Food Hacking: Laser Bacon
Simon visits Kentaro Fukuchi, a professor who wants to fuse cutting-edge technology with the Japanese tradition of eating raw meat.
Every Southern grandma knows that lard makes for the tenderest biscuits.
How-To: Make Brick Chicken
Liza Queen, chef/owner of a bunch of now-closed cult restaurants, teaches us how to make brick chicken. The secret ingredients: butter, salt, butter, and more butter.
How-To: Make the Perfect Cheeseburger
Matty Matheson breaks down the science and technique of burger making, and shows us what separates the real deals from the fakes out there.
The March Madness of Fast Food
After spending several days sprawled out watching men on TV throw a ball at a hole in an effort not to get eliminated from a competition, I decided to subject the glorious fast food restaurants of America to a similar contest. I seeded 64 of our most...
This Chicken Tender Hot Dog Is the Mashup We Didn't Know We Wanted
Set aside any concern for your arteries and taste the combination of soft, salty, sweet, fatty, acidic, and crunchy.
Remembering That Time on 'Divorce Court' When a Woman Complained that Her Husband's Incredible Cooking Made Her Fat
Chief among Rashida's grievances were that her husband said “I love you” too much—more than twice a week—and that he cooked delicious meals for her too often.
Why Old Cows Make the Greatest Steak Dinner
Behold the most exquisite, fudgy steak produced by the holy grail of butchers.
Make These Sugared Doughnut Holes and Live the Fat Kid Dream
Real talk: doughnuts are surprisingly easy to make. No deep-fat frier required.
This 'Vaccine' Could Someday Save Us from Our Own Bad Diets
The diet that has come to define this strange, decadent point in Western history has a litany of health consequences.
Your Super-Healthy Diet Is Making Your Breath Stink
When carb intake drops below 30 grams per day, the body gets rid of organic compounds, known as ketones, through the mouth, a process which can smell pretty gnar to those around you.
Dress Your Savory Tart in Flowers and Fat
There are endless possibilities when it comes to pie. But don't limit yourself to sweets—whip up this ricotta-filled savory tart with a pork-fat crust and a topping of fresh herbs and flowers.
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