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Calvin Eng of Bonnie’s in Brooklyn is in the Munchies Test Kitchen making his inventive twist on an elusive fast food classic: a Cantonese-inspired char siu McRib.

Nite Yun of Nyum Bai in Oakland, California, makes fish amok, one of Cambodia’s national dishes.

Gil Payumo of the Bay Area’s Señor Sisig shows how to make his restaurant’s namesake dish: lechon kawali sisig, a classic Filipino pork dish with a crispy twist.

Alan Delgado of Oxomoco and Xilonen in NYC is making enchiladas the way his mom taught him.

Lucas Sin of Junzi Kitchen and Nice Day Chinese Takeout is in the Munchies Test Kitchen making his take on this takeout dish: Chinese-American restaurant-style egg rolls.

Claire Saffitz, author of the cookbook “Dessert Person,” shows off her ultimate party snack recipe: pigs in a brioche blanket.

Takahiro Sakaeda of Nami Nori in NYC demonstrates how to make tempura, a beloved Japanese dish by way of Portugal.

Simone Tong is back in the Munchies test kitchen to show how to make soup dumplings.

Claire Saffitz, author of the new cookbook “Dessert Person,” is in the Munchies Test Kitchen making the Eiffel Tower of pastries: croquembouche.

With citrus in season, this cocktail is the perfect way to add some fizz to your brunch. With a blend of citrus and bold ginger flavor, Cara Nicoletti whips up a cocktail that is sure to please.

Chef Jae Lee of Nowon in NYC presents his take on a mashup of Korean and New York City cuisine: chopped cheese rice cakes.

Chintan Pandya of restaurants Adda, Rahi, and Dhamaka in NYC is in the Munchies Test Kitchen to whip up (and unpack) a controversial “Indian” dish: chicken tikka masala.