Nothing expresses the ennui and utter strangeness of modern life like a group of people getting together to find the world's largest watermelon, or make the world's largest cheesecake.
Jonathan Benno is head chef of Lincoln Ristorante, a modern Italian restaurant in the heart of Lincoln Center. He's worked with Thomas Keller at The French Laundry in Napa Valley and at New York's Per Se. For this episode of 'Munchies,' Benno chose to vis…
How cool would it be if pizza delivery guys wore capes? Bill Meier, who delivers pies for Williamsburg's Best Pizza, is thinking of rocking one as he bikes around town, and we couldn't support him more. In this episode of 'Munchies,' we follow Bill and Be…
Toronto's Guu Izakaya is a rare restaurant for a few reasons. It's the only place we know of where the staff happily shouts at you as soon as you enter the door. It's also one of the few Japanese spots in the city that's actually run by Japanese people.
Headed up by mastermind Jen Agg and her chef de cuisine, Brandon Olson, Toronto's The Black Hoof is known for its giant charcuterie boards, tuna with sweetbreads, horse tartare, and foie gras with Nutella.
Daniel Holzman and Michael Chernow are two meatballs from Manhattan who love meatball subs. In this episode of 'Munchies' we do what we always do with our rising-star chefs: check out their food, go out and get them drunk, and then come back to their rest…
In this episode of Munchies we follow Emma Hearst of Sorella and her business partner Sarah Krathen along with pastry chef Yarisis Jacobo to Mesa Coyoacan in Williamsburg for enough tequila to kill a burro. The night is capped off by a return to Sorella t…
The chef-owners of Battersby, Joe Ogrodnek and Walker Stern, take their jobs very seriously. They also take drinking Fernet Branca very seriously. In this episode of Munchies, these two gentlemen grabbed their sous chef Mike Sowa and headed to Henry Publi…
Who better to be the first chef in 'Munchies' from our nation's capital than a guy with a Slayer sticker on his sausage grinder? Kyle Bailey is the chef at Birch & Barley, one of DC's best restaurants.
The 'No Reservations' host takes us on a brass-knuckled culinary tour of New York.
Pigging out with the chef and co-owner of what might be America's only Italian Gastropub.
Ah, Philadelphia: the city is beautiful, the people are honest, and the food scene is unreal. One of the people responsible for this is Brad Spence, who helms Philadelphia's finest trattoria, Amis.
Holy fucking cereal milk! This is the sweetest episode of Munchies we've ever done.
Michael White is a New York City chef renowned for his handiwork at Marea, a seafood-focused Italian restaurant on Columbus Circle.
We head down to the Boerum Hill section of Brooklyn to the Mile End Delicatessen to sample their interpretation of Montreal-style Jewish deli cuisine. Oy vey!
Eddie Huang is here to teach you how to eat soup dumplings. He's sick and tired of people eating them like assholes, and he wants it to stop.
Cal attempts to make braised short rib grilled cheeses with Taleggio and frisee after having the equivalent of 10 shots of whiskey.
In this episode of Munchies, the former Top Chef contestant cooks up a bizarre Asian-American feast.
In this episode of Munchies, we head to Chicago to meet one of the city's most important chefs, Paul Kahan. We try to keep up with him during a long night of yam goo, suicide beers, and charcuterie.
In this episode of Munchies, we hang out with Danny Bowien from Mission Chinese in San Francisco. It's one of the best nights we've had on this show.
April Bloomfield, the woman who gave the middle finger to the high brow/low brow food divide and brought gastropubs to New York, gives us a peek into her culinary empire.
With culinary roots hailing back to a pizza joint in Waco, Texas, Ravi Kapur keeps the pretention in check as head chef of San Francisco darling, Prospect.
Top Chef Stephanie Izard lets us in on her secret to winning at life -- work eighteen hours, party four, sleep two.
Heading the kitchen of Delfina owners' latest Italian venture, Locanda, Anthony Strong is giving a San Francisco update to old school Roma cooking.