fish

This second episode of The Encyclopedia of Latin American Food highlights how this fish soup, which is typically found in restaurants and on the streets of Ecuador, is capable of curing even the most brutal of hangovers.

Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes a red and green grilled snapper in the MUNCHIES Test Kitchen.

Jeremy Woodrow of the Alaskan Seafood Marketing Institute (and lifelong fisherman), is in the MUNCHIES Test Kitchen to show us how to properly clean and fillet a fish.

We found the oldest cookbook in the Arab world and asked chefs Tala and Nader to work with recipes written almost a thousand years ago. In this episode they make a spiced and salted fish dish with sesame paste and walnuts.

Javier Wong is arguably the top ceviche-maker in Peruãsome even call him the godfather of ceviche. In this how-to video for MUNCHIES, he shares his ridiculously simple but perfect recipe.

In the second installment of From Paris with Love, Action Bronson and Clovis are back sampling more of what Paris has to offer.

Kiwi chef Josh Barlow is thrown into the deep end of Tokyo’s food and nightlife scene when he meets up with Japanese chef Nori Tsugawa and cooks for regulars at his izakaya.

VICE Serbia tries to track down the fishermen who use military-grade explosives to catch fish, despite the health risks and environmental damage it causes.

Welcome to Ushiwakamaru, a piece of Japan in Chelsea.

Masaharu Morimoto is most famously known for being an Iron Chef, but there is another side of him we don't get to see too often.

Follow the trail of the threatened Pacific bluefin tuna to find out if our appetite for sushi just might end up devouring this diamond of the sea.

Nick Kim and Jimmy Lau are the masterminds behind NYC’s Shuko.