Features

University

A Student's Guide to Eating Well and Not Getting Scurvy

We asked award-winning food blogger and Leeds University student Izy Hossack how to create appetising meals with a limited budget and no fridge space.
Daisy Meager
9.5.18
quickies

Quickies: Niçoise Salad Is Made for Hot Summer Evenings

“You should be able to eat it with just a fork, so you can use the other hand to reach for your wine or beer.”
Daisy Meager
6.27.18
Features

Inside the Restaurants That Fed the Civil Rights Movement

Fifty years later, a handful of the places that fed, housed, and bailed out young freedom fighters remain. Historian Frederick Douglass Opie tells us about three of them.
Eric Ginsburg
6.25.18
Booze

The Best and Worst Booze to Drink on Trains, Ranked

Premixed gin and tonic, a can of Stella, or one of those single-serve cups of Shiraz?
Daisy Meager
6.22.18
Easy Drinks

Easy Drinks: How to Make Stupidly Simple Sangria

“The fruit juices make it really easy to drink but after a couple of glasses, it’ll hit you.”
Daisy Meager
4.27.18
London

This Bar Serves Booze and Breakfast 24 Hours a Day

London’s Polo Bar stays open 24 hours a day, seven days a week. “It’s actually more difficult to close because we haven’t even got a door," says owner Philip Inzani.
Daisy Meager
4.26.18
Booze

A Fine Cider Sommelier Judges the UK's Worst Ciders

“It’s got a nice, apple-that’s-been-soaked-in-a-swimming-pool aroma, with a little bit of acid rain to it as well.”
Munchies Staff
4.25.18
Features

I Lived Exclusively Off Doomsday Prepper Food for a Week

Fearing natural disasters and nuclear war, Americans are investing in freeze-dried food. But how does it taste?
Emilie Friedlander
4.11.18
japanese food

This Sushi Chef Puts Japanese Cherry Blossom Season on a Plate

Hideki Hiwatashi has created a menu inspired by hanami—the Japanese feast that celebrates cherry blossom season and the start of spring.
Daisy Meager
4.2.18
Easter eggs

How to Make Artisan Chocolate Easter Eggs with Hardware Equipment

London-based chocolatier Paul A. Young shows us how to make his famous salted caramel-filled Easter egg—with a little help from B&Q.
Daisy Meager
4.1.18
Easter

These Eggs Would Give the Easter Bunny Nightmares

We asked our favourite chefs—including Sami Tamimi, Margot Henderson, Jeremy Lee, and Dominique Ansel—to describe their dream Easter egg. Their creations went way beyond chocolate.
Munchies Staff
3.31.18
Booze

The MUNCHIES Easter Weekend Drinking Guide

Taking you through the four-day bender, from beers on the train home to boozy Sunday lunch with family and the obligatory drinks with old school friends. Cheers, Jesus.
Munchies Staff
3.30.18
Newer0121Older