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Ed Szymanski of Dame and Lord's in NYC teaches us the quintessential British classic: fish and chips. The fish are fried until light and crisp in a beer and vodka batter...and the key to perfect—and proper—chips? Fry them thrice.

Nok Suntaranon, chef and owner of Kalaya in Philedelphia, PA is here to teach you how to make massaman curry, her mother’s favorite dish and a Thai restaurant staple known for its velvety texture and subtle, rich flavors of coconut and warm spices.

Kevin Bludso of Bludso’s Bar and Que in Los Angeles, CA is making Sunday dinner: smothered chicken with collard greens and mashed potatoes topped with gravy.

Isaac Toups, olive fanatic and owner of Toups Meatery, teaches us how he makes an iconic New Orleans sandwich — and it's not a po' boy.

Mason Hereford, owner of sandwich shop Turkey and the Wolf, shows us the corndog recipe he stole from his friend Via and put into his new cookbook, Turkey and the Wolf: Flavor Trippin’ in New Orleans. Good friend!

Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, MI is making tteokboki, a chewy, crispy, spicy, and savory street snack that’s wildly popular in Korea.

Bryan Ford, TV show host, author, and baker, is making cheesy bean-filled pupusas, a Central American griddle cake that’s served hot with a smoky salsa and crunchy pickled veggies.

Carnivorous icon Isaac Toups of Toups Meatery in New Orleans, LA is making his fried bone-in pork chop sandwich with zucchini pickles and espresso aioli.

Anita Shepherd of Anita’s Yogurt is making two of her favorite preparations of yuca: yuca fries and yuca sudada.

Chef Katsuya Fukushima, chef and owner of Tonari in Washington, DC, is making Wafu ragu alla Bolognese, a Japanese style version of the classic Italian pasta dish.

Mike Solomonov, from Zahav in Philadelphia and the cookbook “Israeli Soul,” is in the MUNCHIES Test Kitchen making pita– and you can make it too.

Eric Sze, chef and owner of 886 and Wewen in New York City, is making BDSM chicken - an entire chicken that’s brined, deboned, marinated in soy milk, and then fried.