cuisine
Sex + Food: Boner Constrictor
Our host Felix Fang visits LA Chinatown chef Lupe Liang for a crazy eight-course dinner of freshly killed boa constrictor—said to spark the libido and increase sex drive.
Keep It Canada: Prince Edward Island
Matty heads to PEI to meet a potato farmer, go clam-digging, eat a whole lot of lobster rolls, and cook for his new Islander friends on the beach.
Slow-Roasted Short Rib Recipe
It’s guaranteed to make you ask yourself the question, “Why did I ever braise?”
MUNCHIES Hanukkah Spectacular: How To Make Slow-Roasted Short Rib with Michael Solomonov
For the fourth night of Hanukkah, Philadelphia-based chef/restaurateur Michael Solomonov makes us a slow-roasted short rib with fried cauliflower and fresh horseradish.
MUNCHIES Hanukkah Spectacular: How To Make Edible Candles with Marc Salem
For the third night of Hanukkah, mentalist and thought reader Marc Salem shows us how to make edible Hanukkah candles from pita bread filled with savory and sweet fillings.
MUNCHIES Hanukkah Spectacular: How to Make Sunchoke Latkes with Einat Admony
To celebrate the second night of Hanukkah, chef/restaurateur Einat Admony shows us how to make deliciously crispy sunchoke latkes with a tangy preserved lemon yogurt sauce.
Keep It Canada: Newfoundland
Matty heads to Newfoundland to fish for capelin with his bare hands, go on an insane hike that nearly ends him, cook seafood in a gorgeous cove, and make a fried chicken feast.
Refugee Chefs, Episode 1: Roudi
Roudi Chikho shares his story of how he narrowly escaped death in his homeland of Syria, and how he found work in one of the UK's finest Middle Eastern restaurants.
MUNCHIES Guide to the North of England - Episode 5
The final leg of Ben's journey takes him to Manchester, where he finds parallels between Northern cuisine and Italian food, tries Blackwell pie, and enjoys a curry with local music legend Chimpo.
The Old Original Bakewell Pudding Shop’s Secret Recipe
Like we said, this recipe is a secret! But this pie—made with almonds, jam, and puff pastry—is so delicious that you'll want to share it.
MUNCHIES Guide to the North of England - Episode 3
Ben's gastronomic tour of the North takes him to Yorkshire, where he embraces the meaning of "graft," learns the importance of a chip butty, and finds out how to make a pork pie.
How-To: Steak Tartare with Julien Ponthieu
Making steak tartare may look simple (all you need is a good piece of meat, right?), but it takes a truly talented chef—such as Julien Ponthieu of Berlin restaurant Les Valseuses—to perfect this classic French dish.