A Frank Experience
The 84 year old BBQ legend of Texas - A Frank Experience
Frank Pinello is back in Texas. This time, he’s in Lexington, TX and is learning what it takes to make world-class barbecue for the masses at Snow’s BBQ.
Street Food Icons
$1 Skewers in DTLA - Street Food Icons
Dollar Hits is a Filipino street food staple in Los Angeles, specializing in meat skewers that cost $1.
The Art of Yakitori Over Japanese Charcoal - Open Fire
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.
A 10 Course Steak Omakase Cooked at Your Table - Open Fire
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.
Pork Chops and Pizzas Cooked With Open Fire at Marta
Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish.
We Cooked the 'Game of Thrones' Pigeon Pie
Journalists Nick Rose and Billy Eff attempt to recreate a purple wedding recipe. In solidarity with the Westerosi, they do so without running water or electricity.
Eating Through Austin's Hot Luck Festival
This casual event is a hodgepodge of everything locals and visitors alike love about the city—good music, fun people, and the best barbeque known to man.
Munchies and Friends: Austin
We're in Austin, Texas at Contigo, where Andrew Wiseheart (chef-owner of Contigo) and Aaron Franklin (chef-owner of Franklin Barbecue) join Matty to host the ultimate backyard barbecue.
Texas BBQ On Weed
Chef Kevin Bludso smokes cannabis-infused BBQ favorites.
How-To / web
Make Brisket with Guy Fieri
Guy Fieri, the President and Founder of Flavor Town, comes to the MUNCHIES Test Kitchen to show how to a make a quick BBQ brisket.
Baked Bedouin Birthday
Chef Deb Mikhail roasts weed-stuffed chickes over an open flame. Ras G performs.
How-To / web
Moose Meat Marinade with Thom Beers
Turns out, moose tastes pretty good.