For this episode of Fuck, that's Delicious, Action Bronson and Big Body Bes personally address the show's YouTube comments.
Han Chiang of the Han Dynasty restaurant empire takes us out for a night of big spice in Philly, from sizzling wings to scorching barbacoa.
Everyone handles spice differently. I invented a heat index scale for my restaurant, Han Dynasty, so that people don't send dishes back to the kitchen—one of the biggest cultural insults in China.
A grant from the Environmental Protection Agency has allowed researchers to buckle down and figure out how to make delicious antifreeze drinkable, dammit.
I decided to try my hand at making cocktails out of ingredients that you can gather from the local Spätkauf at 3AM.
We asked Brian Wallace—an ethnobotanist and founder of Endorfin Chocolat—to show us how to make a third-eye-opening cup of weed hot chocolate, guaranteed to start your day off right.
I will always look back on that episode as the worst of my entire ten-year career. The attack? I survived. But everything that happened after, that's what stays with me.
Most of the members of the Heaven's Gate cult famously offed themselves in order to be transported to an alien spacecraft trailing behind the Hale-Bopp comet, but a few still remain on Earth. And they are, in essence, anti-foodies.
Fuck, That's Delicious has taken Action Bronson's culinary stock through the roof, so with the release of his new album, it made sense for him to collaborate with the best chefs in the world to create food fit for Mr. Wonderful.
Photographer, skateboarder, and Jäger enthusiast Atiba Jefferson heads to Germany to learn more about this potent liquor.
The monks who live and roast beans at the Roman Catholic Trappist monastery in the mountains above Mérida face shortages like anyone else in the country, but manage to navigate the lawless world of the dwindling coffee industry there.
It's National Corn Dog Day, so stuff your maw with corn dogs (duh) and dive headfirst into the macerated hog faces and swampy cornmeal of YouTube.
In the latest installment of Seriously, Though, Who Is This?, our merry prankster just wants to find a chef who will share some congealed pig's blood with him.
In the final episode of the MUNCHIES Guide to Sweden, we explore the growth and popularity of New Nordic Cuisine. Our host Ivar travels across the country to meet the chefs who are defining this new culinary tradition on their own terms.
Markets in the US, Middle East and the Asia Pacific are all down, but strangely McDonald's profits in Australia are up. We asked why and ate burgers.
Host Ivar heads far north to snowy Umeå to meet Tobias, a reindeer herder and member of Sweden's indigenous Sami population. After sacrificing a reindeer, the two head back to Tobias' house to try some reindeer meat delicacies.
We go to the farmers market and we cherry-pick ingredients: eggplant, the perfect tomato, fall squash. That's all good and important, but really, we're skimming the cream from the top of the farm, instead of looking at the entirety of it.
If you didn't care about climate change before, maybe a cheese and wine shortage will change that.
Dick soups are fairly widespread through Asia, but particularly popular in Malaysia. I gave in and had a bowl.
In this episode of the MUNCHIES Guide to Sweden, host Ivar heads to Sweden's capital to learn more about the day-to-day diets of urban Swedes. He visits a food hall for a traditional Swedish lunch, then takes fika to prepare for his big night out.
After a campaign from incensed animal welfare campaigners, owl bar organizer Seb Lyall was forced to discard his plans to let a room full of intoxicated humans come into close contact with birds.
As a food safety and sanitation professional, I was hired by large restaurant corporations to inspect their various locations. And what I saw was not even close to pretty.
Whether you lose your way from the pub crawl, your booze cruise capsizes, or you just get kicked out of every bar in Manhattan, you're definitely gonna need a few alternate party spots.
MUNCHIES encounters a few surprises in the Skåne region of the country, including a taste of Spettkaka—a meringue dessert which has been given PGI (Protected Geographical Indication) status under European Union law.