Henry Cai, the owner of 3 Little Pigs Chi in Chicago, has no signs, no sit-down, and takes orders over Instagram DMs for his BBQ Chinese and fried chicken. He preps his meals in a 200-square-foot shared kitchen area, yet has people taking a trip for hours out of state to get a taste of his menu. Cai informs MUNCHIES how he discovered to prepare without any restaurant experience, how he sees success, and how he prepares…

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…

Karen Akunowicz, chef & owner at Fox & the Knife in Boston, MA says she can eat cacio e pepe (Italian for cheese and pepper) every day becauese it's so easy to make. So we asked her to make it in the MUNCHIES Test Kitchen, however with a massive twist: she needs to do it wearing mittens, in 5 minutes or less. Can this skilled pull it off without the use of her fingers? Or will she…

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…

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…

In this episode of The Cooking Program, Farideh meets up with Kyle Lee, owner of the Alaskan Salmon Business, in Cordova, Alaska to capture coho salmon. View them strike the Copper River, cast their webs, and search for wildlife as they wait, wait, wait … wait for salmon, prior to cooking and eating what they captured on a deserted island. Get your beverage of option out because there are many Sicilys to be had on this experience….

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…

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…

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…

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…

Invite to brown butter heaven. Nicholas Stefanelli of Philotimo in Washington, DC swung by the test cooking area to make his signature mantia: veal and sweetbread-filled dumplings draped in brown butter and served over yogurt. Initially, we watch the truly, really, satisfying visuals of Stefanelli blending dough while he provides us a handy suggestion on how not to make our dough too dry … which would end in catastrophe. He then cooks the sweetbread and makes the…