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local

seafood
seafood

Why It's Harder Than You'd Think to Serve Local Seafood in California

Mitch Conniff's commitment to serving local seafood means that he sometimes pays twice as much as his competitors for the same fish species. "But it’s worth it," he says.
Clarissa Wei
10.31.16
booze
booze

A New Study Says Living Near a Pub Makes You Happier

New research from Oxford University has found that living close to a pub can make you “significantly” happier.
Phoebe Hurst
1.25.16
Blood
Blood

Blood Custard Tastes Better Than It Sounds

Glasgow chef Craig Grozier is the proud mastermind behind hare blood custard: a dish channelling Scottish produce and traditional cooking techniques. “With Scottish ingredients, just get quality produce and cook it simply,” he explains.
Michael Segalov
11.20.15
farming
farming

This Urban Mushroom Farm Wants to Start a Biological Revolution

Combining aquaponics and hydroponics, mushroom production in Manchester’s Biospheric Studio will be completely self-sustainable, something that could change the way we access food in cities.
Lucy Lovell
9.21.15
Poland
Poland

Polish Summer Food Goes Way Beyond Cabbage and Potatoes

Poland isn't a dungeon of meat and starch, but a wonderland of strawberries, seafood, and locally sourced, seasonal produce. You've just got to know where—and when—to look.
Dara Bramson
7.2.15
WTF
WTF

Eat These Carnivorous Plants Before They Eat You

Resourceful Malaysians have discovered that pitcher plants are delicious when stuffed with rice. Nevermind that these plants eat insects, rats, and even lizards and birds.
Alex Swerdloff
6.25.15
nose-to-tail
nose-to-tail

Why I'm Putting Blood in My Bread and Ice Cream

I source duck blood of really good quality. It’s not 100-percent interchangeable with eggs, but we use it for the same purpose in some of our menu items, such as blood crepes.
Bryce Gilmore
6.9.15
CHEFS
CHEFS

I'm Bringing Faggots Back to London's Restaurant Scene

People aren’t interested in meat and two veg anymore, you’ve got to mix it up. I put faggots and veal with cream of St George’s mushrooms on the menu recently and I’m amazed at the uptake.
Ronnie Murray
5.27.15
mexico
mexico

Pioneering a Locavore Restaurant in Baja Wasn't Easy

Fifteen years ago, our Ensenada restaurant offered nothing more than fresh fish and local produce because those were the only options available. Nowadays, people call it locavorism or “being sustainable,” but that term didn’t exist here back then.
Solange Muris
5.12.15
Sweden
Sweden

The MUNCHIES Guide to Sweden: New Nordic Cuisine

Ivar visits three restaurants—Ekstedt in Stockholm, Koka in Göteborg, and Bastard in Malmö, where the chefs are taking on New Nordic cuisine in their own terms.
Ivar Berglin
3.23.15
Berlin
Berlin

Chef's Night Out: Zum Mond

Daniel Peters of Berlin's Zum Mond leads us on a culinary tour of the city, eating our way through fresh-from-the-hunt venison, cheesy spätzle, and a dish called "Dead Grandma."
Daniel Peters
1.23.15
london
london

MUNCHIES Presents: Liquid Gold

For London beekeepers Chris Barnes and Paul Webb, honey is money—literally. MUNCHIES follows the pair as they set up and expand their urban beekeeping business; just follow the buzz.
Munchies Staff
1.8.15