Make This Japanese Version of Ragu Bolognese
Chef Katsuya Fukushima, chef and owner of Tonari in Washington, DC, is making Wafu ragu alla Bolognese, a Japanese style version of the classic Italian pasta meal. Take a look at the recipe here: Sign up for MUNCHIES here: All MUNCHIES videos release a complete week early on our website: Hungry? Sign up here for the MUNCHIES Recipes newsletter. Check out for more! Follow MUNCHIES here: TikTok: Facebook: Instagram: Twitter: Pinterest: More videos from the VICE network:…
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Farideh’s Fried Ravioli & Vodka Sauce | The Cooking Show
Farideh strolls through how to make fried ravioli, the unhealthy however more delicious cousin to the standard packed noodle meal. She uses three type of cheese and Italian sausage for filling and creates a velvety vodka sauce, transforming a basic ravioli into a crispy, dippable, hand-held appetiser. Take a look at the dish here: Sign up for Munchies here: All Munchies videos release a full week early on our website: Hungry? Sign up here for the MUNCHIES…
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Late Night Munchies Anchorage, Alaska Edition
Regional Alaskan musician Nick Carpenter of Medium Build takes the team around his favorite areas to consume in Anchorage, Alaska. He begins the night at Anchorage Developing Business, where Nick can periodically be seen putting beverages for other clients. He and his partner get some beer on tap and order meatball subs from Familia restaurant inside. From there, Nick heads to Wild Scoops to meet his nephew, mom, and brother and try specialized ice cream tastes such…
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Award Winning Tex Mex Chili
Dave Rizo from Yellow Rose in New York City shows how to make his youth chili. Maturing in Texas, beans were an integral ingredient in this spicy meaty chili, which also incorporates guajillos, anchos, moritas, and beef. It's a simple meal with deep cultural roots, and you won't be dissatisfied. Have a look at the recipe here: Subscribe to Munchies here: All Munchies videos release a full week early on our site: Hungry? Sign up here for…
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Beer Cheese Cheesesteak | The Cooking Show
Nothing says Tailgate better than Beer Cheese Cheesesteak. In this episode of the Cooking Program, Farideh and previous NFL player Jason McCourty grill the ideal game day meal, fit for a pro. Together they head to New Jersey to demonstrate how to make this easy and delicious sandwich with the assistance of Kingsford Match Light Charcoal. #ad Check out the dish here – Sign up for MUNCHIES here: All MUNCHIES videos launch a complete week early on…
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The Last Butcher Shop in Little Italy
Jennifer Prezioso is the butcher at Albanese Meats & Poultry, among the last butcher stores of its kind in New york city City and a renowned store in the diminishing community of Little Italy. Jen's the fourth butcher in her family to run the shop, which she acquired from her grandfather, the famous Moe the Butcher. Sign up for Munchies here: All Munchies videos release a complete week early on our website: Hungry? Register here for the…
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This Vegan Mac n’ Cheese is a Bowl of Simple Luxury
Priyanka Naik, chef and author of "The Modern Tiffin," makes tadka mac n' cheese, her spin on a traditional home cooking that's abundant, well balanced, and vegan. Priyanka highlights Indian flavors like curry leaves, cumin seeds, and Indian chilies in this creamy mac n' cheese topped with crispy spiced panko breadcrumbs and fresh cilantro. Check out the dish here: Register for MUNCHIES here: All MUNCHIES videos release a complete week early on our site: Hungry? Register here…
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How Ukrainians Are Using Food Amid Threats of War | One Armed Chef
While war in between Russia and Ukraine seems impending, Ukrainian residents across the country share ways in which food provides comfort, joy, and even hope. The One-Armed Chef is a travel and food show like no other, fronted by a host like no other. Giles Duley is a photographer, humanitarian and chef, and he indulges all of those enthusiasms in this documentary series. In it, he satisfies or reunites with individuals worldwide who have actually endured amazing…
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How-to Make Biscuits and Gravy
Adrienne Cheatham is back in the MUNCHIES test kitchen showing us how to make her homemade biscuits with sausage gravy. Flaky biscuits are the ideal background for this hearty and creamy herb-filled gravy. Get the dish here: Register for MUNCHIES here: All MUNCHIES videos launch a complete week early on our website: Hungry? Sign up here for the MUNCHIES Recipes newsletter. Have a look at for more! Follow MUNCHIES here: TikTok: Facebook: Instagram: Twitter: Pinterest: More videos…
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The Jerk Chicken Kings of Jamaica
In this episode of Street Food Icons, we head to Kingston, Jamaica, and get a taste of Hopeton and his kid, Glenville's, pan chicken. The father-son duo and a handful of others serve up a few of the tastiest and most popular pan chicken on the island. Sean Paul, Usain Bolt, weekend party-goers, and even political leaders flock to Northside Chicken to eat this single-menu-item delicacy seasoned with thyme and scotch bonnets, then grilled on cleaned-out oil…
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Soccer, Opera & Wine All Night | Chef’s Night Out
Massimo Laveglia and Nick Baglivo, owners of L'Industrie Pizzeria, took the MUNCHIES team on a wild ride through New York. They play soccer, sing opera, and consume Dominican, dim amount, and Italian quesadillas as they hit all their preferred areas. L'Industrie 00:00 Fortunato Bros 03:38 Lella Alimentari 05:50 Wei's 07:54 El Gran Canario 10:23 Marea 11:32 L'Industrie 16:13 Register for MUNCHIES here: All MUNCHIES videos launch a full week early on our site: Hungry? Sign up here…
