Food

Jasper and Errol, hosts of Jasper and Errol's First Time, utilize all of VICELAND's resources to make a promo for Jasper and Errol's First Time... for the first time

Jasper takes one for the team and endures a colonic, aka colonic hydrotherapy.

Chef Andy Ricker of Pok Pok in Portland, Oregon stops by the MUNCHIES Test Kitchen to show us how to make dressed-up instant ramen noodles with pork and cabbage.

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.

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

Evelia Coyotzi has been selling dollar tamales in Corona, Queens since 2001.

Cara visits chef David Shim of COTE, a Korean-American steakhouse that serves a steak omakase that features A5 Wagyu, a 45-day aged rib-eye, and a 100-day aged steak, as well as marinated short ribs and more.

Jasper and Errol try their hand at bull riding to see who can last longer. Neither of them knew they’d be riding Death Row.

In this episode, Sam Richardson from VEEP stops by the MUNCHIES Test Kitchen to bravely lift the silver dome, revealing foods he’s never tried before.

James Beard Award-winning pastry chef Dominique Ansel stopped by the MUNCHIES Test Kitchen to make his signature pastry: the DKA, his take on the Breton pastry known as a kouign-amann, which now outsells the famous Cronut.

Max Ng, the executive chef of New York’s Momofuku Ssäm Bar, stopped by the MUNCHIES Test Kitchen to make his grandmother’s king crab noodle recipe.

In this episode, we learn how Los Tacos No. 1 in New York City builds its famous trompo with layers of adobo-marinated pork shoulder that’s then shaved off and stacked high on homemade tortillas for one of the city’s best tacos.