pork

Dale Talde, chef & owner of Goosefeather in New York, is making pancit molo, a comforting Filipino wonton soup that he learned to make from his mother, Eva.

Helen Nguyen of Saigon Social makes Bánh Cuốn in the Munchies Test Kitchen.

Dollar Hits is a Filipino street food staple in Los Angeles, specializing in meat skewers that cost $1.

Angel “Piraña” Jimenez has been serving his legendary Puerto Rican lechón, or roasted suckling pig, to the South Bronx for 20 years.

Watch Butcher Cara Nicoletti of Foster Sundry explain the ins and outs of dry and wet brining a pork chop.

This pork is drenched in a delicious homemade miso sauce.

This is your new favorite bar snack.

Chef E-Dubble makes an egg roll that will put your local Chinese spot to absolute shame.

MUNCHIES is back in San Sebastian for a Michelin-starred chef blowout in the final installment of our Guide to the Basque Country.

Irene explores how Basques pass down food traditions over generations in the region’s rural heartland.

Irene has the unusual privilege of eating the animal with the largest penis relative to body size: the goose barnacle, or Devil’s Finger.

In the Munchies Guide to the Basque Country, host Irene Peralta explores the culinary offerings of one of the world’s greatest food destinations.