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From Liquor Store To Fine Dining Restaurant | Family Food
Heena and Paresh Patel run among San Francisco's the majority of amazing dining establishments– Besharam, a Gujarati Indian great dining establishment. The name Besharam indicates "outrageous", a quality that the family has utilized to terrific benefit in their journey. Moving from London to California in the 1990's, they worked for over twenty years running a liquor store/flower store, before lastly making a possibility to run their dream restaurant, all the while raising two successful kids and keeping…
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Cooking Stuffed Sopapilla with Carne Adovada
Eric See, chef and owner of Ursula in Brooklyn swung by the MUNCHIES kitchen area to show us how to make standard Brand-new Mexican pork sopaipillas. In this video, See marinades and braises some fatty pork, makes a stunning red chili sauce, and then preps some pinto beans to toss onto homemade fried dough. What else could one request for? Lettuce, tomatoes, and cheddar cheese, obviously. Also … few cannibal references in this video … Chef See,…
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Chef’s Night Out: Beach Edition With Tracy Obolsky
Tracy Obolsky, chef and owner of Rockaway Beach Bakery in Queens, New York City is taking her team on a beach-lover's Chef's Night Out to end the summer right. Tracy and her friends bike around the sanctuary of Rockaway Beach to check out boardwalk staple Rippers, epic views and seafood at The Rockaway Beach Hotel, a long-standing lifeguard watering hole, and a lively, food-filled tiki bar. Tracy, who discovered her method to the Rockaways via her love…
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Making Classic Chinese Stir Fried Sticky Rice
Chef Melissa King is making Chinese sticky rice, one of the most popular meals she makes for the holidays (and you probably will too after you enjoy this video). Chinese sticky rice is so damn excellent since of sweet glutinous rice and a selection of flavorful dried ingredients like mushrooms, shrimp, and scallops. Melissa teaches the basics of rice steaming, wok cookery, and the delights of Chinese sausage. Check outage dish here: Register for MUNCHIES here: All…
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Make Fresh Pasta in Literally 5 Minutes
Stefano Secchi, chef of Rezdôra in New York City, is something of a pasta-making professional. But can he make gnocchi from scratch in under 5 minutes, using only a food mill? MUNCHIES tests Stefanos skills and nerve to see just how easy making fresh gnocchi can be. Have a look at the recipe here: Register for Munchies here: All Munchies videos release a full week early on our website: Hungry? Sign up here for the MUNCHIES Recipes…
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Making Fried Bologna Sandwiches with Mason Hereford
They say never ever cook bacon with your shirt off, however what about bologna? Mason Hereford, owner of Turkey and the Wolf, goes bare-chested for this How To on frying America's preferred meat sausage. Hereford tells us how to produce the best toasted sandwich bread, buttering suggestions, and the importance of mayo touching your lettuce. You can find the dish listed below or in Hereford's cookbook "Turkey and the Wolf: Taste Trippin' in New Orleans." Check out…
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A Whole Chicken Stuffed With Cannabis
For Abdullah's birthday, Ry and Vanessa toss a Bedouin themed celebration and help chef Deborah Mikhail things whole flame-roasted chickens with weed. Ras G carries out. Sign up for Munchies here: All Munchies videos release a full week early on our website: Hungry? Register here for the MUNCHIES Recipes newsletter. Have a look at for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram: Pinterest: Foursquare: More videos from the VICE network: Activate Your Brain Song Now —…
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South Philly’s Members Only Italian Social Club
This members-only restaurant is tucked in between domestic row houses in south Philadelphia. Besides a little red neon sign outside, absolutely nothing suggests there's a 100-year-old Italian restaurant that serves as a time pill for south Philly's Italian immigrants. To enter into the dining area, patrons should tap a buzzer and give their subscription cards to a hand extending through a hole in the entryway's second door. See owner Joey Baldino provide MUNCHIES exclusive access to Palizzi…
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The Chef Who Makes and Delivers His Own Food
Victor Aguilera runs Arepas En Bici, a much sought-after popup, where he spends his days making Venezuelan arepas and biking the extreme hills of San Francisco to provide them to hungry customers. Victor, a long-time Bay Area chef, is likewise an avid cyclist who played competitive bike polo for a number of years. He produced Arepas En Bici to combine these 2 passions while offering San Francisco homeowners with homemade Venezuelan food. Register for Munchies here: All…
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Italian Combo Calzone | The Cooking Show
Farideh and Massimo Laveglia of L'industrie Pizzeria put a twist on this deli timeless. With herbs from the MUNCHIES rooftop garden, they fill a homemade dough with diced Italian meats, cheeses & pickled peppers that's baked up until crusty and golden and paired with a spicy red white wine vinaigrette. Check out the recipe here: In partnership with @oonihq #ad #Ooni Subscribe to MUNCHIES here: All MUNCHIES videos launch a complete week early on our site: Hungry?…
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Fish & Chips with Fresh Tartar Sauce
