Entertainment 

A 10 Course Steak Omakase Cooked at Your Table – Open Fire

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. In this episode, Cara visits chef David Shim of COTE, a Korean-American steakhouse in New York City that serves a steak omakase that features A5 Wagyu, a 45-day aged rib-eye, and a 100-day aged steak, as well as marinated short ribs and more. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on…

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Entertainment 

How 3 Michelin Star Sushi Legend Masa Cooks at Home

Legendary sushi chef Masa Takayama was the first Japanese chef to helm a restaurant that was awarded three Michelin stars in the US. Now, he’s going to show you how he cooks at home by using one fish to make three dishes. This zero-waste approach is going to use every part of the fish—even the bones and head—and use a variety of techniques, and not just Japanese ones. You’ll also find out why you shouldn’t buy ponzu sauce from the store. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release…

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