In this episode of Munchies, Cal attempts to make braised short rib grilled cheeses with Taleggio and frisee after having the equivalent of 10 shots of whiskey.
We go on an insanely delicious food tour of Montreal that ends with a wood board covered in smoked meat.
We went to Lincoln Ristorante, one of Manhattan's ritziest restaurants, to chat with head chef Jonathan Benno about the intricacies of homemade pasta and the art of modern Italian food.
We follow delivery man Bill Meier and Best Pizza's owner, Frank Pinello, as they eat some of Brooklyn's, well, best pizza.
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.
Headed up by Jen Agg and Brandon Olsen, Toronto's The Black Hoof is known for its giant charcuterie boards, tuna with sweetbreads, horse tartare, and foie gras with Nutella.
Chefs Daniel Holzman and Michael Chernow of NYC's The Meatball Shop know more than just how to make meatballs—they know how to have a damn good time.
Sorella serves some of the most decadent Italian food in New York, and they are completely unapologetic about it.
The chef-owners of the intimate Brooklyn eatery, take their jobs very seriously. They also take drinking Fernet Branca very seriously.
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?
Brandon and his buddy Brett Cooper of Outerlands show us two of their favorite spots in the Bay Area and then whip up some delicious prawns with fermented mustard greens.
Anthony Bourdain of No Reservations takes us on a brass-knuckled culinary tour of New York.