15 Savory Breakfasts for When You're Tired of Sweet Stuff
Cinnamon buns are great. Once in a while.
Meet One of Mexico City's Best Tamale Makers
When his job as a waiter at a strip club abruptly ended, one man turned into one of Mexico City's most innovative tamale makers.
Classic Calgary Caesar
Canada's own hangover cocktail, the Caesar, is packed with flavor and is the perfect hair of the dog to get you back on your feet.
Pizza-Flavored Ice Cream Has Arrived in LA
Pizza has reached peak cultural saturation. So in 2015, are we ready for pizza-flavored ice cream? If you ask gonzo-delicious ice-cream empire Coolhaus, the answer is yes.
This Salty, Funky Condiment Is the Last Edible Artifact of True Victorian Excess
The Gentleman's Relish has always been more than just a condiment: It's a relic of colonial decadence and the faded prevalence of public drunkenness in Britain.
Rosé Is the Drake of All Wine
I wouldn’t normally put Drake and rosé in the same thought, but when I accidentally did, I realized that they are very similar. Despite their extreme rise in popularity, they are still polarizing.
Marissa A. Ross
The vast majority of the Quebec population considers the Lac St-Jean of this classic holiday game pie to be the real deal.
The Dessert Psycho
In 2009, <i>VICE Magazine</i> ran it's first-ever chef story about Brooks Headley, a member of legendary punk band, Born Against, who transformed into a world-class chef with alarming swiftness. We're resyndicating this story as a tribute to the pastry...
Eat It: Braised Pork Belly from Le Bal Café
It'll take a while in the oven, but it's worth it. Wake up early and get to work on this kimchi-topped braised pork belly from Anna Trattles and Alice Quillet, the chefs behind Le Bal Café in Paris.
Bering Sea Gold Nugget Mash
A cheesy, carb-loaded orgy of potatoes, corn, onions, and even more potatoes.
It Takes a Calculating Mind to Be a Pastry Chef
I am always afraid of not being prepared and not having control over every single outcome. It takes a very calculated mind—like someone with OCD—to get the same result every time in the pastry kitchen. It’s science, after all.
Fabian Von Hauske
Corn Cookie Grilled Cheese
A cookie's best friend isn't milk. It's ham and cheese.
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