soul food

The MUNCHIES team travels to Buffalo to explore the untold history of this city’s most popular dish: Buffalo wings.

Mashama Bailey and Johno Morisano of The Grey restaurant in Savannah, Georgia make Dirty Rice.

You can make restaurant-quality ribs at home, and chef Kenny GIlbert is here to show you how it’s done.

Hugh Augustine is a rapper from Los Angeles trying to provide something different for his community: access to affordable, plant-based meals that everyone can enjoy.

Isaac Toups makes his wife's famous chicken and chip casserole.

The future of the planet is plant-based. More and more people are losing meat and dairy in their daily diet. In My Plant-Based Future, VICE, in partnership with Upfield, takes a deep dive into why.

The future of the planet is plant-based. More and more people are losing meat and dairy in their daily diet. In My Plant-Based Future, VICE, in partnership with Upfield, takes a deep dive into why.

Ashleigh Shanti of Benne on Eagle in Asheville, NC is in her home kitchen making Appalachian comfort food: soup beans with collard greens, topped with hot water cornbread.

New Orleans restaurant McHardy’s Chicken & Fixin’ isn’t letting social distancing stop them from serving their signature fried chicken, chicken wings, and other Southern classics.

Legendary Southern chef and author of the new cookbook “South” Sean Brock shares a cherished shrimp and grits recipe fit for a white tablecloth restaurant.

Chef Tami Treadwell, known as “The Seafood Lady” to her customers, serves up soul food and Black excellence to Harlem residents with her food truck Harlem Seafood Soul.

Isaac Toups is back and he’s making boudin, a classic Cajun dish made of pork shoulder, chicken liver, rice, and the Cajun trinity of onions, bell peppers, and celery.