The Japanese Chef Serving Dumplings From the Sky

From Munchies. As we travel further through Japan’s north, we start to learn that each prefecture has its own distinct personality and flavours. Beginning in Matsuoka, our host Julian takes a traditional boat ride through a meandering river in Geibiki Gorge, Iwate Prefecture that leads to a mysterious good luck ritual. From there, we find…

How Chefs Are Responding to Coronavirus

From Munchies. MUNCHIES asked chefs and restaurateurs how their business is being impacted by COVID-19. In their own words, chefs across the country speak about closing their restaurants, laying off their staff, and their hopes for the future of the hospitality industry after the coronavirus pandemic. Find out how to help restaurants here: https://www.vice.com/en_us/article/3a84jv/how-to-support-your-favorite-restaurants-if-youre-stuck-at-home Subscribe…

Rescue Yesterday’s Takeout

From Munchies. Deuki Hong, author of Koreatown: A Cookbook, takes us into the world of K-dramas with a genius bibimbap recipe made from things in your fridge. All you need is a rice cooker and a fridge full of leftovers – like random veggies, an egg, and whatever else you desire. Subscribe to Munchies here:…

How To Make Kimchi Jjigae

From Munchies. Hooni Kim, author of “My Korea: Traditional Flavors, Modern Recipes,” is in the Munchies Test Kitchen to share his recipe for kimchi jjigae, or aged kimchi stew, a comforting dish packed with flavor and health benefits. Hooni explains the technique and science behind making kimchi, which preserves a vegetable’s nutrition as well as…

Make a Boxed Mac and Cheese Better

From Munchies. What if you took a box of mac and cheese and used the orange powder to make pesto? Ponder this mystery no more, because we here at MUNCHIES tried it! (And it works!) Cara Nicoletti takes a standard boxed mac and cheese and quickly turns it into a pesto macaroni dish worthy of…

How To Make Taiwanese Beef Noodle Soup

From Munchies. Richard Ho of Ho Foods in NYC makes Taiwanese beef noodle soup, a dish he’s so passionate about, he devoted his restaurant to it. Richard’s adoration for this complex dish and a lack of Taiwanese restaurants in New York City inspired him to perfect this beef noodle soup recipe, which requires building flavors…

The Art Of Playing With Food – Immersed

From Munchies. By day, Tisha Cherry is an occupational therapist. By night (and any other time she’s not working), she’s a popular Instagram food artist (@tishacherry) and makes dazzling, intricate creations made from food like Oreo cookies, Spam, noodles, and whatever else she craves. Tisha, a technically untrained artist, has devoted the past seven years…

How To Make Crawfish Pasta

From Munchies. Kia Damon, culinary director of Cherry Bombe, makes Crawfish and Shrimp Étouffée with pasta in the Munchies Test Kitchen. She sautés onions, bell peppers, and celery, before making a duck fat roux, which gets mixed together with shellfish stock and creole seasoning. The sauce comes together by adding Worcestershire sauce, heavy cream and…

How To Make Bagels

From Munchies. It’s not quite a New York style bagel, and it’s not quite a Montreal style bagel. Black Seed Bagel’s Dianna Daoheung makes her signature bagel, inspired by New York and made with some baking techniques borrowed from Montreal. Dianna shares important tips about bagel making like “pulling a window” and incorporating honey into…

How The World’s Most Expensive Spice Is Harvested

From Munchies. In this episode of Local Obsessions, Hashim Aslami, a successful saffron producer and Afghanistan’s top advisor in the saffron sector, talks about the world’s most expensive spice, known as “red gold.” Hashin explains how saffron has impacted Afghanistan’s economy. Saffron, prized for its bright color and savory flavor, is produced entirely by hand…

West African Peanut Sauce with Udon Noodles – How To

From Munchies. Chef JJ Johnson of Fieldtrip in New York City is on a mission to expand the definition of the world’s “mother sauces” to include the West African peanut sauce. Chef JJ explains how this “Mother Africa sauce” became an impactful result of the African diaspora and how cooking in Ghana encouraged him to…