meat

A man who has spent 25 years investigating factory farms shares the appalling conditions he has found in his work, where animals are regularly abused and neglected.

Clifford Crooks, the executive chef of BLT Prime and culinary director of ESquared Hospitality, stopped by the MUNCHIES Test Kitchen to show us how to cook the perfect steak.

In this episode, Cara visits Yakitori Tora in NYC to learn how to cook yakitori, or Japanese chicken skewers, over charcoal imported from Japan which lends a distinct smokiness to each dish.

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.

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.

Power butcher couple Erika Nakamura and Jocelyn Guest of J&E Small Goods stopped by the MUNCHIES test kitchen to show us how to butcher a chicken in three different ways: breaking it into parts, spatchcocking it, and glove-boning it.

Chef Michael White is a world renowned for his pastas and seafood, so naturally we wanted to know about his favorite sandwich.

Bloomfield, equal parts badass and secret softie, takes us to her favorite haunts and lays down her philosophy on cooking and life.

A perfect hunk of cured back fat creates a crazy good snack.

Alvin Calian owner of Eggslut shows us how to whip up the best breakfast sandwich you'll ever have just using common items you can find in your pantry.

Derek Henderson photographs workers on the butchery lines of New Zealand’s slaughterhouses, asking if witnessing that much death is visible on the human face.

Austin and Danielle play GNOG, a very pretty puzzle game with excellent monster faces. Then, they dip into the very smart Meat Boy-like Super Rude Bear Resurrection.