Ed Szymanski of Dame and Lord's in NYC teaches us the quintessential British classic: fish and chips. The fish are fried until light and crisp in a beer and vodka batter … and the secret to perfect– and correct– chips? Fry them thrice. Take a look at the dish here – Subscribe to MUNCHIES here: All MUNCHIES videos launch a complete week early on our site: Hungry? Register here for the MUNCHIES Recipes newsletter. Check out for…
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Only In Texas: The Puffy Taco | Todos Los Tacos
You've never seen a taco like this! Paco travels to San Antonio to attempt the puffy taco, a fried and puffed San Antonio specialty. He begins at Taco Home, talking with siblings and co-owners Rose and Rochelle about how to make the best puffy taco. Then Paco heads over to Lala's Gorditas to chat with chef Steve Pizzini about the best mesa for the puffy taco. Then he meets up with regional legend Diana Barrios Treviño and…
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Farideh’s Fishing for Fresh Alaskan Salmon #shorts
Have a look at the complete episode here: In this episode of The Cooking Program, Farideh meets up with Kyle Lee, owner of the Alaskan Salmon Company, in Cordova, Alaska to capture coho salmon. Activate Your Brain Song Now — And Give Your Mind The Care It Deserves
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Eating All the Miami Style Tacos | Todos Los Tacos
There truly is no place on Earth like Florida. Paco takes a trip south to try out various kinds of Floridan tacos, which come from Cuban, Mexican, and Puerto Rican impact. He meets up with Chef Hector and Ivonna of Taco Sonara 305, then takes a trip to meet up with internet sensations Chef Frankie and SoFla of La Jama television, and ends with a traditional Tripleta taco from the infamous El Bori Foodtruck. Created in partnership…
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The French Fry King Of LA
Hey there! Craig Batiste is Mr. Fries Man, LA local who built a french fry empire from his garden to 21 franchises throughout Southern California. Craig offers practically any mix of fries and toppings you might desire, and he works side by side with his better half to continue growing the company and offer tasty french fries. Subscribe to Munchies here: All Munchies videos launch a complete week early on our website: Hungry? Sign up here for…
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The Restaurant that Survived a Bombing | One Armed Chef
Distinguished Photographer and Chef Giles Duley visits an Armenian dining establishment that was severely damaged throughout the recent Beirut surge, and a revolutionary artist exiled from Syria. Subscribe to Munchies here: All Munchies videos release a full week early on our website: Hungry? Register here for the MUNCHIES Recipes newsletter. Check out for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram: Pinterest: Foursquare: More videos from the VICE network: Activate Your Brain Song Now — And Give…
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The Doggy Noodle King Of Hong Kong
Among the very best methods to experience Hong Kong is through its food. Join us as we find how Cheung Hou Hei, likewise known as Herman, brought a street food classic on the edge of extinction back to life in this episode of Street Food Icons. Subscribe to Munchies here: All Munchies videos launch a full week early on our site: Hungry? Register here for the MUNCHIES Recipes newsletter. Take a look at for more! Follow Munchies…
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How To Make the Famous BDSM Fried Chicken with Eric Sze
Eric Sze, chef and owner of 886 and Wewen in New York City City, is making BDSM chicken – a whole chicken that's brined, deboned, marinated in soy milk, and after that fried. This spectacle of a dish is made with a special pullet chicken, a wonderful Taiwanese spice mix, and a roasted chive slaw. Have a look at the recipe here: Subscribe to MUNCHIES here: All MUNCHIES videos release a complete week early on our site:…
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Pasteis de Nata, Portuguese Egg Custard Tarts
Chef George Mendes of Veranda in New York City makes pasteis de nata, a sweet Portuguese egg custard tart that dates back to before the 18th century. These small, flaky tarts are made with egg yolks and are topped with a spray of cinnamon. Have a look at the recipe here: Sign up for Munchies here: All Munchies videos launch a full week early on our site: Hungry? Sign up here for the MUNCHIES Recipes newsletter. Have…
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Scotland’s Food Revolution
The One-Armed Chef is a travel and food reveal like no other, fronted by a host like no other. Giles Duley is a photographer, humanitarian and chef, and he indulges all of those passions in this documentary series. In it, he meets or reunites with people worldwide who have endured extraordinary struggles or experiences, and occasionally he just meets people making incredible food. Sign up for Munchies here: All Munchies videos release a complete week early on…
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The Mob Run Pizzerias of NYC | Devoured
Brooklyn's L&B Spumoni Gardens & Pizzeria had actually built a successful family business, however when the household's secret recipe is stolen, the mafia provides some old fashion justice. New episodes of Devoured, Mondays at 10p just on VICE TV. Sign up for Munchies here: All Munchies videos release a complete week early on our site: Hungry? Register here for the MUNCHIES Recipes newsletter. Check out for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram: Pinterest: Foursquare: More…
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Chef Night Out with Jae Lee
