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The State of Mexico: Teotihuacán

Teotihuacán, the City of the Gods, is one of the most important tourist attractions in the country, as it retains its enormous pyramids and much of its pre-Hispanic traditions, including food.
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The State of Mexico: Toluca

In this episode, Jorge Garcia accompanies Pablo Salas, chef of Amaranta for a trip full of chorizo, chicharron, mosquitoes, gorditas, frogs, brains and moronga.
MUNCHIES Guide to... / web

Mexico: Exploring La Marquesa

La Marquesa is an ideal natural attraction for outdoor activities: horseback riding, go-carting, fishing and, of course, eating.
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Norway: The City Life (Part 5)

In this final episode, Halaigh heads back to Oslo and starts the day with a cup of coffee at cult barista Tim Wendelboe’s cafe.
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Norway: Northern Exposure (Part 4)

Halaigh travels to the northernmost part of Norway where he learns how to butcher reindeer, goes dog-sledding on the Russian border and cooks king crab.
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Norway: Champion Cod and Deep Dives (Part 3)

Norwegian cod is a big deal – and not just in Norway. The famous skrei cod is salted, dried and exported around the world, where it’s a treasured ingredient. Halaigh gets to experience this wonder up-close when he travels to Henningsvær.
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Norway: Dining in Snowy Heights (Part 2)

The “fjell” - the mountain - is an integral part of Norwegian culture. Also when it comes to food. Halaigh meets up with Randi Skaug who has scaled Mount Everest and the world’s highest peaks, and together they hike up Preikestolen, near Stavanger.
MUNCHIES Guide to... / web

Norway: From Sea to Table (Part 1)

The journey starts in Oslo where we meet our host Halaigh Whelan-McManus at Maaemo, the three-star Michelin restaurant where he works as a souschef.
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General Levy's Guide To Notting Hill Carnival

Whether it's your first time at carnival or you're a street party pro, watching this guide will be the most useful thing you do today.
MUNCHIES Guide to... / web

Wales: Making Welsh Sushi and Witnessing the Birth of a Sheep (Part 5)

Charlet meets chef Hisae Driver to find out how she combines cockles, sewin, lamb, and seaweed with traditional Japanese ingredients to make Welsh sushi, a.k.a. “Wushi.”
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Wales: Welsh Wine and the Real Willy Wonka (Part 4)

Despite being known for incessant rain, Charlet discovers that in recent years, the Welsh valleys have developed a perfect microclimate for grape-growing.
MUNCHIES Guide to... / web

Wales: Beans, Faggots, and Foragers (Part 3)

Charlet travels to the industrial town of Port Talbot to confront one of her greatest culinary nightmares: baked beans.