Easy Green Gazpacho is a Beautiful "Bowl of Summer"
Chef George Mendes gets experimental in the MUNCHIES Test Kitchen.
Eat Food, Please
A Brief History of Breatharianism, Which Is Total Bullshit
Tl;dr version: You can’t live without food and water.
This Is Why Weed Gives You the Munchies
We don't need science to tell us that getting stoned and getting the munchies tend to go hand in hand—but a team of neuroscientists may have discovered the exact reason why weed can make you can tear through a pile of junk food.
A Crash Course in Chinese Cuisine with Carolyn Phillips
I joined the author of 'All Under Heaven', a massive new cookbook on Chinese cuisine, on a culinary walking tour of Queens.
Buttery and spiced, just like Mom used to make.
The Poisoned Candy Expert Is Pretty Sure No One's Trying to Kill Your Kids on Halloween
Joel Best is the leading expert on everything that maniacs are allegedly putting in your kids' candy. Problem is, your children aren't really in any danger.
Dirty Work: Gail Simmons Goes 'Top Chef' on the MUNCHIES Test Kitchen
In this installment of Dirty Work, Top Chef judge and all-around food queen Gail Simmons stops by to make a simple lunch that quickly turns elaborate.
Dirty Work: Goat Cheese Tartines and Frosé All Day with Kelly Fields
In this edition of Dirty Work, New Orleans chef Kelly Fields stops by MUNCHIES to make pesto and goat cheese tartines and the perfect antidote to summer: frozen rosé.
Andrew Zimmern Thinks We Need to Remember the Past to Create a Better Food Future
I spoke with Andrew Zimmern, host of Bizarre Foods, about why we should care about the world's disappearing culinary traditions.
Why This New York City Restaurateur Is Getting into the Weed Edibles Business
Ron Silver is many things: chef, painter, and owner of Bubby's, a family of casual diner-style restaurants. But he's decided to finally come out of the marijuana closet and get into the edibles business.
Dirty Work: Basque-ing in the Garden with Alex Raij
Txikito's chef Alex Raij stopped by the MUNCHIES garden to whip up a menu of garlic soup with salted cod, a whole trout pan-seared in olive oil, and tender lettuce dressed with tuna and anchovies.
Why New Orleans Needs to Protect Its Culinary Culture
Concerned that New Orleans natives aren't getting their fair shake in the city's restaurant industry, chef John Besh has established a scholarship program to help them kick-start their culinary careers and preserve New Orleans' food culture.