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Chef Shintaro Eleazar Okuda of Bar Moga in NYC is sick of amateur omurice omelette videos, so he came to the Munchies Test Kitchen to demonstrate how it’s done.

Meyhem Lauren is back in the Munchies Test Kitchen to make a quesadilla unlike any you’ve had before.

Trigg Brown of Win Son, a Taiwanese-American restaurant in Brooklyn, NY, makes a big chicken bun in the Munchies Test Kitchen.

Chef Kyo Pang of the NYC restaurant Kopitiam makes the beloved national dish of Malaysia: nasi lemak.

Chef Sheldon Simeon shares a comfort food from his home state of Hawaii: saimin noodle soup.

Chef Aaron Crowder gives an easy, step-by-step tutorial on how to carve everyone’s favorite juicy holiday bird.

Chef Mei Lin of Nightshade in Los Angeles makes a blooming onion so good that people demand it.

Stephen Muscarella from The Field Company explains everything you need to know about using a cast iron skillet (but were afraid to ask).

Chef Jake Leiber reveals the secret to the indulgent pancakes at his Canadian-inspired restaurant, Chez Ma Tante: lots of clarified butter.

Chef Aarón Sánchez shares a recipe straight from his Northern Mexican heritage: his Uncle Mario’s famous Chili Colorado.

Shucking shellfish doesn’t have to be scary.

Chef Eric Sze of Taiwanese restaurant 886 makes traditional scallion pancake beef wraps in the MUNCHIES Test Kitchen.