Jae Lee, chef and owner of Nowon in New York City's East Town is doing Chef's Night Out his own way: during the day and without booze. Jae's alcohol-free journey has actually made major improvements to his way of life, however it hasn't stopped any of his enjoyable. He takes his pals through Chinatown for a scalp massage, checks out a wine shop that sells just non-alcoholic drinks, and consumes some of the best food lower Manhattan…
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Make Pupusas Like a Chef at Home
Bryan Ford, TV program host, author, and baker, is making cheesy bean-filled pupusas, a Central American griddle cake that's served hot with a smoky salsa and crispy pickled veggies. Bryan explains how to use masa harina, aka masa flour and shares his love for ingredients like Salvadorian cheese, chilies, and more. Have a look at the recipe here: Sign up for MUNCHIES here: All MUNCHIES videos launch a full week early on our website: Hungry? Sign up…
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The Plant Based Taco Scene in LA | Todos Los Tacos
No meat? No issue. Paco explores the plant based taco scene in Los Angeles, beginning with a yucatecan take on vegan tacos at Hijo de su Madre, then getting astrological at Alchemy Organica, and completing with a new type of standard tacos at El Cocinero. All three sacrifice absolutely nothing while supplying special and inspiring variations on the tacos all of us love. Brought to you by Camarena Tequila. #ad Subscribe to MUNCHIES here: All MUNCHIES videos…
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Big Kev’s Sunday Dinner: Smothered Chicken & Gravy
Kevin Bludso of Bludso's Bar and Que in Los Angeles, CA is making Sunday dinner: smothered chicken with collard greens and mashed potatoes topped with gravy. Huge Kev has a lot to teach, so pay attention! His dish covers the many usages of chicken powder, collard greens cooking strategy, and why a bad meal on Sunday will ruin your entire week. Have a look at the dishes here: Register for MUNCHIES here: All MUNCHIES videos launch a…
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The Guide to Vegas Indulgence
Steve Chu, chef and co-owner of Ekiben in Baltimore, MD took a trip with MUNCHIES to delight in some of the most pricey and severe offerings around Las Vegas– the kinds of things you can just enjoy in Sin City. Steve went huge by going to the biggest buffet in Las Vegas, experienced a one-of-kind immersive psychedelic dinner, and lived his long-lasting dream of piloting a fighter jet. Discover more from the VICE guide to Las Vegas…
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Crispy Crunchy Shrimp Fried Toast
Shrimp fried toast is a popular appetiser meal in lots of Asian cultures, and Nick Bognar, owner and chef at Sado and Indo in St. Louis, has put his own spin on the appetizer. In this How To, he makes a cellophane noodle and shrimp mixture, puts it on bread, and fries it up. Then, garnishes with a mango sweet chili sauce, a piperade, and a cucumber salad. Have a look at the recipe here: Register for…
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Smoking Sativa S’mores
Abdullah takes his buddy ZeShan to Joshua Tree for an outside cookout with chef Jake Francis, who prepares a wide variety of infused pork meals on an open flame. Register for Munchies here: All Munchies videos release a complete week early on our site: Hungry? Sign up here for the MUNCHIES Recipes newsletter. Take a look at for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram: Pinterest: Foursquare: More videos from the VICE network: Activate Your Brain…
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Alaska’s Famous Yeti Hot Dogs
Erica Stimaker, a 4th generation Alaskan, is the owner of Yeti Dogs– Alaska's most famous hot dog cart. Found in Anchorage, she and her partner Dominick have been slinging everything from Alaskan reindeer sausage to rattlesnake and pheasant pet dogs for the last 10 years. MUNCHIES routed their food cart to taste their popular pets and Coca-Cola onions and see how a winner of the best "National Hotdog" contest runs. Register for MUNCHIES here: All MUNCHIES videos…
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Ganja Grandma Is In the Kitchen
Abdullah travels to Northern California to reunite with world popular marijuana grandmother Nonna Cannabis and prepare a cannabis supper loaded with traditional infusions.Subscribe to Munchies here: All Munchies videos launch a full week early on our website: Hungry? Sign up here for the MUNCHIES Recipes newsletter. Take a look at for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram: Pinterest: Foursquare: More videos from the VICE network: Activate Your Brain Song Now — And Give Your Mind…
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The BBQ King Of Brooklyn | Street Food Icons
Ruben Santana is the owner and pitmaster of Bark Barbecue, a Texas-style BBQ appear in New York City with a Dominican twist. As a Queens native of Dominican descent, Ruben smokes brisket, ribs, and other meats in the classic Texas style, while adding his own Dominican flair to the spice rubs and sides, that include arroz con gris, maduros, and more. Ruben, who formerly worked in the a/c and vehicle market, began Bark Barbecue out of his…
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Hong Kong’s Queen of Macaroni
There was a time when you could discover dai pai dongs, or hawker stands that sell food at low prices, along every street in Hong Kong. Now, just a few remain. Join us as we speak with Irene Lee, the owner of among these dai pai dongs, and learn more about her popular tomato macaroni soup. Subscribe to MUNCHIES here: All MUNCHIES videos release a complete week early on our website: Hungry? Sign up here for the…
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5-Ingredient Carbonara
