Entertainment 

How To Make Goat Curry & Sweet Potato Gnocchi with Nina Compton

Curried goat with potato gnocchi is a uniquely personal dish for chef Nina Compton of Compère Lapin and Bywater American Bistro in New Orleans. It relies on the goat curry of her childhood but substitutes the typical white rice for gnocchi, which she learned as a pasta-making professional cook. The goat is brined and then roasted to enhance its flavor, and the curry explodes with fresh turmeric, ginger, habanero peppers, and star anise. Check out the recipe: https://www.vice.com/en_us/article/7x5vje/goat-curry-with-sweet-potato-gnocchi-recipe Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week…

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Entertainment 

How To Make Carbonara With Michael White

Chef Michael White of Marea, Morini, and Ai Fiori knows carbonara. It’s a dish best made and eaten at 3am after a night out. He talks through what al dente means, how to cook spaghetti perfectly al dente, whether you should use guanciale, bacon, or pancetta, and whether it’s ever appropriate to throw your spaghetti against the wall. The real secret, though, is copious amounts of pecorino and parmesan cheese. https://www.vice.com/en_us/article/wjwqwn/perfect-spaghetti-carbonara-recipe Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies Hungry? Sign…

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Make Pretzels At Home With Zoe Kanan – Munchies How To

Zoe Kanan, head baker for Simon and The Whale, shares her technique for making soft pretzels. They’re both fluffy yet crunchy due to the use of lye, leading to pillowy, doughy centers and crisp caramelized ends. Once sea salt and a quick miso honey mustard is added, you’ve got a pretzel that is perfect, eaten fresh. Check out the recipe to make your own soft pretzels at home: https://www.vice.com/en_us/article/43jk4b/homemade-soft-pretzels-recipe Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies Hungry? Sign up here…

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Entertainment 

Home Cooking and Heart Palpitations in India’s Gorgeous Pink City

With her spicy food odyssey across India coming to an end, Hardcore singer and chilli fiend Karina Utomo spends her last day in Jaipur with a local family to sample a little home cooking. Next she checks out a famous Jaipur eatery where, going against the advice of the chef, she gets rocked by some seriously hot chilli paste. Having survived the hottest dishes from Jaipur, Hyderabad, Bengaluru, will this last meal push her too far?Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our…

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Entertainment 

How To Make Piri Piri Chicken With Aaron Crowder of Cervo’s

Aaron Crowder of Cervo’s in Manhattan’s Lower East Side makes piri piri chicken, a slightly spicy, classic Portuguese dish, in the MUNCHIES Test Kitchen. He uses fresh, pickled, and fermented piri piri chili peppers, as well as tomato paste, to achieve the perfect ratio of heat to tang. Deboning the chicken results in a more evenly cooked bird, and a side of homemade aioli and fries rounds out the dish. Check out the recipe here: https://www.vice.com/en_us/article/43jkyq/piri-piri-chicken-recipeSubscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our…

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Entertainment 

We Took an Intern on Chefs Night Out for his 21st Birthday

Oscar has been a Munchies Test Kitchen intern for three months, which is also the length of time he’s lived in New York. And he just had his 21st birthday. To celebrate, the Munchies staff took Oscar out for a night he’ll never forget. They opened his eyes to the world of fine dining at Crown Shy, where Oscar eats his first oysters. They show him a secret speakeasy hidden in a hot dog shop in the East Village. And they bring him to a New York City staple of…

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Entertainment 

What Makes the Perfect Croissant by French Pastry Master Dominique Ansel

James Beard Award-winning pastry chef Dominique Ansel, inventor of the cronut, explains what a perfect croissant looks, feels, tastes, and sounds like. Dominique is so passionate about achieving the perfect croissant that he has his bakers from all over the world—from Soho, to London, to the Upper West Side—send him photos of their croissants each day to make sure they’ve achieved a flaky honeycomb center. Click here for the recipe for Perfect Croissants: https://www.vice.com/en_us/article/zmzw3a/perfect-croissants-recipe Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site:…

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Making Dim Sum For 3,000 People – A Frank Experience

Frank Pinello is back with another episode of A Frank Experience, this time learning what it takes to serve dim sum to 3,000 people in one day at one of the largest restaurants in North America. He visits Jing Fong, a 25,000-square-foot Cantonese banquet hall in Manhattan’s Chinatown that serves Hong Kong-style dim sum and has been open for over 40 years. Frank learns how to fold and steam dumplings and how to work the traditional woks. Over the course of the day, Frank learns how to make dishes like…

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Entertainment 

The Spiciest Street Food in India – Hot Heads

Karina Utomo (from Melbourne hardcore band High Tension) is a self described chilli fiend. She literally eats chilli for breakfast, which is why we sent her on a mission to taste the hottest food India has to offer. In this episode she joins a Hyderabadi food blogger at his favourite local restaurant before flying to Jaipur, the fabled “pink city” to try some famously spicy street food. Will the peppers of these proud culinary regions impress her iron taste buds? Or will her ability to handle heat render the local…

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Entertainment 

How To Make Churro Ice Cream Pops

Cara Nicolleti is joined by Wylie Dufresne, the American chef behind wd-50 that helped bring molecular gastronomy to NY, to show us how to make a popsicle that tastes like a churro. First he takes doughnut crumbs and mixes them together with white chocolate to make a creamy churro tasting shell. He then makes pistachio cream that is poured into a mixer as liquid nitrogen is added to create ice cream. The ice cream is placed in silicone molds until they freeze onto a stick like a popsicle. The ice…

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