Fleisch

Video

How-To / web
6:10

Pork Buns with Hann Palcu-Chang

This pork is drenched in a delicious homemade miso sauce.
How-To / web
8:44

Omelette 101 with E-Dubble

Chef E-Dubble is here to teach the basics of omelettes, from the classic three-fold to buffet-style versions.
How-To / web
13:03

Make a BBQ Lunch at Home

Daniel Delaney—founder of Delaney Barbecue and Delaney Chicken in New York— invites us into his kitchen to show us how to make the ultimate summer lunch.
Chef's Night Out
10:50

Sea Urchin Ravioli, Lobster Pho, and Meat-Fest 2016 with Harvest

Roy Ellamar of Harvest by Roy Ellamar takes us on and off the Las Vegas Strip to sample cuisine from France to Saigon and almost everywhere in between.
How-To / web
10:44

Matty Matheson laver baggårds-spareribs

Matty viser os, hvordan man laver en moderne sommerklassiker - baggårds-spareribs.
Munchies Specials / web
6:36

Cooking Polar Bear Meat and Caribou Head in the North

We travel to Yellowknife, Northwest Territories where we learn more about how food traditions are melding with contemporary culture.
How-To / web
6:59

Green Chicken

In this episode of How-To, learn how to make delicious Green chicken from Nom Nom Paleo creator Michelle Tam and her sister.
MUNCHIES Guide to... / web
14:48

Basque Country: Blood Lines

Irene explores how Basques pass down food traditions over generations in the region’s rural heartland.
How-To / web
6:01

Sai Krok Isan

Kim Wejendorp from Amass Restaurant in Copenhagen shows us how to make the fermented Thai pork sausages, Sai Krok Isan.
Politics of Food
26:14

Illegal Songbird Trapping

We recently traveled to Cyprus to learn more about why the largest massacre of songbirds anywhere in the world is happening on British sovereign territory.
Politics of Food
8:58

Guantanamo Bay Kitchen

Gianna Toboni spent a few days last March on a riveting tour of Guantanamo Bay from the cellblock to the prison library.
How-To / web
5:04

Steak Tartare with Julien Ponthieu

Making steak tartare may look simple (all you need is a good piece of meat, right?), but it takes a truly talented chef to perfect this classic French dish.
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