread Showdown, we're switching things up. The teams are joining forces to create one of the most iconic houses in all of film: the "Home Alone" house. There will be pranks. There will be chocolate wallpaper. There will be … an edible Joe Pesci with his head on fire? (What “Home Alone” house would be complete without one?) As ​​Kevin McCallister might say: Merry Christmas, you filthy animal.

In this episode of “On the Job,” Priya shows you how the sausage gets made. Or in this case, the hot dog. But not just any hot dogs — these are New York’s favorite dog, Sabrett. In New York, you cannot escape the famed blue and yellow Sabrett umbrellas. They’ve appeared in countless films and television shows, and throughout popular culture. The nearly 100-year-old family-run business is the sixth-largest hot dog distributor in the United States, but how do the dogs get made? Follow along as Priya dives in to the complex process and skilled labor behind the scenes.

Food carts are everywhere in New York City. Hot dogs, coffee, halal, mangoes … The list goes on. There are 20,000 street vendors fueling the city daily, yet their work is layered, complicated and always at risk. With a city cap on permits since the early 1980s, most of today’s street vendors are deemed illegal, leaving their jobs and livelihoods vulnerable every day. Sonia Pérez is a street vendor and activist who has been serving her tamales in Brooklyn for more than 25 years. But her job doesn't end at serving food: She’s also a leader in the fight for vendors’ rights, working to secure the right to sell the food they make without intervention.

Join Priya Krishna in the Bon Appétit Test kitchen as she makes Kadhi. Kadhi is similar in texture to cream of [fill in the blank] soup, but with no cream, and…well…better. All you need to make it are yogurt, chickpea flour, and spices.

Join Priya Krishna in the Bon Appétit Test Kitchen as she makes garlic ginger chicken.

Join Priya Krishna in the Bon Appétit Test Kitchen as she makes potato pepper sabzi. The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from crushed peanuts, toasted cumin and fennel seeds, and a spritz (or more!) of lime juice.

Join Priya Krishna in the Bon Appétit Test Kitchen as she makes her mom's roasted cauliflower and potato aloo gobi. Too often aloo gobi is mushy or greasy. Here’s how to make crisp, crunchy, cumin-coated morsels of cauliflower and potato.

Join Priya in the Bon Appétit Test Kitchen as she makes chile peanut rice. This dish uses leftover rice, earthy fried mustard seeds and curry leaves, almost-caramelized onions for a touch of sweetness, crunchy-toasty peanuts, and Indian green chile for some heat.

Bon Appétit’s Brad Leone is back for episode 49 of “It’s Alive,” and this time he’s joined by Priya Krishna, who teaches him how to make yogurt. Join Brad and Priya as they experiment with her father’s three decade old starter culture, skim his lengthy instructions, and video chat with him for validation.

Join Priya Krishna in the Bon Appétit Test Kitchen as she makes shrimp pulao with quinoa. Pulao is an Indian staple and this quinoa variation is the perfect one-pot dish to make when you're feeling lazy after work.

Join Priya in the Bon Appétit Test Kitchen as she makes roti pizza with cilantro chutney. Roti makes for the perfect, charred, crispy pizza crust and cheddar cheese and cilantro chutney take it to the next level.

Join Priya Krishna in the Bon Appétit Test Kitchen as she makes feta cooked like saag paneer. Saag paneer is great, but you haven’t lived until you have made saag feta: Priya's take on a classic Indian dish of of firm, curdled, and unmeltable cheese simmered in a gravy made of greens (often spinach).

Join Priya in the Bon Appétit Test Kitchen as she makes shahi toast! The name may be a bit confusing as it's not toast in the traditional sense, but a no-bake bread pudding with cardamon, sugar and lots of heavy cream.

Priya is back in the Bon Appétit Test Kitchen to make pav bhaji, a popular Indian street food. The recipe is made of two parts: the 'pav' (a dinner roll) and the 'bhaji' (vegetable gravy). These two parts come together to make something like a vegetarian sloppy joe!

Contributing writer Priya Krishna makes her From the Test Kitchen debut with Dahi Toast, "a more interesting, Indian-ish grilled cheese sandwich," made with Greek yogurt and sourdough bread. Just one thing: don't skip the Chhonk.