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Legendary Southern chef and author of the new cookbook “South” Sean Brock shares a cherished shrimp and grits recipe fit for a white tablecloth restaurant.

Chef Stefano Secchi of Rezdôra in NYC makes decadent egg yolk raviolo with ricotta cheese, brown butter sauce, and shaved truffles.

Meyhem Lauren flexes his culinary talents by making wasabi crab mac and cheese in Munchies Test Kitchen.

Michelin-Starred chef Salil Mehta of NYC’s Laut Singapura makes the flavor-packed national dish of Singapore: chili crab

Famed Italian chef and restaurateur Lidia Bastianich and her executive chef Fortunato share their technique for making beet risotto with goat cheese and balsamic vinegar.

Simone Tong of Little Tong Noodle Shop in NYC makes Mala Dan Dan Mixian, a traditional ground pork noodle dish that features tingling, spicy Sichuan peppercorn.

Claudette Zepeda, chef and amateur Mexican food anthropologist, breaks down pozole, an ancient Mexican soup that dates back to before the colonization of the Aztecs.

Chef Sheldon Simeon of Tin Roof and Lineage shares a treat from his homeland of Hawaii: Mochiko Chicken.

Edan Leshnick of Breads Bakery in NYC makes decadent chocolate babka in the Munchies Test Kitchen

Acclaimed Chicago chef Paul Kahan of Publican, Dove's Luncheonette, and avec brings Switzerland’s favorite cheesy party food, raclette, to the Munchies Test Kitchen.

Melissa Weller of High Street On Hudson makes sticky cinnamon rolls in the Munchies Test Kitchen.

Chef Kyo Pang of the NYC restaurant Kopitiam makes the beloved national dish of Malaysia: nasi lemak.