Charlet meets chef Hisae Driver to find out how she combines cockles, sewin, lamb, and seaweed with traditional Japanese ingredients to make Welsh sushi, a.k.a. “Wushi.”
Despite being known for incessant rain, Charlet discovers that in recent years, the Welsh valleys have developed a perfect microclimate for grape-growing.
Charlet travels to the industrial town of Port Talbot to meet Captain Beany at the world’s first Baked Bean Museum of Excellence, which he runs out of his council flat.
After drinking with the rugby girls in Cardiff, Charlet heads to Freshwater West beach for a traditional Welsh breakfast (and hangover cure.)
Best known for unpronounceable town names, Tom Jones, and a sheep population that outnumbers its citizens, MUNCHIES gets to know Wales.
In ‘America’s Shrinking Farms,’ Charlet Duboc travels across the US to see how innovators are working towards a healthier, more secure global food supply—from veggie burgers to insect meat.
In ‘America’s Shrinking Farms,’ Charlet Duboc travels across the US to see how innovators are working towards a healthier, more secure global food supply.
Charlet Duboc travels to Seoul to meet stars and fans of a strange phenomenon that is attracting millions of viewers in South Korea: Mukbang.
Charlet Duboc travels to Seoul to investigate the fascinating history and etiquette of soju drinking, and in the process, ends up wildly wasted at karaoke and a silent disco.
Charlet ends her Scottish food odyssey in Aberdeen, where a group of oil rig workers take her out and get her smashed on jelly shots the night before heading to the Highland Games for haggis throwing, Aberdeen Angus burgers, cullen skink and highland dancing.
After learning how to live and forage off the land, Charlet travels deep into the Highlands for the part of the trip she’s been dreading the most—the hunting of her very first roe deer.
Still jonesing for some fruits de mer, Charlet learns how to make the infamous Arbroath Smokie, eats an insane amount of crab and prawn sandwiches with another passionate man of the seas, and investigates a local chippie turf war.
Charlet takes to the seas for a few hair-of-the-dog drams at a Hebridean whisky distillery, followed by a spot of lobster fishing (and cooking) with a die-hard steampunk fan.
Welcome to Scotland! Join us on a waist-expanding journey of Irn-Bru pulled pork, Buckfast ice cream, square sausages, 3000 calorie Munchy Boxes, and dumplings made with granny’s knickers.
Scottish food isn’t all haggis and deep fried Mars bars, you know. Take a sneak peak at our MUNCHIES Guide to Scotland, where our esteemed host Charlet Duboc leads us on an intoxicating, waist-expanding, eye-opening culinary journey around the rich wares of the beautiful country.