CHEFS

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.

Tracy Obolsky, chef and owner of Rockaway Beach Bakery in Queens, NYC is taking her crew on a beach-lover’s Chef’s Night Out to end the summer right.

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.

Jae Lee, chef and owner of Nowon in New York City’s East Village is doing Chef’s Night Out his own way: during the day and without booze.

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.