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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.

Casino dealers share the do's and don'ts of gambling, proper tipping protocols, and how to behave in a casino (pro-tip: there's cameras watching you everywhere).

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.

If you’re wondering the best way to treat a bouncer and increase your chances of getting in to the club, learn from the bouncers themselves.

Louisiana chef Isaac Toups stopped by the MUNCHIES Test Kitchen to show us how to cook and properly eat a Cajun crawfish boil.

Katie Parla, author of Food of the Italian South, stopped by the MUNCHIES Test Kitchen on her way back from Rome to show us how to make stuffed mussels.

Yasmin Khan, author of The Saffron Tales and Zaitoun, stopped by the MUNCHIES Test Kitchen to teach us the ultimate Iranian comfort food: Vaavishkaa.

Bottle service girls at a club talk about their experiences, covering the do's and don'ts of how to behave at a club.

Trey found himself in the wilderness with nothing but a shop-vac, piping, tubes, sockets, a blow torch, some weed, and an outhouse. So naturally he devised a contraption to hotbox said outhouse.