These Are the Craziest Food Hybrids We've Seen All Year

Just when you thought ramen was fried into every imaginable food, Scherer turned the noodles into sweet doughnuts. "I made ramen doughnuts, or as they're known on the streets, ramnuts," he proclaims. Jelly-filled, powdered, frosted, there's not one classic he hasn't made.

Of all the ramnuts out there, we're most eager to get our hands on the Boston cream variety. Custard is injected into the center of the doughnut, and it's topped off with melted chocolate. But what about the flavor? Scherer argues, "For anyone calling taste into question, remember that I boiled the ramen in horchata first. Always remember that. That's an important distinction."

Scherer used sharp cheddar macaroni and cheese, Mexican chorizo, and pickled jalapeños to create the world's most perfect mac and cheese quesadilla. Why, you may wonder? "I wanted mac and cheese, but I ran out of spoons and dignity, so I put it in an easy-to-binge-eat-package. Perfect for game day, a weekday lunch, and/or religious high holidays," he explains.

Savory corn dogs are a thing of the past. S'morn dogs are marshmallows and milk chocolate put on a stick, rolled in graham cracker batter, "then deep fried to a perfect medium rare."

Scherer has a good reason why he created the chilaquiles burger: "I got f*cking maimed by a midterm this morning, so I came home and made this because I #eatmyemotions." To re-create it: sautée a bunch of corn tortilla chips in a chile de arbol and tomato purée, then put them on top of a burger patty, queso Oaxaca, and a fried egg. A brioche bun completes this masterpiece.

"I made s'mores using s'mores flavored Pop-Tarts because I don't believe in graham crackers. I mean I believe they exist, that's a hard point to debate, I just don't believe in eating them. They taste like sand," reasons Scherer. And now we don't believe in eating them either.

Meet the tuna roll corn dog. It's exactly what it sounds like. As for the garnishes, "[d]ouse it with spicy mayo and serve it up with ponzu, pickled ginger, and a lack of cultural propriety," recommends Scherer. Inspired by his recipe, we created our own version.

This is genius — wrap Funfetti cake in crepes to make a sugary burrito. As if that wasn't enough, top it off with candied bacon.

Beyond flavor, there's a more important reason to cook up ramen fries. Scherer boasts, "Each serving only costs 8 cents to make, so it's by and large the most fiscally responsible fried starch option. You're welcome, economy."

You've probably heard of bananas foster, but this updated version has a kick. Use Fireball whiskey instead of rum to cook up sliced pieces of banana.

Ramen fries, miso oxtail gravy, cheese curds, soft boiled egg, and scallions come together to make ramen poutine, the craziest of all junk foods.

In an experiment to sous vide everything, Josh coated sous vide eggs yolks in tidbits of Doritos chips. The man is as good at sous vide cooking as he is at telling folklore: "They say each of the 100 pleats in a chef's toque represents a different way he can cook an egg. Not sure if this method is in the list yet. Should be."