MUNCHIES chef Matteo Fronduti is providing you a dish for pasta carbonara that's so basic, it's impossible to mess up. With very couple of active ingredients and great strategy, you'll be cheffing it up in no time. You're welcome. Sign up for Munchies here: All Munchies videos release a full week early on our website: Hungry? Sign up here for the MUNCHIES Recipes newsletter. Have a look at for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram:…
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The Extraordinary Foods and People of DR Congo
The One-Armed Chef is a travel and food reveal like no other, fronted by a host like no other. Giles Duley is a photographer, humanitarian and chef, and he indulges all of those enthusiasms in this documentary series. In it, he meets or reunites with individuals around the globe who have lived through amazing struggles or experiences, and periodically he simply meets people making fantastic food. Register for Munchies here: All Munchies videos release a complete week…
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Where A Michelin Star Chef Eats With His Family
Michelin star chef Jamal James Kent, of Crown Shy, SAGA, and Overstory, heads out in New York City with the wildest team: his better half and kids. In this episode of Chef's Night Out, James, his spouse Kelly, and their two kids Avery and Gavin check out three renowned restaurants in Greenwich Village: Nami Nori, Don Angie, and Llama San. Sign up for Munchies here: All Munchies videos release a complete week early on our website: Hungry?…
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Arroz Con Pollo Con Marijuana From Miguel Trinidad
Miguel Trinidad is the chef and creator of 99th Floor, a cannabis dinner club in New york city City, and is raising a classic Latin American dish with an ounce of weed: instilled arroz con pollo. Miguel develops an infusion of cannabis with chicken fat, which he uses in this homestyle home cooking of sofrito-seasoned rice and simmered chicken thighs. Take a look at the recipe here: Subscribe to Munchies here: All Munchies videos launch a complete…
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The Best Non-Po’boy Sandwich in New Orleans: The Muffuletta
Isaac Toups, olive fanatic and owner of Toups Meatery, teaches us how he makes an iconic New Orleans sandwich– and it's not a po' boy. Meet the muffuletta, a sandwich that needs sesame bread, olives, cheese, and Italian meats. It's perfect for breakfast, lunch, or a hangover. Toups takes us through some of the sandwich's history and roots, his ideas on serving it up toasted, and how critical it is to get great components for this one….
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How To Make Italian Rainbow Cookies
Georgia Wodder, executive pastry chef at Mel's, teaches us how to make a conventional Italian-American reward: the rainbow cookie. Watch Wodder make an almond paste from scratch, fold meringue into it, and stack 3 various almond cake layers with melted chocolate. Pro suggestion: guarantee your recipe active ingredients are at room temperature level! FMK: Pie, cake, cookies? See the recipe here: Sign up for MUNCHIES here: All MUNCHIES videos launch a full week early on our website:…
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How To Make Churros With Caramel Sauce
Fany Gerson of La Newyorkina and Fan Doughnuts shows her dish for churros. Mexican cinnamon takes center stage, and Fany ups the video game by serving these with a caramel sauce instead of the more typical chocolate sauce. She likewise shows how to turn this currently excellent dessert into an ice cream sandwich, giving you two desserts in one. Take a look at the recipe here: Subscribe to Munchies here: All Munchies videos launch a full week…
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Farideh Makes The Persian Street Food Sosis Bandari
Farideh is camping in the desert of Joshua Tree, CA and brought all the dealings with to make sosis bandari, a spicy Iranian street food. Farideh's version uses hot dogs and is served with herb salad and creamy labneh on a baguette. Check out the dish here: Register for Munchies here: All Munchies videos release a full week early on our website: Hungry? Sign up here for the MUNCHIES Recipes newsletter. Check out for more! Follow Munchies…
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Claire Saffitz Makes Us Next Level Blondies
Clairen Saffitz, chef, Youtube character, and cookbook author, desires you to cheat on your brownies with blondies, a salty-sweet and chewy baked confection that might have its chocolate equivalent beat. Claire's blondies are studded with double-roasted cashews that are covered in toffee and feature all the qualities of an excellent dessert: buttery richness, brown sugar sweetness, and even some flaky salt for a crunch. It is among Claire's dish from her latest cookbook "What's For Dessert," so…
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Detroit-Style Pizza with a Japanese Twist
Chef Katsuya Fukushima, chef and owner of Tonari in Washington, DC, checks out the MUNCHIES Test Cooking area to make a fermented Detroit-style pizza topped with a sweet corn sauce and mentaiko cream. Take a look at the dish here: Sign up for MUNCHIES here: All MUNCHIES videos release a complete week early on our website: Hungry? Register here for the MUNCHIES Recipes newsletter. Check out for more! Follow MUNCHIES here: TikTok: Facebook: Instagram: Twitter: Pinterest: More…
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How To Light a Grill the Right Way
Everybody believes they know how to begin a charcoal grill, however many don't do it properly. We have actually all seen it– someone will tower above the grill repeatedly splashing the charcoals and flame with lighter fluid, hoping the flame will grows and larger to no avail. Our resident grill expert J. Pereira is here to reveal us that in fact, you do not even require any lighter fluid at all. See and gain from a yard…
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Matty’s Favorite Smoked Jerk Chicken | It’s Suppertime!
