How-To: Make Grilled Cheese with Matty Matheson
Here’s how to make the best grilled cheese you’ve ever had!
MUNCHIES Presents: Cooking on the Most Dangerous Seas
The Drake Passage, situated between South America's Cape Horn and the South Shetland Islands of Antarctica, is considered to be one of the most dangerous ship passages in the world.
How to Break Up a Fight in a Restaurant Kitchen
The tension between them slowly built up day after day. Working alongside them was the equivalent of living in the ‘hood when two rival gangs were at war, you could almost cut the tension in the kitchen with a knife.
How-To: Make Korean Beef Brisket Stew with Kimchi Pete
Australian chef Kimchi Pete shows us how to make a Korean Stew with beef brisket.
24 Easy Hangover Cures from Our Favorite Chefs from Across the Pond
Salt beef sandwiches? Spicy chicken wings? A really good roast? We’ve got it all.
This Is the Secret to Finding and Keeping Good Line Cooks
It all boils down to one simple thing: respect.
How-To: Gumbo with Isaac Toups
Chef Isaac Toups of Toups Meatery is here to teach us how to make a New Orleans style chicken and sausage gumbo.
ABC Yanks 'Great American Baking Show' After Johnny Iuzzini Harassment Allegations
Iuzzini tells MUNCHIES he is disappointed in the network's decision.
Mario Batali on Leave from Restaurants and TV Following Sexual Harassment Allegations
At least four women have come forward with claims that Batali touched them inappropriately and made lewd comments about their bodies.
How-To: Mashed Potatoes 3 Ways
Sandy Ho is here to show you how to make mashed potatoes three different ways because you deserve it.
I Was Insane Until I Started Drinking Broth
Being a manic chef ended up making me physically ill. I was stressed, overweight, depressed, and I felt like shit all the time. When I started drinking broth, I realized it was not only delicious and great to sip on, but also really healing.
How-To: Paella with Jamie Bissonnette
Chef Jamie Bissonnette teaches us how to build flavors to make the best paella, loaded with shrimp, mussels, and chorizo.
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