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.
Kavita meets legendary Komet Bernhard, an old raver who is still young at heart, and pushes herself through warschauer straße, one of the most crowded party junctions in Europe.
In Franconia, our host Ailine sniffs tobacco against the world champion Belinda Winkler, then visits the band Kellerkommando, who show her what a Frankish pulled-pork burger is all about.
In Bavaria, you drink nonstop! Ailine visits a beer-brewing nun and liquor-drinking bar legends. In Munich, we chat with the guys from Crew Republic—a successful German craft brewery.
Our host Ailine hangs out with a herbalist and collect wild herbs and berries in the forest around the Ammersee, then goes fishing with an old sea dog, who shows her how to catch a carp.
Our host Ailine embarks to Neuschwanstein Castle in the footsteps of the legendary King Ludwig II, then strolls through the Viktualienmarkt to get groceries for a multi-course meal prepared by Koch and DJ Sven Christ.
In the first episode of the MUNCHIES Guide to Bavaria, our host, food blogger Ailine Liefeld of Aicuisine, visits Käs Karl—a.k.a. Carlos, a punk rock cheesemaker who produces insanely good product at the Kappeler Alp and makes her Kässpatzen, a cheesy spaetzle dish.
In Bohemian food culture, only one thing can rival beer in popularity and importance: meat. And Michaela Jörgensen, co-owner of “The Real Meat Society,” has made it her mission to educate the Czech meat-loving public about sustainable meat consumption.
We head to the birthplace of pilsner beer and tour a legendary Czech brewery to see how it’s properly done, including insight from a “beer philosopher.”
We drive to a small Bohemian village to witness an old Czech tradition: carp fishing. Every autumn, the villagers wake up in the middle of the night and start draining the local carp pond.
We visit a family-run distillery where the nation’s favorite spirit is produced and sample one too many.
We head to Prague to learn about the new food trends and how old classics have been adapted for the new century.
From Berliner Weisse on an open lake to handcrafted beer at Hops & Barley to home-infused spirits at Geist im Glas, Berlin has a lot to offer when indulging in a drink-fueled night out.
Kavita meets Wally, an expat living in Berlin since the 90s, then visits Koreans living in Berlin who have mixed their culture with German traditions. Finally, she heads to Nobelhart & Schmutzig, where German food gets reinvented.
Kavita explores the best and most interesting street food spots Berlin has to offer, from authentic Thai cuisine to Turkish food stands, which brought the al fresco dining culture to Berlin.
Our host Kavita explores Berlin’s traditional side, from currywurst on a stick to a visit to a garden plot colony to taste raw minced pork meat.
Host Kavita Goodstar will take you on a culinary journey through Berlin to give you a taste of long-forgotten dishes, explore the food of the new generation, and introduce you to some lovely characters.
Billy visits Dorothee Zilliken and Matthias Knebel in their wine cellars, then joins world-famous German entertainer Thomas Anders for dinner before heading out into the Koblenz nightlife.
Our host Billy spends time in the vineyards with two of the most famous vintners, Ernie Loosen and Katharina Prüm, and meets living legend Markus Molitor.
Billy learns about—and takes part in—one of these traditional hunts coordinated in order to protect the riesling grape in the region along the Moselle.