CHEFS

Adrienne Cheatham, chef and runner-up of Top Chef Season 15, makes blackened salmon with a collard green salad in the MUNCHIES Test Kitchen.

Clifford Crooks, the executive chef of BLT Prime and culinary director of ESquared Hospitality, stopped by the MUNCHIES Test Kitchen to show us how to cook the perfect steak.

Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes a red and green grilled snapper in the MUNCHIES Test Kitchen.

Andrea Nguyen, chef and author of Vietnamese Food Any Day, makes a char siu chicken banh mi in the MUNCHIES Test Kitchen.

José Andrés, James Beard Award-winning chef and one of the world’s 100 most influential people according to Time Magazine in 2012 and 2018, serves up gazpacho in the MUNCHIES Test Kitchen.

Chef Andy Ricker of Pok Pok in Portland, Oregon stops by the MUNCHIES Test Kitchen to show us how to make dressed-up instant ramen noodles with pork and cabbage.

Jeremy Woodrow of the Alaskan Seafood Marketing Institute (and lifelong fisherman), is in the MUNCHIES Test Kitchen to show us how to properly clean and fillet a fish.

Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes Chilaquiles in the MUNCHIES Test Kitchen.

James Beard Award-winning pastry chef Dominique Ansel stopped by the MUNCHIES Test Kitchen to make his signature pastry: the DKA, his take on the Breton pastry known as a kouign-amann, which now outsells the famous Cronut.

Max Ng, the executive chef of New York’s Momofuku Ssäm Bar, stopped by the MUNCHIES Test Kitchen to make his grandmother’s king crab noodle recipe.

B Real, Vanessa, & Miguel bring back 3 past winners for a final cannabis cook-off.

Dennis Ngo from Di an Di in NYC stopped by the MUNCHIES Test Kitchen to make Banh Trang Nuong. This Vietnamese pizza isn’t your typical pie.