American

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35 Fourth of July Recipes to Help You Celebrate Whatever's Still Good About America

Gather all the remaining shreds of patriotic spirit you can muster and celebrate on Wednesday.
Munchies Staff
6.28.18
athletes

FUEL: The 20,000-Calorie Strongman Diet

In an average day, professional strongman Robert "Obie" Oberst consumes up to 20,000 calories to power himself through hours of punishing training. He shows us what fuels his intense lifestyle, from the gym to the kitchen.
Robert Oberst
9.10.17
Sponsored

Southern BBQ Downunder

Low-and-slow: exploring Australia’s southern-inspired BBQ scene.
Munchies Staff
10.1.16
Food policy

This Trade Deal Could Be Bad News for Anyone Who Lives in Europe and Likes Food

Since 2011, the European Union has been negotiating a free-trade deal with the US. It’s called the Trans-Atlantic Trade and Investment Partnership and could spell the collapse of certain European food safety regulations.
Emma Cardwell
7.24.15
FRANCE

The French Barbecue Competition Would Make Texans Cry

There is nothing more patriotic in America than eating BBQ, but in France, it's our way to spend time with our families. Lasted weekend, I visited France's only BBQ competition—full of cowboy hats and bucking bulls—to see if we can keep up with US...
Baptiste Manzinali
7.10.15
Make this

These Braised Pork Buns Are Better Than Sex

They're loaded with caramelized shredded pork, pickled cabbage, Kewpie mayo, and jalapeños, and you don't have to worry that they're ignoring your texts.
Munchies Staff
6.10.15
history

Mouth Full of South

I first heard about culinary historian Michael Twitty in the wake of Paula Deen's dismissal from the Food Network. Last May, I attended one of his dinners, in which he typically dresses in period attire.
Helen Hollyman
3.4.15
christmas

Fruitcake Is the Most Reviled Holiday Confection in History for Good Reason

Fruitcake is gross, and ugly, and nobody likes it. It's the brunt of late night television jokes and finds itself as a punchline in songs. And yet, fruitcake endures as a staple in the American Christmas culinary tradition. What gives?
Richard Parks
12.18.14