Chengdu Is Obsessed with Sucking Brains Out of Rabbit Skulls
The owner of a popular eatery specializing in spicy rabbit heads admits that eating bunny brains might not be for everyone, but the residents of Chengdu can't get enough.
This Creamy Rabbit Polenta Will Transport You to Your Happy Place
Loads of cream, butter, and pancetta make for one silky, savory, smoky rabbit dish.
MUNCHIES Presents: Italian Rabbit and Polenta With Danny Smiles
In this episode of Giardinos, Le Bremner chef Danny Smiles gives props to Elena Faita, the godmother of Italian cooking in Montreal. He gets a crash course on a hearty northern Italian rabbit and polenta dish—perfect for Montreal’s brutal winters.
Creamy Rabbit and Polenta
Make the most deliciously tender Italian rabbit in a brandy sauce with creamy polenta.
This Week in Food Porn: Rabbit Rillette and Naan Bread Ice Cream
Spring is finally here and so too is our handy and herbaceous round up of the best food photography uploaded to Instagram this week.
MUNCHIES Presents: Young Hunters
In this MUNCHIES special, we follow a diverse group of young people around Amsterdam who have found surprising reasons to hunt for their own meat.
This Week in Food Porn: Baked Eggs, Mackerel, and Porridge
We’re living in a 24-hour upload wonderland of peas, pudding, and saveloy. Here are the most drool-inspiring pics uploaded to the ’gram in the past seven days.
Chicken-Fried Rabbit with Spicy Honey Sauce
Tender, juicy chicken-fried rabbit doused in a spicy honey sauce and green onions. What more does one need in life?
Britain Is Eating More Deer Than Ever
Sales of game meat in the UK rose by nearly 10 percent last year, something market researchers put down to the growing popularity of venison. Soz, Bambi.
MUNCHIES Guide to the North of England – Episode 4
MUNCHIES Guide to the North - Trailer
MUNCHIES is on a food odyssey through the North of England, traveling from coast to coast and stopping off everywhere in between to find out what people up here like to eat. To those who think the North is just fake tans and flat caps, the MUNCHIES...
Cajuns Boil the Head and Save the Blood
Lately, there’s been the “whole-hog” cooking trend. You know, using the tail to the snout. But the Cajun community has been cooking with the whole hog for 200 years. The pure Cajun spirit comes from living off the land in a proper format and being...
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