Entertainment 

Building a 200lb Meat Trompo for Tacos – Open Fire

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire. Our host Cara Nicoletti, a fourth-generation butcher, chef and author, learns the craft, practice, and philosophy of each dish and the stories of the people cooking them. In this episode, we learn how Los Tacos No. 1 in New York City builds its famous trompo with layers of adobo-marinated pork shoulder that’s then shaved off and stacked high on homemade tortillas for one of the city’s best tacos. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All…

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Nikkei is a Japanese-Peruvian Mashup Born From Migration – Close To Home

In Close to Home, Michelle Zauner, an author and the singer of Japanese Breakfast, explores the results of migration on cuisine, and the personal experiences and community that are tied into the merging of food cultures. As cooks try to replicate familiar dishes in foreign homes, they rely on what’s around them. But by tying in techniques, ingredients, and sensory memories from their places of origin, they create new, hybrid cuisines. In this episode, Michelle meets with Mina Newman, executive chef of Sen Sakana in NYC, to talk about Nikkei…

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How To Make A Chicken Katsu Sando with Matt Abergel

Matt Abergel, head chef of Yardbird Hong Kong and James Beard Award-winning cookbook author, stopped by the MUNCHIES Test Kitchen to show us how to make his signature chicken katsu sando. He mixes double ground chicken with softened onions for a perfectly juicy patty that’s then fried, dunked in tonkatsu sauce, and assembled into a crustless sandwich. Check out the recipe here: https://www.vice.com/en_us/article/xwna5a/chicken-katsu-sando-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 Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies…

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Fried Clams & Coleslaw is Farideh’s Perfect Summer Food – The Cooking Show

Learn how to make the ultimate seaside summer food: fried clams and coleslaw. In this episode of The Cooking Show, Farideh shows us how to make this New England staple with a perfectly seasoned, crunchy batter and homemade tartar and cocktail sauce on the side. You’ll also learn all of Farideh’s favorite ways to use Old Bay seasoning. Check out the recipe here: https://munchies.vice.com/en_us/article/eve8jm/easy-fried-whole-belly-clams-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 Check out http://munchies.tv for more! Follow Munchies here: Facebook:…

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How One Food Truck Gives a Sense of Home – Street Food Icons

At Divine Flavored Nigerian Food Truck, Godshelter and Bisola Oluwalogbon serve Nigerian cuisine outside the Nigerian Consulate in Midtown Manhattan. Their most popular dish is their goat meat jolloff rice, but they also make local specialities like moimoi, gizzdodo, efo elegusi, and peppered snail. Godshelter and Bisola grew up in Nigeria, and after meeting in Brooklyn in 2006, they started catering to the consulate out of their minivan. They’ve since expanded to a brick-and-mortar location and two food trucks. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full…

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How To Make a Crawfish Boil with Issac Toups

Louisiana chef Isaac Toups stopped by the MUNCHIES Test Kitchen to show us how to cook and properly eat a Cajun crawfish boil. From releasing a crawfish into the wild to playing knife games, Isaac embodies his Cajun roots and passion for rustic, down-home cooking. If you’re looking to feed a hungry crowd and don’t mind making a bit of a mess, this crawfish boil is for you! Check out the recipe here: https://munchies.vice.com/en_us/article/43jd5j/classic-crawfish-boil-recipeSubscribe 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…

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A Sweet Rice Tahchin – The Cooking Show

In this episode of The Cooking Show, Farideh adapts one of her favorite Iranian dishes: Tahchin, also known as Persian Baked Rice Cake. Instead of following tradition with a savory tahchin, Farideh uses honey, saffron, and orange blossom water to make this sweet variation. It’s fragrant, fruity, nutty, and perfectly crispy on the bottom. Check out the recipe here: https://munchies.vice.com/en_us/article/pan5ez/orange-saffron-and-honey-tahchin-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 Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here:…

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Sushi Legend Masa is Secretly A Master Plate Designer

Welcome to IMMERSED, where we dive into the world of individuals so dedicated to their food-related passions and hobbies that one might even call them obsessed. In this episode, we discover that Masa Takayama, one of the world’s greatest sushi chefs, has been quietly designing the plates for his restaurant Tetsu for the past twenty years. Chef Masa has been doing this unbeknownst to many of his customers, and he writes his ideas on paper towel rolls, which he always carries with him. We sat down with Chef Masa at…

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Cooking the Lost History of Pan African Cuisine with Japanese Breakfast & JJ Johnson

In this episode of Close To Home, Michelle sits down with J.J. Johnson, the James Beard award-winning chef of Henry at Life Hotel in NYC, to talk about the African diaspora’s effects on global cuisine. J.J. makes food through a Pan-African lens, bringing together centuries of unwritten cultural interactions from all over the world on a single table. In this series, Michelle Zauner, an author and the singer of Japanese Breakfast, explores the results of migration on cuisine, and the personal experiences and community that are tied into the merging…

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Entertainment 

How To Make Italian Stuffed Mussels with Katie Parla

Katie Parla, author of Food of the Italian South, stopped by the MUNCHIES Test Kitchen on her way back from Rome to show us how to make stuffed mussels. Not only is this recipe quick and easy, but making your own breadcrumbs is a great way to use up leftover or stale bread. Serve these stuffed mussels as a main dish or as a tasty snack. Check out the recipe here: https://munchies.vice.com/en_us/article/panv5m/stuffed-mussels-cozze-ripiene 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 Check…

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