Claiming that their cafeteria offerings—provided by private contractor Aramark—are "disgusting" and "rotten," students in Chicago Public Schools have started a boycott to fight for their right to a decent lunch.
In the latest episode of F*ck That's Delicious, Action Bronson samples some of Jamaica's greatest culinary offerings at the NyamJam festival.
Japanese cuisine is infiltrating every corner of the Earth, but there's one problem: a lot of it sucks. And Japan wants to fix that.
Is it a coincidence that he chose one of the smokiest liquors on the planet for the job? Of course not.
Otres Market is a festival environment of live music, high-quality craft cocktails, and a parade of international cooking skills.
The guy who came up with this menu definitely doesn't think it's offensive.
Foreign visitors to Himachal Pradesh are left speechless by the area's stunning, mountainous terrain. Stoners are left especially speechless because that terrain is completely choked with marijuana.
Toast Ale is the first British beer to be made with bread that would otherwise be sent to landfills.
Founded by two friends who met in Taipei's vibrant skateboard scene, No Type blends skate culture with Islam while serving some truly killer kebabs.
MUNCHIES visits Ridley Road Market in Hackney, London to talk to longstanding bartenders, chefs, market stall holders, and restaurant owners to find out what the future may hold for traditional food establishments.
As long as there's a market for getting drunk, there will be a market for numbing the pain the next day.
George's Bar pays homage to George Costanza—prince of under-achievers and chief of the socially inept—and stands as a beacon for Seinfeld lovers in Melbourne.
Since 2003, the monks at Subiaco Abbey have been making Monk Sauce—a homemade hot sauce made with habanero peppers grown at the monastery.
Robert's in Nashville falls somewhere between a honky-tonk bar and a dive bar, offering old-school live country music and damn good fried bologna sandwiches.
I spoke to the culinary icon about what it takes to become a great chef and what he thinks of today's complicated restaurant industry.
East Harlem's Hot Bread Kitchen is more than just a bakery. It's also a vocational school for immigrant women, empowering them to gain a foothold in the culinary industry.
That's the beauty of Houston—there's no zoning. In most cities, you'd say, "I go down to my favorite sandwich shop on the corner," but in Houston, that's a banh mi shop.
"It all started when I dropped out of Le Cordon Bleu and got hired to be a personal chef for local pimps while living in Las Vegas."
This LA-based family home-schools their three young boys and feeds them almost nothing but food that they grow, smoke, ferment, milk, bake, and cook themselves.
Food activism group No Border Kitchen serves thousands of meals to refugees every day, setting up in the street or squats. Mark Wilding joins them in Lesbos, half a mile from the island's ferry terminal.
In what was the worst-hit area in all of South America nearly 20 years ago, the shrimp industry is once again at risk from and a contributor to potential destruction from an impending El Niño.
If you want the best noodles in Taiwan, you'll have to take a long cab ride into the jungle-covered mountains south of Taipei, where a group of "noodle masters" stomp and hand-pull dough into long strands of starchy perfection.
Sommeliers can be extremely annoying, at least when they're eating somewhere they don't work. We all know "that guy," but many of us end up being "that guy" on our days off.
Hawaii consumes 7 million cans of Spam a year and there are only 1.42 million of us currently living in the islands—let that sink in a little bit. Nonetheless, Spam is both a blessing and a curse to Hawaiian cuisine.