Things warm up as Matty handles Caribbean food, preparing barbeque Jerk Chicken, mashed plantains and creamy coleslaw. Sign up for Munchies here: All Munchies videos launch a full week early on our website: Hungry? Register here for the MUNCHIES Recipes newsletter. Check out for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram: Pinterest: Foursquare: More videos from the VICE network: Activate Your Brain Song Now — And Give Your Mind The Care It Deserves
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How To Make Zhong Dumplings with Jing Gao
Jing Gao of Fly By Jing remains in the MUNCHIES Test Kitchen area making Zhong Dumplings, a timeless Chengdu street treat. She fills delicate dumpling wrappers with a savory mix of pork, ginger, and scallions, and after that dipps in a fiery, slightly sweet chili sauce. Have a look at the dish here: Sign up for Munchies here: All Munchies videos launch a full week early on our website: Hungry? Register here for the MUNCHIES Recipes newsletter….
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The West LA Taqueria Started By A DREAMer
Gracias Señor is a taco truck in West LA started by Rodolfo Barrientos, a DREAMer dedicated to bringing his Baja Californian dishes – and his entrepreneurial grit – to the street food scene in LA. Specializing in fried fish tacos and Browse & Turf burritos, Rodolfo takes inspiration from his childhood in Baja California and makes each tortilla by hand. Sign up for Munchies here: All Munchies videos release a full week early on our site: Hungry?…
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How To Make Braised Short Ribs with Einat Admony
Chef, restaurateur, and cookbook author Einat Admony is making one of her favorite shabbat dinners: braised short ribs with vegetables, spices, and herbs. Einat seasons with baharat, a Middle Eastern spice mix that includes warming flavors. Have a look at the recipe here: Subscribe to MUNCHIES here: All MUNCHIES videos launch a complete week early on our website: Hungry? Register here for the MUNCHIES Recipes newsletter. Take a look at for more! Follow MUNCHIES here: TikTok: Facebook:…
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Master Making Pita Bread with Michael Solomonov
Mike Solomonov, from Zahav in Philadelphia and the cookbook "Israeli Soul," remains in the MUNCHIES Test Kitchen area making pita– and you can make it too. This super simple dish comes together with a short list of components and Mike's baking strategy is home kitchen-friendly, no special oven or devices required. Have a look at the recipe here: Register for MUNCHIES here: All MUNCHIES videos launch a complete week early on our website: Hungry? Register here for…
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Munchies Guide to Las Vegas: Classics
Steve Chu, chef and co-owner of Ekiben in Baltimore, MD traveled with MUNCHIES to sample a few of Las Vegas' most classic food and home entertainment tourist attractions. He goes to an iconic 50-year-old Vegas diner, consumes supper at a legendary old-school steak house, and learns what it takes to be an Elvis impersonator on the Las Vegas Strip. Find more from the VICE guide to Las Vegas here: vice.com/guide-to-travel-las-vegas Sign up for MUNCHIES here: All MUNCHIES…
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Coffee-Infused Shrimp Étouffée with Farideh & Helen
Farideh and MUNCHIES all-star Helen Nguyen of Saigon Social are collaborating to make some Brand-new Orleans-inspired dishes: shrimp étouffée over creamy grits and cà phê trứng, Vietnamese egg coffee. Farideh and Helen give a master class in making shrimp stock and the Louisiana "holy trinity" and indulge in rich coffee topped with a mix of sugar, egg yolks, and condensed milk (and maybe a little vodka). Check out the recipe here: Produced In Partnership With Folgers. #ad…
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Lithuanian Food, Accordions & Guinness Oyster Shots | Chef’s Night Out
Gaspar Fernandes, chef and owner of restaurant Gaspar's in Vilnius, Lithuania, goes on a chef's night out with a few of his buddies that he satisfied through the dining establishment. He takes them throughout town, as they feast on whatever from Lithuanian classics such as beetroot soup to modern-day Lithuanian combination cooking, to the best Italian in town and to cocktails and oyster-infused Guinness shots. Gaspar knows how to spice things up, including this introduction to Vilnius….
