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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.

Adrienne Cheatham is back in the MUNCHIES test kitchen showing us how to make her homemade biscuits with sausage gravy.

Chef, restaurateur, and cookbook author Einat Admony is making one of her favorite shabbat dinners: braised short ribs with vegetables, spices, and herbs. Einat seasons with baharat, a Middle Eastern spice blend that adds warming flavors.

Priyanka Naik, chef and author of “The Modern Tiffin,” makes tadka mac n’ cheese, her spin on a classic comfort food that’s rich, balanced, and vegan.

Chef Katsuya Fukushima, chef and owner of Tonari in Washington, DC, visits the MUNCHIES Test Kitchen to make a fermented Detroit-style pizza topped with a sweet corn sauce and mentaiko cream

Dale Talde, chef & owner of Goosefeather in New York, is making pancit molo, a comforting Filipino wonton soup that he learned to make from his mother, Eva.

Chef George Mendes of Veranda in New York City makes pasteis de nata, a sweet Portuguese egg custard tart that dates back to before the 18th century.

Karen Akunowiscz, chef/owner of Boston’s Fox & the Knife and Bar Volpe, makes her version of osso buco, a classic braised Italian dish.

Jenny Dorsey, chef and founder of Studio ATAO, is making chewy, savory, and surprisingly easy to prepare yuba noodles that are doused in homemade THC-infused sesame oil.

Chef Eric Huang demonstrates how to make his extremely popular and delicious Chinese Hot Chicken.

Carlos Raba, chef and partner of Bar Clavel in Baltimore, MD, is making torta ahogada, a stuffed Mexican sandwich that’s smothered in tomato consommé.

Fany Gerson of La Newyorkina and Fan Fan Doughnuts demonstrates her recipe for churros.