Why just smoke when you can get high eating the best pizza in Portland? Munchies celebrates 420 at...
The Japanese delicacy of fugu, or puffer fish, is so dangerous that it takes a 10-year apprenticeship to...
It's the fight of the century. Everyone has their favorite, whether it's the California-born In-n-Out or the East...
The Midwest staple gets amped up with Matty Matheson's perfect rib-eye steaks and Power Potatoes.
Brothers Green cap off their Taco Bell sequel with a homemade version of the almighty Chalupa.
New York Sushi Ko's John Daley gives you the secret to creating the perfect roll.
This humble, delicious vegetable is an evolutionary anomaly that by all rights shouldn't even be here.
Brothers Green show you how to Live Más from home by recreating classic Taco Bell menu items.
Starting with a cacao tree in Mexico, here's the entire process of making chocolate from scratch.
Jeff Seal goes dumpster diving outside NYC's delis, bakeries, restaurants, and supermarkets to find perfectly good packaged food.
The Food Surgeon get his hands on Easter's most coveted treats.
A cheese-filled tour through Brooklyn's best pizzerias.
Greg Foot has a biopsy on his leg and discovers that humans fall somewhere between pork and lamb.
Chef Chris Shepherd goes to the Johnson Space Center Food Lab to try out NASA's space food.
So many cocktails. So many glasses. Here's the theory behind having so many containers.
Calm your nerves by watching this tomato get chopped in reverse.
After dry-aging for 400 days, Nick Solares samples chef Joshua Smookler's wagyu steak at Mu Ramen.
You won't find your local Girl Scout troop selling these weed-infused Samoas.
Museum of Food and Drink founder Dave Arnold demonstrates how to cook a steak like a fire-wielding badass.
Ride with Action Bronson as he samples the finest cuisine in episode one of F*CK THAT'S DELICIOUS.