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Why We Eat: Kimchi
Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, MI, is talking all about kimchi, maybe the most important meal in Korean cuisine. Ji Hye not only shares the centuries-old practice and cultural customs around preparing and taking in kimchi in Korea, however also demonstrates three special preparations of the meal– showing that kimchi is way more than simply fermented cabbage. It's spicy, it's textural, it's healthy … it lives! Take a look at…
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Making Corndogs From Scratch with Mason Hereford
Mason Hereford, owner of sandwich store Turkey and the Wolf, shows us the corndog dish he stole from his friend Via and put into his brand-new cookbook, Turkey and the Wolf: Taste Trippin' in New Orleans. Good friend! These aren't the corndogs you'll find at the carnival or reasonable– the traditional dish has been revamped with a crispy buttermilk-cornmeal batter and tasty homemade mustard. In this video, Hereford gives helpful tips like searching outside the supermarket for…
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Late Night Munchies: South Central LA
Chefs Spank and News are Trap Cooking area, 2 cooking entrepreneurs from the South Central community of Los Angeles who've skyrocketed to success from their humble starts offering street food to their empire of food trucks, restaurants, cookbooks, and more. Trap Kitchen area takes MUNCHIES on a late-night food tour of their stomping premises around South Central to flaunt a lesser-seen side of Los Angeles food culture: from a 33-year old Black owned taco area, to one…
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Make THC-Infused Sesame Yuba Noodles
Jenny Dorsey, chef and creator of Studio ATAO, is making chewy, savory, and surprisingly easy to prepare yuba noodles that are doused in homemade THC-infused sesame oil. Yuba, or sliced tofu skin, change traditional noodles in this recipe, and Jenny also discusses how to decarb cannabis for cooking. Check out the dish here: Sign up for Munchies here: All Munchies videos launch a full week early on our website: Hungry? Register here for the MUNCHIES Recipes newsletter….
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Japanese & Rastafarian Soul Food Is Amsterdam’s Best Kept Secret
Hidden in a street in among Amsterdam's most circus-like locations, there's a small family restaurant serving Caribbean and Japanese soul food according to Rastafarian concepts. Izaba and Tomomi started TerraZen Centre together after living in Tokyo for 25 years, and combine their backgrounds with meals like vegan jerk, karaage, and crispy dragon rolls. Regardless of its chaotic surroundings, individuals discover their way to this vegan utopia by an 'organic pull'. Register for MUNCHIES here: All MUNCHIES videos…
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New Jersey’s Secret Backyard BBQ
Pitmaster Hery Acosta loves cigarette smoking meats. A lot so, he serves 50-60 individuals his well-known BBQ every Sunday– and it's all done on a first-come, first-serve basis from his moms and dad's backyard. During the weekdays, Acosta works as a school custodian. Rather of unwinding on his weekends off, he's pulling all-nighters preparing to share his labor of love with his neighborhood. We trailed Acosta, owner of "Tio Rozay's barbeque," for a weekend in North Bergen,…
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How To Start An Ice Cream Business In A Pandemic
Sydney Arkin was laid off from her job at the height of the pandemic. She took it as an opportunity to begin her own ice cream service. Making every batch from scratch (even the mix-ins), Sydney has actually built a dedicated following to her lactose-free ice cream. Because recording, Bad Walters continues to grow and has actually vacated your home and into the Korner Kitchen in Oakland CA. Subscribe to Munchies here: All Munchies videos release a…
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Late Night Munchies Brooklyn Edition
Comedian Emily Panic takes the MUNCHIES crew for a night out at a few north Brooklyn staples. First, in Williamsburg, she has actually ramen with fellow comedian and salty meat lover Shane Torres. They both order the spicy miso ramen and have them with Sapporos in cooled glasses. After they talk for a bit and finish their meals, Emily heads down the street to Beats Karaoke where she and her pal Karolena Theresa sing and chow down…
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Classic Jamaican Curry Chicken with Suzane Barr
Chef Suzanne Barr makes curry chicken with her Jamaican spice mix with east Indian tastes. She takes us through how to prepare her custom spice, what inspired her to start cooking in the first location, and shares a beneficial pointer on when to include potatoes to the dish. Do not attempt to do this recipe while wearing any white! Take a look at the dish below: Producing the curry blend 00:00 Cutting chicken and incorporating curry 02:25…
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A Tasty Tour of Terpenes
Abdullah and his team explore various flavors of marijuana and invite chef Taylor Persh to prepare infused beef tartar, dumplings, and cream puffs using a range of pressures. Subscribe to Munchies here: All Munchies videos release a full week early on our site: Hungry? Sign up here for the MUNCHIES Recipes newsletter. Check out for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram: Pinterest: Foursquare: More videos from the VICE network: Activate Your Brain Song Now —…
