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Foie gras is the result of gavage, a technique of forcing a tube down the throat of a helpless goose, and pumping the bird so full of food that their liver expands to about ten times the size. Eating it is like availing oneself of a massage parlor, an experience of sublime pleasure but of questionable morality.
Mikkel Borg Bjergsø, a Danish chemistry teacher, ended up founding one of the world’s most acclaimed microbreweries, Mikkeller. Now, he’s running a budding international beer empire that’s much better than meth.
Not to make you come down off the high or anything, but in Northern California—where weed operations are booming—pot cultivation is drying up the creeks and streams where Coho salmon and steelhead trout swim.
I’ve lived in LA since I left the Israeli army at age 21, and have been cooking in restaurants ever since. Ten years ago, the food scene here wasn’t so hot. But with the high quality produce and amazing chefs that are here now, we’re inching towards New York in our greatness.
The art of politely and intelligently ordering food is as lost an art as the notion of manners in our modern era. I’ve come up with a prognosis list of diners to help figure out if you should to change your ordering game altogether or just need to pay a nice long visit to the shrink.
Check out our newest installment of Al-Kee-Hol, where two of our MUNCHIES correspondents head out on a marathon of cask ales in some incredible old English pubs.
The internet was up in arms—sorry, paws—yesterday over a New Zealand pizza chain erecting a billboard to try and sell their smoked rabbit pizza that was plastered with rabbit pelts and the line, “Made from real rabbit. Like this billboard.”
One of the quickest ways to get into a fancy restaurant kitchen is to accept your fate as an indentured servant and work for free as a “stage.” We spoke to one who believes it’s worth the grueling hours, even if it means routinely placing leaves on a plate.
A recent study found that married couples have more resentment towards one another when their blood sugar is low. Whenever you start squabbling with your better half, just throw them a snack.
Watch the trailer for our MUNCHIES Guide to Oaxaca, wherein VICE Mexico editor, Daniel Hernandez takes us on a journey through the culinary paradise that is the state in southern Mexico.
When groups of chickens get together, they have a tendency to peck at each other; sometimes, to death. Enter tinted chicken glasses and contact lenses, which help to suppress their violent, cannibalistic urges, setting off a fashion trend long before celebrities figured it out.
Tarrare, a young Frenchman from the 1700s, completely redefined our concept of overeating with his freaky metabolic disorder that prevented him from being satiated. To abate this raging appetite, the guy ate everything in sight, from inanimate objects to live animals. Fresh baby, anyone?
I recently visited Juchitán, a small city on the southeastern edge of the state of Oaxaca that’s home one of the most ethically challenging culinary traditions: eating sea turtle eggs. Luckily, I had some guidance from my new friend and talented cook, Palo, a transgender muxe.
Donut Friend is the longtime dream and pet project of Mark Trombino, the former drummer of Drive Like Jehu and producer of every pop punk record that you emoted to in the late 90s. For more than two decades, Trombino made his mark on an endless list of indie, pop punk, and post-hardcore bangers, but now he’s left the music world to fulfill his dream of upping the donut ante.
In the second installment of Fresh Off the Boat in Chengdu, we visit the Dead Sea water park, where Eddie hits up the wave pool, refreshes himself with a salt burial, and eats delicate, slightly crunchy baby pig dick.
Gluten-free consumption is at an all time high in 2014, a sweeping health trend with widespread ignorance. But wheat isn’t the likely culprit behind your uncontrollable flatulence after eating a bear claw or two.
I’ve been touring with bands for the past eight years and I’ve figured out how to find the best food in any given city. To kick off this column, I’m going to do a solid for Timber Timbre, a band that’s playing in Copenhagen tomorrow to provide some advice on where they should eat so that they don’t have to eat a sad gas station meal.
Welcome to our new column, FAT TV, in which we dissect the relationship of food on the small screen. For our first installment, we turn to Netflix’s House of Cards, where even the most chillingly devious of politicians can’t resist a nice rack of ribs.
A long time ago, I was a server at a famous dim sum restaurant. I’ll never forget the day I had to wait tables on the original cast of Willy Wonka & the Chocolate Factory—especially since I was high on drugs.
I live in a bad area. This is my guide meant to help fellow denizens of shitty neighborhoods eat well, wherein I dissect the dirty oil glory that is the deliciously gross Chinese takeout restaurant in your ‘hood.
Fining—the process of purifying wine of unwanted tannins, sediment, and colors—is often done with the help of some pretty freaky animal products, like blood, fish bladders, and crustacean exoskeletons. Vegetarians, drink up.
Want to sound like a complete douchebag when you walk into a cheese shop? I’m a real life cheesemonger who wants to help you out so you don’t sound like a complete idiot when you’re trying to talk about the stinky stuff.
Mannish water, the classic Jamaican dish made from the head, balls, and meat of a male goat,
claims to have aphrodisiac qualities that will leave a man with loins burning so hard, he’ll need to call an ambulance. I recently tried some that got me pretty hyped-up—but not in the way I expected.
Hidden deep within the mountains, Ozark cuisine is remarkably preserved from the outside world. The reasons are varied: an isolated geography, plentiful natural resources, and an instinctive distrust for outsiders that has been honed in by the KKK.