Food

Steve Chu, chef and co-owner of Ekiben in Baltimore, MD, is making Typhoon Shelter Lobster, the best lobster dish you’ve probably never heard of.

Oumar Diouf, owner of The Damel food truck, makes Dibi, a Senegalese grilled lamb dish.

Father and son duo, David and Jason, from Xi’an Famous Foods are in the MUNCHIES Test Kitchen making longevity noodles and concubine’s chicken.

William Padilla-Brown is a citizen scientist who, at a relatively young age, taught himself the ways of mushroom cultivation in order to change the world.

Alan Delgado of Oxomoco & Xilonen makes egg, tomato, and black bean breakfast burritos with homemade salsa de arbol.

Gerald Sombright, Chef de Cuisine at Knife and Spoon at the Ritz Carlton Grande Lakes, makes Corned Beef Hash with Creamy Scrambled Eggs.

Trifone Walter Ferrante is the maestro behind Bari Food Cart, a small operation he runs in Portland, OR that serves a delicacy from southern Italy: panzerotti.

Helen Nguyen from Saigon Social in NYC makes Bánh Xèo, a savory sizzling Vietnamese rice crepe

Isaac Toups makes his signature Louisiana Liquid Snake Hot Sauce.

Chef Ning (Amelie) Kang of the MáLà Project in NYC is in the Munchies Test Kitchen making scallion pancakes.

Chef Brandon Jew of Mister Jiu's makes Silken Doufu with Rib-Eye Cap Mapo, aka Mapo Tofu.

Chef Sheldon Simeon of Tin Roof makes one of Hawaii’s favorite fair foods: the flying saucer.