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NYC’s Viral Chinese Hot Chicken
Chef Eric Huang shows how to make his exceptionally popular and delicious Chinese Hot Chicken. Born from pandemic need, this spicy fried chicken took New York City by storm with it's easy however reliable spicy crispy breading and juicy chicken inside. Sign up for Munchies here: All Munchies videos release a full week early on our website: Hungry? Sign up here for the MUNCHIES Recipes newsletter. Check out for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram:…
Read More »Syrians & Lebanese Finding Hope Through a Shared Meal
The One-Armed Chef is a travel and food show like no other, fronted by a host like no other. Giles Duley is a professional photographer, humanitarian and chef, and he indulges all of those enthusiasms in this documentary series. In it, he meets or reunites with individuals all over the world who have lived through extraordinary struggles or experiences, and occasionally he simply satisfies individuals making incredible food. The Legacy of War Foundation is a worldwide charity…
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Easy Risotto Tips #shorts
Making Risotto doesn't need to be difficult! #shorts #munchies Activate Your Brain Song Now — And Give Your Mind The Care It Deserves
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Eating in Alaska’s Hidden One Building Town
Whittier, Alaska, a town that used to only be available by boat or plane, has among the most remote locations to purchase fish and chips– Varly's Swiftwater cafe. Every season, boat workers and individuals passing through the town flock to taste the restaurant's fresh clam chowder and fried-to-order halibut. So, the MUNCHIES team flew to Anchorage, then drove through North America's longest integrated vehicle-railroad tunnel to get a taste. Register for MUNCHIES here: All MUNCHIES videos launch…
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Munchies Guide to Las Vegas: Off The Strip
Steve Chu, chef and co-owner of Ekiben in Baltimore, MD traveled with MUNCHIES to explore all things Las Vegas Strip-adjacent and lesser understood, where he experiences the more "regional" side of Las Vegas food and home entertainment. He discovered an alien-themed whorehouse, genuine Italian food right near the airport, and a tiki bar concealed in the heart of Vegas' Chinatown. Discover more from the VICE guide to Las Vegas here: vice.com/guide-to-travel-las-vegas Subscribe to MUNCHIES here: All MUNCHIES…
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Chili Mac is the Union of Chili & Mac and Cheese
Farideh is making one of her favorite dishes, which happens to be the ideal outdoor camping meal: chili mac, a hybrid of chili and macaroni and cheese. This (almost) one-pot marvel is filled with everything you desire: two type of cheese, beef, pork sausage, frilly macaroni, and lots of mouthwatering flavor. Have a look at the recipe here: Supported by YETI #sponsored #YETI Register for Munchies here: All Munchies videos launch a complete week early on our…
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Kimchi + Kush
Abdullah welcomes ingenious Korean chef Deuki Hong to raid the weed pantry and make keef-breaded chicken wings and instilled kimchi-Spam stew. Register for Munchies here: All Munchies videos release a complete week early on our website: Hungry? Register here for the MUNCHIES Recipes newsletter. Have a look at for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram: Pinterest: Foursquare: More videos from the VICE network: Activate Your Brain Song Now — And Give Your Mind The Care…
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Tavern-Style Pizza | The Cooking Show
Farideh and pro pizzaiola Miriam Weiskind make tavern-style pizzas on the MUNCHIES rooftop garden. These crispy, thin, and homemade pies are topped with an intense cherry tomato sauce and tasty cheese blend. Better yet, Farideh likewise makes her infamous cattle ranch dressing for some roof garden side salads. Check out the dish here: In partnership with @oonihq #ad #Ooni Sign up for MUNCHIES here: All MUNCHIES videos release a complete week early on our website: Hungry? Register…
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The Chickpea Curry King of New Delhi
Kawal Kishore Saluja and his household run Chache Di Hatti or "uncle's corner shop", a hole-in-the-wall eatery in New Delhi, India. On the menu is one single meal– Chole Bhature. Chole Bhature is a common breakfast choice in north India including fried sourdough flatbread (bhature) with chickpea curry (chole). What distinguish Chache Di Hatti, is their secret spice mix for the chickpea curry, a recipe handed down to Kawal Kishore by his dad. The eatery has been…
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Munchies Guide to Late Night Food in Harlem
Tami Treadwell, chef and owner of Harlem Seafood Soul, brings the MUNCHIES crew for a night out in Harlem. First, she takes us to 125th street for some soul food at Melba's that's been "born, bred, and buttered" in Harlem, similar to her. Do not just listen to us when we say the food is incredible; you can enjoy Tami start to dance after tasting six various dishes. At Ponty Bistro, a late-night West African area on…
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