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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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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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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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How to Make Chicken Fried Steak Sandwiches with Mason Hereford

Mason Hereford of Turkey and the Wolf and Molly’s Rise and Shine in New Orleans makes chicken fried steak sandwiches in the MUNCHIES Test Kitchen. Thick-cut buttery bread is filled with homemade coleslaw using Mason’s favorite mayo, Duke’s, and crispy fried steak that’s topped with chicken seasoning for an extra flavor boost. Pepper jelly and pickles add a spicy, sweet, tangy kick to this comforting and filling sandwich. Check out the recipe here: https://www.vice.com/en_us/article/j5yq5k/chicken-fried-steak-sandwich-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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How To Make Filipino Mushroom Adobo with Dale Talde

Dale Talde, ‘Top Chef’ competitor and owner of TALDE restaurants, turns a traditional Filipino dish vegan in the MUNCHIES test kitchen. King trumpet mushrooms and shallots are braised in coconut vinegar and served with black beans and jackfruit alongside rice. This mushroom adobo is the ideal mix of tangy and sweet, and the perfect comfort food. Check out the recipe here: https://www.vice.com/en_us/article/8xzw93/mushroom-adobo-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 for the MUNCHIES Recipes newsletter. https://www.vice.com/en_us/page/sign-up-for-munchies-recipes-newsletter Check…

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How To Make Filipino Style Omelettes with Alvin Cailan

Chef Alvin Cailan of NYC’s The Usual stops by the MUNCHIES Test Kitchen to make tortang talong. This Filipino eggplant omelette is made by charring whole Japanese eggplant over open flame, removing the skins, and then frying the smoky flesh with eggs. Topped with tomato and cucumber, this savory dish is perfect for breakfast but can be quickly whipped up at any time of day. Check out the recipe here: https://www.vice.com/en_us/article/a3xpqz/filipino-eggplant-omelette-recipe-tortang-talong 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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How to Make Radish Prosciutto with Will Horowitz

Will Horowitz of Ducks Eatery stopped by the MUNCHIES Test Kitchen to show us how to transform watermelon radishes into a vegan alternative to bresaola. After brining, smoking, and dehydrating the radishes, the result is smoky, salty, and slightly sweet flesh. Thinly sliced, it’s the perfect addition to a simple salad. Check out the recipe for Smoked Radishes here: https://www.vice.com/en_us/article/vb95gb/watermelon-radish-prosciutto-recipe and the recipe for Watermelon Radish “Prosciutto” and Melon Salad here: https://www.vice.com/en_us/article/vb99a8/watermelon-prosciutto-and-melon-salad-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?…

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How to Make Sweet & Sour Chicken with Ravi Kapur

Chef Ravi Kapur shows us how to use up all that extra kimchi juice by making a sweet and tangy glaze for chicken legs. The chicken is hit wit a fragrant rub before being pan-fried, resulting in crispy skin with juicy, tender, and flavorful meat. Serve it alongside grilled corn and bok choy for one recipe you’ll want to make year-round. Check out the recipe here: https://www.vice.com/en_us/article/gy4kv7/pineapple-and-kimchi-glazed-chicken-legs 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 for the…

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How To Make A Potato Chip Spanish Tortilla with José Andrés

James Beard Award-winning chef José Andrés makes a classic Spanish tortilla in the MUNCHIES Test Kitchen, but with a time-saving fix, by using potato chips instead of having to cook potatoes. This simple dish takes 30 minutes or less and uses only four ingredients: eggs, extra virgin olive oil, sea salt, and sweet potato chips. Check out the recipe here: https://www.vice.com/en_us/article/gy4w7y/sweet-potato-chip-tortilla-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 for the MUNCHIES Recipes newsletter. https://www.vice.com/en_us/page/sign-up-for-munchies-recipes-newsletter Check out…

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