CHEFS

Clairen Saffitz, chef, Youtube personality, and cookbook author, wants you to cheat on your brownies with blondies, a salty-sweet and chewy baked confection that may have its chocolate counterpart beat.

Chef Melissa King is making Chinese sticky rice, one of the most popular dishes she makes for the holidays (and you probably will too after you watch this video).

Scranton’s very own Kevine Malone, er, Brian Baumgartner, actor/comedian from “The Office,” stopped by the MUNCHIES Test Kitchen to make a batch of his famous chili.

Eric See, chef and owner of Ursula in Brooklyn swung by the MUNCHIES kitchen to show us how to make traditional New Mexican pork sopaipillas.

They say never cook bacon with your shirt off, but what about bologna? Mason Hereford, owner of Turkey and the Wolf, goes bare-chested for this How To on frying America's favorite meat sausage.

Georgia Wodder, executive pastry chef at Mel's, teaches us how to make a traditional Italian-American treat: the rainbow cookie.

Eden Egziabher of Makina Cafe is back in the MUNCHIES test kitchen sharing a recipe near and dear to her heart: lamb tibs.

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.

Gaspar Fernandes, chef and owner of restaurant Gaspar's in Vilnius, Lithuania, goes on a chef's night out with some of his friends that he met through the restaurant.

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.